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BROWN BEEF STOCK
4 pounds beef, cubed
3 tablespoons vegetable oil
3 quarts water
1 cup sliced onion
1 cup diced carrots
1 cup chopped celery
1 cup diced turnips
2 tablespoons dried parsley
1 bay leaf
1 tablespoon salt, or as desired
Heat oil in canner over medium heat and brown beef. Add remaining ingredients. Close cover securely. Place pressure regulator on vent
pipe and COOK 20 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Strain stock. 12-15 servings.
PRESSURE COOKING DESSERTS
Your canner offers a shortened method for preparing steamed breads and desserts. Actually, the cooking time can be counted in minutes
instead of hours. You will nd, too, that your canner is easier to use than the ordinary steamer because its pressure regulator acts as a
means of measurement to assure constant heat to produce uniform, even-textured products. Consult specic recipes for cooking pressure.
Best results are obtained when 1- to 1½-quart molds are used. Any type of mold is satisfactory (metal, glass, earthenware, tin food cans).
Remember, never ll molds over ⅔ full; this extra top-space is to allow ample space for rising. If molds used do not have a cover, alumi-
num foil or several thicknesses of wax paper should be tied securely over the top to prevent condensed moisture from falling into mold.
Because the rst part of the cooking period is steaming time, which permits foods to rise, at least three quarts water should be poured
into the bottom of canner to allow for evaporation.
Adjust heat to allow a moderate ow of steam from the vent pipe.
DO NOT FILL CANNER OVER ⅔ FULL!
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: DESSERTS
BROWN BETTY
2 cups dry bread crumbs
½ cup sugar
1 teaspoon ground cinnamon
1 lemon, juice and rind
9 apples, peeled, cored, and sliced
½ cup melted butter
1 quart water
Combine crumbs, sugar, cinnamon, lemon juice, and grated rind. Place alternate layers of apples and crumb mixture in buttered bowl that may
be set loosely in canner. Pour melted butter over top. Cover rmly with aluminum foil. Place water, cooking rack, and bowl in canner. Close
cover securely. Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
12 servings.
ENGLISH PLUM PUDDING
1 cup sifted all-purpose our
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup raisins
½ cup currants
½ cup chopped nuts
1 egg
½ cup sugar
½ cup ground suet
⅓ cup milk
3 quarts water
Sift our with baking powder, salt, and spices. Add fruits and nuts. Beat egg; add sugar, suet, and milk. Combine liquid and dry ingredi-
ents; mix well. Pour into buttered 1-quart mold. Cover mold rmly with aluminum foil. Place water, cooking rack, and mold in canner.
Close cover securely. Allow steam to ow from vent pipe 20 minutes. Place pressure regulator on vent pipe and COOK 50 MINUTES
at 10 pounds pressure. Let pressure drop of its own accord.
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