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Old October 28, 2017   #4666
AlittleSalt
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I read it twice Worth. Good read.

I found a recipe for the Presto Canner/Cooker in the booklet

6 pounds pork roast
2 Tbs. vegetable oil
Salt and Pepper
2 onions
4 cups water

Brown and cook 10 minutes per pound at 15 psi - let pressure drop off on its own.
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Old October 28, 2017   #4667
Worth1
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Originally Posted by AlittleSalt View Post
I read it twice Worth. Good read.

I found a recipe for the Presto Canner/Cooker in the booklet

6 pounds pork roast
2 Tbs. vegetable oil
Salt and Pepper
2 onions
4 cups water

Brown and cook 10 minutes per pound at 15 psi - let pressure drop off on its own.
I just changed my post on the other page if you care to look.
The one that said dud post.
The older recipes call for cooking the devil out of everything.
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Old October 28, 2017   #4668
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Yeah, If you don't brown it the meat and water tend to make a foam and could plug up the vent stem.
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Old October 28, 2017   #4669
AlittleSalt
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I just noticed the Dud changed. We were typing at the same time.

Carolyn, thanks for that info. Foam doesn't sound good.

I read that the more you brown it - the better it will taste.

I'm going to cook some potato salad with it - and maybe some baked beans. We cooked vegetables in the pressure cooker with the pork loin the other day.
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Old October 28, 2017   #4670
Worth1
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Salt I think your on your way.

My mustard has been sitting covered in the refrigerator for week.
It is now in a double boiler to get warm and thing I will process it in a hot water bath for safe keeping without the rings on the lids.

Once this is done I am headed to the store to get stuff to make my rendition of hot yellow English mustard.
Worth
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Old October 28, 2017   #4671
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Catching up again. Between work, being sick, and baking for fall bake sales for the kids and church fall festival I feel like I've been busier than a bee during spring!

My 2 cents on the eggs? Did y'all know on average the eggs you buy from the stores are over 30 days old. No comparison to a farm fresh egg, especially one one of your hens laid the same day as you eat it. I also agree with Worth on the geese and duck eggs. IMO turkey eggs also have interesting flavors.

We're hosting a bonfire this evening for our church family. Going to roast wieners for hot dogs and having s'mores for desserts if it doesn't rain us out. It's very overcast here. We went to a neighboring county for their county libraries book sale this morning. On the way home I saw several recipes I want to try. I can't decide between spaghetti pie, casserole, or Amish crockpot chuck roast for tomorrow.
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Old October 28, 2017   #4672
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Amish crock pot chuck roast please.
Worth
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Old October 28, 2017   #4673
clkeiper
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Quote:
Originally Posted by AlittleSalt View Post


I read that the more you brown it - the better it will taste.
yes... it does taste better if it is browned well. not burned... just browned. start browning the fat side first. bring your pan up to pretty hot and then plop the fat side down first and keep turning. leave the browning stuff in the pan and add the water to start the cooking.
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Old October 28, 2017   #4674
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Salt, I like to use some sage or in a pinch, poultry seasoning on my pork roasts.
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Old October 28, 2017   #4675
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You want it to look like this.
I prefer to put lard in the bottom of the pan to get things going and even browning.
Worth

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Old October 28, 2017   #4676
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I've done something wrong. The air vent popped up and is not allowing pressure to build up. The pressure gauge stayed at 0.
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Old October 28, 2017   #4677
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Quote:
Originally Posted by AlittleSalt View Post
I've done something wrong. The air vent popped up and is not allowing pressure to build up. The pressure gauge stayed at 0.
What air vent you need to put the weight on after steaming for awhile.
That air vent is a safety lock.
Pictures?
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Old October 28, 2017   #4678
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After washing everything and making sure everything was right - The nut on the gauge was loose. We tightened it and it works.
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Old October 28, 2017   #4679
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Quote:
Originally Posted by AlittleSalt View Post
After washing everything and making sure everything was right - The nut on the gauge was loose. We tightened it and it works.
Fantastic.

Worth
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Old October 28, 2017   #4680
Rajun Gardener
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Quote:
Originally Posted by dmforcier View Post
Food and weapons. We should start a new thread. Might be the next big thing.

----------------
One of my more successful meat preparations I got from a cookbook set I have since sold. Pork loin roulade cooked low and slow, basted repeatedly with a blend of heavy cream and mustard. Sealed in the juice and formed an incredible crust.

(Women's Day Encyclopedia of Cookery (12 vol.) 1966, if anyone has a copy? I'd love to recover the recipe. - Also one for syllabub.)
My books came in and it's like porn, the pics are awesome!!!! I'm glad I bought it.

BUT I need more info to find the recipe, I looked in the index under pork but can't find it. Help me out so I can hook you up.
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