62
Spareribs and Sauerkraut
6 pounds spareribs, cut into serving
pieces
3 tablespoons vegetable oil
Salt and pepper
3 quarts sauerkraut
3 tablespoons packed brown sugar
4 cups water
Heat oil in canner over medium heat. 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 for
15 minutes at 103 kPa (15 psi). Let pressure drop of its own accord.
12 servings
Spareribs with Barbecue Sauce
10 pounds spareribs, cut into serving
pieces
Salt and pepper
Paprika
3 tablespoons vegetable oil
4 onions, sliced
2 cups ketchup
1 cup vinegar
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon celery seed
1 cup water
Season spareribs with salt, pepper, and paprika. Heat oil in canner over
medium heat. Brown ribs on all sides. Add onion. Combine ketchup, vinegar,
Worcestershire sauce, chili powder, celery seed, and water; pour over meat in
canner.
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.
12 to 15 servings
Meat Cabbage Rolls
2 large heads cabbage
Hot water
3 pounds ground beef
1 tablespoon salt, or as desired
¾ teaspoon black pepper
3 cups cooked rice
3 cups milk
⅓ cup packed brown sugar
4 cups water
Dip cabbage leaves in hot water. Dry leaves on towel. Combine meat, salt,
pepper, cooked rice, and milk. Place a tablespoon of meat mixture onto each
leaf; roll leaf around meat and fasten with toothpick.
01785 4033-017A CUL English weighted gauge induction canner.indd 62
01785 4033-017A CUL English weighted gauge induction canner.indd 62
12/13/19 10:34 AM
12/13/19 10:34 AM
