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.
In 8-quart pressure cooker:.
Heat oil.
Brown meat in small batches.
Add all meat and the remaining ingredients to the cooker.
Attach lid, bring to 15lbs of pressure.
Cook for 35 - 40 minutes.
If it cooks longer, you won't hurt it.
Enjoy with toppings of choice.
erries.).
Make sure your canning equipment is scrupulously clean, and
4-quart or larger pressure cooker, heat bacon over medium
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\"
Slice up apples; core, skins, seeds and all.
Layer in large size pressure cooker or I use turkey roasters for oven method.
My grandmother and mother did this on top of stove using big pressure cooker.
I adapted it to my ovens and use 2 turkey roasters for 1/2 bushel of apples.
One will work with 1/4 bushel.
Layer apples, alternating with the 5 pounds of regular sugar.
his recipe, and that a pressure canning method should be used, however
Brown meat in oil in pressure cooker.
Add rest of ingredients and cook 40 minutes.
at 15 pounds pressure.
br>Process at 15 pounds pressure: 75 minutes for pints; 90
Quick Soaking Beans: Heat beans and water until boiling, remove from heat. Cover and soak beans for 1 hour.
Pressure Cooker: After quick soaking beans, drain and rinse. Add fresh water, the ham bone and seasonings. Cover and heat equivalent to 15 lbs PSI; time for 7 minutes, plus 1 minute per 1000 ft above sea level. Remove from heat, to allow pressure reduce normally.
Soup Ingredients: Uncover, add the remaining soup ingredients (except pasta); simmer 45 minutes. Stir in pasta and simmer 15 more minutes, or until tender.
o 75 degrees F is best for fermenting cabbage. Fermentation is
eeded.
Pack into clean canning jars. Seal; cook for 10
rotected countertop to cool.
Best flavor develops after two weeks
Heat oil in a pressure cooker on medium flame.
oiling water bath canner.
Best served ice cold.
il and fat in the pressure cooker over medium heat.