Sunday, October 18, 2015

Soup of the Day... Corned Beef and Cabbage Soup

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.

Corned Beef and Cabbage Soup
shared by Donna Hitchcock
Adapted from recipe found on countrycooking

Makes 7 to 8 quarts

2 large onions, chopped

3 cups of celery, chopped

3 cups of carrots, sliced 

3/4 tsp ground allspice

1 quart of home canned tomato juice or sauce, or 2 or 3 pints or 3 cans of tomato sauce 

10 cups beef broth

4 cups water

1 large head of cabbage, chopped

4 cups potatoes, cubed into 1/2 inch cubes

1 lb corned beef, cut into 1/2 cubes, trim fat

1 Tbsp of canning salt 

1 tsp of black pepper

Layer equal amounts of onion, celery, carrots, potatoes, cabbage and corned beef to each quart canning jar to about 3/4s full.

Add allspice, salt, pepper, beef broth, tomato juice or sauce, and water to a large pot. Bring to a boil. Turn off heat and ladle into jars to 1 inch headspace. Remove air bubbles and add more broth or hot water as needed to 1 inch headspace, wipe rims, and assemble lids.

Process in pressure canner 90 minutes for quarts (75 mins for pints) at 10 lbs. pressure.

Tomorrow's Soup of the Day... Cowboy Soup

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