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CORNED BEEF
12 lbs. corned beef
4 cups water
3 cloves garlic
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
4 cups water
1½ cups brown sugar
Cloves
Place ham on cooking rack in canner. 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. Remove ham. Sprinkle with sugar and dot with cloves. Brown in a hot oven.
15-18 servings.
HAM SLICES
¼ cup cooking oil
4 slices ham, 1½ inches thick
Cloves, if desired
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 tablespoons cooking oil
Salt and pepper
2 onions, sliced
4 cups water
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.
LEMON PORK CHOPS
20 pork chops, ½ inch thick
¼ cup cooking oil
20 lemon slices
4 onions, cut into rings
1 tablespoon salt
1 teaspoon pepper
2 cups catsup
2 cups water
Heat canner, add oil, and brown pork chops on both sides. Top each chop with a lemon slice. Add onion, salt, and pepper. Combine catsup
and water; pour over chops. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure.
Let pressure drop of its own accord. Serve chops with the sauce. 20 servings.
BREADED PORK CHOPS
18 pork chops, ¾ inch thick
Salt and pepper
3 cups corn ake crumbs
4 eggs, beaten
¼ cup milk
¼ cup cooking oil
2 cups water
Seasonporkchopswithsaltandpepper.Dredgewithcornakecrumbs,thendipincombinedeggandmilkandagainincrumbs.Heat
canner, add oil, and brown pork chops on both sides. Place cooking rack, chops, and water in canner. Close cover securely. Place pressure
regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 18 servings.
SPARERIBS WITH BARBECUE SAUCE
10 lbs. spareribs, cut into serving pieces
Salt and pepper
Paprika
3 tablespoons cooking oil
4 onions, sliced
2 cups catsup
1 cup vinegar
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon celery seed
1 cup water
Season spareribs with salt, pepper, and paprika. Heat canner, add oil, and brown ribs on all sides. Add onion. Combine catsup, vinegar,
Worcestershire sauce, chili powder, celery seed and water; pour over meat in canner. Close cover securely. Place pressure regulator on
vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12-15 servings.