Pressure Cooking Soups - Presto 01781 Instructions And Recipes Manual

PRessuRe CooKinG souPs

Make homemade soups the easy way in your canner. If you wish
to prepare your family's favorite soup, use the following recipes as
guides. Soup recipes are cooked at 15 pounds pressure.
Do not pressure cook soups containing barley, rice, pasta, split peas,
or soup mixes with dried vegetables because they have a tendency to
foam, froth, and sputter and could clog the vent pipe.
The canner quickly transfers natural flavor 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 into small pieces and use 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.
FOR SOUP RECIPES
DO NOT FILL CANNER OVER
These recipes are intended for pressure cooking and should not
be canned.
COOKING RECIPES: SOUP
VEGETABLE SOUP
4 lbs . soup meat
2 quarts water
6 carrots, diced
6 potatoes, diced
2 cups frozen lima beans
Place all ingredients in canner. Close cover securely. Place pressure regulator on vent
pipe and COOK 20 MINUTES at 15 pounds pressure. Let pressure drop of its own
accord. 12-15 servings.
⁄ FULL!
1
2
4 cups canned or fresh
tomatoes
1 cup diced celery
4 onions, sliced
1 tablespoon salt, or as desired
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CHICKEN STOCK
4 lbs . chicken, cut into serving
pieces
4 quarts water
1 cup diced celery
Place all ingredients in canner. Close cover securely. Place pressure regulator on vent
pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own
accord. Strain stock. 12-15 servings.
NAVY BEAN SOUP
4 cups dried navy beans
3 lbs . ham bone or shank
2 onions, chopped
4 carrots, sliced
4 ribs celery, sliced
¼ cup minced green pepper
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 30 MINUTES at 15 pounds pressure. Let pressure drop of its
own accord. Season to taste with salt and pepper. 12-15 servings.
CLAM CHOWDER
1 lb . salt pork, cubed
6 cups water
4 onions, minced
12 cups diced potatoes
4 cups corn
Heat canner and brown salt pork. Add water, vegetables, salt, and pepper. Close cover
securely. Place pressure regulator on vent pipe and COOK 5 MINUTES at 15 pounds
pressure. 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.
BROWN BEEF STOCK
3 tablespoons cooking oil
4 lbs . beef, cubed
3 quarts water
1 cup sliced onion
1 cup diced carrots
Heat canner, add oil, and brown beef. Add remaining ingredients. Close cover securely.
Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pressure.
Let pressure drop of its own accord. Strain stock. 12-15 servings.
1 cup diced carrots
2 onions, chopped
1 tablespoon salt, or as desired
2 cups tomato sauce
2 whole cloves
3 quarts water
* * * * * *
Salt and pepper, as desired
Salt and pepper
* * * * * *
4 quarts clams, minced
4 quarts hot milk
½ cup butter
1 cup chopped celery
1 cup diced turnips
2 tablespoons parsley flakes
1 bay leaf
1 tablespoon salt, or as desired
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