Presto Pressure Canner and Cooker User Manual download pdf (Page 32)

BROWN BEEF STOCK

3 tablespoons cooking oil 1 cup chopped celery

4 lbs. beef, cubed 1 cup diced turnips

3 quarts water 2 tablespoons parsley ﬂakes

1 cup sliced onion 1 bay leaf

1 cup diced carrots 1 tablespoon salt, or as desired

Heat canner, add oil, and brown beef. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and

COOK 20 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Strain stock. 12-15 servings.

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 pressure.

Best results are obtained when 1- to 1½- quart molds are used. Any type of mold is satisfactory (metal, glass, earthenware, tin food cans).

Remember, never ﬁll molds over two-thirds full; this extra top-space is to allow ample space for rising. If molds used do not have a cover,

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 TWO-THIRDS FULL!

These recipes are intended for pressure cooking and should not be canned.

COOKING RECIPES: DESSERTS

BROWN BETTY

2 cups dry bread crumbs 9 apples, peeled, cored and

½ cup sugar sliced

1 teaspoon cinnamon ½ cup melted butter

1 lemon, juice and rind 1 quart water

Combine crumbs, sugar, cinnamon, lemon juice, and grated rind. Place alternate layers of apples and crumb mixture in buttered bowl

that may be set loosely in canner. Pour melted butter over top. Cover ﬁrmly with aluminum foil. Place water, cooking rack, and bowl

in 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.

CUSTARD

6 cups milk 1 teaspoon salt

6 eggs, beaten 1½ teaspoons vanilla

1 cup sugar 2 cups water

Scald milk and cool slightly. Combine eggs, sugar, and salt. Add milk slowly, stirring constantly. Add vanilla. Pour into individual custard

cups and cover ﬁrmly with aluminum foil. Place water, cooking rack, and custard cups in canner. Close cover securely. Place pressure

regulator on vent pipe and COOK 3 MINUTES at 15 pounds pressure. Cool canner at once. Chill. 12-14 servings.

Chocolate Custard: Scald milk with 3 squares chocolate, grated. Follow vanilla custard directions.

Coconut Custard: Sprinkle 3 tablespoons coconut over top of each vanilla custard before cooking.

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Presto Pressure Canner and Cooker User Manual Page 32