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
We can follow the history of meal recipes far back into distant history, in truth as far back as pharonic Egypt, and possibly even further than that. In practice though, sadly, these early cookbooks were just primitive hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to historians is a collection of clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. During the time of the Roman Empire a roman called Apicius compiled a few documents which described recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, something that is very familiar to us today. Aspicius recounts how the ancient cooks made use of many different herbs, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. As our culinary historical trip moves on a few more years there were two interesting recipe books which date from the fourteenth century - one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are unconnected to the spicy food that appears on menues today, but instead accounts of the types of food prepared by the chefs of the upper classes of those days. In the fifteenth century, people returning from the crusades brought us many new spices and herbs from the East, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas prompted a torrent in cookery books, some of which are kept safe in private cookery archives. Over the following few hundred years, the rich and powerful families of Europe tried to offer the most exotic meals, and as a result the best chefs and their recipes were greatly in demand. However, it wasn`t until the nineteenth century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, cookery publications are starting to become popular mostly due to increased literacy, people having increased leisure time and having more money. |
We hope you enjoy this Preparing Soups For Canning recipe.
