HOME CANNING 289 



seal outfit; 70 minutes if using 5-pound steam-pressure 

 outfit; 45 minutes if using pressure-cooker outfit. 



Checking List. S l / 2 gal. soup stock, 8 Ib. dry peas,. 3 

 oz. salt, 10 oz. granulated sugar, l / 2 Ib. flour. 



Cream of Potato Soup. Boil \y 2 Ib. of potatoes, sliced 

 thin, and 5 gal. of soup stock for 10 minutes. Add 3 oz. 

 of salt, l /4 teaspoonful of pepper, and l / 2 Ib. of butter, and 

 boil slowly for 5 minutes. Make 3 tablespoonfuls of flour 

 into smooth paste and add to the above. Cook 3 minutes 

 and pack in glass jars or tin cans while hot. Partially 

 seal glass jars. Cap and tip tin cans. Sterilize 90 minutes 

 if using hot-water bath outfit; 75 minutes if using water- 

 seal outfit; 65 minutes if using 5-pound steam-pressure 

 outfit ; 45 minutes if using a pressure-cooker outfit. 



Checking List. 5 gal. soup stock, \ l / 2 Ib. thin sliced 

 potatoes (culls will do), 3 oz. salt, ]/4 teaspoonful pepper 

 (scant), y 2 Ib. butter, 3 tablespoonfuls flour. 



Bean Soup. Soak 3 Ib. of beans 12 hours in cold wa- 

 ter. Cut 2 Ib. of ham meat into ^J-inch cubes and place 

 in a small sack. Place beans, ham, and 4 gals, of water 

 in kettle and boil slowly until the beans are very soft. Re- 

 move the ham and beans from the liquor and mash the 

 beans fine. Return ham and mashed beans to the liquor 

 and add 5 gal. of soup stock and seasoning, and bring to 

 boil. Fill into glass jars or tin cans while hot. Partially 

 seal glass jars. Cap and tip tin cans. Process 2 hours if 

 using hot-water bath outfit ; 90 minutes if using 1 water-seal 

 outfit; 75 minutes if using 5-pound steam-pressure outfit; 

 60 minutes if using pressure-cooker outfit. 



Checking List. 5 gal. stock, 3 Ib. beans, 2 Ib. lean 

 ham, 4 gal. water. Salt and pepper to taste. 



Okra Soup. Slice 8 Ib. okra into thin slices the round 

 way. Blanch 10 minutes and cold dip. Boil \ l / 2 Ib. rice 

 for 25 minutes. Mix okra and rice and fill cans or jars half 



