Fagor FUTURO Serie Manual De Instrucciones página 21

1 cup chopped celery
1 teaspoon of salt
1 1/4 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 sim-
mer for about 30 minutes, stirring cons-
tantly. Once sauce has thickened, ladle
into jars. Cap and seal. Place in canner
with just enough water to cover jars.
Process for 20 minutes / high pressure
setting.
Chile Con Carne
Servings: 4 pints
Headspace: 1 inch
Time: 90 minutes / high pressure setting
Ingredients:
1 1/4 cups dried red kidney beans
2 1/4 cups water
2 teaspoons salt
1 1/4 lbs ground beef
1 small chopped onion
1 small chopped pepper
1/4 teaspoon black pepper
2-3 tbsp chili powder
3 1/4 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 off fat and add to beans
with remainder of ingredients. Add 1 cup of
water. Simmer for an additional 5-10 minu-
tes. Cap and seal. Place in canner with just
enough water to cover jars. 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
1/4 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 in canner with just enough
water to cover jars.
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
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