HOME CANNING 291 



of cold water and simmer for 5 hours. Remove meat and 

 bones and then strain. Add sufficient water to make 10 

 gal. of stock. Fill glass jars or tin cans with hot stock. 

 Partially seal glass jars. Cap and tip tin cans. This stock 

 is used to make soup where the term "chicken-soup stock'* 

 is used. Process 90 minutes if using hot-water bath outfit ; 

 75 minutes if using water-seal outfit ; 60 minutes if using 

 5-pound steam-pressure outfit: 45 minutes if using pres- 

 sure-cooker outfit. 



Checking List. 30 Ib. chicken, 10 gal. water. 



Chicken Broth with Rice. For each gallon oi soup 

 stock use 12 oz. of rice. Boil rice 30 minutes. Fill jars 

 or tin cans two-thirds full of rice and the remainder with 

 soup stock. Partially seal glass jars. Cap and tip tin cans. 

 Process 90 minutes if using hot-water bath outfit ; 75 min- 

 utes if using water-seal outfit; 60 minutes if using 5-pound 

 steam-pressure outfit; 45 minutes if using pressure-cooker 

 outfit. 



Checking List. 1 gal. chicken-soup stock, 12 oz. rice. 



Chicken Gumbo. Cut 2 Ib. ham into small cubes and 

 boil 30 minutes. Mince 3 Ib. chicken and chop J/ Ib. 

 onions fine. Make a smooth paste of 5/2 Ib. flour. Add 

 above to 5 gal. of chicken-soup stock. Then add 3/2 Ib. 

 butter and }4 Ib- salt and boil 10 minutes. Then add 3 oz. 

 powdered okra mixed with 1 pint water. Fill into glass 

 jars or tin cans while hot. Partially seal glass jars. Cap 

 and tip tin cans. Process 90 minutes if using hot-water 

 bath outfit; 75 minutes if using water-seal outfit; 60 min- 

 utes if using 5-pound steam-pressure outfit; 45 minutes if 

 using pressure-cooker outfit. 



Checking List. 5 gal. chicken-soup stock, 3 Ib. 

 minced chicken, 2 Ib. ham, ^ Ib. onions, ^ Ib. butter, % 

 Ib. salt, y-2. Ib. flour, 3 oz. powdered okra. 



Vegetables (Mixed) Without Stock. Many people 



