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BEEF STEW
3 tablespoons cooking oil 3 cups green beans
4 lbs. beef, cut into 12 carrots, halved
1-inch cubes 3 cups tomatoes
4 onions, sliced
* * * * * *
Salt and pepper 3 tablespoons flour
2 cups water ¾ cup water
12 potatoes, halved
Heat canner, add oil, and brown meat. Add onion, salt, pepper, water, potatoes, green beans, carrots, and tomatoes. Close cover secure-
ly. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Make a
paste of flour and ¾ cup water and stir into stew to thicken.
15-18 servings.
CHILI CON CARNE
6 lbs. ground beef ½ teaspoon cayenne pepper
4 onions, chopped 2 tablespoons chili powder
2 green peppers, chopped 1 cup water
2 cloves garlic, minced
* * * * * *
1 16-ounce can tomato sauce 3 16-ounce cans kidney beans,
3 16-ounce cans tomatoes drained and rinsed
1 tablespoon salt, or as desired
Heat canner and brown beef, breaking it apart to assure even browning. Add onions, green pepper, and garlic and brown lightly. Add
remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure.
Let pressure drop of its own accord. Stir in kidney beans and heat through. 18-20 servings.
PORK CHOPS WITH VEGETABLES
3 tablespoons cooking oil 2 cups water
15 pork chops, ¾ inch thick 15 potatoes
Salt and pepper 15 carrots
Heat canner, add oil, and brown pork chops on both sides. Season with salt and pepper. Add water, potatoes, and carrots. Close cover
securely. Place pressure regulator on vent pipe and COOK 10 to 12 MINUTES at 15 pounds pressure. Let pressure drop of its own ac-
cord. 15 servings.
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
regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12-15 servings.