Important Pressure Cooking Safety Information

A few simple rules to remember whenever you are using your pressure cooker.

• Never overfill your pressure cooker.
• Always add cooking liquid .
• Be sure the vent pipe is clear before closing your pressure cooker.
• Make sure that the pressure cooker is fully closed.
• It is important to never open your pressure cooker when it contains pressure. The air vent/cover lock in the up position means that it contains pressure.
  
• If the overpressure plug becomes, deformed, cracked, worn, soft, sticky or hard you need to replace it.
• Things you should never pressure cook are applesauce, cereals, cranberries, dried soup mixes, certain dry beans, pastas, peas and rhubarb.
• When cooking dry beans, grains, peas, rice and soups, your cooker should never be filled more than half full.
• If the handle should become loose, tighten it with a screwdriver.
• Always remove and clean the sealing ring around the inside of the lid of the pressure cooker.
  
• When pressure cooking at higher altitudes, you will need to increase the cooking time by 5% for every 1000 feet above the first 2000 feet. Add an additional 1 cup of appropriate cooking liquid to your recipe.
  
• 3000 feet ~5%
• 4000 feet ~10%
• 5000 feet ~15%
• 6000 feet ~20%
• 7000 feet ~25%
• 8000 feet ~30%
• Never use your pressure cooker on an outdoor LP gas burner or a gas range that is over 12,000 BTU's.
• Always remove the pressure regulator before you open the cover.
  

Smoky Barbecue Country Style Ribs

Ingredients
Country Style Ribs
Salt
Pepper
Badia Seasoning
Safeway Select Honey Smoke Barbecue Sauce
1/2 small chopped Onion

Wash ribs. Put salt, pepper, Badia Seasoning on both sides of ribs. Smoke in a smoker for 2 hours with Hickory Wood. Spread barbecue sauce on ribs. Smoke 1 more hour.



Remove from smoker. Put ribs into pressure cooker, add some more barbecue sauce. Add chopped onions to top of ribs.


Cover with lid and cook on stovetop for 30 minutes. When steam has escaped, remove lid and put ribs on a serving platter.



Ribs will be smoky flavored and very tender. Serve with Creamy Cheesy Potatoes and Velvetty Carrots.

Chili Stew

This recipe started with just ingredients I had on hand with a lot of experimenting. When in season, I use fresh vegetables and this years garden will have plenty of tomatoes, onions, garlic and peppers to can and put away in the cupboard for the cold winters when chili hits the spot. And son, this is the chili that Adam loves so much. I serve this chili with a choice of saltine crackers or fritos and I top it off with grated cheddar cheese, chopped onions and sour cream. This chili is much better the next day as the flavors have settled in.

Ingredients

2 pounds Ground Hamburger
1/2 pound Ground Sausage
1 large Minced Onion
2 cloves Minced Garlic
1/4 Chopped Bell Pepper
1 whole Chopped Ancho Pepper
1 stalk Chopped Fine Celery

2 large cans Crushed Tomatoes
2 cups V-8 Juice
3 cans Dark Red Kidney Beans (drained)
1 pkg. Williams Chili Seasoning

Saltine Crackers or Fritos
Grated Cheddar Cheese
1 medium Chopped Onion
Sour Cream

Brown hamburger and sausage in a large skillet, adding the minced onion. Once browned, add the garlic, celery and peppers to saute vegetables. Stir occasionally so all vegetables have a chance to hit the bottom of the skillet. Pour off grease. Transfer meat mixture into a large pot and add the crushed tomatoes, V-8 juice, kidney beans and chili seasoning. Simmer for 2-3 hours. Put crackers or fritos in bottom of a bowl, add chili. Garnish with cheddar cheese, onions and sour cream.

I am a huge fan of pressure cookers and when I'm in a hurry, I fix this up right in my pressure cooker. The pressure cooking seems to help the flavors incorporate much quicker and the meat is very tender this way.