• Prep Time:
  • Cooking Time:
  • Serves: 1 Recipe

Preparing Soups for Canning

  • Recipe Submitted by on

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

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?