The potatos, carrots, tomatoes, and onions were raw (I soaked the cubed potatoes for four hours with a bit of vinegar) The corn and green beans were frozen.
Amounts are approximations for a quart jar:
1c cubed potatoes
1c sliced/cubed carrot (depended on the diameter of the carrot most ended up cubed)
2/3c green beans
1/4c cooked chicken meat
2T chopped fresh roma tomatoes
1/2 Chicken bullion Cube
Cover with the broth you made when you cooked the chicken meat. PC 90 minutes.
I arranged it in layers so that it would be pretty!Potato, carrot, green bean, chicken, corn, tomato, onion.
Rhutabaga Dinner - this is out of my husband's old old (1940's) presto cookbook and I'm going on memory here.
Two pork steaks, six potatoes, and two large rutabaga's
Layer chopped (one inch pieces) peeled baking potatoes on the bottomof the cooker
Add layer of peeled chopped (one inch pieces) rutabaga's on top ofpotatoes Salt and Pepper at this point.
Add pork steaks (cut into thirds) Salt and pepper meat
Add an inch of water
Cover and bring to pressure then pressure cook for 20 - 25 minutes.
Remove heat source and let cool down naturally. Serve with worthchestershire sauce (mispelled I know)
I think the pressure cooker is set permamently to 10 pounds.
Note you know your doing it right because it smells like wet dog about half way through the cooking process.
The idea behind this potato growing method is as the starter potatoes send up shoots you put more straw, and another round of wood (or tires) and you keep doing this until you are ready to harvest. This is supposed to encourage more potatoes and less vines.
I found this recipe online and changed it to make it "taste" better.
1 3/4 cups instant mashed potato flakes
1 1/2 cups dry milk powder (I used dry whole milk as it's richer)
4 T. chicken bouillon granules (originally called for 2 T. we like ours richer)
2 T. dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground pepper (originally called for white pepper)
1/4 teaspoon dried chives (make sure you use onion chives and NOT garlic chives!!!)
1 1/2 teaspoons salt (originally called for seasoned salt)
1/8 cup dehydrated leeks
2T. dehydrated carrot chunks (adds color)
1/4 cup dehydrated potato chunks (these can be whirled in a food processor but I didn't bother)
1.Combine potato flakes, dry milk, bouillon granules, onion,parsley, pepper and salt in a plastic bag and shake to mix (original recipe said to use a bowl to mix but I have lots of recycled sandwich bags and chose to use one of them instead). Pour into a 1 quart jar.
2. Attach the following instructions to jar (use waterproof ink on label glued to jar or card attached with a ribbon): To serve, place 1/2 cup soup mix in bowl. Stir in 1 cup boiling water until smooth.
If you want to use this in long term food storage or for camping, then put into mylar or food saver bags and vacuum seal shut. Assuming you used fresh ingredients this will keep for quite some time in a cool dark place.