Soups And Stocks - Presto precise Instructions And Recipes Manual

Remove viscera and clean fish thoroughly. Tuna may be canned either raw or precooked. Precooking removes most of the strong-
flavored, natural oils.
Hot Pack: Place tuna belly-side down on a rack in the bottom of a large baking pan. Bake at 350°F for 1 hour. Refrigerate cooked
fish overnight to firm the meat. Remove skin. Cut meat away from bones; cut out and discard bone, fin bases, and
dark flesh. Quarter the pieces; cut quarters crosswise into lengths suitable for the jar size being used. Add ½ teaspoon
canning salt to each half-pint jar, 1 teaspoon to each pint jar, if desired. Pack fish into hot jars, pressing down gently to
make a solid pack, leaving 1-inch headspace. Add water or oil to jars, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Raw Pack: Remove skin. Separate the meat into quarters by cutting the meat away from bones. Cut out and discard bone, fin
bases, and dark flesh. Cut quarters crosswise into lengths suitable for the jar size being used. Add ½ teaspoon canning
salt to each half-pint jar, 1 teaspoon to each pint jar, if desired. Pack fish into hot jars, pressing down gently to make a
solid pack, leaving 1-inch headspace. DO NOT ADD LIQUID. Clean jar rims. Position lids and secure with bands.
Pressure canning: Process half-pints and pints 100 minutes.
PRESSURE CANNING Soups and Stocks
Pressure canning is the only safe method for canning soup and stock.
Soup or soup stock is quickly and easily canned. Soup should always be cooked ready for serving, then poured into hot jars, leaving
1-inch headspace. Generally, vegetable soups are more satisfactory if the stock and vegetables are canned separately and combined at
the time of serving.
Saw or crack fresh trimmed beef bones to enhance extraction of flavor. Rinse bones.
Hot Pack: Place bones in a large pot and cover with water. Cover pot and simmer 3 to 4 hours. Remove bones. Cool broth; skim
off and discard fat. Remove bits of meat from bones and add to broth, if desired. Reheat broth to boiling. Fill hot jars
with hot broth, leaving 1-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure with bands.
Pressure canning: Process pints 20 minutes and quarts 25 minutes.
Hot Pack: Place large carcass bones in a large pot; add enough water to cover bones. Cover pot and simmer 30 to 45 minutes or
until meat can be easily removed from bones. Remove bones. Cool broth; skim off and discard fat. Remove bits of meat
from bones and add to broth, if desired. Reheat broth to boiling. Fill hot jars with hot broth, leaving 1-inch headspace.
Remove air bubbles. Clean jar rims. Position lids and secure with bands.
Pressure canning: Process pints 20 minutes and quarts 25 minutes.
Choose your favorite vegetables, dried beans or peas, meat, poultry, or seafood ingredients for soup as long as those ingredients have
their own individual canning recommendations. Do not use ingredients for which there are no canning recommendations.
CAUTION! In accordance with USDA guidelines, do not add noodles or other pasta, rice, flour, cream, milk, or other thickening agents
to home canned soups as processing time may not be adequate.
Hot Pack: Prepare vegetables, meat, poultry, and seafood as described in the hot pack directions for the individual ingredients.
If dried beans or peas are used, they must be fully rehydrated before adding to other ingredients (see page 11).
Combine solid ingredients with meat broth, tomatoes, or water to cover. Boil 5 minutes. Salt to taste, if desired. Fill
jars halfway with solid ingredients and then add soup liquid, leaving 1-inch headspace. Remove air bubbles. Clean jar
rims. Position lids and secure with bands.
Pressure canning: Process pints 60 minutes and quarts 75 minutes. If soup contains seafood, process pints and quarts 100 minutes.
CANNING RECIPES: SOUPS AND STOCKS
BEEF STOCK
CHICKEN STOCK
SOUPS
Vegetable, Dried Bean or Pea, Meat, Poultry, or Seafood
TUNA
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