|
root on while | | | | | |
blanching. After | | | | | |
cold dipping, the | | | | | |
skin may be removed| | | | | |
Scrape the skin. | | | | | |
| | | | | |
TURNIPS | 5 | 90 | 90 | 80 | 60 |40, at
Wash thoroughly | |1-1/2 |1-1/2 | (1-1/3| (1 hr)|10 lbs.
with a vegetable | | hr | hr | hr) | |
brush. | | | | | |
------------------------------------------------------------------------
Class 5--Vegetable Combinations
------------------------------------------------------------------------
CORN AND TOMATOES | | 120 | 120 | 120 | 60 |45, at
Prepare individual | | (2 hr)| (2 hr)| (2 hr)| (1 hr)|10 lbs.
vegetables and then| | | | | |
combine and pack. | | | | | |
| | | | | |
CORN, TOMATOES AND | | | | | |
STRING BEANS | | | | | |
Corn | 3 | | | | |
Tomatoes | 1-1/2 | 120 | 120 | 120 | 60 |45, at
String beans | 5 | (2 hr)| (2 hr)| (2 hr)| (1 hr)|10 lbs.
-------------------------------------------------------------------------

Count from time when water begins to boil (bubbles all over). This
time schedule is for both pint and quart jars. Add 30 minutes to time
of sterilizing for 2-quart jars.

CHAPTER V

SOUPS

After one has learned how to can fruits and vegetables successfully,
the next thing to attempt is the canning of soups.

Soups may be canned with or without meat. We make one variety which is
a pure vegetable soup. We use no stock or meat, and can it in its own
juice or liquor, thus using no water.

When we wish to use it we dilute it three or four times and serve it
as a vegetable soup or, more frequently, when we have chicken bones or
any meat bones on hand, we add a can of this concentrated vegetable
mixture to the bones and make a delicious stock soup.

I will give this recipe as I have gi