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SWISS STEAK
12 lbs. round steak, 1 inch thick ¼ cup cooking oil
cut into serving pieces 2 onions, chopped
1 cup flour 1 green pepper, chopped
Salt and pepper 4 cups tomato juice
Season flour with salt and pepper; pound flour into meat. Heat canner, add oil, and brown meat on both sides. Add remaining ingredi-
ents. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop
of its own accord. 24 servings.
SHORT RIBS OF BEEF
10 lbs. beef short ribs, 1 green pepper, chopped
cut into serving pieces 2 cups tomatoes
3 tablespoons cooking oil 2 tablespoons salt
3 onions, chopped 1 teaspoon pepper
1 cup chopped celery 2 cups water
Heat canner, add oil, and brown ribs on all sides. Add remaining ingredients. 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.
CORNED BEEF
12 lbs. corned beef 3 cloves garlic
4 cups water 3 bay leaves
Cut garlic cloves in small pieces and insert in beef with a sharp knife. Place meat and water in canner. Add bay leaves. Close cover
securely. Place pressure regulator on vent pipe and COOK 40-50 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
20-24 servings.
HAM—BOILED
12 lbs. ham 5 cups water
Place ham and water in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 70 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. 20-24 servings.
VIRGINIA HAM
10 lbs. ham 1½ cups brown sugar
4 cups water Cloves
Place ham on cooking rack in canner. Add water. Close cover securely. Place pressure regulator on vent pipe and COOK 60 MIN-
UTES at 15 pounds pressure. Let pressure drop of its own accord. Remove ham. Sprinkle with sugar and dot with cloves. Brown in a
hot oven. 15-18 servings.
HAM SLICES
¼ cup cooking oil Cloves, if desired
4 slices ham, 1½ inches thick 3 cups water
Heat canner, add oil, and sear ham on all sides. Stud ham with cloves, if desired. Place cooking rack, ham, and water in canner. Close
cover securely. Place pressure regulator on vent pipe and COOK 25 MINUTES at 15 pounds pressure. Let pressure drop of its own
accord. 12-15 servings.
PORK ROAST
6 lbs. pork roast 2 onions, sliced
2 tablespoons cooking oil 4 cups water
Salt and pepper
Heat canner, add oil, and brown roast well on all sides. Season with salt, pepper, and sliced onion; add water. Close cover securely.
Place pressure regulator on vent pipe and COOK 60 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12-15
servings.
25