Soup of the Day... Ribollita~The Tuscan Minestrone 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.

Ribollita ~ The Tuscan Minestrone Soup

Found on puttingupwiththeturnbulls 

Makes 7 quarts 

8 ounces (1 cup) dried great Northern or cannellini beans (white kidney beans) 

3 tablespoons olive oil 

1 cup chopped onion 

1/2 cup chopped leek, white and light green parts only ( about 1 medium leek) 

1/2 cup diced carrot (1/2″ diced) 

1/2 cup diced celery (1/2″ diced) 

1 tablespoon minced garlic 

1 teaspoon crushed dried rosemary 

One 14 1/2 ounce can diced tomatoes and their juices 

8 to 10 ounces Savoy cabbage (from 1 head), halved, cored and cut into 1/4″ wide strips to make 2 1/2 to 3 cups 

1-1/2 tablespoons kosher salt, plus more if needed 

8 ounces russet or Yukon gold potato (1 medium), peeled and cut into 1/2″ dice 

8 ounces zucchini (1 medium), halved length-wise and cut into 1/2″ thick slices 

6 ounces Swiss chard, stems removed and leaves cut into 1/2″ thick strips to make 2 cups 

Rinse the beans and place in a large bowl; cover with 3 cups of boiling water. Soak beans for 1 hour. Drain beans in a colander and reserve. Heat olive oil in a large stockpot (lid required) over medium-high heat. When hot, add the onion, leek, carrot, and celery and cook until tender approximately 3 to 4 minutes. Add minced garlic and rosemary and sauté for 1 -2 minutes. Add 8 cups water, the reserved beans, tomatoes, cabbage, and 1-1/2 tablespoons salt. Bring the mixture to a boil. Reduce heat and simmer with the lid on for 1 hour. Add potatoes, zucchini, and chard; simmer, covered, until the potatoes and zucchini are soft and the chard has wilted, for 20 to 25 minutes. Season the soup to taste with salt and/or freshly ground pepper. Ladle the hot soup into the sterilized jars, leaving 1″ headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Place the jars in the pressure canner and process quarts for 90 mins and pints for 75 mins a 10 lbs of pressure. 

Serve the soup with lightly toasted fresh bread slices rubbed with a piece of cut garlic. The bread can be placed on the bottom of the bowl or the top. Sprinkle each cup of soup with freshly grated Parmesan cheese and a swirl of good olive oil.

Tomorrow's Soup of the Day... Rivers Edge Cabbage Soup

Soup of the Day... Red Pepper Carrot 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.

Red Pepper-Carrot Soup 

Submitted by Eva Langston pic. by Amy Estess Donovan

This soup boasts a smooth texture and a deep, rich flavor that comes from slow-roasting bell peppers. It’s also high in beta-carotene and lycopene, two antioxidants that may help prevent cardiovascular disease. 

2 large red bell peppers (1 lb.), plus slices for garnish, optional 

2 Tbs. olive oil 

½ tsp. curry powder 

1 bay leaf 

1 large onion, sliced (2 cups) 

2 large carrots, sliced (½ lb.) 

4 cloves garlic, peeled and sliced 

1 tsp. salt 

2 Tbs. lemon juice 

1. Preheat oven to 350°F. Place bell peppers on baking sheet, and roast 1 hour, or until skin is wrinkled and blackened all over, turning peppers occasionally with tongs. Transfer to bowl, and cover with plastic wrap 10 minutes to steam. When peppers are cool enough to handle, rub off blackened peel, and remove seeds. 

2. Heat oil in 2-qt. saucepan over medium heat. Add curry powder and bay leaf, and stir 10 seconds. Add onion, carrots, garlic, and salt. Cover, and cook 10 minutes, or until onion is translucent. 

3. Add 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 25 minutes. 

4. Transfer carrot mixture to blender, add bell peppers, and purée until smooth. Stir in lemon juice. Garnish servings with bell pepper slices, if using.

To can I would make a little thinner with one more cup of liquid.

Prepare soup above... PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. LADLE hot soup into hot jars leaving 1-inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS 85 minutes (due to the peppers) at 10 pounds pressure in pressure canner, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Tomorrow's Soup of the Day... 

Ribollita - The Tuscan Minestrone Soup

Soup of the Day... Potato 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.

Potato Soup

Makes 8-­10 quarts 

5lb. red potatoes, peel & cubed 

6 ribs + the heart of celery, cubed 

3-­4 lb. onions, cubed 

4 shredded carrots 

1 bouillon cube for each quart jar 

Layer in quart jar starting with potatoes (I fill half the jar with potatoes), fill with water leaving head space. Pressure can at 10 lbs. pressure for 40 minutes for quarts, 35 minutes for pints.

TO MAKE SOUP: Put veggies in pan & heat (I mash my veggies just to lumpy). Add can milk & butter, salt & pepper to taste. I also have add Velveta cubed & melted in mixture before adding milk.

Tomorrow's Soup of the Day... Red Pepper-Carrot Soup

Soup of the Day... Potato Leek Soup (two of them!)

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.

Potato Leek Soup – no milk 

Submitted by Bobbi Kensler Wisby Found on munchin with munchkin

8-10 yukon gold potatoes, peeled and cubed

1 yellow onion, diced

3 leeks, sliced

2 stalks of celery, chopped

1 carrot, chopped

1 clove garlic, minced

2 Tbsp. salted butter

¼ cup fresh parsley

1 Tbsp. fresh thyme

1 Tsp. dried rosemary

dash red pepper flakes

1 Tbsp. Worcestershire sauce

6 cups chicken broth (alternately use vegetable broth for a vegetarian soup)

salt and pepper to taste

Prepare all vegetables. Leeks need extra attention when cleaning as they contain a lot of sand. To properly clean a leek remove the roots and the dark green ends, so just the white and light green part remains. Slice the leek length wise, halfway through, so all of it’s layers are visible. Rinse under cold water carefully pulling back layers to remove the sand. Shake off excess water and slice into thin discs.

In a large pot or dutch oven, melt butter over medium high heat. Sauté leeks, onions and garlic for roughly 3-5 minutes until tender. Do not brown the leeks as it will give your soup a burnt flavour.

Add potatoes, carrots, and celery. Cook for an additional 5 minutes stirring frequently. Sprinkle with parsley, thyme, red pepper flakes, and rosemary, stir to combine. Pour in chicken broth and season with Worcestershire sauce.

Bring soup to a boil and cook for about 5 minutes. (Stop here for PC)

Reduce heat, cover and simmer for 25-35 minutes. Remove from heat.

Using a blender, puree soup in batches until smooth. Salt and pepper to taste.

Serves 8

Notes: I doubled this recipe for PCanning. It will make 8 Quarts.

Potato Leek Soup

Found on SBCanning

6 potatoes - white or red (medium size)

5 pounds leeks, washed and soaked, sliced into 1/4" rings

4-6 cups of chicken or beef stock

6 sterilized pint jars



Soak the leeks in cold water to make sure they are clean. Cut into rings and set aside. Peel and cube potatoes soak in cold water till you are ready to can. This will keep them from turning brown. In hot jars, put at the bottom a layer of the leeks then a layer of the potatoes then top the jar off with a final layer of the leeks. Add boiling hot chicken stock filling the jar to 1" headspace. Using the rubber spatula remove air bubbles and then fill with additional stock to reach the 1" headspace covering the vegetables. Process all the rest of the vegetables in the same way for the rest of the jars. When complete process in pressure canner for 60 minutes at 11 pounds of pressure (processed at sea level see below for adjusted times) for dial gauge and 10lbs of pressure for weighted gauge. If you use quarts instead of pints process for 75 minutes.

Pressure canning notes:

Always make sure that you let your pressure canner vent steam for the full 10 minutes before putting on the weight gauge or pressure regulator. This allows the internal temperature of the canner to rise and produce the pressure needed to reach the 240 degrees needed to kill the bacteria. If you are at higher levels please adjust pounds of pressure for your altitude.

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

Soup of the Day... Potato and Pickle 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.

Potato and Pickle Soup

Found on freshpreserving

Chef Lucas Miller of Ball State University says, "Don't knock it until you try it." Taste the delicious difference kosher dill pickles make to this hearty soup.

YOU WILL NEED:

* 1 leek, white part only

* ½ white onion

* 1 quart chicken or vegetable stock

* 3 Tbsp butter

* 1 Tbsp olive oil

* 3 potatoes

* 1 bay leaf

* 1 cup dill pickle chips

* 1 tsp salt

* 1 tsp ground black pepper

* 1 cup heavy cream

* ½ cup fresh dill

DIRECTIONS:

1. Dice the white part of the leeks, onions, peel and dice the potatoes, and chop up the pickles

2. Heat a saucepan to medium-high. Add 2 Tbsp of butter and the olive oil. Once hot, add the leeks and onions. Sauté for 5 minutes until soft and fragrant

3. Add the diced potatoes, stock, and bay leaf. Bring to a simmer and cook until the potatoes are tender

4. Add the chopped pickles chips, salt, and black pepper. Remove from the stove

5. Add the heavy cream. Using either a blender or a stick blender puree the soup until it is smooth

6. Add the fresh dill. Check seasoning to make sure there is enough salt, pepper and dill

7. Enjoy hot

Tomorrow's Soup of the Day... Potato Leek Soup

Soup of the Day... TWO Portuguese Soups

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.

Portugese soup

(Soupish Caldene)

for canning 

yield 7 quarts. 

2 quarts ham broth 

2 quarts water 

4 onions chopped 

10-12 potatoes peeled and cubed 

2 lb chourico (linguica can be substituted) cut into small pieces 

2 TBSP olive oil 

2 bunches of fresh kale 

7 TBSPS dry white beans (1 per jar, I used great northern) 

Salt and Pepper to taste 

2 TBSP crushed red pepper flakes (optional) 

In large stock pot, sautee chopped onions and chourico. Add potatoes, broth and water, S & P, and Pepper flakes Rinse kale well, and remove stems and stalk, chop well. Add to potato/meat mix Bring to boil. Ladle into hot quart jars add 1 TBSP of dry beans to each jar add plain water if necessary to brings jars to 1inch headspace. wipe rims, and put lids and rings on jars Process in pressure canner for 90 minutes (75 minutes if doing pints)

Portuguese and Kale Soup 

Shared by member De Peaslee of Canning Only Recipes

Makes about 8 quarts 

Making a big pot of Portuguese and Kale soup to can up. Just the first harvest of kale, about 1 pound. Used two pounds, julienned . That is a LOT of kale, in volume! I julienned 2 pounds of my purple kale, simmered in 8 or so cups of chicken/turkey and pork broth and a couple dashes of hot sauce. Sliced 2 packages of smoked sausage and saute in 1/4 cup olive oil with 1 large chopped onion and 4-5 heaping teaspoons of minced garlic. Add both together, simmer for a couple hours, then will add a few potatoes (diced), and a can or two of beans (kidney or white), heat through and then pressure can. I also add some tomatoes near the end, sounding good. Just added a large bay leaf and about 1 teaspoon of Old Bay Seasoning, too. Process at 75 min. for pints,....90 minutes for quarts. This made about 8 quarts. I used 1 quart turkey broth, 1 pint chicken stock, 1/2 pint ham stock and some water .. for the liquid.

Tomorrow's Soup of the Day... Potato and Pickle Soup

Soup of the Day... Polish Lentil and Kielbasa 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.

Polish Lentil and Kielbasa Soup

Found on american preppers network

(5 qts)

2-1/2 lb. dry lentils, rinsed

1-1/2 lb kielbasa, sliced 1/2 inch 

2 lg onions, chopped 

5 carrots, chopped 

7 garlic cloves, chopped 

6 lb tomatoes, peeled, seeded and chopped 

1/4 c dried parsley 

1-1/2 TB ground cumin 

2-1/2 TB paprika 

1 TB salt 

5 c chicken or vegetable stock 

Pour lentils and 8 c water into stockpot and bring to a boil. Boil 2 min, set aside to soak 60 min. Drain lentils, add 8 cups fresh water and return to a boil. When heated through, strain (save the water). Transfer lentils to hot sterilized quart jars filling 1/4th full. Add remaining ingredients and lentil water to the pot and simmer 15 min. Divide vegetables and sausage into the jars evenly. Top off with hot liquid, leaving 1 inch head space (add boiling water if needed). Clean rims, put on hot lids and process at 10 lbs pressure, 90 min for qts.

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

Soup of the Day... Pea, Bean, and Noodle 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.

Pea, Bean, and Noodle Soup

Found on Canning Only Recipes

Adapted from recipe found on how to-simplify

Makes 3 to 4 quarts

Ingredients:

2 tablespoons butter 

2 medium white onions, chopped 

2 32-ounce containers of Chicken Broth or 2 quarts of home canned chicken broth 

1 pound bag of Great Northern Beans (rinse and soak beans in water overnight in fridge covered with at least 2 inches of water above beans or add to a pot and let cook for 30 mins) 

2 cups frozen peas 

1 cup frozen sweet corn 

1 teaspoon cumin 

1 teaspoon oregano 

Salt and pepper to taste

Directions:

Heat the butter in a large pot. Add the chopped onion and cook until translucent.

Pour in the chicken broth and heat until it bubbles.

Add the Great Northern Beans.

Add the peas, corn, cumin, oregano, salt, and pepper.

Heat until hot -Taste and adjust seasonings as necessary.

Add hot soup to quart jars (use slotted spoon to divide solids between 3 to 4 quarts and finish topping with chicken broth) to 1 inch headspace (if there is not enough chicken broth you can heat some more or just add hot water to jar), remove air bubbles, add lids and caps, process in a pressure canner for 90 mins for quarts or 75 mins for pints at 10 lbs of pressure.

TO SERVE: Per quarts prepare 1/4 box of Rotini pasta to almost done. Add to soup and heat and simmer for 15 mins.


Tomorrow's Soup of the Day... Polish Lentil and Kielbasa Soup

Soup of the Day... Pea 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.

Pea Soup

Found on canning Only Recipes

Yield 8 pints or 4 quarts 

4 cups of dried split peas (I used 2 cups of green and 2 cups of yellow split peas) 

2 quarts of water (I used 1 quart water and 1 quart ham broth) 

Boil peas until soft in water/broth to cover (about 1 hour). Remove from heat and press through sieve (I used my emulsion blender in the pot). If consistency is quite thick, add boiling water to make medium tick. Add 1 tsp canning salt to eat quart or 1/2 tsp of canning salt to each pint (if desired). Fill jars to 1 inch headspace, wipe rims, and assemble lids. Process in a pressure canner for 1 hour and 15 mins for pints and 1 hour and 30 mins for quarts at 10 pounds of pressure.

Tomorrow's Soup of the Day... Pea, Bean, and Noodle Soup

Soup of the Day... A Couple of Olive Garden Copy Cat Soups

A couple Olive Garden Copy Cat Soups for you today!!!!

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.

Olive Garden Copy Cat Zuppa Toscana Soup 

Adapted from recipe found on raininghotcoupons

Makes 2 - 3 quarts 

Ingredients 

1 lb Italian sausage, links or loose 

4 slices bacon, cut into pieces 

32 oz box chicken stock or 1 quart of home canned chicken stock 

1 qt water 

2 Russet potatoes, ½ inch dice 

2 onions, diced 

3 cloves garlic, minced 

TO SERVE ADD: 

1-1/2 cups Swiss chard, chopped into bite sized pieces 

1/2 cup heavy cream 

Instructions

Cut the sausage into bite sized rounds, if using links. Add the sausage and bacon to a saute pan and saute until no pink remains and bacon is crisp. Set aside and drain well (you can rinse if you desire to make sure you remove as much grease as possible). While the sausage and bacon is cooking, add the chicken stock, water, potatoes, onions, and garlic to a stock pot and heat until hot. Add the sausage and bacon. Mix well, add to quart jars to 1 inch headspace (use a slotted spoon to add solids to jars first, dividing evenly, then fill with hot broth), remove air bubbles, wipe rims, add lids and caps, process in a pressure canner for 90 mins (75 mins for pints) at 10 lbs of pressure. 

TO SERVE: Heat soup until hot. Add the chard (just needs to wilt) and cream (cream will thicken the broth slightly). Simmer a final 5 minutes.

Olive Garden Olive Garden Pasta E Fagioli (CopyCat)

Found on copykat suggested by Fran Hall Johnson

Fran says " I use this recipe but don't use the oil. You can brown meat without the oil and it's better for you anyway. I Also don't can with pasta or it will turned to mush. I add the pasta when I reheat. Pints 75 min-10lb and quarts 90 minutes-10lb"

Olive Garden Pasta e Fagioli is is a hearty soup that will fill the bellies of your family. This soup can freeze well if you add the cooked pasta just before serving.

Ingredients

* 2 pounds ground beef

* 1 tablespoon vegetable oil

* 12 ounces chopped onion

* 14 ounces slivered carrots

* 14 ounces diced celery

* 48 ounces canned diced tomatoes

* 2 cups cooked, drained red kidney beans

* 2 cups cooked, drained white kidney beans

* 2 3/4 quarts beef broth

* 1 tablespoon dried oregano

* 2 1/2 teaspoons ground black pepper

* 1 1/2 teaspoons Tabasco sauce

* 2 (24-ounce) jars marinara sauce

* 8 ounces small shell macaroni (or other small dried pasta shape)

* 5 teaspoons chopped fresh parsley



Instructions

Cook the beef in the oil in large stockpot, breaking it up, until it starts to brown. Add the onions, carrots, celery, and tomatoes and simmer for about 10 minutes. Add the beans, beef broth, oregano, pepper, Tabasco, and marinara sauce. Simmer until celery and carrots are tender, about 45 minutes. Add the pasta and simmer until it’s cooked. Stir in the parsley before serving.

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

Soup of the Day... Navy Bean and Ham Soup for Canning

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.

Navy Bean & Ham Soup for Canning 

By Gail Flaatten Bicknell 

8 cups dried navy beans (aka small white beans) 

1 ½ gallons water 

2 T salt 

2lbs ham meat cut in bite size pieces 

1 large onion, chopped 

2 cans diced tomatoes 

1 cup molasses 

1/3 cup brown sugar 

1t pepper 

extra water, as needed 

salt to taste 

Begin by cooking the beans. Put the 8 cups of dried beans in a large stock pot (I used a 14 quart pot) and add water and 2 tablespoons of salt. Bring to a boil, reduce heat and cover. Cook for 2 hours. When beans are done cooking add the ham, diced tomatoes, molasses, brown sugar, and pepper. At this point you may need to add more water to make sure you have plenty of soup broth. I added another 3 to 4 cups of water. Bring to a boil let it cook for a few minutes to blend flavors. Taste and add salt if it needs it. Fill hot quart jars with hot soup leaving 1 inch of head space. Put lids and rings on. Place in canner. Can soup (quarts) for 90 minutes at 10 lbs. of pressure and pint jars for 75 minutes at 10lbs of pressure (if you live at higher elevations be sure to check what pressure you need.)

Note from Granny: My "guesstimate" would be this would make around 8-10 quarts of soup


Tomorrow's Soup of the Day... Olive Garden Copy Cat Zuppa Toscana Soup

Soup of the Day... Navy Bean and Bacon 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.

Navy Bean and Bacon Soup 

Found on Pinterest

2 lbs dried navy beans, soaked overnight 

2 quarts tomato juice (I used 2 qts of home canned tomato juice) 

2 cups carrots, diced 

4 cups potatoes, diced 

3 cups celery, chopped 

1 teaspoon canning salt and pepper (Black or White) 

1 bay leaf 

3 cups onions, diced 

2 lbs bacon, diced OR 1 cup of diced ham 

Directions: Combine all ingredients except bacon and onion in large pot. Cook over medium heat until soft (this took almost 45 mins on low).

Cut bacon into small pieces and fry in skillet. Remove bacon and cook onion in bacon grease until soft, drain on paper towels. Add bacon and onion to bean mixture and heat until it simmers. Taste for salt and pepper. Remove bay leaf before putting in jars. Fill hot mixture into sterilized jars, filling to within 1" of tops of jars (I found that using the home canned tomato juice the juice in the soup was pretty thick and there was not enough of it. So I used hot water to finish filling the jars to 1" headspace). Pressure can 1 hour and 15 mins for pints and 1 hour and 30 mins for quarts at 10 lbs.

Tomorrow's Soup of the Day... Navy Bean and Ham Soup

Soup of the Day... A Couple of Mushroom Soup Bases

Both of these Mushroom Soup Base recipes look very similar, almost identical, so I am including them both today... enjoy!

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.

Mushroom Soup Base #1

Mushroom Soup Base

Found on Pinterest

Makes 10 cups (5 pints) 

2 lbs mushrooms, stalks removed 

6 cloves garlic, minced 

2-1/2 tsps dried thyme 

8 cups veggie, beef, or chicken stock/broth 

1/4 t. nutmeg (optional) 

In a large stainless steel heat beef broth/stock over medium heat. Remove from heat. To each jar fill with mushrooms to 3/4 full. 

Add 

1 teaspoon of minced garlic, 

1/2 t. dried thyme and a pinch of nutmeg (optional). 

Once all the jars are filled add hot stock leaving 1” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean papertowel wet it with vinegar and wipe the rims of the jarsl. Add your lids and rings to each of jar and turn to seal just "finger tight". Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) and quarts at 90 minutes. (Adjust pressure for altitude) Wait 10 minutes then remove jars after opening canner. For making the soup creamy when serving: for pint size. Double for quarts. In a sauce pan add 1 T. of butter and 1/8 cup of flour. Stir over medium heat till the rouge is heated. Add a bit of the liquid from the jar and heat till simmering hard, whisking so you have no lumps. Add the remaining liquid and contents of the jar and heat till you achieve the thickness desired. Or you can add cream to soup.

Mushroom Soup Base #2

Canning Mushroom Soup Base

Found on SBCanning

Makes 10 cups (5 pints)

2 lbs mushrooms, stalks removed (Buy 2 1/2 lbs) 

6 cloves garlic 

1-1/2 t. dried thyme 

8 cups veggie, beef, or chicken stock/broth 

1/4 t. nutmeg (optional)

Preparation : Prepare 5 pints, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your pressure canner with the recommended amount of water and bring it to a simmer. Slice mushrooms, not too thin, as they will cook down in the pressure canner. Mince the garlic and set them both aside. Cooking: In a large stainless steel heat beef broth/stock over medium heat. Remove from heat. Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar fill the jars with mushrooms to 3/4 full. 

Add 

1 teaspoon of garlic, 

1/2 t. dried thyme and a pinch of nutmeg (optional). 

Once all the jars are filled add hot stock leaving 1” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean paper towel wet it with vinegar and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing: Make sure your rack is on the bottom of the canner and place the jars in the pressure canner. Lock the lid and turn up the heat bring the canner to a boil. Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) and quarts at 90 minutes. (Adjust pressure for altitude) When complete turn off the heat and let pressure return to zero naturally. Wait two minutes longer and open vent. Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning. Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. Remove rings for storage.

For making the soup creamy when serving: for pint size. Double for quarts.

In a sauce pan add 

1 T. of butter and 

1/8 cup of flour. Stir over medium heat till the roux is heated. Add a bit of the liquid from the jar and heat till simmering hard, whisking so you have no lumps. Add the remaining liquid and contents of the jar and heat till you achieve the thickness desired. 

To use cream to thicken start with 1/4 cup and stir till hot. Add an additional 1/4 cup of cream if desired.

Tomorrow's Soup of the Day... Navy Bean and Bacon Soup

Soup of the Day... Multiple Bean Soup

Spill the beans
Meaning: To divulge a secret, especially to do so inadvertently or maliciously.
Origin: The derivation of this expression is sometimes said to be a voting system used in ancient Greece. The story goes that white beans indicated positive votes and black beans negative. Votes had to be unanimous, so if the collector 'spilled the beans' before the vote was complete and a black bean was seen, the vote was halted.

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.

Multiple Bean Soup 

One whole chicken, 

5 quarts of water, 

one large onion quartered, 

about 1/4 cup of green bell peppers, 

and 2 celery stalks. 

Boil it for a few minutes, bring down to simmer, stir occasionally for about two hours or so. Take out the chicken and bones and strain. Chicken can be used in this recipe if desired, but can be left for something else. 

3 pounds of dry multiple bean soup. 

Rinse the beans, put in sauce pot and fill with water (2" over the top), and bring to boil. After 2 minutes, bring it off the heat and let soak for 1 hr. Drain the water and refill to 2" over the top. Bring back to a boil and let it cook for 30 minutes. Add the ham flavor packets if you have them, or you can add your own chunks of ham or the chicken. Stir so it doesn't stick to the bottom. Fill the hot jars, starting with the beans first and leave a 1" head space. Then, added the chicken stock over the top of it, again leaving 1" head space. The amount of beans can be adjusted if you like a thick or soupy bean soup. Adjust the 2 piece caps, and pressure can it at 10 lbs for 1 hr 15 minutes for pints and 1 hr 30 minutes for quarts.

Tomorrow's Soup of the Day... Mushroom Soup Base

Soup of the Day... Moroccan Style Chick Pea 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.

Moroccan Style Chick Pea Soup

Found on subsistresist.wordpress

Soak overnight 

8 c. chickpeas

In the morning, drain and rinse. 

Cover with 

10 c. boiling unsalted broth and let soak 30 minutes. 

Erstwhile, mince 

2 large onions and divide among jars. 

Add also to each jar: 

1 bay leaf 

½ t. salt (if you used commercial bullion or other salted broth, decrease to ¼ t.) 

1 T. good quality olive oil 

1/8 t. fresh ground black pepper 

Get your lids ready, etc. When the 30 minutes is up, drain beans, reserving broth, and divide between the jars, leaving 1 inch head space. Bring broth back to a boil and pour over beans to cover. Process at 10 lbs pressure for 75 mins. 

Now, when you eat this soup, you must garnish it with at least a pinch of ground cumin and a drizzle of olive oil. To make it uber delicious and exotic, squeeze some fresh lemon in, and top with a quartered soft boiled egg, and a chunk of sourdough bread.

Tomorrow's Soup of the Day... Multiple Bean Soup

Soup of the Day... Mexican Vegetable Soup with Lime and Avocado

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.

Mexican Vegetable Soup
with Lime and Avocado 

Recipe adapted from The Greens Cook Book

Serves four to six. 

Ingredients 

1 tablespoon light olive oil 

1 medium red onion, finely diced ... 

2 cloves of garlic, finely chopped 

1/2 teaspoon dried oregano 

1/2 teaspoon salt 

2 carrots, cut into 1/4-­inch ­rounds 

8 ounces green beans, tipped and cut into 1 inch pieces 

2 medium tomatoes, peeled, seeded, and chopped 

6 cups of veg stock

1/4 cup cooked hominy 

2 teaspoons chipotle chilies, minced 

1 avocado, peeled and sliced 

cilantro leaves, for garnish 

6 wedges lime 

Directions ­ 

Warm the oil in a soup pot, add onion, garlic, oregano, and salt, and cook over medium-­low heat until the onion softens.­ Add the carrots, beans, and tomatoes; pour in the heated stock and simmer.­ After 20 minutes add the hominy and then gradually stir in the chipotle chilies to taste.­ Cook another 5 minutes; then taste for salt.­ Ladle the soup into bowls; garnish with the avocado and cilantro leaves. Serve the lime on the side. 

(Note from Granny: the person who shared this recipe did not include canning instructions... should you choose to can it, I would leave out the avocado, cilantro and lime until opening to serve. I'd process it according to corn time... hominy is a corn product... 55 minutes for pints, 85 minutes for quarts at 10 lbs. pressure, adjusting pressure according to altitude.)


Tomorrow's Soup of the Day... Moroccan Style Chick Pea Soup

Soup of the Day... Mexican Hamburger Soup

Mexican expression
hacer caldo, or to "make soup," is a common expression that means to cuddle, to neck, or to pet.


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.

Mexican Hamburger Soup 

Adapted from recipe found on pictureperfectcooking

Makes 2-3 quarts 

Ingredients 

2 Tbsp. olive oil 

1/2 cup diced onion 

1 tsp. minced garlic 

1 lb. lean ground beef or ground turkey 

2-3 ribs celery, chopped 

1 medium/large carrot, sliced 

1 cup corn (I used canned.) 

16 oz. jar salsa 

3 cups beef or vegetable stock 

2 Tbsp. tomato paste 

Salt & pepper to taste 

Over medium heat in a large pot, heat the oil and then add the onion and garlic. Cook until the onion is soft, but not browned. Add the ground beef and cook until it is no longer pink. Add the remaining ingredients and simmer until heated, no more then 30 minutes. 

Fill quart jars to 1 inch headspace, remove air bubbles, put on lids and caps, process for 90 mins (75 mins for pints) in a pressure canner at 10 pounds of pressure.

Tomorrow's Soup of the Day...Mexican Vegetable Soup

Soup of the Day... Lentil Soup OR Salad Mix

I LOVE to give "gifts in a jar" during the holidays... here's one for your enjoyment...  PLUS click for great website with tons more Soups in a Jar Recipes

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.

Lentil Soup or Salad Mix

Found on bernardin.ca

This combo can become a soup OR a salad!

Yield – 1 x 500 ml jar (pint)

2/3 cup (150 ml) red lentils, divided

1 cup (250 ml) green lentils, divided

1 tbsp (15 ml) chicken bouillon powder

1/3 cup (75 ml) white or brown rice

2 Tbsp (30 ml) Each: bacon bits, dehydrated onion

500 ml BERNARDIN mason jar & SNAP Lid® closure (pint)

• Pour bouillon into jar and top with half of the red lentils, to form the first layer. Top with half of the green lentils.

• Combine bacon bits and onion for the next layer.

• Top with rice, then the remaining red and green lentils.

• Apply lid and screw band tightly and attach Instruction tag.



Cooking Instructions:

SOUP: Combine contents of jar with 4 jars of water (8 cups/2000 ml) and cook until lentils are soft; mash or purée, if desired. Season to taste with salt and pepper and serve garnished with thin lemon slices and chopped green onion.

SALAD: Combine contents of jar with 3 jars of water (6 cups/1500 ml) in a large saucepan. Bring to a boil; reduce heat and boil gently until lentils are al dente. Drain well; transfer to a bowl. While warm, toss mixture with grated peel and juice of 1 lemon, olive oil, salt and freshly ground pepper to taste. If desired, add chopped green onion and red pepper.

Tomorrow's Soup of the Day... Mexican Hamburger Soup

Soup of the Day... Kidney Beans and Kale Soup

City law in Ocean City, New Jersey:
"It is illegal to slurp your 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.

Kidney Beans and Kale Soup 

(Low Sodium, Low Calories) 

Adapted from recipe found on stayclassyfit

Ingredients 

1 lb bag of kidney beans (rinse kidney beans, soak 24 hours in water, make sure beans are covered by at least 2 inches of water above beans, add more as needed to keep beans under water level) 

2 cans 14.5 oz unsalted diced tomatoes or 2 pints of home canned diced tomatoes 

4 cups of chopped raw kale 

4 cloves of minced garlic 

1 diced medium onion 

8 cups of low sodium vegetable broth

2 tsp of oregano 

2 tsp of rosemary 

2 tsp of garlic powder 

1 tsp of paprika 

1/2 tsp of cayenne 

2 Tbsps of olive oil

Directions 

Saute garlic and onions with olive oil over medium heat until brown Add vegetable broth and stir Then add soaked kidney beans, chopped kale, and diced tomatoes Now add your spices – oregano, rosemary, garlic powder, paprika, and cayenne Bring to boil, reduce heat and simmer about 30 mins, ladle hot soup into pint jars to 1 inch headspace, remove air bubbles, put on lids and caps, process in a pressure canner for 75 mins for pints or 90 mins for quarts at 10 pounds of pressure.

Tomorrow's Soup of the Day... Lentil Soup or Salad Mix

Soup of the Day... Italian Wedding Soup

Happy Veterans Day!!!! 

My Daddy served on this ship, the USS Randolph in the Navy in the 1950s

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.

Italian Wedding Soup (Italian Meatball Soup) 

Found on Pinterest

olive oil for sauteing 

1 cup chopped onions 

4 garlic cloves, chopped 

1 celery rib, halved lengthwise and thinly sliced crosswise 

4 carrots, halved lengthwise and thinly sliced crosswise 

5 1/4 cups reduced-sodium chicken broth (42 fl ounces) (homemade will work too!) 

2 1/2 cups water (can use 1 quart of tomato juice if desired plus 1/2 cups of water) 

20 precooked meatballs - just ground meat, chicken, or turkey with spices (no eggs or breading)

2 (14-ounce) cans small white beans, drained and rinsed or 1/2 lb dried, pre-soaked overnight and boiled for 30 minutes 

1 (5- to 6-ounces) bag baby spinach, coarsely chopped 3/4 teaspoon salt, or to taste 1/4 teaspoon black pepper 

In a large frying pan sauté the onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Put the onions and vegetables in a bowl and set aside. In a stainless steel pot or enameled dutch oven add broth/stock,water, salt and pepper. Bring to a boil over medium heat. Leave in pot for 3-5 minutes while you get the jars ready to fill. 

Remove from heat Filling the jars: You will need 6 pint jars. Put your canning funnel on the jar and using a spoon add 1/4 -1/2 cup of beans, a small handful of spinach, 3 meatballs, and some of the onion/veggie mixture to each jar. Fill each jar with the solids about 3/4 of way full. Fill each jar to fill to 1" headspace with broth. Remove air bubbles and refill if necessary. Taking a clean damp paper towel, wipe the rims of the jars removing any food particles that would interfere with a good seal for your lids. Add lids to each of the jars and turn to seal just "finger tight". Process pints for 75 minutes and quarts for 90 minutes at 10 lbs of pressure (11 lbs for dial gauge canner). Adjust pressure for altitude. When complete turn off the heat and let pressure return to zero naturally. Wait 10 minutes then remove jars. 

To serve heat through and add finely grated Parmigiano-Reggiano cheese

Tomorrow's Soup of the Day... Kidney Beans and Kale Soup

Soup of the Day... Italian Sausage Soup

Ancient Chinese recipe for Tiger Soup:
"First catch the tiger...."

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.

Italian Sausage Soup 

Adapted from recipe found on midwestliving

Makes 3 to 4 quarts 

1 pound Italian sausage (mild or spicy), casings removed, if present. 

1 large onion, chopped (1 cup) 

1 medium carrot, sliced (1/2 cup) 

1 stalk celery, sliced (1/2 cup) 

8 cups chicken broth or 2 quarts of home canned 

1 14-1/2 - ounce can diced tomatoes or 1 pint home canned 

1 15 ounce can tomato sauce or 1 pint home canned 

1 clove garlic, minced 

1 teaspoon dried oregano, crushed 

1/2 teaspoon dried rosemary, crushed 

1/2 teaspoon dried basil, crushed 

1/4 teaspoon dried thyme, crushed 

1/4 teaspoon fennel seeds, crushed 

In a pan cook the sausage over medium heat until the sausage is no longer pink. Drain well. Crumble into large chunks or slice to about 1/2 inch thick.

Add chicken broth, undrained tomatoes, tomato sauce, garlic, oregano, rosemary, basil, thyme, and fennel seeds. Bring to boiling and turn off heat. Ladle soup into jars to 1 inch headspace, remove air bubbles, wipe rims, and assemble lids. Process in a pressure canner for 90 mins for quarts and 75 mins for pints at 10 lbs of pressure. 

TO SERVE: Empty quart jar into a pot and bring to a simmer. Add in 1/4 cup of dried orzo pasta or finely broken cappellini pasta and heat. Or any other larger pasta that has been precooked. Top with finely shredded Parmesan cheese (optional)

Tomorrow's Soup of the Day... Italian Wedding Soup

Soup of the Day... Italian Sausage Soup with Tortellini

We had our daughter, son-in-law and granddaughter down for the weekend... we girls made a Gingerbread Turkey!

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.

Italian Sausage Soup with Tortellini 

Dawn Norcross 

INGREDIENTS 

1 pound sweet Italian sausage, casings removed 

1 cup chopped onion 

2 cloves garlic, minced 

1 quart marinara 

1 quart beef broth 

1 cup thinly sliced carrots 

1 quart cubed zucchini 

8 ounces fresh tortellini pasta 

DIRECTIONS In a 5­quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings. Sauté onions and garlic in drippings. Stir in marinara, beef broth, carrots and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Add tortellini, zucchini and cook until tortellini is tender. Sprinkle with Parmesan cheese on top of each serving.


Tomorrow's Soup of the Day... Italian Sausage Soup

Soup of the Day... Italian Chicken 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.

Italian Chicken Soup 

Found on Pinterest

1/3 cup coconut oil 

2 chicken breast filets (I used 6 chicken tenders cut into cubes)

Sea Salt/Coarse and Pepper 

1 small onion diced 

4 Tbsp. minced garlic 

1 tsp. freshly ground pepper 

1 tsp. oregano 

2 tsps. ground cumin 

1 tsp. seasoning salt 

1 tsp. cayenne pepper 

1 chicken bouillon cube 

1 tsp. ground cumin 

½ tsp. dried chipotle chili pepper 

4 cups chicken broth 

1 large can diced roasted tomatoes 

2 cups frozen corn or fresh 

Makes 5 pints Add to canned soup when heating to serve:

1 can black beans 

1/3 cup diced green pepper 

1/3 cup diced red/orange peppers 

½ cup roughly cut cilantro 

In a large skillet, heat oil on medium high. Salt and pepper both sides of the chicken breasts. Pan sear about 3 minutes on each side. Reduce heat to medium low, cover and cook about 20 minutes. Turn off heat. Remove the breasts to a cutting board and with two forks shred the meat. (I used 6 chicken tenders cut into cubes, then browned according to the above directions). Using the same skillet on medium heat, sauté onions and garlic about 3-5 minutes. Add shredded chicken, seasonings, and chipotle and blend cooking about 5 minutes. Add chicken broth and tomatoes, Reduce heat to low, cover and let cook about 20 minutes. Add corn and let simmer about 20 minutes. Add additional sea salt and pepper to taste. Strain soup through a mesh strainer, over a large bowl. Scoop chicken, corn, tomatoes, etc. from mesh strainer evenly into 5 pint canning jars (so that each jar has equal amounts of solids). Top each jar with soup liquid in bowl, leaving 1" head space. Cover jars with seals and rings and pressure can pints 1 hour and 15 minutes at 10 lbs. pressure. 

**When ready to use, add black beans, diced peppers and cilantro and heat through about 15 minutes, or until soup is hot and peppers are getting soft.

Tomorrow's Soup of the Day... 

Italian Sausage Soup with Tortellini

Soup of the Day... Hopping John 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.

Hopping John Soup 

(Black-eyed Pea, Ham, and Collard Green Soup)

Adapted from recipe found on kalynskitchen

Makes 4 to 5 quarts

1 onion, chopped 

1 cup celery, chopped 

1 tsp. minced garlic 

2-3 cups diced ham 

8 cups homemade chicken stock (or use water with chicken soup base or canned chicken broth) 

2 - 16 oz. packages frozen black-eyed peas (or use 6 cups freshly cooked black-eyed peas or 4 cans black-eyed peas) 

1/2 tsp. dried thyme 

1 bunch fresh collard greens, chopped (about 2 cups when measured after chopping, but next time I would use more) 

Optional: ham flavor base if needed

To Serve - while soup is heating up add pinch red pepper flakes (optional) and 2 tsp. apple cider vinegar, or more to taste

Directions:

Add all ingredients to a large pot and heat - about 30 mins, stir to mix ingredients.

Use a slotted spoon to divide mixture between heated quart jars - fill to between 1/2 and 3/4 full of solids and then add broth from pot to each jar to 1 inch headspace (if there is not enough liquid left from pot finish filling with hot water), remove air bubbles, put on lids, and process in a pressure canner for 90 mins for quarts (75 mins for pints) at 10 pounds of pressure.

TO SERVE: Empty quart jar of soup into a pan use an immersion blender, food processor, or hand masher to partially process (smash) about half the soup. You want a mixture of broken and unbroken black-eyes peas, with some thickening of the soup from the pureeing process. Be careful not to over process. Add red pepper flakes and vinegar and simmer 10 minutes. Serve hot.

Tomorrow's Soup of the Day... Italian Chicken Soup

Soup of the Day... Homemade Tomato Soup

Soupy Humor

"Which hand should you use to stir the soup?"

"Neither, you should use a spoon."


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.

Homemade Tomato Soup 

14 quarts tomatoes 

7 medium onions 

1 stalk celery 

14 sprigs parsley (or handful dried) 

3 bay leaves 

14 Tbsp flour 

14 Tbsp butter 

3 Tbsp salt 

8 Tbsp sugar 

2 tsp pepper 

Combine tomatoes, onions, celery, bay leaves, and parsley. Cook until celery is tender. Run through juicer. Return to pan and add salt, sugar, and pepper and heat. In large bowl, blend softened butter and flour until smooth. Gradually add hot soup to butter and flour mixture. Mix until a thin paste. Add paste to heated soup. Stir frequently and thoroughly until soup thickens. Put in jars and seal. I pour the boiling soup right in the jars and they seal without needing a water bath or pressure canner.

Note from Granny: I, personally, would not trust a seal without processing this soup. I would either do a water bath for about 30-40 minutes or pressure can at 10 lbs. pressure for 15 minutes.

Tomorrow's Soup of the Day... Hopping John Soup

Soup of the Day... Home Canned Split Pea and Ham Soup

(Please don't be offended) **grin**

Q: What's the difference between pea soup and roast beef?

A: Anyone can roast beef.

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.

Home Canned Split Pea and Ham Soup

From the kitchen of Gail Sellers, Athens, GA

This recipe makes about 1 gallon of soup. I can it in quarts, you could use pints if you like.

2 – 16 oz package split peas 

16 cups water OR chicken broth, OR a combination.

2 large onions, diced 

2 large potatoes, peeled and diced 

6 diced carrots 

5 stalks diced celery 

1 cup diced Ham cut into 1/4″ pieces 

2 or 3 Bay leaves 

8 cloves of garlic, minced 

2 Teaspoons Salt 

2 Teaspoons Pepper

Wash the peas, pick out rocks and discolored peas. Add the peas and all other ingredients to a large stock pot and cook for about 1 hour or until the peas are soft. Stir frequently to prevent scorching.

When the soup is done, remove the bay leaves.

Ladle the hot soup into hot jars. Use a plastic spatula and remove air bubbles. Fill to within 1 inch of the rim of the jar.

Add hot lids and rings.

Process in pressure canner at 10 lbs. of pressure for 90 minutes for quarts and 75 minutes for pints.

Makes 4 quarts or 8 pints, more or less.


Tomorrow's Soup of the Day... Homemade Tomato Soup