20
PROBLEM:
Foods are under-cooked.
REASON:
1. Cooking time is too short.
2. Quick release method was used to
release the pressure.
SOLUTION:
1. Always check the cooking time in your
recipe. If still under-cooked, extend
cooking time by approx. 1 to 2 minutes
and cook under pressure, or simmer
without lid and pressure under desired
texture is achieved.
2. Use natural release method so that
food has benefit of additional cooking
time as pressure drops.
PROBLEM:
Food is overcooked.
SOLUTION:
1. Always check the cooking times in your
recipe. If food is overcooked, shorten
the cooking time by at least 1 to 2
minutes.
2. Use quick release method so that
pressure drops immediately.
HOME CANNING
RECIPES
Pasta Sauce
Servings:
4 pints
Headspace:
1 inch
Time:
20 minutes /high pressure setting
Ingredients:
5 lbs tomatoes cored and chopped
2 tablespoons olive oil
3/4 cup peeled, chopped onion
4 garlic cloves, peeled and minced
1/2 pound mushrooms, chopped
1/4 cup fresh parsley, chopped
1 1/2 teaspoons salt
2 bay leaves
2 teaspoons oregano
1 teaspoon black pepper
1/4 cup brown sugar
Directions
Place tomatoes in large saucepan and
boil for 25 minutes uncovered.
Allow cooling slightly then running through
a food mill or sieving to remove skins and
seeds.
In a large skillet, heat olive oil and sauté
onions, garlic and mushrooms until ten-
der. Place the sautéed vegetables in a
stockpot, add tomatoes and remainder
of ingredients and bring to a boil. Lower
heat and simmer, uncovered for approx
25 minutes, stirring frequently to avoid
burning. Ladle into Jars. Cap and seal.
Place in canner with just enough water to
cover jars. Process for 20 minutes / high
pressure setting.
Barbeque Sauce
Servings:
4 pints
Headspace:
1 inch
Time:
20 minutes / high pressure setting
Ingredients:
1 1/3 cup peeled, chopped onions
