Ingredients
1 no ingredients
Directions
Vegetable, dried bean or pea, meat, poultry, or seafood soups can be
canned.
Procedure: Select, wash, and prepare vegetables, meat and seafoods as
described for the specific foods. Cover meat with water and cook until
tender. Cool meat and remove bones. Cook vegetables. For each cup of
dried beans or peas, add 3 cups of water, boil 2 minutes, remove from
heat, soak 1 hour, and heat to boil. Drain and combine with meat
broth, tomatoes, or water to cover. Boil 5 minutes.
Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway
with solid mixture. Add remaining liquid, leaving 1-inch headspace.
Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.
Table 1. Recommended process time for Soups in a dial-gauge pressure
canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60*
minutes for Pints, 75* minutes for Quarts. *Caution: Process 100
minutes if soup contains seafoods. Canner Pressure (PSI) at Altitudes
of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Soups in a weighted-gauge
pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60*
minutes for Pints, 75* minutes for Quarts. * Caution: Process 100
minutes if soup contains seafoods. Canner Pressure (PSI) at Altitudes
of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 1 recipe
Preparing Soups For Canning Recipe brought to you by Recipe Ideas
Categories: Canning; Soup
The History of Recipes
Historians have traced the existence of recipes way back into the far past, certainly as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, in the main part, these early cook books were just primitive hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe found, according to food historians are some clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As our culinary historical trip moves to more modern times we have a couple of cookery books published in the fourteenth century ; a book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the spicy food that is popular today, but rather descriptions of the types of food prepared by the cooks of the rich. Over the next few centuries, the upper-class families of Europe competed to lay on the most extravagent banquests, and as a result the best chefs and their recipe collections could command a high salary. However, it wasn`t until the nineteenth century the formal cooking and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording the recipes that were being prepared for the better households. By the arrival of the twentieth century, cooking books are highly popular as a result of increased literacy, people having increased leisure time and having more money to spend. The introduction of television brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Preparing Soups For Canning recipe.
