TIME-TABLE FOR SOUPS

GRAY SOUP WITHOUT STOCK

NUMBER OF
INGREDIENTS MINUTES OTHER PREPARATION
TO BLANCH

1 Peck ripe tomatoes Scald 11/2 Remove core and stem end. 1 Head cabbage 5} 1 Dozen carrots 5} 1 White turnip 5} Cut into cubes after blanching 2 Pounds string beans 5} 1 Pound okra 5} 3 Red peppers 5}

1 Peck spinach Steam 15 minutes or until
thoroughly wilted.
2 Pounds asparagus 4 Cut into small pieces after
blanching.
6 Small beets 5 Cut into slices after blanching.
6 Ears sweet corn 5 Cut from cob after blanching. 
Salt

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, 60. 
In steam-pressure outfit, 5 pounds, 60. 
In pressure-cooker outfit, 10 to 15 pounds, 45.

VEGETABLE SOUP WITHOUT STOCK, USING DRY LEGUMES

6 Pounds dried Lima beans} { Soak over night, then boil 4 Pounds dried peas } { for one half hour. 16 Pounds carrots 3} 6 Pounds cabbage 3} Cut into small cubes after 3 Pounds celery 3} blanching. 6 Pounds turnips 3} 4 Pounds okra 3 Cut into slices after blanching. 1 Pound onions 3 Chop fine after blanching. 4 Pounds parsley 3 Cut into pieces after blanching.  Salt

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, 60. 
In steam-pressure outfit, 5 pounds, 60. 
In pressure-cooker outfit, 10 to 15 pounds, 45.

SOUP STOCK (Foundation of All Stock Soups)

NUMBER OF
INGREDIENTS MINUTES OTHER PREPARATION
TO BLANCH
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