70
PRESSURE COOKING SOUPS AND STOCKS
Make homemade soups the easy way in your canner. If you wish to prepare
your family’s favourite soup, use the following recipes as guides. Soup recipes
are cooked at 103 kPa (15 psi).
If adding dry beans and peas, they must first be soaked according to the
directions on page 67. Do not pressure cook soups containing barley, rice,
pasta, split peas, grains, dry beans and peas which are not listed in the chart on
page 68, and dried soup mixes because they have a tendency to foam, froth, and
sputter and could block the vent pipe.
Cooked barley, rice, grains, pasta, dry beans and peas which are not listed in
the chart on page 68, and dried soup mixes should be added to the soup after
pressure cooking.
The canner quickly transfers the natural flavour and nutrients from the meat
into the broth. Prepare either the brown beef stock or the chicken stock
according to the recipe. Remove the pieces of meat.
If desired, cut the meat into small pieces and use it in soup recipes. Strain
through several layers of cheesecloth. Once the stock is prepared, serve it as a
consommé or use it to prepare delicious soups.
Do not fill canner over ½ full! These recipes are intended
for pressure cooking only and should not be canned.
Cooking Recipes: Soups and Stocks
Clam Chowder
1 pound salt pork, cubed
6 cups water
12 cups diced potatoes
4 onions, minced
4 cups corn
Salt and pepper
* * * * * *
4 quarts clams, minced
4 quarts hot milk
½ cup butter
Heat canner and brown salt pork. Add water, vegetables, salt, and pepper. Close
cover securely. Place pressure regulator on vent pipe and cook for 5 minutes at
103 kPa (15 psi). Let pressure drop of its own accord.
Add clams and boil, without cover, for 2 minutes. Additional cooking will
toughen clams. Add milk and butter.
16 servings
01785 4033-017A CUL English weighted gauge induction canner.indd 70
01785 4033-017A CUL English weighted gauge induction canner.indd 70
12/13/19 10:34 AM
12/13/19 10:34 AM
