If a pressure cooker is now part of your kitchen equipment, you may be wondering what to do with it once canning season ends.
The same high pressure that tightly affixes lids to jars also shortens cooking time. That means time intensive ingredients such as beans and whole grains (say, whole berries of wheat, or brown rice).
They were popular in the 1950s, but pressure cookers declined in use as convenience foods emerged on the scene and cooks prepared fewer meals from scratch.
The Everything Pressure Cooker Cookbook by Pamela Rice Hahn teaches you how to cook beans and grains, but also some other dishes that might surprise you: barbecue sauce, coq au vin and osso buco, to name a few. And there’s dessert, including coconut custard and molten fudge pudding cake.
The Everything Pressure Cooker Cookbook