with PERFECT JARS Page Twenty-Nine

SOUPS

When the first frost compels us to pull up our gardens it is a good time to
can our winter supply of soups. By following the directions already given in
canning vegetables, the next step, namely soups, can be taken successfully.
Fruits and vegetables have been all stored, and now the meat scraps, bones, and
odds and ends of vegetables from the newly dug gardens should be transformed
into palatable, nourishing soups. Some jars of each of your favorite soups
should be stored away ready to be prepared in a few moments time for the winter

dinners.

The canning of soups should form just as important a part of the canning
season as fruits, vegetables, and pickles. Much of this can be made from scraps
of meat and vegetables which would otherwise be wasted, and a new lesson in
thrift and economy may well be learned.

Besides the recipes given here, it would be very interesting to can some
of your own favorite soups. Follow the genera! directions regarding sterilizing and
sealing carefully, making your soup stock or vegetable soups in your own manner,
and you will be delighted with your success. Check over the ingredients carefully
noting the length of time each would require if canned as a separate vegetable,
then proceed to sterilize for the period of time which would protect the whole
product from decay. Then pack in Jars.

The following recipes will be found useful for canning soups for winter use:—

SOUP STOCK

25 pounds of Beef joints and bones contain-
ing marrow, 1 shank of veal or some veal bones,
6 large carrots sliced or chopped, 1 cup of
chopped parsley, 6 bay leaves, 12 whole cloves,
1 large head of celery, 25 pepper corns, 2 large
onions chopped.

Place in a large kettle with five gallons of
water (cold) and simmer 6 or 7 hours. Do
not boil it, and do not salt it while simmering.

Strain through a thin cloth and set aside to
cool. Skim off all fat. This stock should now
measure about five gallons. Return to the
fire and bring to boiling point. Pack hot in
Jars. Put on rubbers and tops. Place the
filled jars in the boiler sterilize for 40 minutes,
and follow directions for sealing as given on
page 11. The stock is now ready for use either
as a clear consomme soup or in combination
with vegetables and may be used as the basis
for canning all vegetable soups.