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Show HOW TO CAN SOUPS - U. S. Government Expert Tells Women's Clubs the Process of Canning It in the Home. 1 SUPPLY of canned soups is frequently of great convenience conveni-ence to tho housewife, as such soup may be prepared ready for serving at almost a moment's mo-ment's notice. Many economical and palatable soups may be put up in tho summer and early fall, and In this way tho odds and ends of vegetables and cereals ce-reals may be utilized as well as meat scraps, bones and ligaments that aro often wasted. "Tho canning of vegetable vege-table soups, purees and consommes is thoroughly practical and should be a part of tho canning work of every homo as well as canning-club member," mem-ber," say the specialists in home canning can-ning Instruction of the extension work, North and West, States Relations Service. The following recipes, In which tho soup stock is made from beef, are prepared pre-pared for tho uno of home canning clubs, and the products arc intended for home consumption. When these products are intended to be sold, thoso undertaking this work are cautioned to inform themselves as to the requirements re-quirements bf state and federal food laws and meat-Inspection regulations. Soup Stock Secure 25 pounds of beof hocks, joints and bones containing contain-ing marrow. Strip off the fat and meat and crack the bones with a hatchet or cleaver. Put the broken bones in a thin cloth sack and place them in a large kettle containing five gallons of cold water. Simmer (do not boil) for six or seven hours. Do not salt while simmering. Skim off all fat This should make about five gallons of stock. Pack hot in glass jars, oouies or enamel or lacqucrreu tin cans. Partially seal glass jars. (Cap and tip tin cans.) Sterilize 40 minutes If using a hot water bath: 30 minutes if using a water-seal or five-pound five-pound stean. pressure outfit; 25 minutes min-utes if using a pressure-cooker outfit Vegetable Soup Soak one-quarter pound of lima beans and one pound of rlco for 12 hours. Cook half a pound of pearl barley for two hours. Blanch ono pound of carrots, one pound of onions, one medium-sized potato, and one red pepper for three minutes and cold dip. Prepare tho vegetables and cut into small cubes. Mix thoroughly lima beans, rice, barley, carrots, onions, potato, red pepper. Fill class jars or the enamelled tin cans three-fourths three-fourths full of the above mixture of vegetables and cereals. Mako a smooth paste of half a pound of wheat flour and blend In five gallons of soup stock. Boil three minutes min-utes and add four ounces of salt. Pour this stock over vegetables and fill cans. Partially seal glass jars. (Cap and tip tin can's). Sterilize 90 minutes min-utes if using the hot-water hath outfit; out-fit; 75 minutes if using a water-seal or five-pound steam pressure outfit; 45 minutes if using a pressure-cooker outfit Cream of Pea Soup Soak eight pounds of dry peas over night Cook until soft Mash fine. Add tho mash-ed mash-ed peas to five and a half gallons of soup stock and bring to boil. PaBS tho boiling liquid through a fine slave. Make a smooth paste of half a pound or fiour and add paste, 10 ounces of sugar, and three ounces of salt to tho soup stock. Cook until soup begins to thicken. Pack in glass jars or tin cans. Partially seal glass Jars. (Cap and tip tin cans). Process 90 mln-on mln-on , UB,ns: a hot-water bath outfit; 80 minutes If using a water-seal out-fit; out-fit; 0 minutes if using a five-pound steam pressure outfit; 45 minutes if using a pressure-cooker outfit Cream of Potato Soup Boll one and a half pounds of potatoes, sliced thin, and five gallons of soup stock for 10 jH minjites. Add three ounceB of salt, one-quarter teaspoonful of pepper, and ly for five minute's. Make three table-spoons table-spoons of flour Into smooth paste and add to the above. Cook three minutes and pack in glaps jars or tin enns while hot Partially seal glass jars. (Cap and tip tin cans). Sterilize 90 minutes if uslng a hot-water bath out-fit; out-fit; 75 minutes if using a water-seal outfit; 65 minutes if using a five-pound steam pressure- outfit; 45 minutes if using a pressure-cooker outfit Bean Soup Soak three pounds ot beans 12 hours In cold water. Cut two pounds of ham meat Into one-quarter one-quarter Inch cubes and place in a small sack. Place tho beans, ham and four gallons of water, in a kettle and boil slowly until the beans are very soft. Remove the ham and beans from the liquor and mash the beans jH fine. Return the ham and mashed beans to the liquor and add five gal- Ions of soup stock and seasoning, and bring to a boil. Fill into glass jars and tin cans while hot Partially seal glass jars. (Cap and tip tin cans). Process two hours if using a hot-wa- tcr bath outfit; 90 minutes if using a water-seal outfit; 75 minutes if jH using a five-pound steam pressure outfit; 60 minutes if using a pressure- cooker outfit Okra Soup Slice eight pounds of okra into thin disks. Blanch 10 mln-utes mln-utes and cold dip. Boil ono and a half pounds of rice for 25 minutes. Mix the okra and rice and fill tho cans or jars half full. To five gallons of soup stock add five ounces of salt one-quarter teaspoonful of coriander seed and one-quarter teaspoonful of jH powdered cloves, and bring to a boil. Fill tho remaining portion of the jars or cans. Partially seal tho glass jars. (Cap and tip tin cans.) Process two jH hours If using a hot-water bath out-fit; out-fit; 90 minutes if using a waterseal outfit; 75 minutes If usln a five-pound five-pound steam pressure outfit, 60 min-utes min-utes If using a pressure-cooker outfit IH o |
