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 far back into history, certainly as far back as ancient Egypt, and maybe further still. Having said that, generally, these old records were just primitive hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to food historians are some tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Progressing into The time of the romans 25BC a roman called Apicius wrote a number of scripts describing recipes cooked by wealthy roman citizens. In his works, he tells us how the roman meals were separated into appetizers, main course and dessert, a very modern way of dining. Additionally, he informs us how the Romans made use of many herbs, including a few that will be familiar to modern chefs such as basil, fennel and parsley. As our culinary historical trip moves to more modern times we find a couple of interesting recipe books which appeared in the 14th Century - a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books are not about the curry that we all know today, but rather accounts of the types of food eaten by the rich people of the time. In the 15th century, people returning from the crusades brought back many foods and herbs from the holy land, including coriander, basil and rosemary. These new foods and spices led to a torrent in publications on food, most of which are now in private cookery archives. The introduction of television gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Preparing Soups For Canning recipe.
