Presto Electric Pressure Washer warranty Swiss Steak, Short Ribs of Beef, Corned Beef, Ham-Boiled

SWISS STEAK

12	lbs. round steak, 1 inch thick	¼	cup cooking oil
	cut into serving pieces	2	onions, chopped
1	cup flour	1	green pepper, chopped
	Salt and pepper	4	cups tomato juice

Season flour with salt and pepper; pound flour into meat. Heat canner, add oil, and brown meat on both sides. Add remaining ingredi- ents. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 24 servings.

SHORT RIBS OF BEEF

10	lbs. beef short ribs,	1	green pepper, chopped
	cut into serving pieces	2	cups tomatoes
3	tablespoons cooking oil	2	tablespoons salt
3	onions, chopped	1	teaspoon pepper
1	cup chopped celery	2	cups water

Heat canner, add oil, and brown ribs on all sides. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and COOK 40 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 15-18 servings.

CORNED BEEF

12	lbs. corned beef	3	cloves garlic
4	cups water	3	bay leaves

Cut garlic cloves in small pieces and insert in beef with a sharp knife. Place meat and water in canner. Add bay leaves. Close cover securely. Place pressure regulator on vent pipe and COOK 40-50 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 20-24 servings.

	HAM—BOILED
12 lbs. ham	5 cups water

Place ham and water in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 70 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 20-24 servings.

		VIRGINIA HAM
10	lbs. ham	1½ cups brown sugar
4	cups water	Cloves

Place ham on cooking rack in canner. Add water. Close cover securely. Place pressure regulator on vent pipe and COOK 60 MIN- UTES at 15 pounds pressure. Let pressure drop of its own accord. Remove ham. Sprinkle with sugar and dot with cloves. Brown in a hot oven. 15-18 servings.

		HAM SLICES
¼	cup cooking oil	Cloves, if desired
4	slices ham, 1½ inches thick	3 cups water

Heat canner, add oil, and sear ham on all sides. Stud ham with cloves, if desired. Place cooking rack, ham, and water in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 25 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12-15 servings.

PORK ROAST

6	lbs. pork roast	2	onions, sliced
2	tablespoons cooking oil	4	cups water
	Salt and pepper

Heat canner, add oil, and brown roast well on all sides. Season with salt, pepper, and sliced onion; add water. Close cover securely. Place pressure regulator on vent pipe and COOK 60 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12-15 servings.

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