Presto Electric Pressure Washer warranty Pressure Cooking Desserts, Cooking Recipes Desserts

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CLAM CHOWDER

1

lb. salt pork, cubed

 

Salt and pepper

6

cups water

4

* * * * * *

4

onions, minced

quarts clams, minced

12

cups diced potatoes

4

quarts hot milk

4

cups corn

½

cup butter

Heat canner and brown salt pork. Add vegetables, water, 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 SOUP STOCK

3

tablespoons cooking oil

1

cup chopped celery

4

lbs. beef, cubed

1

cup diced turnips

3

quarts water

2

tablespoons parsley flakes

1

cup sliced onion

1

bay leaf

1

cup diced carrots

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 find, 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 specific 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 fill molds over two-thirds 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 first 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 flow of steam from the vent pipe.

DO NOT FILL CANNER OVER TWO-THIRDS FULL!

These recipes are intended for pressure cooking and should not be canned.

COOKING RECIPES: DESSERTS

BROWN BETTY

2cups dry bread crumbs ½ cup sugar

1teaspoon cinnamon

1lemon, juice and rind

9apples, peeled, cored and sliced

½cup 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 firmly 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.

CUSTARD

6

cups milk

1

teaspoon salt

6

eggs, beaten

1½

teaspoons vanilla

1

cup sugar

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 firmly 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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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 RecipesNational Presto INDUSTRIES, INC Service and Parts informationEau Claire, Wisconsin
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