Pressure canning back in my Gram's day was a very different story. My Momma bares a scar, she received as a girl, helping in the kitchen during canning time. Lids blew, glass flew and those horror stories are still are being circulated causing folk to be afraid of aaaaah!!!! the "PRESSURE CANNER"!!! These days, they are not any more dangerous than using a regular pot on the stove, and you can cook a chuck roast or pork roast in an hour! I'm talking about fall off the bone, fork tender, ready for shredding . . . MEAT!You can purchase a 18/10 stainless steel Fagor Splendid 6-quart Pressure Cooker for $59.99, U.S. This model only comes with (HIGH) and uses an internal cooking temp of 250 at 15 PSI. My Fagor has two settings LOW and HIGH but I only use high so the Splendid model will save you money.
It's time to make fork tender "Chuck" with your pressure cooker!
- Start with a 3 to 4 pound chuck roast, season with salt and fresh ground pepper, both sides.
- Add 1-2 tablespoon olive oil to cooker, set heat on MEDIUM.
- Brown Chuck 5 minutes each side. When meat is turned add 1 sliced medium onion, brown with meat.
- Add 1 1/2 cups of water and 2 bay leaves.
- Seal lid, and lock into place.
- Set pressure to 2 (HIGH).
- Set burner to HIGH, as pressure builds, the yellow pressure valve will rise to indicate that maximum pressure has been reached and steam will come out the exhaust.
- Once pressure has been reached, lower temperature to MED-LOW and set timer for 60 minutes.