Asparagus Soup
THE tough part of asparagus may be used. Cook in water to cover. When soft, press through sieve. Pack in to clean KERR Jars, add 1 teaspoon of salt to each quart jar if desired. Put on cap, screwing the band firmly tight. Process according to time table, page 8.
Chicken Soup Stock
SUCH bony pieces as back, neck, feet and wings may be used. Cover with cold water and allow to simmer for several hours. Seasoning such as a small amount of onion and celery may be added. Simmer until meat can be removed from bones. Cook down until of desired flavor. Remove onions and celery, and pour into clean KERR Jars to within 1 inch of the top of jar. Meat removed from bones may be added to jars if desired. Put on cap, screwing the band tight. Process according to time table for soup stock, page 8.
Rice may be added to soup stock. Prepare as above. For each gallon of stock use 1/4 to 1/2 pound of rice. Wash rice. Cover with boiling water and boil for 20 minutes. Drain and fill clean KERR Jars 1/3 full of hot rice. Add hot soup stock to within 1 inch of top of jar. Put on cap, screwing band firmly tight. Process according to time table, page 8.
Clam Chowder
- 4 potatoes (diced)
- 1 pound clams (chopped fine)
- 2 onions (chopped fine)
- 2 stalks celery
- 1/2 teaspoon paprika
- 2 tablespoons butter
- Salt and pepper to taste
MIX all ingredients. Boil 10 minutes. Pack into KERR Jars. Put on cap, screwing the band firmly tight. Process according to time table, page 8.
Fish Chowder
FOLLOW Clam Chowder recipe.
Pea Soup
BOIL peas until soft in water to cover. Remove from heat and press through sieve. If consistency is quite thick, add boiling water to make medium thick. Pour into clean KERR Jars. Add 1 teaspoon salt to each quart jar if desired. Put on cap, screwing the band firmly tight. Process according to time table, page 8.
Soup Stock
COVER soup bones and trimmings of meat with water. Salt if desired, and cook about two hours. Remove meat and bones. Skim off excess fat and pour stock into clean KERR Jars to within 1 inch of top of jar. Meat removed from bones may be added to jars if desired. Put on cap, screwing the band firmly tight. Process according to time table, page 8.
Tomato Puree
- 1 onion
- 3 stalks celery
- 3 sweet peppers
- 12 cups tomatoes (quartered)
SIMMER all ingredients until soft. Press through sieve, season with salt and pepper. Pour into clean KERR Jars. Put on cap, screwing the band firmly tight. Process according to time table, page 8.
Tomato Soup
- 14 quarts ripe tomatoes
- 7 medium-sized onions
- 1 stalk celery
- 14 sprigs parsley
- 2 bay leaves
- 14 tablespoons flour
- 14 tablespoons butter
- 3 tablespoons salt
- 8 tablespoons sugar
- 2 teaspoons pepper
WASH; cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to tomatoes; cook until celery is tender. Put through sieve. Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill clean KERR Jars to within one inch of top of jar. Put on cap, screwing the band firmly tight. Process in water bath 15 minutes.
Vegetable Soup Mixtures
- 2 large onions (cut fine)
- 2 quarts tomatoes (cut fine)
- 4 cups okra (cut fine)
- 4 cups corn (cut fine)
MIX all vegetables and boil 5 minutes, or pack raw. Pack loosely into clean KERR Jars to within 1/2 inch of top of jar. Add 2 teaspoons salt and sugar mixture to each quart jar. Put on cap, screwing the band firmly tight. Process in pressure cooker 40 minutes at 10 pounds or 3 hours in water bath.
Any combination of vegetables may be used. Mix and precook vegetables until heated through. Pack into clean KERR Jars. Process mixture length of time necessary for vegetable needing longest processing.
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