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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 to 12 MINUTES at 15 pounds pressure. Let pressure drop of
its own accord. 15 servings.
PORK HOCKS WITH SAUERKRAUT AND POTATOES
9 pounds pork hocks
4 cups water
½ teaspoon black 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 pressure regulator
on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12-15 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.
PRESSURE COOKING POULTRY
Poultry recipes are cooked at 15 pounds pressure. Try the following suggested recipes and enjoy tasty poultry in a variety of sauces.
Or, prepare your own favorite poultry dishes. When you wish to seal the natural juices into the poultry, sear to a crispy brown prior to
pressure cooking. When it is desirable to intermingle food avors during cooking, it is best not to brown poultry; just cook it in the liquid
indicated in the recipe.
DO NOT FILL CANNER OVER ⅔ FULL!
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: POULTRY
BRAISED WHOLE CHICKEN
1 3- to 5- pound chicken
3 tablespoons vegetable oil
Salt and pepper
3 cups water
Heat oil in canner over medium heat and brown chicken on all sides. Season with salt and pepper. Remove chicken. Pour water into
canner. Place cooking rack and chicken in canner. 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.
CHICKEN IMPERIAL
9 pounds chicken, cut into serving pieces
3 tablespoons vegetable oil
1 teaspoon salt, or as desired
½ teaspoon black pepper
½ cup minced onion
1 cup slivered almonds
4 cans (4 ounces) mushrooms
2 cups chicken broth
1 cup white wine
Heat oil in canner over medium heat. Brown chicken. Season with salt and pepper. Add onions, almonds, mushrooms with liquid, chick-
en broth, and wine. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. Remove chicken from canner, thicken gravy. If desired, serve chicken on bed of hot rice, top with gravy
and toasted almonds. 15-18 servings.
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