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CHICKEN MARENGO
9 pounds chicken, quartered
1 tablespoon coarse black pepper
1 cup our
1 teaspoon salt, or as desired
3 tablespoons vegetable oil
1 pound mushrooms, sliced
2 cans (28 ounces) tomatoes
2 cloves garlic, minced
2 cups dry white wine
Rub chicken with pepper. Dredge in our and season with salt. Heat oil in canner over medium heat. Brown chicken. Add mushrooms,
tomatoes, garlic, 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 cooking liquid, if desired. 15-18 servings.
CORNISH HENS IN WHITE WINE
8 cornish hens
3 tablespoons vegetable oil
1 teaspoon salt
½ teaspoon black pepper
2 cups white cooking wine
2 teaspoons instant chicken bouillon
1 tablespoon chopped parsley
1 teaspoon dried 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 dried thyme
1 teaspoon dried marjoram
Heat oil in canner over medium heat and brown turkey. Season with salt and pepper. Add onion, tomato sauce, chicken broth, Worcestershire
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.
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 ll 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-soluble, gas-producing starches. Soaking can be done using the traditional or the quick method.
Traditional Method: Clean and rinse beans; cover with three times as much water as beans. Soak 4 to 8 hours. Drain.
Quick Method: Clean and rinse beans; cover with three times as much water as beans. Bring beans to a boil and boil for 2 minutes.
Remove from heat, cover, and let stand for 1 to 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 chart on page 30. For more rm 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!
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