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PRESSURE COOKING SOUPS AND STOCKS
Make homemade soups the easy way in your canner. If you wish to prepare your family’s favorite soup, use the following recipes as
guides. Soup recipes are cooked at 15 pounds pressure.
If adding dry beans and peas, they must rst be soaked according to the directions on page 29. Do not pressure cook soups containing
barley, rice, pasta, split peas, grains, dry beans and peas which are not listed in the chart on page 30, and dried soup mixes because
they have a tendency to foam, froth, and sputter and could block the vent pipe.
Cooked barley, rice, grains, pasta, dry beans and peas which are not listed in the chart on page 30, and dried soup mixes should be added
to the soup after pressure cooking.
The canner quickly transfers natural avor 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: SOUPS AND STOCKS
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
pressure. 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
pressure. 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 29. 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.
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