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Vegetable Soup
4 pounds soup meat
2 quarts water
6 carrots, diced
6 potatoes, diced
4 onions, sliced
4 cups canned or fresh tomatoes
2 cups frozen lima beans
1 cup diced celery
1 tablespoon salt, or as desired
Place all ingredients in canner. Close cover securely. Place pressure regulator
on vent pipe and cook for 20 minutes at 103 kPa (15 psi). Let pressure drop of
its own accord.
12 to 15 servings
Navy Bean Soup
4 cups dried navy beans
3 pounds ham bone or shank
2 onions, chopped
4 carrots, sliced
4 ribs celery, sliced
¼ cup minced green pepper
2 cups tomato sauce
2 whole cloves
3 quarts water
* * * * * *
Salt and pepper, as desired
Soak beans according to instructions on page 67. Drain and discard liquid.
Place beans and remaining ingredients in canner. Close cover securely. Place
pressure regulator on vent pipe and cook for 30 minutes at 103 kPa (15 psi).
Let pressure drop of its own accord. Season to taste with salt and pepper.
12 to 15 servings
Brown Beef Stock
4 pounds beef, cubed
3 tablespoons vegetable oil
3 quarts water
1 cup sliced onion
1 cup diced carrots
1 cup chopped celery
1 cup diced turnips
2 tablespoons dried parsley
1 bay leaf
1 tablespoon salt, or as desired
Heat oil in canner over medium heat and brown beef. Add remaining
ingredients. Close cover securely. Place pressure regulator on vent pipe and
cook for 20 minutes at 103 kPa (15 psi). Let pressure drop of its own accord.
Strain stock.
12 to 15 servings
01785 4033-017A CUL English weighted gauge induction canner.indd 71
01785 4033-017A CUL English weighted gauge induction canner.indd 71
12/13/19 10:34 AM
12/13/19 10:34 AM
