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CORNISH HENS IN WHITE WINE
8 Cornish hens
3 tablespoons vegetable oil
1 teaspoon salt
½ teaspoon pepper
2 cups white cooking wine
2 teaspoons instant chicken bouillon
1 tablespoon chopped parsley
1 teaspoon thyme
Heat oil in canner over medium heat and brown hens. Season with salt and pepper. Combine remaining ingredients and pour over hens.
Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own
accord.
8–12 servings
HUNTER’S TURKEY
9 pounds turkey, cut into serving pieces
3 tablespoons vegetable oil
Salt and pepper
3 onions, chopped
3 cans (8 ounces) tomato sauce
3 cups chicken broth
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon thyme
1 teaspoon marjoram
Heat oil in canner over medium heat and brown turkey. Season with salt and pepper. Add onion, tomato sauce, chicken broth, Worces-
tershire sauce, bay leaf, thyme, and marjoram. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at
15 pounds pressure. Let pressure drop of its own accord.
15–18 servings
FLORIDA DUCK
9 pounds duck, cut into serving pieces
Salt and pepper
3 tablespoons vegetable oil
3 cups white cooking wine
2 tablespoons grated orange rind
wine and orange rind. Pour over duck. Close cover securely. Place pressure regulator on vent pipe and COOK 12 MINUTES at 15
pounds pressure. Let pressure drop of its own accord. Remove duck and thicken gravy, if desired.
18 servings
PRESSURE COOKING DRY BEANS AND PEAS
The pressure canner is ideal for preparing dry beans and peas quickly. However, dry beans and peas have a tendency to froth and foam
during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to follow these instructions when
pressure cooking dry beans and peas:
(1) Never fill the canner over the ½ full line (this includes beans, ingredients, and water).
(2) Add 1 tablespoon vegetable oil for cooking.
(3) Allow pressure to drop of its own accord.
Soaking Beans and Peas
Soaking is strongly recommended for all beans and peas, except lentils and black-eyed peas, for even cooking and to remove water-sol-
uble, gas-producing starches. Soaking can be done using the traditional or the quick-soak method.
Traditional Method:
Clean and rinse beans; cover with three times as much water as beans. Soak 4–8 hours. Drain.
Quick Method:
Clean and rinse beans; cover with three times as much water as beans. Bring to a boil and boil for 2 minutes. Remove from heat,
cover, and let stand for 1–2 hours. Drain.
Cooking Beans and Peas
After soaking, rinse beans and remove any loose skins. Place beans in pressure canner. Add fresh water to just cover the beans and add
1 tablespoon vegetable oil. Close cover securely. Place pressure regulator on vent pipe and cook at 15 pounds pressure according to the
times in the timetable on page 29. For more firm beans for salads and side dishes, and when cooking less than 2 cups of beans or peas,
use the shorter time. For soups and stews, use the longer time. After cooking is complete, allow pressure to drop of its own accord.
FOR DRY BEANS AND PEAS, DO NOT FILL CANNER OVER ½ FULL!
These recipes are intended for pressure cooking and should not be canned.
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