Pressure Cooker Tip

Pressure cookers have surely evolved over the years. I remember shooting a pot of peas right to the roof through that little hole in the lid. All the peas were on the ceiling and the pot was dry. What a day that was! Some things you'd like to forget, but then again you couldn't apreciate all of the new bells and whistles that they have added to make them so safe. I use my 8 quart cooker at least 3 times a week. Yesterday, I shelled a bucket of fordhook limas, washed them, threw 3 slices of smithfield ham in my pressure pot along with the fordhooks and about a quart and a half of water and added a little salt and pepper and put the pressure lid on and turned the heat to med when it started to rack. In 15 mins I turned the burner off took the cooker to the sink, ran cold water over it until the valve fell and then I released the safety release and opened the lid and they were cooked perfectly. No need to be scared any more. They have made them so safe that a young cook could feel perfectly safe. Call me if you have any questions. 912-265=7097 See I'm not scared of anything except my husband HOHOHOHO