User Manual

31
PRESSURE COOKING DESSERTS
Your canner offers a shortened method for preparing steamed breads and desserts. Actually, the cooking time can be counted in minutes
instead of hours. You will find, too, that your canner is easier to use than the ordinary steamer because its pressure regulator acts as a
means of measurement to assure constant heat to produce uniform, even-textured products. Consult specific recipes for cooking pres-
sure. Best results are obtained when 1- to 1½-quart molds are used. Any type of mold is satisfactory (metal, glass, earthenware, tin food

aluminum foil or several thicknesses of wax paper should be tied securely over the top to prevent condensed moisture from falling into
mold. Because the first part of the cooking period is steaming time, which permits foods to rise, at least three quarts water should be
poured into the bottom of canner to allow for evaporation. Adjust heat to allow a moderate flow of steam from the vent pipe.
DO NOT FILL CANNER OVER ⅔ FULL!
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: DESSERTS
BROWN BETTY
2 cups dry bread crumbs
½ cup sugar
1 teaspoon cinnamon
1 lemon, juice and rind
9 apples, peeled, cored, and sliced
½ cup melted butter
1 quart water
Combine crumbs, sugar, cinnamon, lemon juice, and grated rind. Place alternate layers of apples and crumb mixture in buttered bowl

canner. Close cover securely. Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pressure. Let pressure drop
of its own accord.
12 servings
ENGLISH PLUM PUDDING
1 cup sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon allspice
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
½ cup raisins
½ cup currants
½ cup chopped nuts
1 egg
½ cup sugar
½ cup ground suet
  
3 quarts water



at 10 pounds pressure. Let pressure drop of its own accord.
BREAD PUDDING
4 cups cubed dry bread
4 cups hot milk
½ teaspoon salt
1 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter
1 cup raisins
1 cup chopped nuts
4 eggs
1 teaspoon vanilla
1 quart water
Combine bread, hot milk, salt, brown sugar, cinnamon, butter, raisins, nuts, eggs, and vanilla. Turn into a buttered bowl that may be set

pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
12 servings
BROWN BREAD
2 cups graham flour
2 cups corn meal
2 cups rye meal
2 teaspoons salt
2 teaspoons baking soda
1½ cups light molasses
4 cups milk, sweet or sour
2 cups raisins
3 quarts water


pressure regulator on vent pipe and COOK 25 MINUTES at 10 pounds pressure. Let pressure drop of its own accord.