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Canning/Preserving Guide
(cont’d)
Recipes
Quick Jambalaya
Ingredients:
2 Tbsp. vegetable oil
½ red bell pepper & ½ green bell pepper, small dice
2 stalks of celery, small dice
1 medium onion, small dice
4 green onions, trimmed and diced
1 Tbsp. garlic, minced
½ lb. raw shrimp, peeled and deveined
14 oz. andouille sausage, diced
3 chicken breasts, diced
1 Tbsp. Cajun seasoning
½ Tbsp. dried thyme
1½ tsp. crushed red pepper
1 bay leaf
28 oz. can crushed tomatoes
1 cup chicken stock
1 cup white rice
Instructions:
• In a sauté pan over medium heat, sauté bell pepper, celery, onion and green
onion for 10 minutes in the vegetable oil until tender. Add garlic and continue
to sauté 1 minute more until garlic is fragrant. Transfer food to the pressure
cooker.
• Alternative sauté method: insert inner pot into unit, press the Rice/Grains
preset button and keep lid open during sautéing.
• Add the shrimp, sausage, chicken, seasonings, tomatoes, stock and rice to the
pressure cooker. Stir with a spoon to evenly distribute the mixture. Place lock-
ing lid onto unit and lock into place. Turn the pressure discharge valve to seal.
Use
the meat/poultry preset button to pressure cook for 20 minutes.
• Make sure pressure is released before unlocking the lid. Fluff rice with a fork
and serve immediately with your favorite hot sauce.
Recipe Variations:
• Use any smoked sausage in place of the andouille.
• Substitute a 12-oz. bottle of beer for chicken stock, if desired
Yield: 4–6 servings
5. Place inner pot into pressure cooker. Then
place a short wire rack (not included) at the
bottom of the inner pot.
6. Place up to five (8-oz.) filled, sealed jars on
the rack.
7. Pour hot water over the jars and into the
inner pot until the water level reaches one-
fourth of the way up the sides of the jars.
8. Secure the lid onto the pressure cooker
by turning it counter-clockwise and lock in
place.
9. Make sure the pressure discharge valve is
set to the seal position.
10. Plug in the cord.
11. Use the preset buttons to set the appropriate
amount of time.
12. When cooking has completed, the pressure
cooker will beep 3 times and automatically
go to warming mode. The display will read
b00
.
13. The warm/cancel indicator light will begin to
flash/flicker. The pressure cooker will natu-
rally release the pressure, which will take
approx. 10–15 min.
• You can use the quick release method to
release pressure, by rotating the pressure
discharge valve to the vent position until
the float valve sinks.
14. Use canning tongs to remove the hot jars
and place on a heat-resistant surface.
CAUTION: Jars are hot!
15. When jars are cooled to room temperature, remove the screw bands.
• While the jars are cooling, a small “click” sound will come from the lids to
indicate the lids are sealing properly.
• After one to two hours, the lids should be tightly sealed to the jars and when
pressed in the center should not have any “give” or springing motion. If the
lids do have “give,” you cannot safely store this food for future use. It must be
reprocessed immediately or refrigerated and used within a few days.
16. Place the finished jars on shelves in a cool, clean, dry atmosphere. Properly
processed food will last for months. Jars, lids and screw bands are reusable.
Check all carefully for damage before reuse.
IMPORTANT:
Do NOT use the pressure cooker as a pressure canning device at
altitudes above 2,000 ft.
