Best Large Outdoor Cooking Pot
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Large Outdoor cooking pot for camping, hiking outdoors.

 

Portable Outdoor Boiling Pot

Large Outdoor Cooking Pot


This classic shape large size outdoor cooking pot for camping and hiking is both compact and exquisite. This large pot is made of premium aluminum alloy material and is safe to use and harmless to your health.

 

66 percent lighter than cast iron this outdoor cooking pot is still large enough for all those warm delicious meals you will enjoy while camping and hiking on your outdoor adventures.

 

Easy to care for because this pot's non-stick coating is scraping and corrosion resistant, rust-free and the inside of the cooking pot is easy to clean, even when cooking in the wild.

 

The legless design adds greater bottom pot surface for heat contact. You will also like the hanging bale.

 

Cooking pot capacity is 5 quarts and the pot size is 8.5 inches (D) x 5.7 inches (H). Lid included.

 

Lightweight, good solid construction outdoor cooking pot to prepare meals on the trail for 2 to 4 people.

 


 

 

Available Online at:   Amazon.com  


 

Campfire Cooking



Soups

 

Soups should be made in camp as often as the materials are at hand. They are wholesome and invigorating, and not difficult to prepare; and so many different kinds can be made that no camper's appetite need be cloyed by lack of variety. Most canned soups are excellent, and the directions for cooking which come with them should be closely followed.


Meat Soup

 

Use one pound of lean meat (cut into pieces the size of an egg) to a quart of water. Put on the fire with the water cold, and let it heat gradually and simmer rather than boil, skimming it constantly and keeping the cover on the pot when this operation is not being performed. If any cooked meat or bones are to be added, this should be done after the soup has cooked three-quarters of an hour. From four and a half to five hours are necessary for the soup to cook. Just before it is done, season with salt and pepper. If made in an iron pot it should be transferred as soon as done to a tin or earthen vessel. In cold weather this soup may be kept fresh and sweet for a week and "warmed over" as long as it lasts.


Vegetable Soup

 

Onions, potatoes, carrots, turnips, beets, parsnips, cabbage, cauliflower, pumpkins, squash, etc., should be picked over, washed, pared, and cut into small pieces from a quarter to a half-inch thick, put into a pan of cold water, rinsed and drained. Tomatoes should be scalded, peeled and sliced. Prepare a meat soup as above, and when it has cooked four hours put in all your vegetables except potatoes, which should be put in only about thirty minutes before the soup is done. Stir the soup occasionally to prevent the vegetables from scorching or sticking to the bottom of the pot, and skim frequently. When done take out the vegetables, mash and return them to the soup, boil one minute, season and serve. Canned corn or tomatoes may be used in this soup the same as fresh vegetables.


Rice Soup

 

Make a meat soup, with the addition of one sliced onion. Prepare the rice (one-half pound to a gallon of water) by picking it over, washing and draining, and stir it into the soup half an hour before it is done, stirring frequently to prevent burning.


Preparation of Vegetables for Cooking

 

All vegetables must be carefully looked over. Remove the unripe or decayed parts and then wash in cold water. When to be boiled they should be put in a large cooking pot of boiling salted water, and if necessary to replenish the water before the cooking is complete, boiling water should be always used. Keep the stock pot covered, and drain the vegetables as soon as done. Do not let the water boil long before the vegetables are put in. Old and strong vegetables sometimes require boiling in two or three waters.

 

The following time table for cooking vegetables:

 

Potatoes, old, boiled, 30 minutes.
Potatoes, new, baked, 45 minutes.
Potatoes, new, boiled, 20 minutes.
Sweet potatoes, boiled, 45 minutes.
Sweet potatoes, baked, 1 hour.
Squash, boiled, 25 minutes.
Squash, baked, 45 minutes.
Shell beans, boiled, 1 hour.
Green peas, boiled, 20 to 40 minutes.
String beans, boiled, 1 to 2 hours.
Green corn, 25 minutes to 1 hour.
Asparagus, 15 to 30 minutes.
Spinach, 1 to 2 hours.
Tomatoes, fresh, 1 hour.
Tomatoes, canned, 30 minutes.
Cabbage, 45 minutes to 2 hours.
Cauliflower, 1 to 2 hours.
Dandelions, 2 to 3 hours.
Beet greens, 1 hour.
Onions, 1 to 2 hours.
Beets, 1 to 5 hours.
Turnips, white, 45 minutes to 1 hour.
Turnips, yellow, 1-1/2 to 2 hours.
Parsnips, 1 to 2 hours.
Carrots, 1 to 2 hours.

 

If a piece of lean salt pork is boiled in the cooking pot with some of the above, they will be sufficiently seasoned. If not, season with salt, pepper and butter.


Durable, rust resistant 5 quart portable outdoor cooking pot for camping, hiking.

 

 

A nice hot pot of stew or soup while camping or hiking outdoors tastes really good, especially on a chilly evening. This lightweight 5 quart large outdoor cooking pot is just the thing to let you prepare that tasty meal. Easy to clean and handle folds down for packing.

 

 

Read Reviews and Buy Online At:   Amazon.com    

 

 

 

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