Campbell's Soup Trivia
• In 1900 Campbell's sold about 500,000 cans of soup per year. By the early 1920s sales were about 18 million cans per week!
• Campbell Soup Company started out as a canning company in New Jersey in 1869. It was founded by an icebox maker (Abram Anderson) and a fruit merchant (Joseph Campbell). Later, Arthur Dorrance replaced Anderson, and it was a nephew of Dorrance, chemist John, who invented condensed soup in 1897. This gave the company a decided advantage over competitors because shipping costs were much reduced, which enabled it to become one of the first food companies to have national distribution. The soups won a gold medal at the Paris Exposition in 1900, and the medal has been on the label since then.
• The label on one of Campbell's original products, canned tomatoes, showed a giant tomato being hauled by two men.
• Campbell Soup Company sells more than 100 million cans of pork and beans a year.
• The colors of Campbell's Soup labels, red and white, come from the colors of the Cornell University football team.
Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.
• In 1900 Campbell's sold about 500,000 cans of soup per year. By the early 1920s sales were about 18 million cans per week!
• Campbell Soup Company started out as a canning company in New Jersey in 1869. It was founded by an icebox maker (Abram Anderson) and a fruit merchant (Joseph Campbell). Later, Arthur Dorrance replaced Anderson, and it was a nephew of Dorrance, chemist John, who invented condensed soup in 1897. This gave the company a decided advantage over competitors because shipping costs were much reduced, which enabled it to become one of the first food companies to have national distribution. The soups won a gold medal at the Paris Exposition in 1900, and the medal has been on the label since then.
• The label on one of Campbell's original products, canned tomatoes, showed a giant tomato being hauled by two men.
• Campbell Soup Company sells more than 100 million cans of pork and beans a year.
• The colors of Campbell's Soup labels, red and white, come from the colors of the Cornell University football team.
Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.
Cabbage Soup Diet
submitted by Wendy Parnell Creasey
Ingredients:
5 carrots, chopped
3 onions, chopped
2 16-oz. cans diced tomatoes with liquid
1 large head of cabbage, chopped
1 1-oz. envelope of onion soup mix (I used beefy onion)
1 15-oz. can cut green beans, drained (I used home canned and liquid)
2 quarts tomato juice
2 green bell peppers, diced (I used different colors)
10 ribs of celery, chopped
1 14-oz. can beef broth
Salt & pepper to taste
Hot sauce to taste (optional)
Super easy directions: Prepare the above ingredients as instructed. Add everything to a large stock pot. If you need to, add water or more beef stock/tomato juice to cover the vegetables. Bring to a slow boil, then turn down to low and let simmer until the vegetables are tender.
Personally, I like big, chunky vegetables with some substance to them (NOT mushy!). If you cut the vegetables in large, hearty chunks, they will hold up very well under pressure canning (if you're the type of person to do that kind of thing *wink emoticon*).
Tomorrow's Soup of the Day... Cabbage Soup
Super easy directions: Prepare the above ingredients as instructed. Add everything to a large stock pot. If you need to, add water or more beef stock/tomato juice to cover the vegetables. Bring to a slow boil, then turn down to low and let simmer until the vegetables are tender.
Personally, I like big, chunky vegetables with some substance to them (NOT mushy!). If you cut the vegetables in large, hearty chunks, they will hold up very well under pressure canning (if you're the type of person to do that kind of thing *wink emoticon*).
Tomorrow's Soup of the Day... Cabbage Soup
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.