Wore out a pressure canner/cooker

[CHenry]

I just got one of those. I'll not use it for canning because it has no pressure gauge, but it is an awesome machine. The first thing I cooked in it was a 2lb roast and I filled the dang thing up with potatoes, carrots, onion and celery. About 1 hour total cook time. Ditto for a huge pot of stew. I did the best beef and noodles I've ever had in it. Beans are next.

I really need to get a pressure canner...

We did beans and ham hock last night, pressure cooked for about 30 minutes I think then let cool on its own and slow cooked another hour until the cornbread was done. Turned out great. We also did black eyes peas in 30 minutes a few weeks ago.

 

[swampratt]

Do you guys use salt in yours?
any issues with that?
Of course 70 years later.
I do not think you would see an issue in the first 40 years.

 

[Shadowrider]

We did beans and ham hock last night, pressure cooked for about 30 minutes I think then let cool on its own and slow cooked another hour until the cornbread was done. Turned out great. We also did black eyes peas in 30 minutes a few weeks ago.

They are wonderful when you decide you want a "slow cooked" meal and it's only an hour or two before dinner time.

 

[dennishoddy]

A tough skirt steak or chuck roast in the pressure cooker for about 45 minutes, shredded and marinated with enchilada sauce for 10 minutes, makes for a quick evening shredded beef burrito, or fajitas

 

[CHenry]

A tough skirt steak or chuck roast in the pressure cooker for about 45 minutes, shredded and marinated with enchilada sauce for 10 minutes, makes for a quick evening shredded beef burrito, or fajitas

Good idea!

 

[Shadowrider]

A tough skirt steak or chuck roast in the pressure cooker for about 45 minutes, shredded and marinated with enchilada sauce for 10 minutes, makes for a quick evening shredded beef burrito, or fajitas

I'm doin this!

 

[CHenry]

I'm doin this!

We have done this in the crock pot all day but I like the idea of fast and easy.

 

[swampratt]

Realize when you are done cooking that tough meat do NOT remove the pressure quickly.
Let it cool down naturally and relieve pressure on it's own.
If you release pressure fast that tough meat will draw right back up and be super tough again and you will start cooking all over again thinking it is not done cooking.