Frank's Recipes! Vegetables, Canned (seasoned) for 100

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Vegetables, Canned (seasoned) for 100

Servings: 100 Portions
Portions: 1/2 Cup Each

GUIDELINES FOR HEATING CANNED VEGETABLES
26 lb 4 oz (4-No. 10 can) Beans, lima
35 lb 8 oz (4-No. 10 can) Beans, white, in tomato sauce with pork
26 lb 8 oz (4-No. 10 can) Corn, cream style
26 lb 4 oz (28-No. 300) Peas, black-eye
24 lb (24-No. 303) Peas, field
24 lb 12 oz (4-No. 10 can) Sauerkraut
25 lb 8 oz (4-No. 10 can) Tomatoes

Place entire contents of cans in steam jacketed kettle or stock pot.

Add seasonings as desired; bring to a simmer and heat about 10 minutes; stir
occasionally. DO NOT ALLOW TO BOIL.

NOTE:
In Step 2, vegetables may be seasoned with: 1 lb (2 cups) bacon fat, butter or
margarine; 1 lb (3 cups) diced bacon, cooked until crisp; 1 to 2 teaspoon black pepper.

In Step 2, black-eye peas may be seasoned with 1 lb (3 cups) diced raw bacon. Simmer
bacon and peas for 45 minutes.