Presto Electric multi-cooker - Manual (Page 16)

16
BLANCH
Kettle Only
Vegetables are blanched before freezing to stop enzyme action and to retain fresh flavor and appearance.
Wash vegetables thoroughly and sort according to size or cut into uniform pieces. Place 4 quarts of water in
the multi-cooker, set heat control at 250° and bring to a rolling boil. Place no more than 1 ⁄
2
pound vegetables
in the steam/fry basket and lower into boiling water. Cover and boil for time specified. After heating, plunge
vegetables in cold water to cool quickly and thoroughly. When cool, remove from water, drain, pack, seal,
and freeze. For successive batches, return water to a full boil.
Vegetable How to Prepare Blanching Time
Asparagus Trim. Cut to package length or in 2-inch 2-4 minutes
pieces. Sort according to stalk thickness.
Beans
Green or wax Snip ends and remove strings. Cut in 3 minutes
1- or 2-inch pieces or julienne.
Lima Shell. 2-4 minutes
Broccoli Peel stalks, trim. Cut to package length. 3 minutes
No thicker than 1 1 ⁄
2
inches.
Brussels Sprouts Remove outer leaves. 3-5 minutes
Carrots Scrape or pare. Cut into package 5 minutes
lengths.
Or slice 1 ⁄
4
-inch thick. 2 minutes
Cauliflower Cut into 1-inch pieces. 3 minutes
Corn
On Cob Husk, remove silk, wash, and sort. 7-11 minutes
Kernel Blanch ears; cool, cut off corn. 4 minutes
Greens Cut and discard thick stems and 2 minutes
imperfect leaves.
Peas Shell. 1 1 ⁄
2
minutes
Rutabagas and Pare. Cut into 1 ⁄
4
-inch cubes. 2 minutes
Turnips
Boston Beans with Pork
2 cups dried beans
6 to 7 cups water
1 ⁄
2
pound salt pork, diced
1 small onion, diced
3 tablespoons brown sugar
1 teaspoon salt
3 tablespoons molasses
1 ⁄
2
teaspoon dry mustard
2 tablespoons ketchup
water
Place beans and water in multi-cooker. Set heat control at 375°. Cover and bring to a boil; boil 2 to 3 minutes.
Turn control off; allow beans to stand 1 to 2 hours. Drain.
Preheat multi-cooker at 375°. Brown salt pork. Add onion and sauté lightly. Remove excess fat. Add soaked
beans, brown sugar, salt, molasses, dry mustard, and ketchup; mix well. Add enough water to well cover beans.
Turn heat control down until pilot light goes out. Cover and simmer 4 to 6 hours or until beans are tender.
Add water if necessary. 4-6 servings.