- In boiling water or homemade outfit, 212 degrees Fahrenheit, 90.
- In condensed steam outfit, 90.
- In water-seal outfit, 214 degrees Fahrenheit, 60.
- In steam-pressure outfit, 5 pounds, 60.
- In pressure-cooker outfit, 10 to 15 pounds, 45.
SOUP STOCK (Foundation of All Stock Soups)
| 25 Pounds beef hocks, joints and bones | Simmer for 6 or 7 hours. |
| 5 Gallons water | Should make 5 Gallons stock. |
NUMBER OF MINUTES TO STERILIZE
- In boiling water or homemade outfit, 212 degrees Fahrenheit, 40.
- In condensed steam outfit, 40.
- In water-seal outfit, 214 degrees Fahrenheit, 30.
- In steam-pressure outfit, 5 pounds, 30.
- In pressure-cooker outfit, 10 to 15 pounds, 25.
VEGETABLE SOUP WITH STOCK
| INGREDIENTS | NUMBER OF MINUTES TO BLANCH | OTHER PREPARATION |
| ¼ Pounds dried Lima beans | Soak 12 hours. | |
| 1 Pound rice | Soak 12 hours. | |
| ¼ Pound pearl barley | Cook 2 hours. | |
| 1 Pounds carrots 1 Pounds onions 1 Potato 1 Red Pepper | 3 3 3 3 | Cut into small cubes after blanching. |
| ½ Pound flour 5 Gallons soup stock 4 Ounces salt | Make paste of flour and soup stock. Boil 3 minutes and add salt Pour over vegetables and fill cans. |
NUMBER OF MINUTES TO STERILIZE
- In boiling water or homemade outfit, 212 degrees Fahrenheit, 90.
- In condensed steam outfit, 90.
- In water-seal outfit, 214 degrees Fahrenheit, 75.
- In steam-pressure outfit, 5 pounds, 75.
- In pressure-cooker outfit, 10 to 15 pounds, 45.