Eight pounds of dried peas soaked over night, cooked until soft, sifted and added to five and a half gallons of soup stock, thickened with two cupfuls of flour, mixed with additional stock to a smooth paste, salted and sweetened to taste, and brought to a boil; fill into cans and sterilize. Any kind of peas may be used and the seasoning may be varied with onion, mint, bay leaves or celery tips, added to the stock when it is put on to heat.

Dried Bean Soup

Three pounds of dried beans soaked over night in cold water and cooked soft with 3 pounds hock of ham and 4 gallons of water. When the beans are soft, strain them from the stock and sift them. Shred the ham, or put it through a food chopper, and return it to the liquor. Thicken with a cupful of flour, rubbed smooth with a little stock, fill into jars and sterilize. A few onions, or a little tomato pulp may be added to this soup when the beans are put on to boil.

Canned Vegetable Pulp

Tomatoes, peas, carrots, asparagus, egg plant, squash, fresh lima beans or any other pulpy vegetable may be boiled in as little water as possible, the proper seasonings added, the pulp sifted, filled while hot into jars and sterilized the length of time demanded by that particular vegetable. See the time table for sterilizing vegetables given in the previous part of this chapter.

Mixed Vegetables

To save garden waste, it is a good plan to can mixed vegetables, to be added to soup stock later on. The Government suggests that the following general proportions be observed. Soak 6 pounds of lima beans and 4 pounds of dried peas over night. Boil each one-half hour. Blanch 16 pounds of carrots, 6 pounds cabbage, 3 pounds celery, 6 pounds of turnips, 4 pounds of okra, 1 pound of onions and 4 pounds of parsley for three minutes and in cold water, quickly. Prepare the vegetables and chop into small cubes. Chop the onions and celery extra fine. Mix all of the above thoroughly and season to taste. Pack in glass jars or tin cans. Fill with boiling water. Partially seal glass jars, cap and tin cans. Sterilize ninety minutes with the hot-water-bath outfit; sixty minutes with the water-seal outfit or five-pounds steam-pressure outfit.