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CLAM CHOWDER
1 lb. salt pork, cubed Salt and pepper
6 cups water
* * * * * *
4 onions, minced 4 quarts clams, minced
12 cups diced potatoes 4 quarts hot milk
4 cups corn ½ cup butter
Heat canner and brown salt pork. Add vegetables, water, salt, and pepper. Close cover securely. Place pressure regulator on vent pipe
and COOK 5 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Add clams and boil, without cover, for 2 minutes.
(Additional cooking will toughen clams.) Add milk and butter. 16 servings.
BROWN BEEF SOUP STOCK
3 tablespoons cooking oil 1 cup chopped celery
4 lbs. beef, cubed 1 cup diced turnips
3 quarts water 2 tablespoons parsley flakes
1 cup sliced onion 1 bay leaf
1 cup diced carrots 1 tablespoon salt, or as desired
Heat canner, add oil, and brown beef. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and
COOK 20 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Strain stock. 12-15 servings.
PRessuRe CooKinG desseRTs
Your canner offers a shortened method for preparing steamed breads and desserts. Actually the cooking time can be counted in minutes
instead of hours. You will find, too, that your canner is easier to use than the ordinary steamer because its pressure regulator acts as a means
of measurement to assure constant heat to produce uniform even-textured products. Consult specific recipes for cooking pressure.
Best results are obtained when 1- to 1½- quart molds are used. Any type of mold is satisfactory (metal, glass, earthenware, tin food cans).
Remember, never fill molds over two-thirds full; this extra top-space is to allow ample space for rising. If molds used do not have a cover,
aluminum foil or several thicknesses of wax paper should be tied securely over the top to prevent condensed moisture from falling into
mold. Because the first part of the cooking period is steaming time, which permits foods to rise, at least three quarts water should be
poured into the bottom of canner to allow for evaporation.
Adjust heat to allow a moderate flow of steam from the vent pipe.
DO NOT FILL CANNER OVER TWO-THIRDS FULL!
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: DESSERTS
BROWN BETTY
2 cups dry bread crumbs 9 apples, peeled, cored and
½ cup sugar sliced
1 teaspoon cinnamon ½ cup melted butter
1 lemon, juice and rind 1 quart water
Combine crumbs, sugar, cinnamon, lemon juice, and grated rind. Place alternate layers of apples and crumb mixture in buttered bowl
that may be set loosely in canner. Pour melted butter over top. Cover firmly with aluminum foil. Place water, cooking rack, and bowl
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.
12 servings.
CUSTARD
6 cups milk 1 teaspoon salt
6 eggs, beaten 1½ teaspoons vanilla
1 cup sugar 2 cups water
Scald milk and cool slightly. Combine eggs, sugar, and salt. Add milk slowly, stirring constantly. Add vanilla. Pour into individual custard
cups and cover firmly with aluminum foil. Place water, cooking rack, and custard cups in canner. Close cover securely. Place pressure
regulator on vent pipe and COOK 3 MINUTES at 15 pounds pressure. Cool canner at once. Chill. 12-14 servings.
Chocolate Custard: Scald milk with 3 squares chocolate, grated. Follow vanilla custard directions.
Coconut Custard: Sprinkle 3 tablespoons coconut over top of each vanilla custard before cooking.