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Heat canner and brown salt pork. Season roast with salt and pepper; dredge in flour.
Brown roast well on all sides. Add water and vegetables. Close cover securely. Place
pressure regulator on vent pipe and COOK 40 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. 15-18 servings.
COOKING RECIPES: MEAT
POT ROAST
9 lbs . beef shoulder or
rump roast
Salt and pepper
¼ cup cooking oil
2 onions, sliced
4 cups water
Heat canner, add oil, and brown meat well on all sides. Place cooking rack and roast
in canner. Season roast with salt, pepper, and onion; add water. Close cover securely.
Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure.
Let pressure drop of its own accord. 15-18 servings.
ITALIAN BEEF
9 lbs . rump or chuck roast
3 tablespoons cooking oil
3 onions, chopped
2 cups diced celery
3 carrots, chopped
3 bay leaves
1 tablespoon salt, or as desired
2 cups sliced mushrooms
3 6-ounce cans tomato paste
2 10½-ounce cans beef broth
1½ cups red wine
Heat canner, add oil, and brown roast on all sides. Add prepared vegetables and season-
ings. 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.
BRAISED BEEF
6 slices salt pork
9 lbs . boneless beef, round or
rump roast
Salt and pepper
Flour
4 cups water
1 cup diced turnips
1 cup diced carrots
3 onions, chopped
1 cup chopped celery
SWISS STEAK
Season flour with salt and pepper; pound flour into meat. Heat canner, add oil, and
brown meat on both sides. Add remaining ingredients. Close cover securely. Place
pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. 24 servings.
SHORT RIBS OF BEEF
10 lbs . beef short ribs,
cut into serving pieces
3 tablespoons cooking oil
3 onions, chopped
1 cup chopped celery
1 green pepper, chopped
2 cups tomatoes
2 tablespoons salt
1 teaspoon pepper
2 cups water
Heat canner, add oil, and brown ribs on all sides. Add remaining ingredients. Close
cover securely. Place pressure regulator on vent pipe and COOK 40 MINUTES at 15
pounds pressure. Let pressure drop of its own accord. 15-18 servings.
CORNED BEEF
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 securely. 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.
12 lbs . round steak, 1 inch thick
cut into serving pieces
1 cup flour
Salt and pepper
¼ cup cooking oil
2 onions, chopped
1 green pepper, chopped
4 cups tomato juice
12 lbs . corned beef
4 cups water
3 cloves garlic
3 bay leaves
