Use and Care Manual

SPARERIBS WITH BARBECUE SAUCE
10 pounds spareribs, cut
into serving pieces
Salt and pepper
Paprika
3 tablespoons vegetable oil
4 onions, sliced
2 cups ketchup
1 cup vinegar
2 tablespoons Worcestershire
sauce
1 teaspoon chili powder
1 teaspoon celery seed
1 cup water
Season spareribs with salt, pepper, and paprika. Heat oil in canner over medium heat.
Brown ribs on all sides. Add onion. Combine ketchup, vinegar, Worcestershire sauce,
chili powder, celery seed, and water; pour over meat in canner. Close cover securely.
Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure.
Let pressure drop of its own accord. 12-15 servings.
SPAGHETTI MEAT SAUCE
Heat canner and brown beef. Add remaining ingredients. Close cover securely. Place
pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. Serve sauce over spaghetti and sprinkle with Parmesan
cheese. 20-24 servings.
6 pounds ground beef
4 onions, chopped
2 cups chopped celery
2 green peppers, diced
4 cloves garlic, minced
1 tablespoon salt, or as desired
3 quarts tomato juice
3 cans (12 ounces) tomato paste
¼ cup sugar
2 tablespoons dried oregano
½ teaspoon cayenne pepper
NEW ENGLAND BOILED DINNER
4 pounds ham shank
4 cups water
12 potatoes, halved
12 onions, halved
Place ham and water in canner. Close cover securely. Place pressure regulator on vent
pipe and COOK 20 MINUTES at 15 pounds pressure. Let pressure drop of its own
accord. Add vegetables and pepper. Close cover securely. Place pressure regulator on
vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its
own accord. 12 servings.
12 carrots, halved
1 cabbage, cut in wedges
½ teaspoon black pepper
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