292 AGRICULTURE 



would like vegetable soup during the winter season, but 

 rind it impracticable to secure the soup stock during the 

 summer season when the vegetables are so abundant that 

 they are rotting in the garden. It is suggested that the 

 vegetable portion of the soup be canned during the summer 

 and made available when the soup stock is prepared during 

 the winter. It makes the preparation of soup a simple 

 matter whenever the stock is available. 



Soak 6 Ib. lima beans and 4 Ib. dry peas over night. 

 Boil each y 2 hour. Blanch 16 Ib. carrots, 6 Ib. cabbage, 3 

 Ib. celery, 6 Ib. turnips, 4 Ib. okra, 1 Ib. onions and 4 Ib. 

 parsley for 3 minutes and plunge quickly in cold water. 

 Prepare vegetables and chop into small cubes. Chop the 

 onions and celery extra fine. Mix all of the above thor- 

 oughly and season to taste. Pack in glass jars or tin cans. 

 Fill with boiling water. Partially seal glass jars. Cap 

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

 bath outfit ; 60 minutes if using water-seal outfit or 5-pound 

 steam pressure outfit ; 45 minutes if using pressure-cooker 

 outfit. 



Checking List. 16 Ib. carrots (small), 6 Ib. cabbage, 

 3 Ib. celery (stems and leaves), 6 Ib. turnips, 6 Ib. lima 

 beans, 4 Ib. okra, 1 Ib. onions, 4 Ib. parsley, 4 Ib. dry peas, 

 salt and pepper to taste. 



NOTE. These recipes are prepared for the canning of 

 soups in the home and for home consumption. Families 

 using these recipes for sale within the state should consult 

 the Food Commissioner of the State. When the products 

 are packed for interstate or foreign shipment, the packer 

 should consult the Bureau of Chemistry, U. S. Department 

 of Agriculture, Washington, D. C, for regulations govern- 

 ing measure, labels, trade-marks and contents. The 

 Bureau of Animal Industry, U. S. Department of Ag- 

 riculture, Washington, D. C., should be consulted regarding 



