26
CHILI CON CARNE
6 pounds ground beef
4 onions, chopped
2 green peppers, chopped
2 cloves garlic, minced
3 cans (16 ounces) tomatoes
1 can (16 ounces) tomato sauce
2 tablespoons chili powder
1 tablespoon salt, or as desired
½ teaspoon cayenne pepper
2 cups water
* * * * * *
3 cans (16 ounces) kidney beans, drained and rinsed
Heat canner and brown beef. Add onions, green pepper, and garlic and brown lightly. Add remaining ingredients. Close cover securely.
Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Stir in kidney
beans and heat through.
18–20 servings
PORK CHOPS WITH VEGETABLES
15 pork chops, ¾ inch thick
3 tablespoons vegetable oil
Salt and pepper
15 potatoes
15 carrots
2 cups water
Heat oil in canner over medium heat. Brown pork chops on both sides. Season with salt and pepper. Add potatoes, carrots, and water.
Close cover securely. Place pressure regulator on vent pipe and COOK 10–12 MINUTES at 15 pounds pressure. Let pressure drop of
its own accord.
15 servings
SPARERIBS AND SAUERKRAUT
6 pounds spareribs, cut into serving pieces
3 tablespoons vegetable oil
Salt and pepper
3 quarts sauerkraut
3 tablespoons brown sugar
4 cups water
Heat oil in canner over medium heat. Brown ribs on both sides. Season with salt and pepper. Place sauerkraut over ribs and sprinkle with
brown sugar. Add water. 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 servings
PORK HOCKS WITH SAUERKRAUT AND POTATOES
9 pounds pork hocks
4 cups water
½ teaspoon pepper
2 quarts sauerkraut
12 potatoes, halved
2 onions, chopped
Place hocks, water, and pepper in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES at 15
pounds pressure. Let pressure drop of its own accord. Add sauerkraut, potatoes, and onions. Close cover securely. Place the pressure
regulator on the vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
12–15 servings
NEW ENGLAND BOILED DINNER
4 pounds ham shank
4 cups water
12 potatoes, halved
12 onions, halved
12 carrots, halved
1 cabbage, cut in wedges
½ teaspoon pepper
Place ham and water 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. Add vegetables and pepper. Close cover securely. Place pressure regulator on vent pipe
and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
12 servings
LAMB STEW
6 pounds breast of lamb, cut into 1-inch cubes
3 tablespoons vegetable oil
Salt and pepper
12 carrots, cut in halves
8 onions, diced
3 green peppers, diced
2 tablespoons Worcestershire sauce
3 cups water
Heat oil in canner over medium heat. Brown lamb well on all sides. Season with salt and pepper. Add carrots, onions, green peppers,
Worcestershire sauce, and water. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord.
12 servings
To Next Page
Loading...
Need help?
General
