I can't  remember where I got this. But it is very useful.

Canning Meat  (Pressure Cooking)

The length of coking period for meats depends on the amount and

distribution of fat on the meat.

General rule:- Average times are about 8 to 10 minutes per pound for

rare, and at least 12 to 15 minutes per pound for well done.

Time Table:

(BEEF)- COOK AT 15 POUNDS OF PRESSURE

Rump or chuck roast - 12 to 15 min. per lb.

Corned beef- 12 to 15 min. per lb.

Ground beef loaf- 8 to 10 min. per lb

Pot roast (thin)- 8 to 10 mi. per lb.

Pot roast (thick) - 10 o 12 mn. per lb.

Fresh Tongue- 35 to 45 min. per lb.

Tongue (smoked & cured)- 60 min. per lb.

Round steak(1" thick)- 15 in. per lb.

Stew meat cubes- 15 to 20 min. per lb.

Hearts- 15 to 20 min. per lb.

(LAMB OR MUTTON)- COOK AT 15 POUNDS OF PRESSURE

Shoulder roasts- 10 to 12 min per lb.

stew cubes- 15 min.

(PORK)- COOK AT 15 POUNDS OF PRESSURE

Fresh ham - 12 to 15 min. per lb.

Loin roasts- 10 to 12 min. per lb.

Shoulder roasts- 12 to 15 min. per lb.

Pork Chops-(1" thick) 10 min

Pork Steaks (1" thick) 10 min.

Pork Shanks 20 to 30 min. per lb.

(SPARE RIBS)- COOK AT 15 POUNDS OF PRESSURE

spare ribs- 15 MIN.

(RECIPES)

(Pot Roast)

4 pounds for pot roast

2 tbs. drippings

4 tbs. flour

2 tsp. salt

1/4 tsp. pepper

1 c. chopped celery

1/2 c. choped carrots

2 green peppers, diced

2 c stewed tomatoes

1 med. onion, diced

enough water to fill bottom of cooker to 1/2"

Dredge the meat on all sides with flour, put drippings in cooker and

brown meat on all sides. Add salt, pepper, and onion, pouring water and stewed tomatoes over meat. Cover cooker and cook for about 60 min at 15 pounds of pressure.Release steam, open cooker and add celery and carrots, cook another 10 min at 15 pounds of pressure

(Whole Ham)

A whole ham is very easy to prepare in the pressure cooker.

Pour 1/2" of water in the bottom of cooker. Place ham (about 10 pounds) on the rack. cover. Cook about 50 min at 15 pounds of pressure. A nice flavor is added to the ham by crumbling up 3 ginger snaps in kettle in which ham is cooking.

Remove the outside skin, sprinkle ham with brown sugar and fine cracker crumbs and stick cloves into ham. Brown in oven.

(Stewed Chicken)

Dress, clean and cut up old chickens. Place in ressure cooker, adding

1/2 tsp salt and 1/4 tsp pepper. Cover with boiling water and place

cover on cooker. Cookj 40 mn. a 15 pounds of pressure. Release steam slowly. Gravy may be made by adding 1/4 c. of flour diluted with enough cold water to pour easily