74
75
RICE PUDDING
1 quart milk
4 eggs, slightly beaten
2
⁄
3
cup sugar
1 teaspoon salt
4 cups cooked rice
1 teaspoon vanilla
2 cups water
Scald milk and cool slightly. Combine eggs, sugar, and salt. Add milk slowly, stirring
constantly. Add rice and vanilla. Pour into individual custard cups and cover firmly
with aluminum foil. Place water, cooking rack, and custard cups in canner. Close cover
securely. Place pressure regulator on vent pipe and COOK 3 MINUTES at 15 pounds
pressure. Cool canner at once. Stir gently before chilling. 12-14 servings.
Fruit and Nut Rice Pudding:
Substitute brown sugar for white and add 1 cup raisins
or dates and 1 cup walnuts to above recipe.
BROWN BREAD
2 cups graham flour
2 cups corn meal
2 cups rye meal
2 teaspoons salt
2 teaspoons soda
1½ cups light molasses
4 cups milk, sweet or sour
2 cups raisins
3 quarts water
Mix all dry ingredients. Add molasses, milk, and raisins. Beat well. Pour into 6 buttered
molds (pint size). Cover firmly with aluminum foil. Place water, cooking rack, and
molds in canner. Close cover securely. Allow steam to flow from vent pipe 20 minutes.
Place pressure regulator on vent pipe and COOK 25 MINUTES at 10 pounds pressure.
Let pressure drop of its own accord.
WHITE FRUIT CAKE
1¼ cups canned pineapple tidbits
2
⁄
3
cup chopped citron
2
⁄
3
cup shredded lemon peel
½ cup chopped candied cherries
¾ cup chopped dates
2
⁄
3
cup shredded orange peel
1 cup chopped dried apricots
½ cup chopped figs
1½ cups white raisins
½ cup shredded coconut
2 cups chopped walnuts
½ cup flour
1 cup shortening
1 cup sugar
5 eggs
1½ cups flour
1 teaspoon salt
1½ teaspoons baking powder
¼ cup pineapple juice
3 quarts water
Drain pineapple, saving juice. Dredge fruits and nuts with ½ cup flour. Cream short-
ening and sugar. Add eggs, one at a time, beating mixture well after each addition.
Sift flour, salt, and baking powder. Add alternately with pineapple juice. Pour over
floured fruit and nuts; mix until well blended. Pour into 5 buttered molds (pint size).
Cover firmly with aluminum foil. Place water, cooking rack, and molds in canner.
Close cover securely. Allow steam to flow from vent pipe 20 minutes. Place pressure
regulator on vent pipe and COOK 60 MINUTES at 10 pounds pressure. Let pressure
drop of its own accord.
ReCiPe index
PRESSURE CANNING RECIPES
FRUITS AND TOMATOES . . . . . 19
Apples . . . . . . . . . . . . . . . . . . . . . 20
Applesauce . . . . . . . . . . . . . . . . . 21
Apricots . . . . . . . . . . . . . . . . . . . 21
Berries . . . . . . . . . . . . . . . . . . . . . 22
Cherries . . . . . . . . . . . . . . . . . . . . 22
Peaches . . . . . . . . . . . . . . . . . . . . 22
Pears . . . . . . . . . . . . . . . . . . . . . . 23
Plums . . . . . . . . . . . . . . . . . . . . . 23
Rhubarb . . . . . . . . . . . . . . . . . . . 24
Tomatoes . . . . . . . . . . . . . . . . . . . 24
Tomato Juice . . . . . . . . . . . . . . . . 24
Tomato Sauce . . . . . . . . . . . . . . . 25
Salsa. . . . . . . . . . . . . . . . . . . . . . . 25
VEGETABLES . . . . . . . . . . . . . . . 26
Asparagus . . . . . . . . . . . . . . . . . . 27
Beans or Peas—Dry . . . . . . . . . . 27
Beans—Fresh Lima. . . . . . . . . . . 28
Beans—Green, Wax, Italian . . . . 28
Beets . . . . . . . . . . . . . . . . . . . . . . 29
Carrots . . . . . . . . . . . . . . . . . . . . . 29
Corn—Whole Kernel. . . . . . . . . . 29
Greens . . . . . . . . . . . . . . . . . . . . . 30
Mushrooms . . . . . . . . . . . . . . . . . 30
VEGETABLES (Cont .)
Okra . . . . . . . . . . . . . . . . . . . . . . 30
Peas—Green . . . . . . . . . . . . . . . . 31
Peppers—Hot or Sweet . . . . . . . . 31
Potatoes—Sweet . . . . . . . . . . . . . 32
Potatoes—White . . . . . . . . . . . . . 32
Pumpkin and Winter Squash . . . 32
MEAT . . . . . . . . . . . . . . . . . . . . . . . 33
Cut-Up . . . . . . . . . . . . . . . . . . . . . 34
Ground . . . . . . . . . . . . . . . . . . . . 35
POULTRY . . . . . . . . . . . . . . . . . . . . 35
Cut-Up . . . . . . . . . . . . . . . . . . . . . 36
Rabbit . . . . . . . . . . . . . . . . . . . . . 36
FISH AND SEAFOOD . . . . . . . . . 37
Clams . . . . . . . . . . . . . . . . . . . . . 37
Crab . . . . . . . . . . . . . . . . . . . . . . 38
Fish (General Method) . . . . . . . . 38
Tuna . . . . . . . . . . . . . . . . . . . . . . 38
SOUPS . . . . . . . . . . . . . . . . . . . . . . . 39
Beef Stock . . . . . . . . . . . . . . . . . . 39
Chicken Stock . . . . . . . . . . . . . . . 39
BOILING WATER CANNING RECIPES
Apple Butter . . . . . . . . . . . . . . . . 44
Bread and Butter Pickles . . . . . . . 44
Dill Pickles . . . . . . . . . . . . . . . . . 45
Raspberry Jam . . . . . . . . . . . . . . . 44
Zesty Salsa. . . . . . . . . . . . . . . . . . 45
