Presto Pressure Canner and Cooker - Manual (Page 27)

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SPARERIBS AND SAUERKRAUT
6 lbs. spareribs, cut into 3 quarts sauerkraut
serving pieces 3 tablespoons brown sugar
3 tablespoons cooking oil 2 cups water
Salt and pepper
2 cups water Heat canner, add oil, and brown ribs on both sides. Season with salt and pepper. Place
sauerkraut over ribs and sprinkle with brown sugar. Add water. Close cover securely. Place pressure regulator on vent pipe and COOK
15 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12 servings.
PORK HOCKS WITH SAUERKRAUT AND POTATOES
9 lbs. pork hocks 2 quarts sauerkraut
3 cups water 2 onions, chopped
¼ teaspoon pepper 12 potatoes, halved
Place hocks, water, and pepper in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES at 15
pounds pressure. Let pressure drop of its own accord. Add sauerkraut, onions, and potatoes. Close cover securely. Place pressure regu-
lator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12-15 servings.
NEW ENGLAND BOILED DINNER
4 lbs. ham shank 12 carrots, halved
3 cups water 1 cabbage, cut in wedges
12 potatoes, halved 1 teaspoon pepper
12 onions, halved
Place ham and water 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. Add vegetables and pepper. Close cover securely. Place pressure regulator on vent pipe
and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12 servings.
LAMB STEW
3 tablespoons cooking oil 8 onions, diced
6 lbs. breast of lamb, cut into 2 tablespoons Worcestershire sauce
1-inch cubes 12 carrots, cut in half
Salt and pepper 2 cups water
3 green peppers, diced
Heat canner, add oil, and brown lamb well on all sides. Season with salt and pepper. Add green pepper, onion, Worcestershire sauce,
carrots, and water. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. 12 servings.
BOSTON BAKED BEANS
6 cups dried beans 1 cup molasses
¾ cup cooking oil 1 cup catsup
3 tablespoons salt 4 onions, diced
Water Water
1 lb. salt pork or bacon, diced * * * * * *
½ cup brown sugar Salt, as desired
2 teaspoons dry mustard
Soak beans overnight in cooking oil, salt, and enough water to cover completely. Drain and discard liquid. Heat canner and sear salt
pork or bacon. Remove excess drippings. Add beans, remaining ingredients, and enough water to well cover beans. Do not fill canner
over one-half full. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. Season to taste with salt. 12-15 servings.