Wednesday, December 2, 2015

Soup of the Day... Root Vegetable 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.

Root Vegetable Soup
Found at puttingupwiththeturnbulls

8 large carrots; coarsely sliced = 2lbs or 6 cups 

5 celery ribs; coarsely chopped = 12 oz or 3 cups 

3 large cooking onions; coarsely chopped = 20 oz or 5 cups 

1 large parsnip; chopped = 8 oz or 2 cups 

4 medium acorn squash; peeled and chopped = 2lb or 7 cups 

1 large pattison squash or summer squash; peeled and chopped = 2lb or 6 cups 

6 cloves garlic; peeled 

1/2 cup butter 

10 cups chicken stock 

2 cans, large, V-8 juice or 4 quarts of home canned vegetable cocktail 

2 quarts stewed tomatoes 

2 cups beer 

2 Tbsp balsamic vinegar 

2 tbsp Worcestershire sauce

1-1/2 Tbsp salt 

1/2 tsp black pepper 

Melt butter in a large stainless steel stockpot over medium heat. Add vegetables and saute for 15 minutes. Add remaining ingredients. Bring to a boil over medium-high heat. Reduce heat and boil gently until vegetables are tender, about 40 minutes. Remove from heat. In the pot, purée the soup using an immersion blender until smooth and creamy. Or, working in batches using the food processor. Don’t rush this step as the soup consistency is greatly improved by extending the pureeing time. Season to taste with salt and pepper. Ladle soup into hot sterilized jars leaving 1″ headspace. Remove air bubbles and top up with soup if necessary. 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. Process in a pressure canner at 10lbs of pressure for 75 minutes for pints and 90 minutes for quarts.

Tomorrow's Soup of the Day... 
Russian Sweet and Sour Cabbage Soup

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