Question about Kitchen Appliances - Others
Add the water and beans. Put the lid on the cooker and tighten down. Turn on the heat and let the steam make a full plume before closing the valve. Lower the temperature to medium. Watch the gauge and when it reaches the correct pressure keep adjusting the heat to maintain the pressure for however many minutes the beans need to cook. When the time is up turn off the heat and let the cooker cool for a while. Ten minutes or so. Then slowly open the pressure valve when the pressure has reduced to a low level. If the pressure is still to high when you open the valve the water will be pulled out of the beans and the jars will only be half full of liquid. Once the pressure is down to zero, open the lid carefully because the jars are still hot and break easily. As the jars cool you will hear them pop. This means that they are sealed. Good luck.
Posted on Jun 16, 2009
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Posted on Jan 02, 2017
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Yes - I
think it's a great way to cut down on the time needed for cooking. I
particularly love using my pressure cooker for beans which I soak over night
and then they only take 20 minutes in the pressure cooker. It's also great for
rices like brown rice that take 40 minutes when boiling - it cuts the cooking
time by half.
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