Compared with other cooking methods, many fresh vegetables require only about
one third of the cooking time. The timetable is a good guide, but can only
approximate because of the variation in age and type of each food. Quantity
of water shown in chart should be used regardless of whether a cupful or a
panfull is to be cooked. Be sure to reduce pressure instantly to prevent overcooking.
If vegetables are wilted, soak for a few minutes to restore moisture. They
may be seasoned either before or after cooking.
Those vegetables that have similar cooking times may be cooked together in
the cooker and flavors will not mingle. If desired, vegetables may be placed
in individual metal or heatproof containers and placed on rack with water
in bottom of cooker. Or, form containers of a double thickness of household
aluminum foil pressed over inverted bowl or can. When cooking in such individual
containers, leave containers uncovered and increase cooking time slightly.
Follow general directions for operation of cooker.
It is not necessary to use the rack unless specified, but if you prefer to
do so, add an extra 1/4 cup of water.
To drain cooking water from vegetables, remove cover after pressure is reduced,
slip out gasket, replace cover without gasket and you have a perfect drainer.
Food cannot slip out because the cover is locked on.
FOR ALL VEGETABLES, REDUCE PRESSURE BY PLACING SOOKER UNDER COLD WATER (FAUCET).
Amount of Liquid
|
Fresh Vegetables
|
Minutes to Cook
|
| 4.2 Qt. Cooker |
6/8 Qt. Cooker |
at 10 Lbs. |
| |
|
|
|
| 2 cups |
2 1/2 cups |
Artichoke - Wash, cut off tops and ties ends to hold
shape. |
15 |
| 1 cup |
1 1/2 cups |
Asparagus - Snap off tough ends. Remove scales. Wash. |
2-2 1/2 |
| 1 cup |
1 1/2 cups |
Beans, Green or Wax - Wash and cut. |
2-3 |
| 1 cup |
1 1/2 cups |
Beans, Lima (fresh)- Shell and wash. |
2 |
| 1 1/2 cups |
2 cups |
Beets (small whole) - cut tops, leaving 1 in. steam
and root. Wash. Cook. Cool. Remove skin. Reheat for serving. |
12 |
| 2 cups |
3 cups |
Beets (large, whole) - Same as small, whole beets above. |
18 |
| 1 cup |
1 1/2 cups |
Broccoli - Remove large outer leaves. Cut off tough
part of stalk. Cut into strips. Wash. |
2-2 1/2 |
| 1 1/2 cups |
2 cups |
Brussels Sprouts - Wash. |
5 |
| 1 1/2 cups |
2 cups |
Cabbage (shredded) - Remove wilted outer leaves. Quarter
cabbage and shred into thin strips. |
2-3 |
| 1 1/2 cups |
2 cups |
Cabbage (wedges) - use medium size head. Cut in 2 or
3 in. wedges. Remove core. |
5-8 |
| 1 1/2 cups |
2 cups |
Cabbage, Red (shredded) - Remove wilted outer leaves.
Quarter cabbage and shred into thin strips. |
5 |
| 1/2 cup |
1 cup |
Carrots (sliced) - Wash and scrape. Slice or cut in
strips. |
2 1/2 |
| 1/2 cup |
1 cup |
Carrots (small whole) - Wash and scrape. |
4 |
| 1 cup |
1 1/2 cups |
Cauliflower (flowerets) - Cut off stem and leaves. Break
into large flowerets. Wash. |
2-3 |
| 2 cups |
2 1/2 cups |
Cauliflower (whole) - Cut off stem and leaves. Remove
center core, leaving only enough to keep flowerets from falling off. Cook
on rack. |
6-8 |
| 1 cup |
1 1/2 cups |
Celery - Separate stalks. Wash well. With a knife, pull
off tough fibres. Slice. |
3-5 |
| 2 cups |
2 1/2 cups |
Corn (on the cob) - Remove husks and silk. Wash. Cook
on rack. |
5 |
| 1 cup |
1 1/2 cups |
Corn (whole kernel) - Remove husks and silk. Wash. Cut
off cob. |
3 |
| 1 cup |
1 1/2 cups |
Egg Plant - Wash, pare and cut into 1/2 or 1 in. cubes.
Cook at once to prevent discoloration. |
3 |
| 1 cup |
1 1/2 cups |
Kale or Collards - Wash well in several waters. Remove
tough veins and cut into 2 in. pieces. |
4-6 |
| 1 cup |
1 1/2 cups |
Kohlrabi- Wash and peel. cut into 1/2 in. slices or
1 in. pieces. |
4 |
| 1 cup |
1 1/2 cups |
Okra - Cut off ends and wash. Cut into 1/2 in. pieces. |
3 |
| 1 cup |
1 1/2 cups |
Onions (sliced) - Peel and slice. |
3 |
| 1 1/2 cups |
2 cups |
Onions (whole medium) - Peel. |
7-10 |
| 1 cup |
1 1/2 cups |
Parsnips (sliced) - Peel, wash and cut into 1/2 in.
slice. |
2 |
| 1 1/2 cups |
2 cups |
Parsnips (halves) - Peel, wash and cut in halves. Cook
on rack. |
7 |
| 1 cup |
1 1/2 cups |
Peas - Shell and wash. |
2-3 |
| 2 cups |
2 1/2 cups |
Potatoes (sliced) - Scrub peel and slice. |
2 1/2 |
| 3 cups |
4 cups |
Potatoes (medium, cut in halves) - Scrub, peel and cut
in halves. Cook on rack. |
8 |
| 3 cups |
4 cups |
Potatoes (medium, whole) - Scrub. Cook peeled or unpeeled.
Cook on rack. |
12-15 |
| 2 cups |
3cups |
Potatoes, Sweet or Yams (quartered) - Wash, peel and
quarter. Cook on rack. |
6 |
| 2 cups |
3 cups |
Potatoes, Sweet or Yams (halved) - Wash, peel and cut
in halves lengthwise. Cook on rack. |
8-10 |
| 2 1/2 cups |
3 cups |
Pumpkin - Cut in large pieces. Wash. Cook. Remove pulp
and mash. |
8-10 |
| 1 1/2 cups |
2 cups |
Rutabagas and Turnips - peel and wash. Cut into 1/2
in. cubes or slices. |
5 |
| 1 cup |
11/2 cups |
Sauerkraut |
12 |
| 1 cup |
1 1/2 cups |
Spinach, Swiss Chard or Other Greens - Wash thoroughly
in several waters. |
1 |
| 1 1/2 cups |
2 cups |
Squash, Acorn - Wash. Cut in half and remove seeds.
Cook on rack. |
6-7 |
| 1 1/2 cups |
2 cups |
Squash, Hubbard - Wash. Remove seeds. Cut in pieces.
Cook on rack. |
8-10 |
| 1 1/2 cups |
2 cups |
Squash, Summer or Zucchini - Wash. Cut in pieces or
slice. Cook on rack. |
2-3 |
| 1/2 cup |
1 cup |
Tomatoes - Scald 1 min. DIp in cold water and peel. |
2 1/2 |
| 1 1/2 cups |
2 cups |
Turnips - Peel and wash. Cut into 1/2 in. cubes or slices. |
5 |
