30
The canner quickly transfers natural flavor and nutrients from the meat into the broth. Prepare either the Brown Beef Stock or the Chicken
Stock according to the recipe. Remove the pieces of meat. If desired, cut into small pieces and use in soup recipes. Strain through several
layers of cheesecloth. Once the stock is prepared, serve it as a consommé or use it to prepare delicious soups.
FOR SOUP RECIPES, DO NOT FILL CANNER OVER ½ FULL!
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: SOUP
VEGETABLE SOUP
4 pounds soup meat
2 quarts water
6 carrots, diced
6 potatoes, diced
4 onions, sliced
4 cups canned or fresh tomatoes
2 cups frozen lima beans
1 cup diced celery
1 tablespoon salt, or as desired
Place all ingredients in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pres-
sure. Let pressure drop of its own accord.
12–15 servings
CHICKEN STOCK
4 pounds chicken, cut into serving pieces
4 quarts water
1 cup diced celery
1 cup diced carrots
2 onions, chopped
1 tablespoon salt, or as desired
Place all ingredients in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pres-
sure. Let pressure drop of its own accord. Strain stock.
12–15 servings
NAVY BEAN SOUP
4 cups dried navy beans
3 pounds ham bone or shank
2 onions, chopped
4 carrots, sliced
4 ribs celery, sliced
¼ cup minced green pepper
2 cups tomato sauce
2 whole cloves
3 quarts water
* * * * * *
Salt and pepper, as desired
Soak beans according to instructions on page 28. Drain and discard liquid. Place beans and remaining ingredients in canner. Close cover
securely. Place pressure regulator on vent pipe and COOK 30 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
Season to taste with salt and pepper.
12–15 servings
CLAM CHOWDER
1 pound salt pork, cubed
6 cups water
12 cups diced potatoes
4 onions, minced
4 cups corn
Salt and pepper
* * * * * *
4 quarts clams, minced
4 quarts hot milk
½ cup butter
Heat canner and brown salt pork. Add water, vegetables, salt, and pepper. Close cover securely. Place pressure regulator on vent pipe
and COOK 5 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Add clams and boil, without cover, for 2 minutes.
(Additional cooking will toughen clams.) Add milk and butter.
16 servings
BROWN BEEF STOCK
4 pounds beef, cubed
3 tablespoons vegetable oil
3 quarts water
1 cup sliced onion
1 cup diced carrots
1 cup chopped celery
1 cup diced turnips
2 tablespoons parsley flakes
1 bay leaf
1 tablespoon salt, or as desired
Heat oil in canner over medium heat and brown beef. Add remaining ingredients. Close cover securely. Place pressure regulator on vent
pipe and COOK 20 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Strain stock.
12–15 servings
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