You are comparing apples to oranges. :) First, it is never recommend to use PC manuals for canning instructions, cooking only if you want but there are better sources. They are too outdated for canning instructions. Second, you are talking about cooking in this instance but are comparing the times for making soup with to making stock. Soup and stock aren't the same thing. Stock is much thicker, less watery, more intense flavored, and has a higher fat content. The end goals for soup and stock are very different. The soup instructions are for a way of quickly making soup with the meat still in a good tasting form. But the goal for making stock is to get as much of the flavor and marrow cooked out of the meat and bones and into the stock and the water reduced somewhat. So yes, the cooking times when making stock will always be much longer than when making a soup. Now obviously if you don't want to cook that long for stock that is your choice. But then you'd be canning soup and not stock. Hope this helps. Dave

I was a little nervous about pressure cooking and started out with an electric one, but it was very limiting. It was very slow to heat up and I was unable release pressure quickly. It died within a year of purchase and was replaced, only to die again...I gave it up and went with a stovetop, and have been much happier with it. They are much easier to use, and much more flexible than the electric models. I can make things that only take a few minutes, like corn on the cob. I can bring the pressure up fast, cook 5 minutes and then quickly release the pressure in the sink with cool water, no overcooked mush and no vat of boiling water to deal with. I have two Kuhn Rikon pressure cookers with the turn tops. I like the turn tops because it's very easy to see the pressure level, and you can park it in the 'up' position to release the steam. I made a rump roast in one the other night that was beautifully tender in less than an hour. They're great for stock, too. My crockpot now only comes out to keep the potatoes warm during Thanksgiving. :-) Cj

Maybe the cut. With commercial grade being sold at a lot of supermarkets you may get a particularly tough piece. I thought I was safe buying rib eye steak. Ugh! Tough as a boot.

fawnridge, would you mind posting the recipe for the brisket you grew up with. The way I've always prepared brisket is below, but I sure would like to try your growing up recipe. Brisket Woody's Concentrated BBQ Cooking Sauce* Dried Onions Pepper Salt Garlic Salt Oregano Seasoning Salt Cumin START THIS 2-3 DAYS (BETTER IF IT MARINATES FOR 3 DAYS) BEFORE YOU PLAN TO COOK IT. THEN YOU HAVE TO ALLOW 7-8 (OR 12) HOURS TIME TO COOK IT. Before buying brisket, look at the bottom -- the more meat you see the better. Buy the one with the most meat visible from the bottom. Tear off piece of heavy duty aluminum foil large enough to completely enclose the brisket. Place brisket on the foil. Brush (I just pour about 1/2 jar of Woody's on brisket and spread evenly with hand) one side of brisket with Woody's -- be liberal. Then sprinkle on the garlic salt, oregano, seasoning salt, salt, pepper, dried onion, and cumin -- be liberal with the seasoning too. Turn brisket over and repeat this on the other side. (I like to start with the bottom side of the brisket then turn it over and finish the top side. That way it is ready to put in refrigerator when I am finished.) Wrap the heavy duty aluminum foil and place on a large platter, a roaster, whatever will fit the brisket. Marinate in refrigerator for 2 or 3 days. When ready to bake, leave in foil and do not open it up. Put in 300 degree oven and cook for 7-8 hours. (I put in 250-275 degree oven and cook for 12 hours.) You can bake this overnight; for cooking 7-8 hours just turn oven on before you go to bed, put the brisket in the oven and it is ready in the morning. (I put in oven at 6:00 p.m. and take out at 6:00 a.m.) Remove from oven and unwrap foil (be careful, there are lots of juices in the foil so open the foil carefully and leave cupped so the juice does not run out). After cooking, you may take the fat off or leave it on. (I also like to drain off the juices and put the meat on a large platter.) This has an incredible flavor and is extremely tender. IT IS WONDERFUL! You can slice and serve on plates. You can use for sandwiches. It is great served on hamburger buns with a slice of onion as a sandwich, served with pepperoncini and cherry peppers and either French fries, potato salad, or potato chips. *Can purchase at Kroger's; it is with BBQ sauces. Italicized remarks are my additions.