64
Virginia Ham
10 pounds ham
4 cups water
1½ cups packed brown sugar
Cloves
Place ham on cooking rack in canner. Add water. Close cover securely. Place
pressure regulator on vent pipe and cook for 60 minutes at 103 kPa (15 psi). Let
pressure drop of its own accord. Remove ham. Sprinkle with sugar and dot with
cloves. Brown in a hot oven.
15 to 18 servings
Pork Hocks with Sauerkraut and Potatoes
9 pounds pork hocks
4 cups water
½ teaspoon black pepper
2 quarts sauerkraut
12 potatoes, halved
2 onions, chopped
Place hocks, water, and pepper in canner. Close cover securely. Place pressure
regulator on vent pipe and cook for 45 minutes at 103 kPa (15 psi). Let pressure
drop of its own accord. Add sauerkraut, potatoes, and onions.
Close cover securely. Place pressure regulator on vent pipe and cook for
10 minutes at 103 kPa (15 psi). Let pressure drop of its own accord.
12 to 15 servings
Lamb Stew
6 pounds breast of lamb, cut into
1-inch cubes
3 tablespoons vegetable oil
Salt and pepper
12 carrots, cut in half
8 onions, diced
3 green peppers, diced
2 tablespoons Worcestershire sauce
4 cups water
Heat oil in canner over medium heat. Brown lamb well on all sides. Season
with salt and pepper. Add carrots, onions, green peppers, Worcestershire sauce,
and water. Close cover securely. Place pressure regulator on vent pipe and cook
for 8 minutes at 103 kPa (15 psi). Let pressure drop of its own accord.
12 servings
01785 4033-017A CUL English weighted gauge induction canner.indd 64
01785 4033-017A CUL English weighted gauge induction canner.indd 64
12/13/19 10:34 AM
12/13/19 10:34 AM
