Presto Pressure Canner and Cooker Italian Beef, Braised Beef, Swiss Steak, Short Ribs Of Beef

ITALIAN BEEF

9	lbs. rump or chuck roast	1	tablespoon salt, or as desired
3	tablespoons cooking oil	2	cups sliced mushrooms
3	onions, chopped	3	6-ounce cans tomato paste
2	cups diced celery	2	10½-ounce cans beef broth
3	carrots, chopped	1½	cups red wine
3	bay leaves

Heat canner, add oil, and brown roast on all sides. Add prepared vegetables and seasonings. Blend tomato paste with broth and wine. Pour over meat. Close cover securely. Place pressure regulator on vent pipe and COOK 35 MINUTES at 15 pounds pressure. Let pres- sure drop of its own accord. Thicken gravy, if desired. 15-18 servings.

BRAISED BEEF

6	slices salt pork	4	cups water
9	lbs. boneless beef, round or	1	cup diced turnips
	rump roast	1	cup diced carrots
	Salt and pepper	3	onions, chopped
	Flour	1	cup chopped celery

Heat canner and brown salt pork. Season roast with salt and pepper; dredge in flour. Brown roast well on all sides. Add water and vegetables. 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.

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.

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