Click the food group below for the pressure cooking timetable. Try Cooking and Canning Co, pressure cooker corned beef and cabbage Pressure Cooker Canner Co.
The Pressure cooker is the Best, for cooking dry beans and peas. Then drain, add necessary water and cook. Add a tablespoon of cooking old of shortening to water to help prevent foaming and frothing. Place beans or peas in pot uncovered bring to a boil, boil for 1-2 minutes remove from heat, and let stand for 1 hour or more. Then drain, add necessary water to cook. Pressure cooker manufactures and other recipes I have seen do not recommend the quick soak method for pressure cooking.
There may be more foaming and frothing using this method. Just make sure your vent tube does not become plugged! NEVER ALLOW THE COOKER TO BOIL DRY! You will probably ruin your pressure cooker. Do not remove pressure regulator, and let the pressure subside naturally. This is when you’re cooking for free.
The pressure cooker continues to cook with no gas or electricity. The pressure cooker saves you money here again! Use the minimum amount of time indicated if you want your vegetables crisp. If you prefer your vegetables soft, cook them for the maximum amount of time indicated . The pressure cooker is great for making home made baby food. TO PREVENT OVER-COOKING, ALWAYS COOL PRESSURE COOKER AT ONCE AFTER COOKING VEGETABLES.
Steam does not transmit flavor the liquid does vegetables may be placed in individual metal or oven proof containers and places on rack with water on bottom of cooker. Leave containers uncovered and increase cooking time slightly. Cut tops, leaving 1 inch stem and root. Same as small whole beats above. Cut off tough part of stalk, cut into strips, wash thoroughly. Remove husk, silk wash cook on rack.
Remove husks, silk wash and cut off cob. Cook at once to prevent discoloration. Wash, peel and cut in half lengthwise. Cut into large pieces, wash cook. Use quick release method, cool cooker and remove pressure regulator carefully not to be burnt with steam.
Brown in hot oil or fat. Cover with water and let stand 1 hour. Flake the fish and discard the skin. Place in cooker with water and lemon slice.