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PRESSURE COOKING MEAT
Savory, tender meat is easily prepared in the canner. An important step is to sear meat to a crispy brown on all sides to seal in natural juices.
Meat recipes are cooked at 15 pounds pressure.
Cooking time depends on the amount and distribution of fat and bone, toughness, size and thickness of cut, grade and cut of meat, and
the manner in which the meat ts into the canner. Rolled roasts require a longer cooking time per pound than roasts with bone. Short,
chunky roasts take longer to cook than long, at roasts. Because of the difference in thickness, a small, thick roast requires a longer
cooking time per pound than a heavier, at roast.
After pressure cooking time is completed, serving size pieces of meat may be quick cooled. However, when cooking a roast cut of meat,
pressure must drop of its own accord to be sure that pressure is reduced both within the roast and the canner.
DO NOT FILL CANNER OVER ⅔ FULL!
The following recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: MEAT
POT ROAST
9 pounds beef shoulder or rump roast
3 tablespoons vegetable oil
4 cups water
Salt and pepper
2 onions, sliced
2 bay leaves
Heat oil in canner over medium heat. Brown roast well on all sides; remove roast. Pour water into canner. Place cooking rack and roast
in canner. Season roast with salt and pepper. Add onions and bay leaves. Close cover securely. Place pressure regulator on vent pipe and
COOK 45 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 15-18 servings.
BRAISED BEEF
9 pounds boneless beef, round or rump roast
3 tablespoons vegetable oil
Salt and pepper
4 cups water
1 cup diced turnips
1 cup diced carrots
3 onions, chopped
1 cup chopped celery
Heat oil in canner over medium heat. Brown roast well on all sides. Season roast with salt and pepper. 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.
SHORT RIBS OF BEEF
10 pounds beef short ribs, cut into
serving pieces
3 tablespoons vegetable oil
3 onions, chopped
1 cup chopped celery
1 green pepper, chopped
2 cups tomatoes
1 tablespoon salt, or as desired
1 teaspoon black pepper
4 cups water
Heat oil in canner over medium heat. 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.
SWISS STEAK
12 pounds round steak, 1 inch thick,
cut into serving pieces
3 tablespoons vegetable oil
Salt and pepper
2 onions, chopped
1 green pepper, chopped
4 cups tomato juice
Heat oil in canner over medium heat. Brown meat on both sides. 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. 24 servings.
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