Presto Pressure Canner and Cooker warranty Virginia Ham, Ham Slices, Pork Roast, Lemon Pork Chops

		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.

LEMON PORK CHOPS

20	pork chops, ½ inch thick	1	tablespoon salt
¼	cup cooking oil	1	teaspoon pepper
20	lemon slices	2	cups catsup
4	onions, cut into rings	2	cups water

Heat canner, add oil, and brown pork chops on both sides. Top each chop with a lemon slice. Add onion, salt, and pepper. Combine catsup and water; pour over chops. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Serve chops with the sauce.

20 servings.

BREADED PORK CHOPS

18	pork chops, ¾ inch thick	¼	cup milk
	Salt and pepper	¼	cup cooking oil
3	cups corn flake crumbs	2	cups water
4	eggs, beaten

Season pork chops with salt and pepper. Dredge with corn flake crumbs, then dip in combined egg and milk and again in crumbs. Heat canner, add oil, and brown pork chops on both sides. Place cooking rack, chops, and water in canner. Close cover securely. Place pres- sure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 18 servings.

SPARERIBS WITH BARBECUE SAUCE

10	lbs. spareribs, cut into	2	cups catsup
	serving pieces	1	cup vinegar
	Salt and pepper	2	tablespoons Worcestershire sauce
	Paprika	1	teaspoon chili powder
3	tablespoons cooking oil	1	teaspoon celery seed
4	onions, sliced	1	cup water

Season spareribs with salt, pepper, and paprika. Heat canner, add oil, and brown ribs on all sides. Add onion. Combine catsup, vin- egar, Worcestershire sauce, chili powder, and celery seed; pour over meat in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12-15 servings.

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