Presto 8-Quart Stainless Steel Pressure Cooker and Canner - Manual (Page 28)

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FRESH AND FROZEN VEGETABLE TIMETABLE
When using the fresh vegetable timetables below and on page 29, cook the vegetables the minimum amount of time indicated if you
prefer your vegetables crisp. If you prefer your vegetables soft, cook them the maximum amount of time indicated. TO PREVENT
OVER-COOKING, COOL COOKER AT ONCE AFTER COOKING VEGETABLES, EXCEPT WHEN NOTED.
If the timetable says to cook 0 minutes, this means to cook food until you hear and/or see a steady flow of steam escaping from
the pressure regulator, then cool cooker at once.
quantity of vegetables does not change pressure cooking times. More mature vegetables may require longer pressure cooking
times than given in chart.
To assure even heating, separate a block of frozen vegetables.
For fresh and frozen vegetables, pour liquid into cooker. Position trivet in cooker. Place vegetables in steamer basket on trivet.
FOR FRESh AND FROZEN VEgETAbLES,
DO NOT FILL PRESSURE COOKER OVER 2 ⁄
3
FULL!
FRESH VEGETABLE TIMETABLE
CUPS OF COOKING TIME
VEGETABLE SIZE LIQUID (MINUTES)
Peas Shelled 1 0 – 2
Peppers Whole 1 0 – 3
Potatoes Sliced, 1 to 1 1 ⁄
2
- 1 6 – 8
(sweet) inches thick
Sliced, 1 ⁄
2
-inch 1 4 – 5
thick
Potatoes Whole, 2 1 ⁄
2
-inch 1 1 ⁄
2
15
(white) diameter
Whole, 1 1 ⁄
2
-inch 1 10
diameter
Sliced, 3 ⁄
4
-inch 1 5
thick
Sliced, 1 ⁄
2
-inch 1 3
thick
Rutabaga Cubes or sliced, 1 3
1 inch thick
Spinach Whole leaves 1 0
Squash quartered 1 12
(winter) acorn+
Squash (winter) Halved
1 12
spaghetti+
Squash
Sliced, 1-inch 1 1
(yellow, thick
zucchini) Sliced, 1 ⁄
4
- to 1 0 – 1
1 ⁄
2
-inch thick
Swiss Chard Whole leaves 1 0 – 1
core, and seeds. Cut up
Turnips Sliced or cubed, 1 3 – 5
3 ⁄
4
-inch thick
+ Let pressure drop of its own accord
CUPS OF COOKING TIME
VEGETABLE SIZE LIQUID (MINUTES)
Artichoke Whole, 6 to 8 1 10
ounces
Asparagus Stems cut into 1 0 – 1
1-inch pieces
Beans Whole or sliced 1 1 - 3
(green, wax)
Beets
Whole, 2 1 ⁄
2
-inch 1 1 ⁄
2
15 – 16
diameter
Broccoli Flowerets 1 0 – 2
Brussels Sprouts Small, 1-inch 1 1 – 3
diameter)
Cabbage Wedges, 2-inch 1 3 – 5
(red, green) thick
Thinly sliced 1 2 – 3
Carrots Baby cut 1 3 – 5
1 ⁄
2
-inch slices 1 3 – 5
Cauliflower Flowerets 1 0 – 2
Collards* Leaves coarsely 1 3 – 4
chopped, stems
thinly sliced.
Corn on-the-cob Whole, 2 1 ⁄
2
-inch 1 3
diameter
Eggplant Cubed, 1 to 1 1 ⁄
2
- 1 2 – 3
inches thick
Sliced, 1 ⁄
2
-inch 1 2
thick
Kale Leaves coarsely 1 1 – 2
chopped, stems
thinly sliced
Parsnips Sliced, 1 ⁄
2
-inch 1 0 – 2
thick
* Do not use trivet; place in steamer basket