72
Chicken Stock
4 pounds chicken, cut into serving
pieces
4 quarts water
1 cup diced celery
1 cup diced carrots
2 onions, chopped
1 tablespoon salt, or as desired
Place all ingredients in canner. 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. Strain stock.
12 to 15 servings
PRESSURE COOKING DESSERTS
Your canner offers a shortened method for preparing steamed breads and
desserts. Actually, the cooking time can be counted in minutes instead of hours.
You will find, too, that your canner is easier to use than the ordinary steamer
because its pressure regulator acts as a means of measurement to assure
constant heat to produce uniform, even-textured products. Consult each specific
recipe for the cooking pressure.
The best results are obtained when 1- to 1½-quart molds are used. Any type of
mold is satisfactory (metal, glass, earthenware, tin food cans). Never fill the
molds over ⅔ full; this allows ample space for the food to rise. Cover the molds
securely with aluminum foil shaped to the sides of the mold.
If the recipe calls for a steaming period before pressure cooking, pour 3 quarts
of water into the canner. Adjust the heat to allow a moderate flow of steam
from the vent pipe.
Do not fill canner over ⅔ full! These recipes are intended
for pressure cooking only and should not be canned.
01785 4033-017A CUL English weighted gauge induction canner.indd 72
01785 4033-017A CUL English weighted gauge induction canner.indd 72
12/13/19 10:34 AM
12/13/19 10:34 AM
