5 minutes at 10 lbs pressure in a steam
ubes. Set aside.
Prepare pressure canner. Heat jars and lids
CHICKEN-BONED (Use for all Poultry) Steam or boil chicken until about 2/3 done.
Remove skin and bones.
Pack meat into hot jars, leaving 1-inch head space.
Add 1/2 teaspoon salt per pint or 1 tsp per quart.
Skim fat from broth.
Bring broth to boil.
Pour over chicken, leaving 1-inch head space.
Remove air bubbles.
Adjust caps.
Process pints 1 hour 15 minutes at 10 pounds pressure.
Process quarts at 1 hour 30 minutes at 10 pounds pressure.
erries.).
Make sure your canning equipment is scrupulously clean, and
String and break green beans.
Wash and put in clean jars. Cover beans with cold water and put lids on tight.
Put in pressure canner and put water around jars.
Place lid on canner and place on stove on medium heat.
When canner reaches 10 pounds pressure, cook for 10 to 11 minutes and turn off.
Let
cool and remove.
Cook all vegetables together.
When done, sieve until like a smooth paste.
Add remaining ingredients and cook until thick.
Seal in glass jars while hot.
I would process in pressure cooker myself for about 90 minutes.
I'm guessing this to be safe however, it may be less time.
n the bottom of the pressure cooker pot. Press \"Saute\"
his recipe, and that a pressure canning method should be used, however
br>Process at 15 pounds pressure: 75 minutes for pints; 90
Heat oil in a pressure cooker on medium flame.
il and fat in the pressure cooker over medium heat.
ater or juice in the pressure cooker, lock down the lid
- or 8-quart pressure cooker over medium-high heat
for 30 minutes.
PRESSURE COOKER.
Transfer bone mixture
ver medium heat in the pressure cooker until it starts to
4-quart or larger pressure cooker, heat bacon over medium
Dip tomatoes in boiling water for 30 seconds or so.
Take out and immediately put into iced water.
I fill one side of the sink with the ice water, use the other side to drain them.
This helps to get the skins off.
Remove core and skins and cut in half or if large tomato cut into quarters.
pack them tightly into jars.
Add one Teaspoon canning salt to each Quart.
set in water bath and process for 30 minutes.
let cool.
Add all pressure cooker ingredients, stir so meat
Add oil to the bottom of the pressure cooker and heat with lid off.
Rub meat with salt and pepper, then sear on all sides.
Add the rest of the ingredients, cover, and cook at pressure for 50 minutes.
Allow natural release (will take 15-20 minutes).
Shred meat and eat in tacos, burritos, scrambled eggs, etc! I drain the meat, my wife prefers it left in the juice. Your preference.
Add 1 tbsp oil to pressure cooker and continue to cook