Presto Pressure Canner and Cooker Instructions And Recipes Manual page 17

of meat may be quick cooled. However, when cooking a roast
cut of meat, pressure must drop of its own accord to be sure that
pressure is reduced both within the roast and the canner.
After cooking, if more crispness is desired, place meat under a
broiler 1 to 3 minutes. If gravy is desired, stir 2 to 4 tablespoons
of flour or cornstarch into
1
ner and stir in flour mixture. Heat to boiling, stir constantly for
1 minute or until thickened. Season with salt and pepper.
COOKING MEAT
The recipes in this section were written for fresh or completely
thawed meats. If you wish to use frozen meats, thaw half an
hour or more, just enough so that the meat will have contact with
the bottom of the canner and sear crispy brown. Then increase
the cooking times given in the recipes. Frozen beef, veal, and
lamb should be cooked 25 minutes per pound—frozen pork, 30
minutes per pound.
DO NOT FILL CANNER OVER TWO-THIRDS FULL!
COOKING RECIPES: MEAT
POT ROAST
9 lbs. beef shoulder or
rump roast
Salt and pepper
Heat canner, add oil, and brown meat well on all sides. Place cooking rack and
roast in canner. Season roast with salt, pepper, and onion; add water. Close cover
securely. Place pressure regulator on vent pipe and COOK 45 MINUTES at 15
pounds pressure. Let pressure drop of its own accord. 15-18 servings.
ITALIAN POTTED BEEF
9 lbs. rump or chuck roast
3 tablespoons cooking oil
3 onions, chopped
2 cups diced celery
3 carrots, chopped
3 bay leaves
Heat canner, add oil, and brown roast on all sides. Add prepared vegetables
and seasonings. Blend tomato paste with broth and wine. Pour over meat.
Close cover securely. Place pressure regulator on vent pipe and COOK
35 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
Thicken gravy, if desired. 15-18 servings.
BRAISED BEEF
6 slices salt pork
9 lbs. boneless beef, round
or rump roast
Salt and pepper
Flour
Heat canner and brown salt pork. Season roast with salt and pepper; dredge
in flour. Brown roast well on all sides. Add water and vegetables. Close cover
securely. Place pressure regulator on vent pipe and COOK 40 MINUTES at 15
pounds pressure. Let pressure drop of its own accord. 15-18 servings.
SWISS STEAK
12 lbs. round steak, 1 inch thick 4 tablespoons cooking oil
cut into serving pieces
1 cup flour
Salt and pepper
Season flour with salt and pepper; pound flour into meat. Heat canner, add oil,
and brown meat on both sides. Add remaining ingredients. Close cover securely.
Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. 24 servings.
⁄ cup cold water. Heat liquid in can-
2
4 tablespoons cooking oil
2 onions, sliced
2 cups water
1 tablespoon salt
2 cups sliced mushrooms
3 6-ounce cans tomato paste
2 10 ⁄ -ounce cans beef broth
1
2
1 ⁄ cups red wine
1
2
3 cups water
1 cup diced turnips
1 cup diced carrots
3 onions, chopped
1 cup chopped celery
2 onions, chopped
1 green pepper, chopped
4 cups tomato juice
SHORT RIBS OF BEEF
10 lbs. beef short ribs,
cut into serving pieces
3 tablespoons cooking oil
3 onions, chopped
1 cup chopped celery
Heat canner, add oil, and brown ribs on all sides. Add remaining ingredients. Close
cover securely. Place pressure regulator on vent pipe and COOK 40 MINUTES
at 15 pounds pressure. Let pressure drop of its own accord. 15-18 servings.
12 lbs. corned beef
4 cups water
Cut garlic cloves in small pieces and insert in beef with a sharp knife. Place
meat and water in canner. Add bay leaves. Close cover securely. Place pressure
regulator on vent pipe and COOK 40-50 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. 20-24 servings.
OXTAIL WITH HERBS
8 lbs. oxtails, cut into
serving pieces
3 tablespoons cooking oil
4 onions, thinly sliced
Salt and pepper
Heat canner, add oil, and brown oxtails well on all sides. Add onion and sauté.
Add remaining ingredients. Close cover securely. Place pressure regulator on
vent pipe and COOK 40 MINUTES at 15 pounds pressure. Let pressure drop of
its own accord. 15-18 servings.
12 lbs. ham
Place ham and water in canner. Close cover securely. Place pressure regulator
on vent pipe and COOK 70 MINUTES at 15 pounds pressure. Let pressure drop
of its own accord. 20-24 servings.
10 lbs. ham
4 cups water
Place ham on cooking rack in canner. Add water. Close cover securely. Place
pressure regulator on vent pipe and COOK 60 MINUTES at 15 pounds pressure.
Let pressure drop of its own accord. Remove ham. Sprinkle with sugar and dot
with cloves. Brown in a hot oven. 15-18 servings.
4 tablespoons cooking oil
4 slices ham, 1 ⁄ inches thick
1
2
Heat canner, add oil, and sear ham on all sides. Stud ham with cloves, if desired.
Place cooking rack, ham, and water in canner. Close cover securely. Place pres-
sure regulator on vent pipe and COOK 25 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. 12-15 servings.
6 lbs. pork roast
2 tablespoons cooking oil
Salt and pepper
Heat canner, add oil, and brown roast well on all sides. Season with salt, pepper,
and sliced onion; add water. Close cover securely. Place pressure regulator on
vent pipe and COOK 60 MINUTES at 15 pounds pressure. Let pressure drop of
its own accord. 12-15 servings.
LEMON PORK CHOPS
20 pork chops, ⁄ inch thick
1
2
⁄ cup cooking oil
1
4
20 lemon slices
4 onions, cut into rings
Heat canner, add oil, and brown pork chops on both sides. Top each
chop with a lemon slice. Add onion, salt, and pepper. Combine cat-
sup and water; pour over chops. Close cover securely. Place pressure
regulator on vent pipe and COOK 10 MINUTES at 15 pounds pres-
sure. Let pressure drop of its own accord. Serve chops with the sauce.
20 servings.
17
1 green pepper, chopped
2 cups tomatoes
2 tablespoons salt
1 teaspoon pepper
2 cups water
CORNED BEEF
3 cloves garlic
3 bay leaves
2 teaspoons marjoram
2 teaspoons basil
2 teaspoons thyme
8 cups tomato juice
HAM—BOILED
6 cups water
VIRGINIA HAM
1 ⁄ cups brown sugar
1
2
Cloves
HAM SLICES
Cloves, if desired
2 cups water
PORK ROAST
2 onions, sliced
3 cups water
1 tablespoon salt
1 teaspoon pepper
2 cups catsup
2 cups water