BEEF STEW
3 | tablespoons cooking oil | 3 | cups green beans |
4 | lbs. beef, cut into | 12 | carrots, halved |
| 3 | cups tomatoes | |
4 | onions, sliced |
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| Salt and pepper | 3 | tablespoons flour |
2 | cups water | ¾ | cup water |
12 | potatoes, halved |
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Heat canner, add oil, and brown meat. Add onion, salt, pepper, water, potatoes, green beans, carrots, and tomatoes. Close cover secure- ly. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Make a paste of flour and ¾ cup water and stir into stew to thicken.
CHILI CON CARNE
6 | lbs. ground beef | ½ | teaspoon cayenne pepper |
4 | onions, chopped | 2 | tablespoons chili powder |
2 | green peppers, chopped | 1 | cup water |
2 | cloves garlic, minced |
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1 | 3 | ||
3 |
| drained and rinsed | |
1 | tablespoon salt, or as desired |
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Heat canner and brown beef, breaking it apart to assure even browning. Add onions, green pepper, and garlic and brown lightly. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Stir in kidney beans and heat through.
PORK CHOPS WITH VEGETABLES
3 | tablespoons cooking oil | 2 | cups water |
15 | pork chops, ¾ inch thick | 15 | potatoes |
| Salt and pepper | 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 ac- cord. 15 servings.
SPARERIBS AND SAUERKRAUT
6 | lbs. spareribs, cut into | 3 | quarts sauerkraut |
| serving pieces | 3 | tablespoons brown sugar |
3 | tablespoons cooking oil | 2 | cups water |
| Salt and pepper |
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2cups 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 | 2 | quarts sauerkraut |
3 | cups water | 2 | onions, chopped |
¼ | teaspoon pepper | 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.
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