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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 find, 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 specific 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 fill molds over
2
⁄
3
full; this extra top-space is to allow
ample space for rising. If molds used do not have a cover, aluminum
foil or several thicknesses of wax paper should be tied securely over
the top to prevent condensed moisture from falling into mold. Because
the first 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
flow of steam from the vent pipe.
DO NOT FILL CANNER OVER
2
⁄
3
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 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 lay-
ers of apples and crumb mixture in buttered bowl that may be set loosely in canner.
Pour melted butter over top. Cover firmly 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.
CUSTARD
6 cups milk
6 eggs, beaten
1 cup sugar
1 teaspoon salt
1½ teaspoons vanilla
2 cups water
Scald milk and cool slightly. Combine eggs, sugar, and salt. Add milk slowly, stir-
ring constantly. Add vanilla. Pour into individual custard cups and cover firmly with
aluminum foil. Place water, cooking rack, and custard cups in canner. Close cover
securely. Place pressure regulator on vent pipe and COOK 3 MINUTES at 15 pounds
pressure. Cool canner at once. Chill. 12-14 servings.
Chocolate Custard:
Scald milk with 3 squares chocolate, grated. Follow vanilla
custard directions.
Coconut Custard:
Sprinkle 3 tablespoons coconut over top of each vanilla custard
before cooking.
ENGLISH PLUM PUDDING
1 cup sifted all purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon allspice
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
½ cup raisins
½ cup currants
½ cup chopped nuts
1 egg
½ cup sugar
½ cup ground suet
1
⁄
3
cup milk
3 quarts water
Sift flour with baking powder, salt, and spices. Add fruits and nuts. Beat egg; add
sugar, suet, and milk. Combine liquid and dry ingredients; mix well. Pour into buttered
1-quart mold. Cover mold firmly with aluminum foil. Place water, cooking rack, and
mold in canner. Close cover securely. Allow steam to flow 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.
BREAD PUDDING
4 cups cubed dry bread
4 cups hot milk
½ teaspoon salt
1 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter
1 cup raisins
1 cup chopped nuts
4 eggs
1 teaspoon vanilla
1 quart water
Combine bread, hot milk, salt, brown sugar, cinnamon, butter, raisins, nuts, eggs,
and vanilla. Turn into a buttered bowl that may be set loosely in canner. Cover bowl
firmly 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.
