Presto 01781 Handbuch PDF herunterladen (Seite 32)

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nd,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 specic recipes for

cooking pressure.

Best results are obtained when 1- to 1½- quart molds are used. Any type of mold is satisfactory (metal, glass, earthenware, tin food

cans).Remember,neverllmoldsover

⁄

full; this extra top-space is to allow ample space for rising. If molds used do not have a

cover, aluminum foil or several thicknesses of wax paper should be tied securely over the top to prevent condensed moisture from

fallingintomold.Becausetherstpartofthecookingperiodissteamingtime,whichpermitsfoodstorise,atleastthreequarts

water should be poured into the bottom of canner to allow for evaporation.

Adjust heat to allow a moderate owofsteamfromtheventpipe.

DO NOT FILL CANNER OVER ⅔ FULL!

These recipes are intended for pressure cooking and should not be canned.

COOKING RECIPES: DESSERTS

BROWN BETTY

2 cups dry bread crumbs

½ cup sugar

1 teaspoon cinnamon

1 lemon, juice and rind

9 apples, peeled, cored and sliced

½ cup melted butter

1 quart water

Combine crumbs, sugar, cinnamon, lemon juice, and grated rind. Place alternate layers of apples and

crumb mixture in buttered bowl that may be set loosely in canner. Pour melted butter over top. Cover

rmlywithaluminumfoil.Placewater,cookingrack,andbowlincanner.Closecoversecurely.Place

pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pressure. Let pressure drop

of its own accord. 12 servings.

BROWN BEEF STOCK

1 cup chopped celery

1 cup diced turnips

2 tablespoons parsley akes

1 bay leaf

1 tablespoon salt, or as desired

Heat canner, add oil, and brown beef. Add remaining ingredients. Close cover securely. Place pres-

sure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pressure. Let pressure drop of its

own accord. Strain stock. 12-15 servings.

3 tablespoons cooking oil

4 lbs. beef, cubed

3 quarts water

1 cup sliced onion

1 cup diced carrots

CUSTARD

6 cups milk

6 eggs, beaten

1 cup sugar

1 teaspoon salt

1½ teaspoons vanilla

2 cups water

Scald milk and cool slightly. Combine eggs, sugar, and salt. Add milk slowly, stirring constantly. Add

vanilla.Pourintoindividualcustardcupsandcoverrmlywithaluminumfoil.Placewater,cooking

rack, and custard cups in canner. Close cover securely. Place pressure regulator on vent pipe and

COOK 3 MINUTES at 15 pounds pressure. Cool canner at once. Chill. 12-14 servings.

Chocolate Custard: Scald milk with 3 squares chocolate, grated. Follow vanilla custard

directions.

Coconut Custard: Sprinkle 3 tablespoons coconut over top of each vanilla custard before

cooking.

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