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.
Zuppa Toscana Soup
Olive Garden copy cat
by: Kim Schonefeld
Makes 7 Quarts
1 lb Italian Sausage
1 lb Hamburger
1 yellow onion (diced)
10 medium potatoes (cubed)
1 lb bacon (cut into small pieces)
3-1/2 tsp.minced garlic
7 quarts chicken stock
Have 7 quart jars sterile and ready with lids and rings. Place sausage, hamburger, cut up bacon, and diced onion in a large skillet. Brown, crumble and place on paper towels to drain.
Place diced potatoes equally into jars raw add 1/2 tsp. garlic to each jar. In large stock pot heat your chicken broth to boiling.
Spoon the cooked sausage, hamburger, bacon ,onion mixture equally into each jar. Fill jars leaving 1" head space with boiling chicken broth.
Wipe rims well, add lids and rings, Process 90 minutes at 10 lbs for quarts 75 minutes pints.
Add tag to jar with directions: When opening to serve add 1/2 -3/4 cup chopped kale or spinach to boiling soup for 3 minutes. lower to simmer add 1/2 cup of half and half or cream. Enjoy!