1 - 10 of 13 for canning soups

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Ham or chicken ... made from reconstituted soup base. Use low ... and removed before canning. In a ... downward). Wash jar and store in a cool, dark place.

Boil tomatoes (skin and all, in wedges), parsley and onions; strain through a colander. Add remaining ingredients, making a paste with a little of ...

Wash and pick ... ladle into hot canning jars leaving 1-inch ... for 20 minutes at 10 lbs. pressure in a pressure canner. Add milk just before serving.

Mix all ingredients together until heated through. Hot pack into quart jars leaving 1 inch headspace and adjust 2 piece lids. Process in a pressure ...

Fry meat with ... quart pan. Heat. Put into quart jars. Process according to pressure canner directions. Add more water when you get ready to use soup.

Put through food processor or blender, then through colander. Put juice in kettle and add: 2 3/4 cups sugar, 1/2 cup flour and 1/4 cup salt. Make a ...

Combine all ingredients and heat. Melt 1 pound butter in saucepan. Remove from heat and add 2 cups of flour with added juice for a smooth blend. Mix ...

Almost cover the ... hour. Put into sterilized jars and process 20 minutes in hot water bath or can be frozen. Add to cooked beef and broth for a good soup.

Blanch, peel, cut in 1/2 crosswise and squeeze out some juice. Mix with: Add: Cook until vegetables are done. Put through a sieve. Return to a heavy ...

Cook tomatoes, onions, pepper and celery and put through sieve. Cook all ingredients until thick, put in jars and cook in cooker for 15 minutes.

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