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PRessuRe CooKinG souPs
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.
Do not pressure cook soups containing barley, rice, pasta, split peas, or soup mixes with dried vegetables because they have a tendency
to foam, froth, and sputter and could clog the vent pipe. See page 19.
The canner quickly transfers natural flavor and nutrients from the meat into the broth. Prepare either the Brown Beef Soup Stock or the
Chicken Soup 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 cheese cloth. 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 ONE-HALF FULL!
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: SOUP
VEGETABLE SOUP
4 lbs. soup meat 4 cups canned or fresh tomatoes
2 quarts water 1 cup diced celery
6 carrots, diced 4 onions, sliced
6 potatoes, diced 1 tablespoon salt, or as desired
2 cups frozen lima beans
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 lbs. chicken, cut into serving 1 cup diced carrots
pieces 2 onions, chopped
4 quarts water 1 tablespoon salt, or as desired
1 cup diced celery
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 4 ribs celery, sliced
½ cup vegetable oil ¼ cup minced green pepper
2 tablespoons salt 2 cups tomato sauce
Water 2 whole cloves
3 lbs. ham bone or shank 3 quarts water
2 onions, chopped
* * * * * *
4 carrots, sliced Salt and pepper
Soak beans overnight in vegetable oil, salt, and water to cover completely. Drain and discard liquid. Place beans and all 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 lb. salt pork, cubed Salt and pepper
6 cups water
* * * * * *
4 onions, minced 4 quarts clams, minced
12 cups diced potatoes 4 quarts hot milk
4 cups corn ½ cup butter
Heat canner and brown salt pork. Add vegetables, water, 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.