Zavor EZLOCK Manual De Usuario página 19

CHILE CON CARNE
Servings: 4 pints
Time: 90 minutes / high pressure setting
Ingredients:
1 1/4 cups dried red kidney beans
2 1/4 cups water
2 teaspoons salt
1 1/4 lbs . ground beef
1 small chopped onion
1 small chopped pepper
1/4 teaspoon black pepper
2-3 tbsp . chili powder
3 1/4 cups crushed tomatoes
Salt & Pepper to taste
Directions:
Wash beans thoroughly and place them in a 2qt saucepan . Add cold water to
a level of 2 – 3 inches above the beans and soak overnight . Drain and discard
water . Combine beans with water and lightly season with salt & pepper . Bring
to a boil . Reduce heat and simmer for 30 minutes . Drain and discard water .
In a separate skillet, brown ground beef, onions, and peppers . Drain fat and
add to beans with remainder of ingredients . Add 1 cup of water . Simmer for
an additional 5-10 minutes . Ladle the prepared chile into the jars, cap and
seal . Place on rack and lower into pressure cooker with 2 – 3 inches of hot
water . Process for 90 minutes / high pressure setting .
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Headspace: 1 inch
CUCUMBER SOUP
Servings: 4 pints
Time: 40 minutes / high pressure setting
Ingredients
2 medium onions, peeled and cut into chunks
1/4 cup margarine
3 pounds cucumbers, peeled, seeded, and cut into chunks
6 cups water
6 chicken bouillon cubes
3 teaspoons mixed fine herb spices
3/4 teaspoon white pepper
2-3 teaspoons dill weed
Directions
Sauté the onion in the margarine until soft . Add the remaining ingredients,
then cover and simmer until very soft . Process the soup in a blender . Return
the puree to the stockpot and bring to a boil . Cook for 5 minutes before
ladling into jars . Cap and seal . Place on rack and lower into pressure cooker
with 2 – 3 inches of hot water . Process 40 minutes/ high pressure setting .
This is a great recipe served hot or chilled .
Headspace: 1 inch
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