FRESH VEGETABLE TIMETABLE (CONTINUED)
† Let pressure drop of its own accord .
VEGETABLE
SIZE
CUPS OF
LIQUID
COOKING TIME
(MINUTES)
Peas
Shelled
1
0 – 2
Peppers
Whole
1
0 – 3
Potatoes (sweet)
Sliced, 1 to 1
1
⁄
2
- inches thick
1
6 – 8
Sliced,
1
⁄
2
-inch thick
1
4 – 5
Potatoes (white)
Whole, 2
1
⁄
2
-inch diameter
1
1
⁄
2
15
Whole, 1
1
⁄
2
-inch diameter
1
10
Sliced,
3
⁄
4
-inch thick
1
5
Sliced,
1
⁄
2
-inch thick
1
3
Rutabaga
Cubed or sliced, 1-inch thick
1
3
Spinach
Whole leaves
1
0
Squash
(winter) acorn†
quartered
1
12
Squash
(winter) spaghetti†
Halved
1
12
Squash
(yellow, zucchini)
Sliced, 1-inch thick
1
1
Sliced,
1
⁄
4
to
1
⁄
2
-inch thick
1
0 – 1
Swiss Chard
Whole leaves
1
0 – 1
Turnips
Sliced or cubed,
3
⁄
4
-inch thick
1
3 – 5
VEGETABLE
CUPS OF
LIQUID
COOKING TIME
(MINUTES)
Asparagus
(cut, spears)
1
2
Beans
(green, wax, french style)
1
1 – 2
Broccoli
1
1 – 2
Brussels Sprouts
1
2 – 3
Cauliflower
1
1 – 2
Corn Cut
1
1 – 2
Corn on Cob
1
2 – 3
Lima Beans
1
1 – 2
Mixed Vegetables
1
1 – 2
Peas
1
1 – 2
Peas and Carrots
1
1 – 2
Spinach
1
2 – 4
FROZEN VEGETABLE TIMETABLE
28
