OCR Text |
Show 'I r 1 . in ... 1 's T , T Can Your Soups and Relishes Now (Set reclpct below) Canning Tactics ISN'T IT CONVENIENT to have home-canned foods In good supply before the garden runs out? Yes, you may have been putting up fruits and vegetables as well as some of the early jams, jellies and preserves, but how about some of those extras that help tide you through the winter? win-ter? There are a variety of home-canned home-canned soups which are simply grand when lunch time rolls around on a snowy day. And, of course, there are pickles and relishes that are always handy for adding zest to sandwich suppers or for rounding round-ing out the meat course. IF YOU LIKE a good, well-sea-toned tomato soup, here is an easy way to put up one. This is a small-sized small-sized recipe, but it is concentrated so it will go a long way after you heat it and add milk or water. Of course, the recipe can be multiplied. Concentrated Tomato Soup (Makes I quarts) 12 pounds tomatoes 3 small bay leaves 12 whole cloves 2 teaspoons salt 2 teaspoons sugar Choose firm, red ripe tomatoes. Wash and remove cores; then place in a large preserving kettle. Add bay leaves and heat to boiling. Reduce heat and simmer for 10 minutes. Put through sieve or food mill, return to kettle and simmer until of the consistency of gravy. Tie cloves in a cheesecloth bag, and add during last five minutes of cooking time. Remove cloves and add salt Pour into hot sterile Jars, place on lids and simmer for five minutes in a boiling water bath. IF YOU LIKE to can meats, here are some ways which are delicious for preparing them: Veal in Tomato Sauce (Makes 4 quarts) 2 i quarts tomatoes 2 cups sliced celery 2 tablespoons salt 1 teaspoon sugar 18 teaspoon black pepper 6 pounds boneless veal, cut for stew Peel tomatoes, remove cores and slice thin before measuring. Or use one and one-half quarts cooked or canned tomatoes. Mix tomatoes with celery, salt, sugar and pepper; heat to boiling and cook rapidly for five minutes. Add veal, cover and simmer sim-mer for 20 minutes. Pack Into clean hot jars and fill to within one-half Inch of top. Adjust lids according to manufacturers' directions. Process 75 minutes for pints, 90 minutes for quarts at 10 pounds pressure. Beef for Stew (Makes 4 quarts) 10 pounds beef 3 tablespoons shortening 2 tablespoons salt Use either chuck or rump of beef. Trim off excess fat and weigh meat after trimming. Wipe with damp cloth and cut into pieces to fit jars. Melt shortening and brown meat in skillet When well browned add just enough water to cover, heating until un-til all browned residue from skillet is dissolved to make a rich gravy. Pack meat into clean hot jars to within one inch of the top. Add one and one-half teaspoons salt to each quart Adjust lids. Process 75 minutes min-utes for pints, 90 minutes for quarts at 10 pounds pressure. LYNN CHAMBERS' MENU Salmon Salad in Cabbage Cups Potato Chips Assorted Pickles Molded Pear Salad Bran Muffins Coconut Cream Pie Beverage ANY VEGETABLES you like may be used in a soup combination, but the processing should be done In a pressure cooker for vegetables unlike un-like tomatoes are a non-acid food and need more processing. If the garden is coming to the end of its yield, here's a good batch of soup that can be put up from it End-of-Garden Soup (Makes 3 quarts) 2 parsnips, peeled 2 medium-sized potatoes 4 carrots, scraped 2 cups quartered, peeled tomatoes to-matoes 2 bunches celery, cut 1 sweet red pepper, trimmed and cut In strips 14 pound spinach, washed and shredded 1 cup cut green beans 2 quarts water Clean all vegetables thorough!) before preparing. Cut in rather small pieces. Place in soup kettle, add water and simmer for two to three minutes. Pack while hot into clean jars; add one teaspoon salt to each quart Adjust lids; process in pressure cooker, 60 minutes at 10 pounds pressure for pints, or 70 minutes at 10 pounds pressure for quarts. Chill Sauce (Makes 4 pints) 10 tomatoes 1 quart chopped sweet red peppers pep-pers 1 cup finely chopped white onions 1 hot red pepper, chopped 1 quart sugar 2 tablespoons salt 5 eups vinegar 1 tablespoon celery seed 1 tablespoon ground cinnamon 1 teaspoon ground cloves Scald tomatoes, remove skins and cores. Clean and chop remaining vegetables. Heat to boiling in a large kettle and cook vigorously for one and one-half hours. Add spices tied in two or three thicknesses of cheesecloth and cook one-half hour longer until the mixture Is thickened. thick-ened. Remove spice bag. Pour Into hot sterile jars and seal immediately. Chunk Pickles (Makes 8 pints) 6 pounds large cucumbers S 14 cups salt 3 quarts water 2 tablespoons alum 1 quart vinegar 8 cups sugar 2 2-lnch sticks cinnamon 2 blades mace 1 tablespoon whole cloves Wash cucumbers; place in stone crock or jar; cover with cold brine made of salt and water; let stand two weeks. Remove cucumbers from brine, wash, trim off stem ends and cut crosswise into one-inch piece Cover with cold water; add alum: let stand overnight Drain; wash welL Combine remaining ingredients ingredi-ents and bring them to a boil. Pour Immediately over cucumber chunks. Repeat the process for three mornings, morn-ings, reheating the syrup every time. On the fourth morning, place cucumbers cu-cumbers in jars and pour hot syrup over them. Seal st once. Released by WKU Ftaturn |