Filter
Top Products
PRessuRe CooKinG MeaT
Savory, tender meat is easily prepared in the canner. The most important step is to sear meat to a crispy brown on all sides to seal in
natural juices.
Meat recipes are cooked at 15 pounds pressure.
Cooking time depends on the amount and distribution of fat and bone, toughness, size and thickness of cut, grade and cut of meat, and
the manner in which the meat fits into the canner. Rolled roasts require a longer cooking time per pound than roasts with bone. Short,
chunky roasts take longer to cook than long, flat roasts. Because of the difference in thickness, a small, thick roast requires a longer
cooking time per pound than a heavier, flat roast.
The following recipes were written for fresh or completely thawed meats. To cook frozen meats, thaw half an hour or more, just enough
so that the meat will have contact with the bottom of the canner and sear crispy brown. Then increase the cooking times given in the
recipes. Frozen beef, veal, and lamb should be cooked 25 minutes per pound—frozen pork, 30 minutes per pound.
After pressure cooking time is completed, serving size pieces of meat may be quick cooled. However, when cooking a roast cut of meat,
pressure must drop of its own accord to be sure that pressure is reduced both within the roast and the canner.
After cooking, if more crispness is desired, place meat under a broiler 1 to 3 minutes. If gravy is desired, stir 2 to 4 tablespoons of flour
or cornstarch into ½ cup cold water. Heat liquid in canner and stir in flour mixture. Heat to boiling, stir constantly for 1 minute or until
thickened. Season with salt and pepper.
DO NOT FILL CANNER OVER TWO-THIRDS FULL!
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: MEAT
POT ROAST
9 lbs. beef shoulder or rump roast 2 onions, sliced
Salt and pepper 4 cups water
¼ cup cooking oil
Heat canner, add oil, and brown meat well on all sides. Place cooking rack and roast in canner. Season roast with salt, pepper, and
onion; add water. 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 lbs. rump or chuck roast 1 tablespoon salt, or as desired
3 tablespoons cooking oil 2 cups sliced mushrooms
3 onions, chopped 3 6-ounce cans tomato paste
2 cups diced celery 2 10½-ounce cans beef broth
3 carrots, chopped 1½ cups red wine
3 bay leaves
Heat canner, add oil, and brown roast on all sides. Add prepared vegetables and seasonings. 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
6 slices salt pork 4 cups water
9 lbs. boneless beef, round or 1 cup diced turnips
rump roast 1 cup diced carrots
Salt and pepper 3 onions, chopped
Flour 1 cup chopped celery
Heat canner and brown salt pork. Season roast with salt and pepper; dredge in flour. Brown roast well on all sides. 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.
24