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ITALIAN BEEF
9 pounds rump or chuck roast
3 tablespoons vegetable oil
3 onions, chopped
2 cups diced celery
3 carrots, chopped
2 cups sliced mushrooms
3 bay leaves
1 tablespoon salt, or as desired
3 cans (6 ounces) tomato paste
2½ cups beef broth
1½ cups red wine
Heat oil in canner over medium heat. Brown roast well on all sides. Add vegetables, bay leaves, and salt. 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 pressure drop of its own accord. Thicken gravy, if desired. 15-18 servings.
CORNED BEEF
12 pounds corned beef
4 cups water
3 cloves garlic
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 se-
curely. 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.
VIRGINIA HAM
10 pounds ham
4 cups water
1½ cups packed brown sugar
Cloves
Place ham on cooking rack in canner. 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. Remove ham. Sprinkle with sugar and dot with cloves. Brown in a hot oven.
15-18 servings.
PORK ROAST
6 pounds pork roast
2 tablespoons vegetable oil
Salt and pepper
2 onions, sliced
4 cups water
Heat oil in canner over medium heat. 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.
SPARERIBS WITH BARBECUE SAUCE
10 pounds spareribs, cut into serving pieces
Salt and pepper
Paprika
3 tablespoons vegetable oil
4 onions, sliced
2 cups ketchup
1 cup vinegar
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon celery seed
1 cup water
Season spareribs with salt, pepper, and paprika. Heat oil in canner over medium heat. Brown ribs on all sides. Add onion. Combine ketch-
up, vinegar, Worcestershire sauce, chili powder, celery seed, and water; 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.
SPAGHETTI MEAT SAUCE
6 pounds ground beef
4 onions, chopped
2 cups chopped celery
2 green peppers, diced
4 cloves garlic, minced
1 tablespoon salt, or as desired
3 quarts tomato juice
3 cans (12 ounces) tomato paste
¼ cup sugar
2 tablespoons dried oregano
½ teaspoon cayenne pepper
Heat canner and brown beef. Add remaining ingredients. 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 sauce over spaghetti and sprinkle with Parmesan cheese.
20-24 servings.
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