Wednesday, December 23, 2015

Soup of the Day... UnStuffed Cabbage Roll 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.

Un­Stuffed Cabbage Roll Soup

 shared by Karen Hart

Makes 6-­ 8 quarts 

2 lbs ground Beef ( I don’t can the soup with meat in it, I cook the meat and serve with soup and rice) 

4 cans Diced Tomatoes 

2 cans Tomato sauce 

3 cup of water or chicken stock

2 onion chopped ­ medium to large 

1 large Bell Pepper Chopped 

2 tsp garlic powder 

1 large head of cabbage ­ cored and chopped 

2 tsp black pepper 

2 tsp canning salt 

2 Tbsp white vinegar 

2 tsp paprika, 

1 Tbsp Worcestershire sauce 

2 Tbsp brown sugar 

Add cooked ground meat, tomatoes, chicken stock (if using fresh tomatoes), onion, garlic, pepper, salt, vinegar, spices and sugar to a large pot and heat to simmer for about 20 min. First add chopped uncooked cabbage to quart size jars, pack it down, almost to half way. Using a slotted spoon divide hot soup mixture to each jar to 1-1/2 inch headspace. Ladle in juice from soup mixture into each jar to 1 inch headspace. If there is not enough juice ­ finish filling up jars with hot chicken broth or hot tomato juice. Wipe rims and put on lids to finger tight. Process in a pressure canner at 10 lbs of pressure for 90 mins, 75 mins for pints.

Tomorrow's Soup of the Day... Unstuffed Pepper Soup

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