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Italian Beef
9 pounds rump or chuck roast
3 tablespoons vegetable oil
3 onions, chopped
2 cups diced celery
3 carrots, chopped
2 cups sliced mushrooms
3 bay leaves
1 tablespoon salt, or as desired
3 6-ounce cans tomato paste
2½ cups beef broth
1½ cups red wine
Heat oil in canner over medium heat. Brown roast well on all sides. Add
vegetables, bay leaves, and salt. Blend tomato paste with broth and wine.
Pour over meat.
Close cover securely. Place pressure regulator on vent pipe and cook for
35 minutes at 103 kPa (15 psi). Let pressure drop of its own accord. Thicken
gravy, if desired.
15 to 18 servings
Short Ribs of Beef
10 pounds beef short ribs, cut into
serving pieces
3 tablespoons vegetable oil
3 onions, chopped
1 cup chopped celery
1 green pepper, chopped
2 cups tomatoes
1 tablespoon salt, or as desired
1 teaspoon black pepper
4 cups water
Heat oil in canner over medium heat. Brown ribs on all sides. Add remaining
ingredients. Close cover securely. Place pressure regulator on vent pipe and
cook for 40 minutes at 103 kPa (15 psi). Let pressure drop of its own accord.
15 to 18 servings
Chili con Carne
6 pounds ground beef
4 onions, chopped
2 green peppers, chopped
2 cloves garlic, minced
3 14- to 15-ounce cans tomatoes
1 14- to 15-ounce can tomato sauce
2 tablespoons chili powder
1 tablespoon salt, or as desired
½ teaspoon cayenne pepper
2 cups water
* * * * * *
3 14- to 15-ounce cans kidney
beans, drained and rinsed
Heat canner and brown beef. Add onions, green pepper, and garlic; brown
lightly. Add remaining ingredients. Close cover securely. Place pressure
regulator on vent pipe and cook for 15 minutes at 103 kPa (15 psi). Let pressure
drop of its own accord. Stir in kidney beans and heat through.
18 to 20 servings
01785 4033-017A CUL English weighted gauge induction canner.indd 61
01785 4033-017A CUL English weighted gauge induction canner.indd 61
12/13/19 10:34 AM
12/13/19 10:34 AM
