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♦ If your cooked food has more liquid than desired, simmer to evaporate the
excess liquid.
♦ When pressure cooking at high altitudes, the cooking time needs to be
increased 5% for every 304 metres above the first 608 metres. Following this
rule, the time would be increased as follows:
914 metres.....5%
1,219 metres...10%
1,524 metres....15%
1,828 metres....20%
2,133 metres....25%
2,438 metres....30%
♦ If you have questions on recipes or timetables, contact the Test Kitchen by
calling 1 800 368-2194 or email us via our website at www.GoPresto.com.
PRESSURE COOKING MEAT
Savoury, tender meat is easily prepared in the canner. An important step is
to sear meat to a crispy brown on all sides to seal in natural juices. Meat and
entrée recipes are cooked at 103 kPa (15 psi).
Cooking time depends on the amount and distribution of fat and bone,
toughness, size and thickness of cut, grade and cut of meat, and the manner in
which the meat fits into the canner.
Rolled roasts require a longer cooking time per pound than roasts with bone.
Short, chunky roasts take longer to cook than long, flat roasts. Because of the
difference in thickness, a small, thick roast requires a longer cooking time per
pound than a heavier, flat roast.
After the pressure cooking time is completed, serving size pieces of meat may
be cooled quickly. However, when cooking a roast cut of meat, the pressure
must be allowed to drop of its own accord to be sure that pressure is reduced
both within the roast and the canner.
Do not fill canner over ⅔ full! These recipes are intended
for pressure cooking only and should not be canned.
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