Fagor America Fagor Rapida Pressure Cooker user manual Pressure Cooking Recipes, English, Soups

Store in a clean, cool, dark, dry place. The best temperature is between 50 and 70 °F. Avoid storing canned foods in a warm place near hot pipes, a range or a furnace, or in direct sunlight. They lose quality in a few weeks or months, depending on the temperature and may even spoil. Keep canned goods dry. Dampness may corrode metal lids and cause leakage so food will spoil. For best quality, use canned foods within one year.

Important Home Canning Safeguards

All of the Home Canning Recipes provided in this cookbook have been tested for quality and proper timing to meet food safety standards. As long as the instructions are carefully followed the end result will be a wholesome and shelf stable product. However, when using or adapting your own recipes, please be sure that you process the recipes with enough time. If foods are not canned properly, consuming them may be harmful or fatal. Never attempt to make rough calculations on your own recipes.

If you have specific questions relating to proper methods of canning foods or timing charts- please refer to the US Department of Agriculture Website. www.fsis.usda.gov

Another useful source of information about home canning is The National Center for Home Food Preservation: www.uga.edu/ nchfp/index.html.

PRESSURE COOKING RECIPES

SOUPS

GENERAL INDICATIONS

Pressure cooking enables you to prepare delicious, nourishing, home-made soups in a matter of minutes, taking full advantage of available fresh vegetables and even left-overs from other dishes.

•Do not fill cooker over 2/3 full and only 1/2 full if foam is produced or if ingredients swell.

•Do not use excessive seasoning or individual strong-tasting ingredients.

•Thicken soups after cooking period is over.

•If soups are to be frozen use slightly less liquid so they are concentrated. Reconsitute afterwards with additional water.

CLAM CHOWDER 3-4 minutes.

INGREDIENTS:

8 oz of bacon, onion, 1 oz butter, large potato, 1 1/2 pints water, 1/4 pint milk, salt, pepper and spices to taste parsley, 1 qt. clams, 2 table spoons cornflour.

Slice and chop bacon, potato and onions and brown in butter for a few minutes. Add watter, season to taste, close and cook for approx. 3 minutes. Open and add clams. Boil for

2-3 mintutes with the cooker open. Blend cornflour and milk and stir into the soup until tickened. Sprinkle parsley and serve.

FRENCH ONION SOUP 3-4 minutes.

INGREDIENTS:

1 oz butter, 1 lb onions, 2 pints beef stock, salt, pepper and spices to taste, slices of bread, grated cheese.

Slice onions and brown in butter. Add stock and season to taste. Close

ENGLISH

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