HOME CANNING 287 



HOME CANNING OF SOUPS 



Taken from Circular N. R. 34, Series of Follow Up In- 

 structions in Home Canning Club Project 



Prepared by George E. Farrell 



Assistant in Boys' and Girls' Agricultural Extension Work, 

 U. S. Department of Agriculture 



After you have learned to can fruits and vegetables suc- 

 cessfully, the next logical step is to transform meat scraps, 

 bones, ligaments and odds and ends of vegetables and ce- 

 reals into an economical as well as very palatable product 

 for the home something that can in a few moments' time 

 be prepared and made ready for use as a hot dish for the 

 winter. 



The canning of vegetable soups, purees, and consommes 

 is thoroughly practical, and should be a part of the canning 

 work of every home. It will be a delight to the housewife 

 to be able to reach to a shelf for a home-canned pack of 

 soup, open it, heat and serve within a few moments of time. 



CANNING RECIPES 



Soup Stock. Secure 25 pounds of beef hocks, joints, 

 and bones containing marrow. Strip off fat and meat and 

 crack bones with hatchet or cleaver. Place broken bones 

 in a thin cloth sack and place the same in a large kettle 

 containing 5 gallons of cold water. Simmer (do not boil) 

 for 6 or 7 hours. Do not salt while simmering. Skim off 

 all fat. This should make about 5 gallons of stock. Pack 

 hot in glass jars, bottles, or enameled or lacquered tin cans. 

 Partially seal glass jars. Cap and tip tin cans. Sterilize 



40 minutes if using hot-water bath outfit; 30 minutes if 

 20 



