Fagor America 918010053, 918010052, 918010051 Home Canning Recipes, Barbeque Sauce, Cucumber Soup

HOME CANNING RECIPES

Pasta Sauce Servings: 4 pints Headspace: 1 inch Time: 20 minutes /high pressure setting Ingredients:

5 lbs. tomatoes cored and chopped

2 tablespoons olive oil

¾ cup peeled, chopped onion

4 garlic cloves, peeled and minced

½pound mushrooms, chopped ¼ cup fresh parsley, chopped 1 ½ teaspoons salt

2 bay leaves

2 teaspoons oregano

1 teaspoon black pepper ¼ cup brown sugar

Directions: Place tomatoes in large saucepan and boil for 25 minutes uncovered. Allow to cool slightly then run through a food mill or sieve to remove skins and seeds. In a large skillet, heat olive oil and sauté onions, garlic and mushrooms until tender. Place the sautéed vegetables in a stockpot, add tomatoes and remainder of ingredients and

bring to a boil. Lower heat and simmer, uncovered for approx.

25 minutes, stirring frequently to avoid burning. Ladle into Jars. Cap and seal. Place on rack and lower into pressure cooker with 2 – 3 inches of hot water. Process for

20 minutes high pressure setting.

Barbeque Sauce

Servings: 4 pints

Headspace: 1 inch

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Time: 20 minutes / high pressure setting

Ingredients:

1 ¹/³ cup peeled, chopped onions

1 cup chopped celery

1 teaspoon of salt

1 ¼ teaspoon paprika

3 tablespoons mustard

3 tablespoons Worcestershire sauce

2 cups tomato paste

2 cups ketchup

22 oz. Water

²/³ cup distilled white vinegar 2 cups brown sugar

Directions: Combine all ingredients into a stockpot and bring to a boil. Lower heat and simmer for about

30 minutes, stirring constantly. Once sauce has thickened, ladle into jars. Cap and seal. Place on rack and lower into pressure cooker with2 – 3 inches of hot water. Process for 20minutes / high pressure setting.

Chile Con Carne Servings: 4 pints Headspace: 1 inch Time: 90 minutes / high pressure setting Ingredients:

1 ¼ cups dried red kidney beans

2 ¼ cups water

2 teaspoons salt

1 ¼ lbs. ground beef

1 small chopped onion

1 small chopped pepper

¼teaspoon black pepper 2-3 tbsp. chili powder

3 ¼ cups crushed tomatoes

Salt & Pepper to taste

Directions: Wash beans thoroughly and place them in a 2qt saucepan. Add cold water to a level of 2 – 3 inches above the beans and soak overnight. Drain and discard water. Combine beans with water and lightly season with salt & pepper. Bring to a boil. Reduce heat and simmer for 30 minutes. Drain and discard water. In a separate skillet, brown ground beef, onions, and peppers. Drain fat and add to beans with remainder of ingredients. Add 1 cup of water. Simmer for an additional 5-10 minutes. Ladle the prepared chile into the jars, cap and seal. Place on rack and lower into pressure cooker with 2 – 3 inches of hot water. Process for 90 minutes / high pressure setting.

Cucumber Soup

Servings: 4 pints

Headspace: 1 inch Time 40 minutes/ high pressure setting Ingredients

2 medium onions, peeled and cut into chunks

¼ cup margarine

3 pounds cucumbers, peeled, seeded, and cut into chunks 6 cups water

6 chicken bouillon cubes

3 teaspoons mixed fine herb spices ³/4 teaspoon white pepper

2-3 teaspoons dill weed

Directions: Sauté the onion in the margarine until soft. Add the remaining ingredients, then cover and simmer until very soft. Process the soup in a blender. Return the

puree to the stockpot and bring to a boil. Cook for 5 minutes before ladling into jars. Cap and seal. Place on rack and lower into pressure cooker with 2 – 3 inches of hot water. Process 40 minutes/ high pressure setting. This is a great recipe served hot or chilled.

Mixed Vegetables Servings: 4 pints Headspace: 1 inch Time: 55 minutes / high pressure setting Ingredients:

2 cups sliced carrots

2 cups cut, whole kernel sweet corn

1 cup cut green beans

1 cup shelled lima beans

1 cup whole or crushed tomatoes

1 cup diced zucchini

Directions: Combine all vegetables in a large pot or kettle, and add enough water to cover pieces. Add ½ teaspoons salt per pint

to each jar. Boil 5 minutes. Ladle into jars (include the liquid) Leave 1inch headspace. Cap and seal. Place on rack and lower into pressure cooker with 2 – 3 inches of hot water. Process 55 minutes / high pressure setting.

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