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PORK CHOPS WITH VEGETABLES
3 tablespoons cooking oil
15 pork chops, ¾ inch thick
Salt and pepper
2 cups water
15 potatoes
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
accord. 15 servings.
SPARERIBS AND SAUERKRAUT
6 lbs. spareribs, cut into serving pieces
3 tablespoons cooking oil
Salt and pepper
3 quarts sauerkraut
3 tablespoons brown sugar
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
3 cups water
¼ teaspoon pepper
2 quarts sauerkraut
2 onions, chopped
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.
NEW ENGLAND BOILED DINNER
4 lbs. ham shank
3 cups water
12 potatoes, halved
12 onions, halved
12 carrots, halved
1 cabbage, cut in wedges
1 teaspoon pepper
Place ham and water 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. Add vegetables and pepper. Close cover securely. Place pressure regulator on vent pipe
and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12 servings.
LAMB STEW
3 tablespoons cooking oil
6 lbs. breast of lamb, cut into 1-inch cubes
Salt and pepper
3 green peppers, diced
8 onions, diced
2 tablespoons Worcestershire sauce
12 carrots, cut in half
2 cups water
Heat canner, add oil, and brown lamb well on all sides. Season with salt and pepper. Add green pepper, onion, Worcestershire sauce,
carrots, and water. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. 12 servings.
PRESSURE COOKING POULTRY
Poultry recipes are cooked at 15 pounds pressure. Try the following suggested recipes and enjoy tasty poultry in a variety of sauces.
Or, prepare your own favorite poultry dishes. When you wish to seal the natural juices into the poultry, sear to a crispy brown prior to
pressurecooking.Whenitisdesirabletointerminglefoodavorsduringcooking,itisbestnottobrownpoultry;justcookitintheliquid
indicated in the recipe.
DO NOT FILL CANNER OVER ⅔ FULL!
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: POULTRY
BRAISED WHOLE CHICKEN
3 3-lb. chickens
3 tablespoons cooking oil
Salt and pepper
2 cups water
Remove neck bone, fold skin down on breast and skewer in position. Fasten legs and wings close to side of body. Heat canner, add
oil, and brown chickens on all sides. Season with salt and pepper. Place water, cooking rack, and chickens 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.
15-18 servings.