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CHILI CON CARNE
6 lbs . ground beef
4 onions, chopped
2 green peppers, chopped
2 cloves garlic, minced
1 16-ounce can tomato sauce
3 16-ounce cans tomatoes
1 tablespoon salt, or as desired
½ teaspoon cayenne pepper
2 tablespoons chili powder
1 cup water
* * * * * *
3 16-ounce cans kidney beans,
drained and rinsed
Heat canner and brown beef, breaking it apart to assure even browning. Add onions,
green pepper, and garlic and brown lightly. 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. Stir in kidney beans and heat through.
18-20 servings.
PORK CHOPS WITH VEGETABLES
3 tablespoons cooking oil
15 pork chops, ¾ inch thick
Salt and pepper
2 cups water
15 potatoes
15 carrots
Heat canner, add oil, and brown pork chops on both sides. Season with salt and pepper.
Add water, potatoes, and carrots. 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.
SPARERIBS AND SAUERKRAUT
6 lbs . spareribs, cut into
serving pieces
3 tablespoons cooking oil
Salt and pepper
3 quarts sauerkraut
3 tablespoons brown sugar
2 cups water
Heat canner, add oil, and brown ribs on both sides. Season with salt and pepper. Place
sauerkraut over ribs and sprinkle with brown sugar. Add water. Close cover securely.
Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure.
Let pressure drop of its own accord. 12 servings.
PORK HOCKS WITH SAUERKRAUT AND POTATOES
9 lbs . pork hocks
3 cups water
¼ teaspoon pepper
2 quarts sauerkraut
2 onions, chopped
12 potatoes, halved
Place hocks, water, and pepper in canner. Close cover securely. Place pressure regula-
tor on vent pipe and COOK 45 MINUTES at 15 pounds pressure. Let pressure drop
of its own accord. Add sauerkraut, onions, and potatoes. 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.
NEW ENGLAND BOILED DINNER
4 lbs . ham shank
3 cups water
12 potatoes, halved
12 onions, halved
Place ham and water 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. Add vegetables and pepper. 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.
12 carrots, halved
1 cabbage, cut in wedges
1 teaspoon pepper
LAMB STEW
8 onions, diced
2 tablespoons Worcestershire
sauce
12 carrots, cut in half
2 cups water
Heat canner, add oil, and brown lamb well on all sides. Season with salt and pepper.
Add green pepper, onion, Worcestershire sauce, carrots, 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.
3 tablespoons cooking oil
6 lbs . breast of lamb, cut into
1-inch cubes
Salt and pepper
3 green peppers, diced
