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SUGGESTIONS AND RECIPES FOR CANNING

SOUP STOCK

Use Plain Cans
All bones and meat scraps should be used for soup stock. (May be made with
turkey, chicken, goose, or duck bones or skinned feet.) Marrow bones should be
sawed in pieces. Cover with cold water, slightly salted, bring to a boil and simmer

until meat falls from bones.

To clarify the soup, mix beaten whites of eggs with an equal portion of water
and the crushed egg shells; add this mixture to the soup, bring slowly to a boil, and

cook for five minutes. Strain.

This soup stock should jelly when cold. If it does not, simmer until sufficient
water has evaporated so that it will jelly when a little is poured into a saucer

and cooled.

If the soup stock is too greasy, let it cool and remove tht grease.

Soup stock may be flavored with onions, celery, salt, and pepper.

Bring to a boil and fill cans. Seal with Home Can Sealer.

Process No. 2 cans 45 minutes at 15 pounds pressure and No. 3 cans 60 minutes
at 15 pounds pressure. Cool quickly. Dry, label and store.

Vegetable Soup
Use Plain Cans
14 pound lima beans
1 pound rice
14 pound pearl barley
1 pound carrots
1 pound onions
1 medium potato
l red pepper
10 tablespoonfuls salt
5 gallons soup stock
Soak beans and rice for 12 hours. Cook bar-
ley for 2 hours. Clean and cut vegetables into
small cubes. Mix all ingredients thoroughly,
add to soup stock. Boil three minutes. While
hot, fill cans, seal with Home Can Sealer.
Process No. 2 cans 45 minutes at 15 pounds
pressure and No. 3 cans 60 minutes at 15
pounds pressure. Cool quickly. Dry, label and
store.

Barley Soup

Use Plain Cans
3 quarts beef broth
1 onion, minced
l cupful celery, cut fine
> 1 cupful cabbage, chopped fine
“* I1cupful barley

Cook in Burpee Pressure Cooker 15 min-

utes at 10 pounds pressure. While hot, fill No.
3 cans. Seal with Home Can Sealer.

Process No. 2 cans 45 minutes at 15 pounds
pressure; No. 3 cans 60 minutes at 15 pounds
pressure. Cool quickly. Dry, label and store:

Onion Soup from Soup Stock

4 cupfuls sliced onions

2 teaspoonfuls butter

1 tablespoonful salt

4 teaspoonful pepper

4 pints soup stock

Melt butter. Add onions and cook until

slightly brown. Add salt, pepper and soup
stock. Six bouillon cubes and 5 pints of hot
water may be substituted for the soup stock.

Vegetables for Soup
Use Plain Cans

When vegetables are in season, they may
be canned for soup.

6 pounds fresh lima beans
4 pounds string beans
16 pounds carrots

6 pounds cabbage

3 pounds celery

6 pounds turnips

4 pounds okra

1 pound onions

1 pound parsley

Wash and cut vegetables in small pieces.
Mix all ingredients thoroughly. Pack into
cans, adding 1 teaspoonful salt to each quart.
Fill with hot water, seal with Home Can
Sealer.

Process No. 2 cans 45 minutes at 10 pounds
pressure and No. 3 cans 50 minutes at 10
pounds pressure. Cool quickly. Dry, label
and store.

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