Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
reat success).
Prep your Pressure Canner and jars/lids according
ubes. Set aside.
Prepare pressure canner. Heat jars and lids
0 pounds pressure in a steam-pressure canner.
This recipe is for
Wash& scrape freshly dug potatoes and then rinse again thoroughly.
Use small potatoes that will fit inside wide mouth canning jars (DO NOT USE MAYO JARS).
Boil them 10 minutes, drain.
Add 1 teaspoon salt to each quart jar.
Cover with boiling water and leave 1\" head space.
Adjust caps.
Process pints 30 minutes, quarts 40 minutes at 10 lbs pressure.
Recipe on page 40 of the Ball Blue Book canning& freezing guide.
5 minutes at 10 lbs pressure in a steam
ot safe for this recipe, and that a pressure canning method should be
lace the trivet in the pressure cooker so the prepared dish
br>Process at 15 pounds pressure: 75 minutes for pints; 90
In a large pot cook tomatoes until soft.
Press through a food mill.
In a saucepan combine all of the other veg and add enough water to just cover.
Cook to tender, drain and put veg thru a food mill.
Now combine the two puree's and add salt and herbs.
Bring to a boil, reduce to a simmer and cook slowly until thick, stirring frequently to prevent sticking.
Remove bay leaf.
Ladle into clean hot jars leaving 1/2 inch head space.
Process in a pressure caner 20 minutes at 10 pounds pressure at altitudes up to 2000 feet.
Quarter the onions.
In pressure cooker pan, heat olive oil
Heat oil in a pressure cooker on medium flame.
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 5 or 6 quart pressure cooker brown beef on all sides in oil.
Stir in all ingredients EXCEPT tomatoes.
Lock lid on pressure cooker and cook on high until the weight begins to \"jiggle\".
Lower heat to a slow consistent \"jiggle\" and cook for 15 minutes.
Remove from heat and let pressure release conventionally.
Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.
n the bottom of the pressure cooker, toss in the onions
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.
utter or neutral oil in pressure cooker. Saute mushrooms and shallots
ablespoons olive oil in a pressure cooker over medium heat. Cook
breast side up, into the pressure cooker and add 2 cups
n 8 litre (280fl oz) pressure cooker, using a medium heat