Presto Electric Pressure Washer warranty Lemon Pork Chops, Breaded Pork Chops, LEG of Lamb

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LEMON PORK CHOPS

20

pork chops, ½ inch thick

1

tablespoon salt

¼

cup cooking oil

1

teaspoon pepper

20

lemon slices

2

cups catsup

4

onions, cut into rings

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

¼

cup milk

 

Salt and pepper

¼

cup cooking oil

3

cups corn flake crumbs

2

cups water

4

eggs, beaten

 

 

Season pork chops with salt and pepper. Dredge with corn flake crumbs, then dip in combined egg and milk and again in crumbs. Heat canner, add oil, and brown pork chops on both sides. Place cooking rack, chops, and water in canner. Close cover securely. Place pres- sure 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

2

cups catsup

 

serving pieces

1

cup vinegar

 

Salt and pepper

2

tablespoons Worcestershire sauce

 

Paprika

1

teaspoon chili powder

3

tablespoons cooking oil

1

teaspoon celery seed

4

onions, sliced

1

cup water

Season spareribs with salt, pepper, and paprika. Heat canner, add oil, and brown ribs on all sides. Add onion. Combine catsup, vin- egar, Worcestershire sauce, chili powder, and celery seed; 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.

LEG OF LAMB

2

legs of lamb, 5-lbs. each

2

cloves garlic, minced

3

tablespoons cooking oil

4

cups water

 

Salt and pepper

 

 

Heat canner, add oil, and brown lamb. Add salt, pepper, garlic, and water. Close cover securely. Place pressure regulator on vent pipe and COOK 50 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 20-24 servings.

CHINESE PINEAPPLE LAMB

6

lbs. boneless lamb, cut into

3

cups beef stock

 

1½-inch cubes

2

16-ounce cans bean sprouts,

¼

cup cooking oil

 

drained

2

cups chopped onion

4

20-ounce cans pineapple

4

cups sliced celery

 

chunks, drained

4

3-ounce cans mushrooms

3

tablespoons cornstarch

 

Salt and pepper

½

cup soy sauce

Heat canner, add oil, and brown meat. Add onion and celery; brown lightly. Add mushroom liquid, seasoning, and beef stock. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Add bean sprouts, pineapple, and mushrooms. Blend cornstarch and soy sauce and stir into mixture. Cook until thickened, stir- ring carefully. If desired, serve over chow mein noodles or steamed rice. 20-24 servings.

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Contents Table of Contents Pressure CannerImportant Safeguards Getting AcquaintedVent Pipe Before Using Canner for the First Time How to Use Your CannerPressure Canning Fig. JHOW to Pressure can Foods Canner JAR Capacities for Pressure Canning Maximum CapacityCare and Maintenance Pressure Canning Fruits and Tomatoes Apples Altitude chart for pressure canning fruitAltitude chart for pressure canning tomato recipes ApplesauceCherries ApricotsBerries Except Strawberries PeachesTomato Juice RhubarbTOMATOES-WHOLE or Halved Tomato SauceCanning Recipes Vegetables Altitude chart for canning vegetablesPressure Canning Vegetables AsparagusBeets BEANS-GREEN,WAX, ItalianBEANS-FRESH Lima CarrotsPEAS-GREEN MushroomsOkra PEPPERS-HOT or SweetPumpkin and Winter Squash Pressure Canning MeatCanning Recipes Meat Pressure canning is the only safe method for canning meatCUT-UP Poultry Pressure Canning PoultryGround Meat RabbitCrab Pressure Canning Fish and SeafoodCLAMS-WHOLE or Minced FISH-GENERAL MethodPressure canning is the only safe method for canning soups Pressure Canning SoupsHelpful Hints for Pressure Canning Beef Soup StockHOW to can Foods Using Boiling Water method Bread and Butter Pickles Canning Recipes Boiling Water MethodRaspberry JAM Dill PicklesZesty Salsa HOW to Pressure Cook FoodsPressure Cooking in Your Pressure Canner Questions?Important safety information Helpful Hints for Pressure Cooking POT Roast Pressure Cooking MeatCooking Recipes Meat Italian BeefCorned Beef Swiss SteakShort Ribs of Beef HAM-BOILEDSpareribs with Barbecue Sauce Lemon Pork ChopsBreaded Pork Chops LEG of LambBraised Veal Veal RoastGourmet Veal Steak Tangy Veal ChopsSpaghetti Meat Sauce Pressure Cooking EntreesCooking Recipes Entrees Beef GoulashPork Chops with Vegetables Beef StewChili CON Carne Spareribs and SauerkrautBoston Baked Beans NEW England Boiled DinnerLamb Stew Chop SueyLima Bean POT Pressure Cooking PoultryCooking Recipes Poultry Shrimp JambalayaChicken Marengo Chicken ImperialChicken and Dumplings Cornish Hens in White WineFlorida Duck Pressure Cooking SoupsCooking Recipes Soup Vegetable SoupPressure Cooking Desserts Cooking Recipes DessertsRice Pudding English Plum PuddingBread Pudding Brown BreadRecipe Index Pressure Canning RecipesEau Claire, Wisconsin Service and Parts informationNational Presto INDUSTRIES, INC
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