ENGLISH
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 with 2 – 3 inches of hot water. Process for 20 minutes / 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
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 addi- tional
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
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 pres- sure 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 head- space. 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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