Return to Main Recipes Page
Breads | Beverages | Breakfast | Candy | Dessert | Cookies | Appetizers | Main Dishes | Salads | Sauces | Sides | Soups | Quick Meal Ideas

From: LaDonna Peterman

1 1/2 lbs. fresh broccoli, chopped very fine, or 2 10 oz. packages frozen chopped broccoli
3 tea. margarine
1/2 cup chopped onions
3 tea. flour
2 cup chicken broth (or 2 cup water + 2 tea. chicken base)
2 cup light cream or half and half
1 cup grated cheddar cheese

From: LaDonna Peterman

1 16 oz. package small white beans
8 cups water
1 large ham bone with plenty of meat on the bone
1-2 tea. salt
1/2 tea. pepper

Soak the beans overnight, and drain.
Put the beans, ham bone, salt and pepper, and 8 cups of water in a large crock pot. Cook on low for 4-6 hours, adding more water if needed. Remove the bone and gristle and serve.

From: Randy's Aunt Phyllis

2 cans (6 1/2 oz.) minced or chopped clams
1 cup onions, finely chopped
1 cup celery, finely chopped
2 cup diced potatoes
3/4 cup butter or margarine
3/4 cup flour
1 quart half and half
1 1/2 tea. salt
dash pepper
1/2 tea. sugar
1 tea. vinegar (white, if you have it or can leave it out)

Drain juice from clams and pour over vegetables in medium sauce pan. Add enough water to barely cover and simmer, covered, over medium heat until potatoes are barely done (approx 20 min). Melt butter and cook 3 minutes with flour. Add cream a little at a time. Cook and stir until smooth. Add undrained vegetables and clams. Heat through. Season with salt, pepper, and sugar to taste.

From: The Joy of Cooking

1 large butternut squash
3 Tbls. butter
2 large leeks, white part only, cleaned and chopped
4 tea. fresh ginger, peeled and minced
6 cups chicken or vegetable stock, split into 4 and 2 cup portions
Cilantro for topping
Croutons for topping

Split the squash in half, remove the seeds, and cook cut side down in a 400 deg. oven for about 1 hour. Let the squash cool and remove the skin.

Melt the butter in a large pot. Add the leeks and ginger and cook until tender but not brown. Add the squash and 4 cups of the stock. Bring to a simmer and cook for 20 minutes, stirring occasionally. Puree with a hand mixer until smooth. Add the remaining 2 cups of stock and heat through. Serve hot with cilatro and croutons.

From: LaDonna Peterman

Pressure cook the following vegetables for 10 minutes, then blend to a liquid.
4 green peppers
2 red peppers
1 stalk celery
1 bunch parsley
4 large onions (2.5 lbs)

Next, cook 18 quarts tomatoes with 1 pint water (Do Not Burn!) and put through juicer, alternating with vegetable mixture.

Mix these ingredients in a bowl and then add to the soup.
5 tea. salt
3 tea. Accent (MSG)
6 tea. sugar
2 tea. pepper
1 cup cornstarch, dissolved in soup

Bring the soup to a boil and then reduce heat to a simmer. Stir constantly while simmering. Put in hot jars, wipe off tops and put on tops and rings. Process 50 minutes, using 2 quarts water and 1 cup vinegar in the pressure cooker, keeping the pressure reading between 12 1/2 to 15 psi (this setting is for 4000' Above Sea Level).

The modifications update the recipe for:

• taste (reduced salt and sugar, eliminate MSG, add spicier peppers)
• food safety (add citric acid, remove cornstarch)
• more detailed cooking and processing instructions
• using weight for some ingredients for more accurate measures

Note: measurements in grams or pounds are meant for the ingredients to be weighed. Measurement in quantities or in cups / teaspoons, etc. are meant to be measured or counted.

Pressure cook the following vegetables for 10 minutes at 10 psi.

• 1-2 pints of water (to cover the bottom of the pan)
  
• 3 green peppers
  
• 1-2 Anaheim peppers
  
• 2 red peppers
  
• 1 stalk celery
  
• 1 bunch parsley
  
• 4 large onions (2.5 lbs)
  

While the vegetables are cooking, quarter 30 lbs of tomatoes. Place the tomatoes in a large pot with 1 pint water, and cook until soft. Once all tomatoes are soft, simmer for an additional five minutes.
Note: We have had to cook down the tomatoes before adding the last few pounds to the pot.

While the tomatoes are cooking, use a blender to puree the pressure cooked vegetables. Set the pureed vegetables aside.

While waiting, pre-mix these ingredients in a bowl for adding to the soup at the end of the process.

• 85 grams salt
  
• 50 grams sugar
  
• 5 grams fresh ground black pepper
  

When the tomatoes are cooked, put the tomatoes and vegetable puree through a juicer. Only add a little bit of the vegetable mixture at a time. The result is the juice of the tomatoes and the vegetable juice in a stock pot, and the fibrous parts of the ingredients ready to discard.

1. Assemble juicer per instructions
2. Place a cookie sheet on the end where the fiber comes out
3. Please a shallow bowl where the juice comes out
4. Have a second bowl ready to swap out as the first on fills
5. Put 1-2 quarts of tomatoes and 1 cup of the vegetable mixture in the juicer bowl
6. Using the crank handle and the plunger, move the veg through the juicer
7. Put the juice into a stock pot.

After all the juice is in the stock pot, add the salt, pepper, and sugar mixture to the soup.
Gently heat the soup to above 180 F. Stir frequently while heating. When the soup is hot, turn off the heat and put in hot jars. While filling the jars add 1/2 teaspoon citric acid to each quart of soup.

1. Make sure the jars, lids, and rings are clean, and that there are not crack or deformities (dishwasher is best)
2. Heat the jars up by placing them neck down in a pot filled with nearly boiling water. This helps prevent breaking jars due to heat shock.
3. Heat the lids up in a small saucepan that has just enough water to cover the lids. DO NOT BOIL
4. Using a funnel, pour the soup into the hot jar, leaving 1“ head space below the very top of the bottle rim. A good visual measure is that there is a ring of glass on most jars that is just below the threaded part - this is usually 1”
5. Wipe off the bottle rim with a clean damp cloth
6. Do a final feel for cracked or broken rim
7. Using a magnet stick (special canning tool!), put a lid on the bottle
8. Tighten a ring over the lid and place the bottle of soup in the pressure cooker

1. Place a metal rack in the bottom of the pressure cooker, and cover it with an old tea towel that can get stained. This help prevent the bottles from getting too hot on the bottom and from jostling together and breaking.
   
2. Add 2 quarts water and 1 cup vinegar in the pressure cooker. The water turns to steam as part of the pressure canning process, and the vinegar keeps scale from forming on the bottles and lids.
   
3. Process the bottles soup for 50 minutes, keeping the pressure reading between 12 1/2 to 15 psi (this setting is for 4000' Above Sea Level). Do not start the timer until the pressure has reached 12.5 psi.
   
4. You have to watch the pressure gauge carefully during the entire process and adjust the heat to keep the pressure in range. If the pressure ever goes below 12.5 psi you will need to start the whole timer over. If the pressure gets above 15 psi you risk having the soup boil out of the jars or having things explode (not a good thing).
   
5. Once the 50 minutes is over, turn the heat off to the pressure cooker and let it naturally go down to about 5 psi, after which you can remove the clock to vent the remaining steam.
   
6. Once the pressure gauge is at zero you can carefully remove the lid of the pressure cooker and use a bottle lifter to take the bottles out and place them on an old but clean towel.
   
7. Make sure to leave at least 12“ between hot bottles to allow them to cool safely.
   
8. If you have more soup to can, add more vinegar and water to the pressure cooker (as needed), and repeat the pressure canning process.