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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
¼ teaspoon 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 addi-
tional 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.
26
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/
teaspoon white pepper
4
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 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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