User Manual

23
DO NOT FILL CANNER OVER ⅔ FULL!
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: MEAT
BEEF POT ROAST
9 pounds beef shoulder or rump roast
3 tablespoons vegetable oil
4 cups water
Salt and pepper
2 onions, sliced
2 bay leaves
Heat oil in canner over medium heat. Brown roast well on all sides; remove roast. Pour water into canner. Place cooking rack and roast
in canner. Season roast with salt and pepper. Add onions and bay leaves. 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 BEEF
9 pounds rump or chuck roast
3 tablespoons vegetable oil
3 onions, chopped
2 cups diced celery
3 carrots, chopped
2 cups sliced mushrooms
3 bay leaves
1 tablespoon salt, or as desired
3 cans (6 ounces) tomato paste
2 cans (10½ ounces) beef broth
1½ cups red wine
Heat oil in canner over medium heat. Brown roast well on all sides. Add vegetables, bay leaves, and salt. 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
9 pounds boneless beef, round or rump roast
3 tablespoons vegetable oil
Salt and pepper
4 cups water
1 cup diced turnips
1 cup diced carrots
3 onions, chopped
1 cup chopped celery
Heat oil in canner over medium heat. Brown roast well on all sides. Season roast with salt and pepper. 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 pounds round steak, 1 inch thick,
cut into serving pieces
3 tablespoons vegetable oil
Salt and pepper
2 onions, chopped
1 green pepper, chopped
4 cups tomato juice
Heat oil in canner over medium heat. Brown meat on both sides. Add remaining ingredients. Close cover securely. Place the pressure
regulator on the vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
24 servings
SHORT RIBS OF BEEF
10 pounds beef short ribs, cut into serving pieces
3 tablespoons vegetable oil
3 onions, chopped
1 cup chopped celery
1 green pepper, chopped
2 cups tomatoes
1 tablespoon salt, or as desired
1 teaspoon pepper
4 cups water
Heat oil in canner over medium heat. 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
CORNED BEEF
12 pounds corned beef
4 cups water
3 cloves garlic
3 bay leaves
Cut garlic cloves in small pieces and insert in beef with a sharp knife. Place meat and water in canner. Add bay leaves. Close the 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