The labor world. [volume] (Duluth, Minn.) 1896-current, 1917-07-07
CANNED SOUPS
Practical and Economical Recipes
Prepared for Use Of Members
of Home Canning Clubs.

pared ready for serving at almost a
notice. Many economical
and palatable soups may be put up in
the summer and early fall, and in this
way the odds and ends Of vegetables
and cereals may be utilized as we'll as
meat scraps, bones, and ligaments
that are often wasted. 1.-The canning
of vegetable soups, purees, and con-
sommes is thoroughly practical and
should be a part of the canning work
of every home as we'll as canning club
member" say the specialists in LONE
canning instruction of the extension
work, Norths and West, States Rela-
tons Service.
The following recipes in which the
soup stock is made from beef, are
prepared for the use of home canning
clubs, and the products are intended
for home consumption. When these
products are intended to be sold,
those undertaking this work are eau
toned to inform themselves as to the
requirements of State and Federal
food laws and meat-inspection regu-
latiOns.
Soup Stock.
Secure % pounds of beef hooks,
joints, and bones containing marrow.
Strip off the fat anC meat and crack
the bones with a Ratchet or cleaver
Put the broken bones in a thin cloth
sack and place them in a large kettle
containing 5 gallons of cold water
Simmer edo not boil) for or hours.
Do not salt while simm ring. Skim
off all fat. This should make about
5 gallons of stock. Pack hot in glass
jars, bottles, or enamel or lacquered
tin cans. (Cap and tip tin cans. }
sterilize 40 minutes if using a hot
water bath outfit; 80. minutes If using
a waterseal or 5-pound steam press
ure outfit; % minutes if using a
pressure-cooker outfit.
Vegetable Soup.
Soak one-fourth pound Of lima
beans and 1 pound of rice for -
hours. Cook one-half pound of pearl
barley for , hours. Blanch 1 pound
of carrots. 1 pound of onions, 1 me-
diminished potato, and l red pepper
for minutes and cold dip. Prepare
the vegetables and cut into small
cubes. Mix thoroughly lima beans,
rice, barley, carrots, onions, potato.
red pepper. Fill glass jars or the
enameled lin cans three-fourth full of
the above mixture Of vegetables and
cereals. Make smooth p ste Of one
half pound of wheat flour and blend
in gallons of soup stock. Boil 8
minutes and add 4 ounces Of salt
Pour this stock over vegetables and
fill cans. Partially seal glass Jars
Gap and tin tin cans.) Sterilize 80
minutes if using the hot-water bath
outfit; IS minutes if using a. water
seal or 5-pound steam-pressure out
fit; IS minutes if using a. pressure
cooker outfit.
Cream OF Pea Soup.
Soak 8 pounds of dry peas over
night. Cook until soft. Mash fine.
Add the mashed peas to a gallons
of soup stock and bring to boil. Pass
the boiling liquid through a fine sieve
Make a smooth paste Of one-hali
pound of flour and add paste, 10
ounces Of sugar, and ounces Of salt
to the soup stock. Cook until soup
begins to thicken. Pack I'M glass jars
or tin cans. Partially seal glass jars
Gap and tip tin cans.) Process 80
minutes If using a hOt-water bath
outfit; 80 minutes if using a, water
seal outfit; 20 minutes if using a s.
pound steam pressure outfit; As min
utes If using pressure-cooker outfit
Cream of Potato Soup.
Boil II pounds Of potatoes, sliced
thin, and S gallons of soup stock for
10 minutes. Add 3 ounces Of salt,
one-fourth teaspoonful, Of pepper,
and one-half pound Of butter, and
boil slowly for minutes Make 8
tablespoonful of flour into smooth
paste and add to the above Cook 8
minutes and pack in glass jars or tin
cans while ho+ Partially seal glass
jars. (Cap and tip tin cans.) Sterilize
90 minutes if using a hot-water bath
outfit; Is minutes if using a water.
seal outfit; 65 minutes if using a s.
pound steam pressure outfit; As min
utes If using pressure-cooker outfit
Bean Soup.
Soak pounds Of beans IL hours
in cold water. Cut 2 pounds of ham
meat into Il inch cubes and place in
a small sack. Place the beans, ham
and gallons of water in a kettle and
boil slowly until the beans are very
soft. Remove the ham and beane
from the liquor and mash the bean.
fine. Return the ham and mashed
beans to the liquor and add gallon.
of soup stock and seasoning, and
bring to boil. Fill into glass Jars and
tin cans while hot. Partially sea-
glass jars. (Cap and tip cans.) Pro.
cess two hours if using a hot-watel
bath outfit; 80 minutes II using 8
water-seal outfit; IS minutes IL using
.5-pound steam-pressure outfit; sc
minutes if using pressure-cooke1
outfit.
Olxra Soup.
Slice pounds of okra into thin
disks Blanch 10 minutes and cold
dip. Boil l " pounds of rice for Is
minutes. Tix the okra and rice and
fill the cans or jars half full TO {
gallons Of soup stock add 5 ounces OF
salt, one-fourth teaspoonful of corr.
ander seed, and one-fourth teaspoon.
ful of powdered cloves, and bring to 6
boil. Fill the remaining portion oil
the Jars or cans. Partially seal the
glass jars. (Cap and tip tin cans
Process hours if using a hot-watel
bath outfit; 80 minutes If using 6
water-seal outfit; 75 minutes IL usins
5-pound steam-pressure outfit; 81
minutes if using pressure-cooke1
outfit.