Presto Not Found Electric Pressure Cooker User Manual


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CLAM CHOWDER
1 lb. salt pork, cubed
6 cups water
4 onions, minced
12 cups diced potatoes
4 cups corn
Salt and pepper
* * * * * *
4 quarts clams, minced
4 quarts hot milk
½ cup butter
Heat canner and brown salt pork. Add water, vegetables, 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 STOCK
3 tablespoons cooking oil
4 lbs. beef, cubed
3 quarts water
1 cup sliced onion
1 cup diced carrots
1 cup chopped celery
1 cup diced turnips
2 tablespoons parsley akes
1 bay leaf
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nd,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 specic 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llmoldsover⅔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rst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 owofsteamfromtheventpipe.
DO NOT FILL CANNER OVER ⅔ FULL!
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: DESSERTS
BROWN BETTY
2 cups dry bread crumbs
½ cup sugar
1 teaspoon cinnamon
1 lemon, juice and rind
9 apples, peeled, cored and sliced
½ cup melted butter
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rmly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.
VANILLA CUSTARD
6 cups milk
6 eggs, beaten
1 cup sugar
1 teaspoon salt
1½ teaspoons vanilla
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rmly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.
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