Handy Hints

Use more if you choose, but never less liquid than recommended by the manufacturer or the recipe (whichever is greater) when adapting, or using any recipes.

Thick sauces, condensed soup, or fats should not be counted as part of the required liquids necessary to pressurize the cooker.

Always reduce heat to the lowest possible setting after the desired pressure setting is reached.

On cookers with a pressure regulator, it should jiggle or rock about 4 times per minute after the heat is lowered to the lowest possible setting.

Periodically check all the screws on the pressure cooker -- handles, valves, lid, etc. -- these need to be tightened more often with frequent use.

Leakage between the lid and the body suggests the sealing ring or gasket is either not correctly in place, or needs to be replaced.

Realize that many factors affect cooking times, and you may adjust the recommended cooking times to suit your taste or alterations to the basic recipe.

Remember! Pressure Cooker Recipes are designed for 15psi, and if your cooker does not meet that standard setting, the results may be less than satisfactory.

When using my PIP cooking method select aluminum, stainless steel, copper or other metal dishes for the insert pan whenever possible for fast and even heat transfer.

If using non-metallic insert pans such as ceramic (Corningware) or glass (Pyrex) be sure to increase cooking time by about 30% to allow for the thicker material and slower heating times.  

When a recipe calls for an insert pan with a lid, you may find a lid from another pan that fits, or use a square of aluminum foil and crimp edges tightly around the rim to seal.  

Steam does not transmit, blend or mix flavors. When cooking two or more foods at the same time without using separate containers, the flavors will not mingle if the foods are placed above the water level.

If you desire the flavors of foods to mix -- such as with a stew -- let them come into contact with the liquid which transmits flavors.

When you want to drain liquid from cooked food remove gasket from cover, and let liquid drain through the gap in the lid.

If you end up with too much liquid, simply ladle off the excess, skim off any fat and pack into freezer bags for later use in soups, stews and other recipes.

simply cook in the uncovered pot until the liquids are reduced to your  satisfaction.

Add salt at the end of pressure cooking as salt will slightly delay pressurization and may make food tougher.

Cut foods into pieces of uniform size for even cooking.

Use that timer!

If your recipe calls for browning or searing as a preliminary step, be sure to add a little liquid and scrape up the flavor enhancing browned bits clinging to the bottom of the pan before locking down the lid.

Since flavors are more concentrated with this cooking method, you may want to reduce herbs and seasonings when  converting conventional recipes.

When mixing different foods, cut those that cook more quickly into larger pieces and those that cook more slowly into smaller pieces for even cooking times,

If you bring the contents to a boil before closing the lid, the cooker will come to pressure much faster and reduce the chances of burning thick sauces.

One way to determine when your rubber gasket (this doesn't work too well with silicone gaskets) needs to be replaced is to use the old Thumbnail Test to see if the rubber is still pliable enough. If pressure with thumbnail leaves a permanent dent in the rubber, it’s a good indication that the gasket should be replaced even is it still appears to hold pressure.

Your local Cooperative Extension Office has equipment to pressure test both cookers and canners, and canners should be tested every year before canning season for food safety.

A canner should not hang over the edge of the burner by more than 2 inches on either side.

Canners with lids that are screwed on with wingnuts, should be screwed in opposite pairs to avoid warping the lid.

When cooker in a plain aluminum pressure cooker, or steaming using aluminum inserts, add one teaspoon of vinegar or 1/2 teaspoon cream of tarter to the in the water to help prevent stains or discoloration.

When recipes call for frozen vegetables, break up any solidly frozen block into smaller pieces to assure uniform cooking, but do not thaw before adding to the pressure cooker or they'll be overcooked and mushy.