Meat scraps, bones, ligaments and odds and ends of vegetables and cereals may be made into excellent soups and canned for later usage. This is thoroughly practical and is one of the best ways in which thrift can be exploited. The soup must first be made, packed hot in glass jars, or bottles, partially sealed as is directed in the previous part of the chapter and sterilized the proper length of time. Cream soups cannot be canned, but the sifted vegetable pulp, or puree, properly seasoned, which acts as a foundation for the cream soup may be canned and used as needed with twice the quantity of milk, or with equal parts of milk, and chicken or veal stock (white stock).

Canned Stock Soups

The amount of time needed in making soup stock is the same for a large quantity as for a quart or two. It is an economy of both time and fuel to prepare a large quantity at a time and can it ready for use whenever needed. The recipes given for the making of soup stock, bouillon and consomme, in the chapter on Soups, may be used for canned soups. The time of sterilization is forty minutes for the hot-water-bath outfit, thirty minutes with the water-seal outfit and twenty-five minutes with the steam-pressure outfit.

Vegetable Stock Soups

Vegetable stock soups, as julienne, and soups with any kind of cereal thickening, as rice, barley, or tapioca, may also be canned. For the desired recipes see the chapter on Soups. Sterilize soups of this type ninety minutes in the hot-water-bath outfit, and seventy-five minutes in the water seal, or five-pound steam-pressure outfit.

Purees Of Dried Vegetables

Soups of this type may be made of split peas, cow peas, yellow-eyed beans, black beans, kidney beans, navy beans, lima beans. The pulp must first be prepared and is then combined with the soup-stock and sterilized ninety minutes with the hot-water-bath outfit, eighty minutes with the water seal and seventy minutes with the steam-pressure outfit.