Side Pannel
Preparing Soups for Canning
Preparing Soups for Canning
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Canning
Ingredients List
- Vegetable, dried bean or pea, meat, poultry, or seafood soups can be
- canned.
- Procedure: Select, wash, and prepare vegetables, meat and seafoods as
- described for the specific foods. Cover meat with water and cook until
- tender. Cool meat and remove bones. Cook vegetables. For each cup of dried
- beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak
- 1 hour, and heat to boil. Drain and combine with meat broth, tomatoes, or
- water to cover. Boil 5 minutes.
- Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway with
- solid mixture. Add remaining liquid, leaving 1-inch headspace.
- Adjust lids and process following the recommendations in Table 1 or Table 2
- according to the method of canning used.
- Table 1. Recommended process time for Soups in a dial-gauge pressure
- canner.
- Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60* minutes for
- Pints, 75* minutes for Quarts. *Caution: Process 100 minutes if soup
- contains seafoods. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11
- lb.
- 2,001 - 4,000 ft: 12 lb.
- 4,001 - 6,000 ft: 13 lb.
- 6,001 - 8,000 ft: 14 lb.
- Table 2. Recommended process time for Soups in a weighted-gauge pressure
- canner.
- Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60* minutes for
- Pints, 75* minutes for Quarts. * Caution: Process 100 minutes if soup
- contains seafoods. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10
- lb.
- Above 1,000 ft: 15 lb.
- ======================================================= === * USDA
- Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
- courtesy of Karen Mintzias
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Directions
Recipe via Meal-Master (tm) v8.05
Title: Preparing Sweetbreads
Categories: New, Text, Import
Yield: 1 Servings
1 lb Sweetbreads
2 c Milk
2 Lemons,; halved
Salt and pepper
Soak sweetbreads in a shallow dish covered with milk. Set aside in a cool
place or refrigerate for at least 4 hours to whiten. Discard milk, place
sweetbreads in a saucepan, squeeze lemons over and drop in lemon shells as
well. Add 1 tablespoon of salt, a pinch of pepper and cover with water.
Bring to a boil, reduce heat and simmer for 10 minutes. Sweetbreads should
be about medium when they are done poaching. Using a slotted spoon transfer
sweetbreads to an ice water bath to cool quickly. Drain and pat dry.
To press sweetbreads, place on a large plate, top with another plate, and
weight with several cans. Set aside, refrigerated, at least 4 hours.
Sweetbreads should be pressed to 3/4-inch thickness to give them a nice,
firm texture; if you don't press them enough they will be spongy.
To clean pieces, remove any excess membranes and veins from pressed lobes;
leave pieces as intact as possible. If lobes are large, slice them in half
horizontally. Sweetbreads are ready to use in any recipe.
Yield: 1 pound
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