Dry Mixes in a Jar...Homemade Baking Powder

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Baking Powder

Found on recipelion

Ingredients

* 1/2 teaspoon cream of tartar

* 1/4 teaspoon baking soda

* 1/4 teaspoon cornstarch

Instructions

Mix together, store in refrigerator. Can be doubled or tripled.

Dry Mixes in a Jar... Cake Flour

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Cake Flour

Found on NellsOldFashionRecipes

6 cups all-purpose flour 

12 tablespoons cornstarch 

Measure out the amount needed for your recipe. I always measure out 6 cups of all purpose flour. For every 1 cup of flour remove 2 Tbsp of flour. Now add 2 Tbsp of Cornstarch for every 1 cup of flour. (replacing the tablespoons of flour taken out). Sift 5-6 times and it’s ready-to-use cake flour.

Dry Mixes in a Jar... All Purpose Quick Mix

Today, we will begin a series on Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

All Purpose Quick Mix 

5 lbs. Flour 

4 c. Dry milk 

2 T. Salt 

1 T. Baking Soda 

1/2 c. Baking Powder 

5 c. Lard 

Fills a 1 gallon glass jar. 

To make Biscuits 

3 c. Mix, 

3/4 c. Water 

Bake 400, 10-­12 min. 

To make Shortcakes 

Add 2 T. sugar to above recipe. Bake the same as Biscuits. 

To make Coffee Cake 

3 c. Mix ,

1/3 c. Sugar, 

1 Egg., 

1 c. Water, 

1 t. Vanilla, 

1/2 c. Sour Cream 

Filling: 

1 c. Flour, 

1/2 c. Butter, 

1 c. Brown Sugar, 

2 t. Cinnamon 

Mix dry ingredients, cut in butter, layer: cake batter, filling, cake batter, filling Bake 350, 8x8 pan, 30-­40 min. 

To make Cinnamon Roll Biscuits 

4-1/2 c. Mix, 

1-­1/3 c. Milk, 

2 T. Butter, 

1/4 c. Brown Sugar, 

2 T. Cinnamon. 

Mix, roll out into a rectangle, butter, sift on top butter sugar and cinnamon. Bake 400 10-­15 min. Glaze when cooled. 

Glaze: 

1- ­1/2 c. Powdered Sugar 

2 or 3 T. Milk

Soup of the Day... Zuppa Toscana Soup (Olive Garden copy cat)

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 

Ingredients 

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 

Directions 

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!

Soup of the Day... White Bean and Spinach Soup Mix

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.

White Bean and Spinach Soup Mix

Found on freshpreserving

Prepare this cold-weather soup mix and deliver with the recipe card. Make sure you invite yourself to dinner when you do.

Makes about 1 (32 oz) quart

YOU WILL NEED:

* 1-1/2 cups small dried white beans

* 1 cup bow tie pasta

* 3/4 cup dried porcini mushroom pieces

* 1/2 cup chopped walnuts

* 1 tsp dried thyme

* 1 tsp dried rosemary

* 2 bay leaves

* Cheesecloth

* White cotton kitchen string * 1 Ball® (32 oz) quart glass preserving jar with lid and band

DIRECTIONS:

1. LAYER beans, pasta, mushrooms and walnuts into a quart jar in the order listed, packing each layer evenly as it is added. Adjust cap.

2. PLACE herbs onto the center of a 4- x 4-inch double layer square of cheesecloth, securing with white cotton kitchen string to create a bouquet garni. Set aside.

3. CREATE recipe card for preparing White Bean & Spinach Soup Mix (see recipe below). Tie recipe card and bouquet garni around the neck of the jar with ribbon or raffia. Makes base for one recipe of White Bean & Spinach Soup Mix.

White Bean & Spinach Soup

Makes about 8 to 10 servings You will need:

4. Cold water

5. 1 cup hot water

6. 7 cups vegetable stock

7. 4 cups water

8. 1 cup crumbled Gorgonzola cheese

9. 1 8-oz pkg fresh baby leaf spinach, stemmed and thinly sliced

10. Kosher salt and white pepper, to taste

11. REMOVE walnuts, mushrooms and pasta from jar, setting aside in separate bowls. Cover bowls with plastic wrap. Set aside.

12. PLACE dried beans in an 8-quart saucepan. Cover dried beans with cold water and soak 12 to 18 hours in a cool place. Drain. Return beans to saucepan.

13. POUR 1 cup hot water over mushrooms and let mushrooms steep in water for about 30 minutes. Remove mushrooms from soaking water being careful not to disturb the sediment in the bottom of the cup. Rinse mushrooms under cold running water. Drain.

14. ADD mushrooms, vegetable stock, 4 cups water and bouquet garni to beans in sauce pot. Cover and bring to a boil. Reduce heat and simmer until beans are tender about 1-1/2 hours.

15. ADD pasta, Gorgonzola cheese, spinach, and salt and pepper, to taste. Simmer until pasta is tender, about 15 minutes, stirring occasionally. Remove bouquet garni. Serve warm.

Tomorrow's Soup of the Day... Zuppa Tuscana Soup

Soup of the Day... Weight Loss Soup

Not an exact pic... but REAL close!!!

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.

Weigh Loss Soup

by Richard Moody 

The design of this program is to eat a healthy breakfast…. Weight loss soup for lunch and dinner. Eat healthy snacks in between to curve your hunger. 

Now to cold pack for canning… this is what I did….. Makes 7 qts… my canner full I put all of these together in pot or bowl to ladle… 

64 oz chicken broth 

6 cups of tomato juice 

2 tsp Italian seasoning 

4 cloves of minced garlic 

Dice these vegetables into separate containers… enough for ¼ cup for each quart 

Large Onion 

Zucchini squash (about 2 med to lg) 

Yellow squash (about 2 med to lg) 

I sliced and then quartered both Green beans… again enough for ¼ cup for each qt. 

Mushrooms… 1 8oz pkg was enough for ¼ cup each qt 

2 cans of red kidney beans… ¼ cup for each qt 

2 cans of Italian diced tomatoes… ¼ cup for each qt 

1 lb carrots sliced 

Shredded cabbage enough for about 1 and ½ cup for each qts 

I do sterilize the jars then let them cool down so they are not too hot to handle bare handed. I filled 7 qt jars with all these measured ingredients doing cabbage last …. Topping off each qt with packing the cabbage on the top. Then I ladled the broth mixture to 1 inch head space. I prefer to cold pack when canning… so I can control the ingredients into each jar, and I can plan a full canner. To ladle from a pot of all ingredients you may get more or less of some items into the jars. You will end up having too much ingredients… throw into a pot cook it up and you have tonight’s dinner and a full canner being processed. Put the seals and rings on the jars to finger tight and into a cold pressure canner. Bring to a steam for 10 minutes then process like you would for beans (same as meats) in your area. Again, I cold pack can to control the ingredients into each jar… and to me it’s much easier.

Tomorrow's Soup of the Day... White Bean and Spinach Soup Mix

Soup of the Day... UnStuffed Pepper 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 Pepper Soup 

(makes 7 quarts) 

1 qt. chicken stock

6 c. chopped onion 

8 c. seeded and chopped sweet peppers­ about 14 

8 lbs. fresh tomatoes, peeled and cut up 

2 lbs. ground meat­ cooked and drained well 

3 cloves garlic, peeled and chopped 

1/4 c. sugar 

1/4 c. tomato powder (optional) 

1/2 c. cider vinegar 

kosher salt and pepper to taste 

cayenne pepper to taste 

Preparation : Prepare 7 quarts, 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. Prep onions, peppers, tomatoes, and garlic. 

Cooking: Using medium fry pan brown ground meat. Using a colander drain and rinse the meat to remove as much fat as possible. Combine ingredients in a large pot and bring up to a boil. Turn heat down to a simmer and cook until vegetables are tender, about 20 minutes. Stir from time to time. Add remaining spices and cook 5 minutes longer. 

Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar fill leaving 1” head space. Remove air bubbles and refill to the proper head space 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.

Tomorrow's Soup of the Day... Weight Loss Soup

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

Soup of the Day... Ukrainian 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.

Ukrainian Cabbage Soup 

Found on Pinterest

NOTE: Can be canned or frozen. You can thicken the soup before freezing or after defrosting or after opening a jar to heat by making a butter-flour roux consisting of 4 tablespoons butter or margarine and 4 tablespoons all-purpose flour. 

Makes 7 - 8 quarts 

5–6 pounds pork neck bones 

2 whole bay leaves 

2 teaspoons ground black pepper 

water to cover neck bones 

1 large head cabbage, cored and shredded 

2 28-ounce cans sauerkraut 

2 large onions, finely chopped 

4 Tbsp. whole caraway seeds 

1 or 2 shredded carrots (OPTIONAL) 

Put neck bones in a large stockpot.

Add bay leaves and pepper; cover with water. Start on high heat to boil; reduce heat and cook 1 hour. Add shredded cabbage, sauerkraut (including juice), and chopped onions. Continue to cook about 45 minutes; meat will start falling off bones. Add caraway seeds. Remove and discard bay leaves. Remove bones with slotted spoon. After cooling bones, remove meat and discard bones. Add meat back to soup. 

Freeze or 

If canning, ladle soup into sterilized wide-mouth quart jars, leaving 1" headspace. Wipe rims. Cap and seal. Process in a pressure canner at 10 pounds pressure for 1 hour and 15 minutes for pints and 1 hour and 30 mins for quarts.

Tomorrow's Soup of the Day... Un­Stuffed Cabbage Roll Soup

Soup of the Day... Ukrainian Borscht

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.

Ukrainian Borscht

Found on housewifeintown via Canning Recipes Only

NOTE: For Canning or Freezing. If you want to can this, do not add the sour cream. You can add that when you are ready to eat—about 1/4 cup per quart of soup. Serve with dark rye bread. 

INGREDIENTS | MAKES 8 QUARTS 

4–5 pounds smoked pork shoulder or smoked butt 

4–6 carrots, peeled and chopped 

2 medium onions, chopped 

4 parsnips, peeled and chopped 

4 celery stalks, chopped 

3 bay leaves 

water to cover 

½ medium head of cabbage, finely shredded 

3–4 pounds beets, peeled and cut into small pieces 

1 whole head of garlic, peeled and chopped 

½ teaspoon sour salt or 2 tablespoons red wine vinegar 

1 teaspoon salt 

½ teaspoon caraway seeds 

½ teaspoon black pepper 

1 cup sour cream (If canning do not add) 

In a large stockpot, place smoked shoulder or smoked butt, carrots, onions, parsnips, celery, and bay leaves; cover with water. Bring to a boil; turn heat down and cook 1 ½ hours, until meat is fork-tender. Remove meat; discard bay leaves. Add remaining ingredients to broth, except sour cream, and cook another hour, until all vegetables are fork-tender. Remove from heat; let cool, about 45 minutes to 1 hour. 

Meanwhile, if using butt, remove meat from bones; set aside. If using smoked pork shoulder, debone it. Cut meat into bite-sized pieces with the least amount of fat on them. Add meat back to stockpot. 

If freezing, in a small bowl, add 1 cup sour cream to 2 cups of the soup liquid; whisk until well blended. Pour blended liquid back into soup. Cool and freeze. 

If canning, turn heat back on and simmer until soup is hot. Ladle meat and veggies into sterilized jars. Fill with hot liquid, leaving 1" headspace. Process at 10 pounds pressure for 75 minutes for pints or 90 minutes for quarts.

Tomorrow's Soup of the Day... Ukrainian Cabbage Soup

Soup of the Day... Turkey Corn 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.

Turkey Corn Soup

Found on Pinterest

Makes 6 to 7 quarts 

4 cups cooked turkey, chopped 

2 cups celery, chopped 

2 cups carrots, chopped 

2 cups potatoes, diced 

2 cups whole corn 

1 cup onions, chopped 

1-1/2 tsp canning salt 

1/8 tsp pepper 

1 tsp parsley 

1/2 tsp thyme 

4 cups turkey or chicken broth or 2 pints of home canned 

Add broth, turkey, seasonings, and vegetables to a large pot. Stir well. Bring to a simmer and cook 30 mins. Divide solids between jars (to at least 1/2 full but no more then 2/3s full). Finish filling to 1 inch headspace with broth from soup,

Wipe rims, and assemble lids. Process at 10 lbs of pressure for 90 mins for quarts and 75 mins for pints. 

NOTE: You can make this creamy by adding in 1 cup of milk or heavy cream with 2 or 3 Tbsps of cornstarch per quart and let it heat until thick. I use an entire can of evaporated milk cause I like it that way.

Tomorrow's Soup of the Day... Ukrainian Borscht

Soup of the Day... Turkey 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.

Turkey and Cabbage Soup

Found on cookingwithmaryandfriends.blogspot

1 gallon turkey stock 

3-4 cups turkey, cooked and chopped 

1 onion, chopped 

1 cup celery, chopped 

1 (14.5 ounce) can petite diced tomatoes, un-drained 

1/2 head of cabbage, chopped 

To each jar add: 

1/2 tsp. course-ground black pepper 

1/2 tsp. garlic powder 

1/2 tsp. chili powder 

1/4 tsp. cumin 

Make in quart size jars, no amt was given for how many this makes.

Layer equal amounts of onion, celery, tomatoes, cabbage and cooked turkey to each quart canning jar. Now add spices listed to each jar. Pour turkey stock over all. Run a knife around the inside of jars to remove air bubbles, and add more stock as necessary leaving a 1/2-inch head space. Cover jars with seals and rings and process in pressure canner 90 minutes at 10 lbs. pressure, would be 75 lbs for pints. Remove pressure canner from heat, allow canner to cool down completely, then remove jars and let them sit on your countertop undisturbed for 24 hours. Store in pantry. Serve over hot cooked rice with a side of corn muffins or cornbread.

Tomorrow's Soup of the Day... Turkey Corn Soup

Soup of the Day... Tomato, Collards, and Bean 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.

Tomato, Collards, and Bean Soup 

Adapted from recipe found on cookwithwhatyouhave

Makes 6 to 7 quarts 

2 bunches collards, leaves and stems, well washed, chopped 

1 large onion, chopped 

4 cloves garlic, minced 

1 Serrano Chile pepper, sliced thinly (optional) or use ¼ teaspoon red pepper flakes 

1 tsp canning salt 

2 can of diced tomatoes with juice or 2 pints of home canned 

1 quart of home canned tomato juice or 2 cans of tomato sauce 

1 Tablespoon lemon juice 

1 Tablespoon red wine vinegar 

1 lb of white beans or Lima beans or pinto beans (soak overnight in refrigerator) 

5 cups vegetable or chicken stock 

¼ cup chopped, fresh parsley or 2 Tbsp. of dried parsley (optional)

Add chicken or vegetable stock, onions, Serrano Chili pepper or pepper flakes, salt, minced garlic, diced tomatoes, tomato juice or sauce, lemon juice, and red wine vinegar to a large pot. Bring to a boil, lower heat to a simmer. Add pre-soaked and drained beans. Simmer for 30 mins. Add chopped collard greens, a little at a time if they will not all fit, you only want the collard greens to wilt down, not fully cook. Stir to mix. Fill quart jars 1/2 full with soup solids, using a slotted spoon. Fill jar with stock to 1" headspace (if there is not enough stock divide what is there among the jars and finish filling with hot water or heat up some more chicken or vegetable broth). Remove air bubbles, wipe rims and assemble lids. Process in a pressure canner at 10 lbs of pressure for 90 mins for quarts (75 mins for pints).

Tomorrow's Soup of the Day... Turkey and Cabbage Soup

Soup of the Day... Tomato Soup Concentrate... and Tomato 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.

Tomato Soup Concentrate

Found on Canning Craze

Ingredients: (This is what I put in one large crock pot.) 

1 gallon of peeled and seeded tomatoes 

7 or 8 sweet banana peppers, stemmed, split in half and seeded 

12 large cloves of garlic, smashed 

1 large onion, coarsely chopped 

2 teaspoons salt 

Tomato Soup Concentrate Steps: 

1. Place all ingredients into the slow cooker and stir them well to evenly distribute the garlic and onion. 

2. Turn the cooker on low. 

3. Keep the cooker uncovered until bedtime and then place the lid slightly ajar to allow steam to escape. Having the lid on will keep the soup base from drying out too much through the night. 

4. This base is ready to can anywhere from 12-24 hours after the cooking started. This is handy. You don’t have to feel pressured. 

5. Before setting up your canning project, use an immersion blender to puree the soup base. This is always fun to see what color will develop. There is noticeable difference in the shades of red from one tomato variety to another. 

6. Set up your canning operation. 

7. When you load your jars, the mixture should be liquid enough that there are no air pockets. If there are air pockets, add a little more boiling water to the total mixture. 

8. Process in hot water for 40 minutes. 

9. After allowing the filled and sealed jars to rest for 24 hours, label them and indicate the date on which they were made.

Tomato Soup 

Posted by Carey Vandertie Petersilka 

14 quarts tomatoes 

7 medium onions 

1 stalk celery 

14 sprigs parsley 

3 bay leaves 

Cook down about 1 hour. Run through sieve. Put back on stove and bring to a boil. 

14 T flour 

14 T butter ­ melted 

3 T salt 

8 T sugar 

2 t pepper 

Mix together & add some of the juice mixture to thicken. Whisk vigorously into juice mixture. Water bath 30 minutes. This year I blended my tomato mixture in a vitamix. Onions, celery, parsley and tomatoes. No juicing necessary, and it was very thick. If you don't have a vitamix, I recommend running the veggies thru the sieve.

Tomorrow's Soup of the Day... 

Tomato, Collards, and Bean Soup

Soup of the Day... Tomato Basil 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.

Tomato Basil Soup 

posted by Donna Hitchcock 

Yield: approx. 10 pints or 5 quarts 

4 quarts chopped tomatoes 

3 cups chopped onions 

2 cups chopped celery 

2 tsp garlic 

1/2 fresh or 1/4 cup dried basil 

1/4 cup lemon juice 

1 cup brown sugar 

0-2 tsp salt 

Cook tomatoes down using a potato masher to mash into a pulp. Add onions, celery, garlic, basil into pot. Cook down. Run thru food mill or blend with a blender or stick blender. Add sugar/salt. Bring to a boil. Cook to desired thickness. Add lemon juice. 

Pc 10# pressure for 20 mins.

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

Soup of the Day... Thick Beef Vegetable Soup with Cabbage

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.

Thick Beef Vegetable Soup with Cabbage

Found on paulnoll

Ingredients We Used

6 Quarts Water

2 large onions

4 cloves Garlic

1 Small Head of Cabbage

4 large Stalks of Celery

1 Pound Red Kidney Beans

11 Medium to Large Carrots

12 Potatoes

Half Head of Cauliflower

Half Head of Broccoli

2 Tablespoons Salt

1/2 Teaspoon Black Pepper

2 Teaspoons Basil Leaves

2 Bay Leaves

1 Tablespoon Oregano

2 Pounds of Lean Beef

This recipe produced 11 Quarts of Beef Vegetable Soup.

This is a delicious thick vegetable soup. The vegetables and the amounts of the vegetables used will somewhat depend on the vegetable's availability and their price. We want the pot full so after the first set of meat, spices and vegetables are simmered, we will turn off the heat and add the other vegetables to a non boiling pot. We will add water when needed and fill the pot with more carrots and/or potatoes to near the top. Those later vegetables will be cooked during the pressure canner's 90 minutes of processing.

Soak Beans Overnight

Roast Beef - 2

Heat Water with Spices

Chop Onions

Mince Garlic

Chop Cabbage

Split & Chop Celery

Cut up Beef

Peel & Chop Carrots

Prepare Broccoli & Cauliflower

Add all the ingredients in a large stock pot, after the soup has simmered for a while with the beans, cabbage, celery, beef and the spices we turn off the heat under the pot. We then add the carrots, cauliflower, broccoli, and potatoes. Because the soup requires 90 minutes in the pressure canner at 10 pounds, raising the temperature to 240 degrees F we do not want to cook them any more than they will get in the pressure canner. If the pot is not full we may add some more potatoes or carrots to the pot.

We use a 2-cup measuring cup to fill the jars with the soup. We use a measuring cup with a handle that can hang on the inside of the pot. Fill the jar to a 1 inch headspace. Correct headspace is important in most all of canning. We use a towel to hold the hot jar and a funnel to fill it. Bernice gets to partly fill the first jar so Paul can take a picture then he does the rest of the filling. He froze his hands in the Korean War so it is easier for him to hold hot items. For the soup fill with vegetables to the 1 inch headspace and then add liquid to the 1 inch headspace. If at the end you run short of liquid just add hot water.

Having a clean rim is vital to get a good seal. You tighten the ring snugly and securely but don't apply all the force you can

Fill canner with jars, set lid and seal top of canner. Apply heat until steam comes out the vent in a steady stream. At that point put the weighted cap on. When the pressure reaches 10 pounds reduce heat to keep it at 10 pounds. For this soup give 75 minutes for pints and 90 minutes for quarts. If your altitude exceeds 1,000 feet you must adjust for that.

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

Soup of the Day... Ten Bean 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.

Ten Bean Soup 

From Ball Blue Book Guide to Preserving

Yield 6 quarts 

1/2 cup dried black beans 

1/2 cup dried kidney beans 

1/2 cup dried navy beans 

1/2 cup pinto beans 

1/2 cup Great Northern beans 

1/2 cup dried blackeye peas 

1/2 cup dried split peas 

1/2 cup dried chick peas 

1/2 cups dried lentils 

1-1/2 cups diced ham (optional) 

1/2 cup cut fresh green beans 

2 bay leaves 

1 Tbsp tarragon 

1 Tbsp summer savory 

Salt and Pepper 

Put beans in a large pot; add water to cover by 2 inches. Bring beans to a boil; boil 2 minutes. Remove from heat and let beans soak 1 hour. Drain. Cover beans with water by 2 inches in a large pot. Add ham, if desired. Stir in green beans, bay leaves, tarragon, and summer savory. Bring to a boil. Cover, boil 30 minutes. Salt and pepper to taste. Remove bay leaves. 

Ladle hot soup into hot jars, leaving 1 inch headspace. Remove air bubbles. Adjust two piece caps. Process 1 hour and 30 minutes at 10 pounds of pressure in a pressure canner.

Tomorrow's Soup of the Day... Thick Beef Vegetable Soup 

with Cabbage

Soup of the Day... Taco Soup Old and New

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.

Taco Soup Old and New

Found on bygonerecipes.blogspot

I love Taco Soup. It seems like everyone has their own little spin on this lovely, body warming, soup. It's great on cold fall days when you need something warm to fill your belly. It's also really great for parties. The first recipe is the one I started with. It was given to me by a friend. The recipe card is worn and stained and will always have a place in my file. The second recipe is the one I use more often now. Only because I am trying to get away from the preprocessed foods. I do still use the taco seasoning packet because I haven't figured out my own mixture yet. If anyone has a recipe they would like to share for the taco seasoning, I'd sure appreciate it! 

Taco Soup Original Recipe 

1 can corn (undrained) 

1 can stewed tomatoes (undrained) 

1 can tomato sauce 

1 can kidney beans (drained and rinsed) 

1 can olives sliced 

1 lb browned burger 

1 packet taco seasoning 

Tortilla chips and taco toppings (cheese, sour cream, etc.) Combine first seven ingredients in crockpot or soup pot. Simmer until hot. Serve with tortilla chips and toppings.

My Altered Taco Soup Recipe 

1 lb ground beef 

3 cloves garlic minced 

1 small onion minced 

3 tomatoes chopped 

1 cup dried kidney beans 

1 cup dried black beans 

1 cup dried pinto beans 

1 can tomato sauce 

4 cups of chicken broth 

4 Tablespoons of taco seasoning (this would be just over 1 packet) 

2 cups frozen kernal corn 

Taco Toppings (shredded cheese, sliced olives, etc.) Tortilla chips 

Soak the three kinds of beans over night in the fridge. Drain and rinse. Brown the ground beef with the onions and garlic until cooked through. Drain fat. Add in the chicken broth, tomatoes, taco seasoning, tomato sauce and beans. Simmer until beans are done (or if canning just 30 minutes). Add corn. Serve with shredded cheese, olives, sour cream and tortilla chips. If canning, this recipe made 8 pints of soup. Process in a pressure canner at 10 pounds pressure for 90 minutes.

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

Soup of the Day... Sweet Potato Ham 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.

Sweet Potato Ham Soup

Found on Pinterest 

NOTE: This recipe tastes great if you add a pinch of brown sugar and ginger to bring out the sweet potatoes. Alternatively, add a little cornstarch and milk when warming for a scalloped-potato-and-ham-type base.

 INGREDIENTS | MAKES ABOUT 2 QUARTS

4 large sweet potatoes, cubed 

2 pounds ham steak, diced 

4 cups ham broth 

1 cup water 

salt to taste pepper to taste

Place all your ingredients in a stockpot. Bring to a full boil; reduce to a simmer, until water has reduced off and the potatoes are fork-tender. If you are canning, do not make the potatoes that tender; they need more firmness for the pressure cooker. They should be slightly firmer than those used in potato salad, but time will vary based on size. Or add them uncooked, but allow an extra 1/2 for swelling to the headspace. Cool; move into freezer-safe containers. Alternatively, can, leaving 1" headspace, in a pressure cooker at 10 pounds of pressure for 90 minutes for quarts.

Tomorrow's Soup of the Day... Taco Soup Old and New

Soup of the Day... Split Pea Soup... 3 Variations

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.

Split Pea Soup with Ham (#1)

Found on Canning Only Recipe

Yield 10 pints or 5 quarts 

1 (16 ounce package or 2-1/4 cups) package dried split peas 

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

1-1/2 cups sliced carrots 

1 cup chopped onion 

1 cup diced, cooked ham 

1 bay leaf 

1 tsp canning salt 

1/4 tsp black pepper 

Combine dried peas and water/broth in large saucepot. Bring to a boil; reduce heat. Cover, simmer about 1 hour or until peas are soft. If a smooth soup is desired, puree in a food processor or food mill (I used my emulsion blender, I like a bit of chunks, in the pot). Return puree to pot. Add remaining ingredients and simmer 30 minutes. If mixture is too thick, add boiling water. Ladle hot soup into hot jars, leaving 1 inch headspace. Wipe rims and assemble lids.

Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds of pressure in pressure canner.

Split Pea Soup (#2)

1 (16 oz) pkg dried split peas 

2 quarts water, ham or chicken broth 

1-1/2 cups sliced large carrots (not baby carrots) 

1 cup chopped onion 

1 Tbsp. minced garlic 

1 cup diced, cooked ham 

2 bay leaves 

1/2 tsp. salt 

1/2 tsp. black or white pepper 

Ham or chicken broth can be made from reconstituted soup base. Use low sodium soup base or omit salt from recipe. Alternatively, a lean ham bone may be cooked in the soup and removed before canning. 

In a large soup pot, combine dried peas and water or broth and bring to a boil. Cover and simmer over lowest heat for until peas are soft (about 60 minutes). Stir occasionally. If you prefer a smooth soup, all or part of the soup may be pureed in a scrupulously clean blender or food processor (or this step may be saved for when the jar is opened and served). A hand blender may be used if you want to smooth only a portion of the soup. Return the pureed soup to the pot and add the remaining ingredients; simmer for another 20 minutes, adding boiling water if needed, if soup becomes too thick. Remove bay leaves. 

Ladle soup directly from pot into hot jars, leaving 1­inch headspace. The headspace is important for proper processing. Wipe the rim of the jar clean using a damp paper towel. Adjust two piece lids. Process pints in a pressure canner for 1 hour and 15 minutes or quarts for 1 hour and 30 minutes (begin counting time when pressure cooker gauge reads 10 lbs PSI or 10 lb setting of weight gauge begins to jiggle).

Split Pea Soup (#3)

from Jesse Raven 

Makes about 18 pints 

9 cups dry split peas 

about 24 cups water (more as needed) 

2-1/2 tsp ground bay leaf 

2-1/2 tsp dry mustard 

4 tsp salt 

1 Tbsp ground black pepper 

5 Tbs red wine vinegar (to taste) 

6 cups minced onion 

18-­20 medium cloves garlic, crushed if not blending (see directions) 

2-1/2 cup fresh basil chopped if not blending (again see directions) 

7 stalks celery, cut into about 1 in pieces 

6 med carrots, sliced 

3 medium potatoes cut in bite size chunks 

1) Place peas in water with bay leaf, dry mustard, salt, pepper, red wine vinegar, onion, garlic and basil. Cook until peas are soft. I used an immersion blender to puree but this is an optional step you may just use as is. 

2) I put the celery, carrots and potatoes in a bowl to be raw packed as I fill each jar. 

3) In each sterile jar put a handful cut veggies (adjust to your liking which means you may need more or less veggies). Ladle the seasoned peas into hot sterile jars, leaving 1/4 inch of head space. Remove air bubbles by sliding a metal spatula around inside of jar (this is a very important step in this recipe). Wipe jar rims clean, and seal with lids and rings. Process for 75 minutes in a pressure canner. Let cool, remove from canner and enjoy the ping!

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

Soup of the Day... Spicy Tomato 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.

Spicy Tomato Vegetable Soup 

Found on thebabblingbotanist

Makes 9 - 10 pints

Ingredients: 

6 cups chopped tomatoes 

2 cups chopped tomatillos 

1 cup chopped onion 

1 cup chopped carrots 

1 cup chopped red bell pepper 

1 cup chopped green pepper 

1/2 cup chopped and seeded hot pepper 

6 cups whole kernel corn, uncooked 

2 tsp chili powder 

1 tsp cayenne pepper 

1 tsp black pepper 

1 tsp salt 

1 Tbsp hot pepper sauce

7 cups tomato juice (home canned, homemade, or store bought) 

2 cups water

Combine all the veggies in a large stockpot. Add in the tomato juice, water, and all the seasonings. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes. Turn off heat. Using a slotted spoon, fill the jars about half full with solids. After the jars are half full with solids, fill them with liquid, leaving an inch headspace. Remove air bubbles, adjust headspace, wipe rims, and apply the lids and bands, tightening to finger tip tight. Place the jars in your pressure canner. Bring the canner up to 11 pounds of pressure (10 for weighted gauge; sea level). The processing time for this recipe is 60 minutes for pints or 75 minutes for quarts. When time is up and pressure has dropped, remove lid and wait 10 more minutes before removing your jars to a hot pad or towel. After 12-24 hours, remove the bands, check the seals, wipe clean, label and store.

Tomorrow's Soup of the Day... Split Pea with Ham Soup

Soup of the Day... Spiced Tomato 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.

Spiced Tomato Soup

Found on Vicki's Canning World

This recipe yields about 4 pints. 

4 quarts chopped peeled cored tomatoes 

3-1/2 cups chopped onions 

2-1/2 cups chopped celery 

2 cups chopped sweet red peppers 

1 cup sliced carrots 

7 bay leaves 

1 tablespoon whole cloves 

1 garlic clove 

1 cup brown sugar 

2 teaspoons salt 

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Combine tomatoes, onions, celery, peppers, carrots, bay leaves, cloves and garlic in a large saucepot. Simmer until soft. Press through a sieve or food mill. Add sugar and salt. Cook over medium heat 15 minutes. 

Carefully ladle hot soup into hot jars, leaving 1-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process pints 20 minutes at 10 pounds pressure in a pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation.

Tomorrow's Soup of the Day... Spicy Tomato Vegetable Soup

Soup of the Day... South of the Border 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.

South of the Border Chicken Soup­­

shared by Amy Jo 

3 boneless skinless chicken breast, cooked and shredded or cubed 

One one half cups carrots sliced 

2 cup celery chopped 

6 cups tomatoes diced fresh or canned 

4 to 6 jalapeno peppers, finely diced fresh or canned and optional. 

2 cans kidney beans 15 ounces each 

12 cups chicken broth 

3 cups corn fresh or frozen 

1 teaspoon ground cumin 

1 tablespoon salt 

3 cloves garlic minced 

In large pot, bring all ingredients except cook chicken to a boil, cover and simmer for 5 minutes. Add cooked chicken and continue to simmer until chicken is hot. Ladle hot soup into jars, leaving 1­inch headspace. Process quarts 90 minutes. pints 75 minutes at 10 psi adjusting for your altitude.

Makes 7 quarts.

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

Soup of the Day... Smoked Sausage 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.

Smoked Sausage Soup

Found on Canning Only Recipes

Found on frugallikegrandma.blogspot

Makes 9 to 10 quarts

Half a package of Eckrich smoked sausage or any other good quality smoked sausage. 

1 -16 oz bag of mixed frozen vegetables (peas, corn, carrots, etc) 

2 med potatoes, peeled and cut into cubes 

2 quarts of home canned chicken broth/stock or 4 cans of broth/stock 

2 cups water 

1 bay leaf 

1 teaspoon canning salt 

1/2 teaspoon black pepper

2 teaspoons dried parsley 

2 teaspoons dried minced onions

Add all ingredients to a large pot, heat over medium heat until hot, and turn off heat. Remove bay leaf.

Using a slotted spoon add soup solids to jars to at least 1/2 full but no more then 2/3s full. Finish filing jars with stock from soup to 1 inch headspace. Wipe rims, remove air bubbles, and assemble lids.

Process in a pressure canner at 10 lbs of pressure for 90 mins (75 mins for pints).

Tomorrow's Soup of the Day... South of the Border Chicken Soup

Soup of the Day... Country Pasta y Fagoioli

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.

Country Pasta y Fagoioli 

By Chrissie Owens 

This is the recipe for fresh soup. Country Pasta y Fagoili (Olive Garden Knock Off) 

1 pound ground venison 

1 small onion,diced 

2 carrots, thinly sliced 

3 stalks celery, thinly sliced 

2 cloves garlic, minced 

1 cup red kidney beans 

1 cup great northern beans 

3 cups beef broth 

2 quarts tomato sauce 

2 tsp salt 

1 tsp oregano 

1 tsp basil 

1/2 tsp thyme 

1/2 pound ditali pasta 

Soak beans overnight in enough water to cover them plus 2 inches.Discard bean water, add fresh water to about the same level and simmer about an hour until tender. Drain the cooking water before adding to the soup.

Brown venison. If using beef, drain fat, venison does not have this fat.Combine all of the ingredients except the venison and pasta and simmer gently for about an hour until the carrots are tender. Add the venison for the last 30 minutes.

Meanwhile, cook the pasta. Drain the pasta.I keep the pasta and the soup separate because the pasta will absorb all the liquid. I add the pasta just before serving the soup, or as I am warming it up as a leftover. 

For canning combine soaked beans and all ingredients except pasta. Heat until hot, put into hot jars, and process @ 10 pounds for 90 minutes.

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

Soup of the Day... Savory Carrot-Fennel 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.

Savory Carrot-Fennel Soup

Found on freshpreserving

This soup with carrots, fennel and vegetable stock will warm you up on the coldest days. Preserve with your pressure canner.

Makes about 6 (32 oz) quarts

YOU WILL NEED:

* 2 bulbs fennel, sliced thin

* 2 Tbsp olive oil

* 4 lbs carrots, peeled and sliced

* 6 cups vegetable stock

* 6 cups water

* 1/2 tsp white pepper 

* Ball® Preserving & Pickling Salt, to taste, optional 

* 6 Ball® (32 oz) quart or 12 (16 oz) pint glass preserving jars with lids and bands

DIRECTIONS:

1. SAUTE fennel in olive oil until transparent. Combine fennel, carrots and vegetable stock in a large saucepot. Bring to a boil. Reduce heat and simmer until carrots are tender.

2. PUREE soup in a food processor or blender, working in batches. Return puree to saucepot. Add water. Simmer until heated throughout. Stir in pepper and salt to taste, if desired. Simmer additional 30 minutes.

3. 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.

4. 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.

5. PROCESS 35 minutes 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... Country Pasta y Fagoioli

Soup of the Day... Russian Vegetable Soup... Two Versions!

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.

Russian Vegetable Soup

Found on puttingupwiththeturnbulls

one 2-pound cabbage, halved lengthwise, cored, and cut into 1-inch thick wedges 

2 medium carrots, peeled and cut into 1/4″ slices 

2 ribs celery, cut into 1/2″ thick slices 

3 medium turnips (12 ounces), peeled and cut into 1″ cubes 

8 cups beef stock, divided OR you can use chicken stock 

One 6 ounce can tomato paste 

1 teaspoon kosher salt, plus more if needed 

freshly ground black pepper 

3 tablespoons vegetable oil 

2 medium onions, peeled, halved lengthwise, and cut into 1/4″ thick slices 

1 large garlic clove, finely chopped 

1 large russet potato (12 ounces), peeled and cut into 1″ cubes 

Makes abt 7 quarts 

In a large stainless steel stockpot add cabbage, carrots, celery, turnips, and 6 cups of the stock.

Bring to a simmer, then mix in the tomato paste, 1 teaspoon salt, and some freshly ground pepper. Let it cook, uncovered, until the vegetables are very tender, for about 1-1/2 hours. Meanwhile, heat the oil in a saucepan. Once it’s hot, add the onions and sauté until tender approximately 3 to 4 minutes. Add the garlic and sauté for an additional minute or two. Remove from heat and set aside. After the vegetables have simmered in the stockpot for 1-1/2 hours, add the onion mixture and the cubed potatoes. Pour in the remaining 2 cups stock. The vegetables should be submerged. Note: if there isn’t enough liquid to cover the vegetables, add 1 to 2 cups water to cover them. Cook until the potatoes are just tender but not breaking up, about 30 minutes. Season soup to taste with additional salt and 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. Process quarts for 90 mins at 10 lbs of pressure, pints for 75 mins at 10 lbs of pressure. 

Serve the soup with a dollop of sour cream or freshly grated sharp cheese, and a some chopped dill.

Russian-Style Vegetable Soup 

Recipe Found on tasteofhome

Make 4 quarts 

1 to 1-1/2 pounds beef stew meat, cut into bite-size pieces 

1-1/2 teaspoons salt

 3/4 teaspoon pepper 

7 cups water or beef broth 

1 medium onion, chopped 

8 cups shredded cabbage 

4 cups sliced carrots

 2 celery ribs, sliced 

2 medium potatoes, peeled and cubed, 1/2" to 1" cubes works best 

2 cups chopped tomatoes 

1 cup chopped fresh beets, 1/2" to 1" cubes works best 

1/4 cup minced fresh parsley 

1-1/2 tablespoons vinegar

For Serving Add - 

2 tablespoons all-purpose flour

3/4 cup half-and-half cream 

Remove as much fat from stew meat as you can. Add to pan with a bit of oil brown stew meat, set on paper towels to drain.

In a large pot, combine the stew meat, salt, pepper, water, and rest of ingredients. Heat to boiling and simmer for 30 mins. You can leave the cabbage out and add to jars as you are filling them. Just divide the cabbage up equally in the bottom of 4 quart jars. NOTE: The parsley will get really strong in the jars.....you can omit and add when you heat up the soup or cut it back to just a tablespoon or two. Fill jars with soup mix to 1 inch headspace and process for 90 mins at 10 lbs of pressure. 

TO SERVE: In a small bowl, combine flour and cream and combine. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened. Add in parsley if you left it out of the recipe. Only need about 2 tsp per quart.

Tomorrow's Soup of the Day... Savory Carrot Fennel Soup

Soup of the Day... Russian Sweet and Sour 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.

Russian Sweet and Sour Cabbage Soup

Adapted from recipe found on food52

Makes 3 to 4 quarts

2 pounds stew meat 

2 tablespoons vegetable oil 

1 large Bermuda onion, cut in half and sliced 

2 to 3 pounds ripe tomatoes (3 to 5 large), cored and cut into wedges (or one 28- or 35-ounce can Italian plum tomatoes) or 2 pints of home canned stewed tomatoes with juice 

2 pounds cabbage, cored and shredded (about 10 cups) 

2 quarts water 

2 teaspoons canning salt 

1/2 teaspoon black pepper 

6 tablespoons sugar 

1/4 cup lemon juice or white wine vinegar 

2-1/2 to 3 pounds potatoes (4 to 6 large), peeled and cut into 1/2 inch pieces.

Add vegetable oil to a pan and heat. Brown stew meat, remove and allow to drain well.

Add to a large pot - stew meat, onion, tomatoes, water, salt, pepper, sugar, lemon juice or vinegar, and potatoes. Bring to a boil, reduce heat and heat for 15 mins. Add cabbage and allow to cook for an addtional 5 mins (you only want the cabbage to wilt down, not cook).

Using a slotted spoon divide soup solids between 3 or 4 quart jars to a little more then 1/2 full but not more then 2/3s full. Finish filling with soup liquid to 1 inch headspace. If there is not enough liquid divide equally among the jars and finish filing with hot water to 1 inch headspace. Remove air bubbles, wipe rims, and assemble lids.

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

To Serve: Sprinkle some dill weed on top of soup (OPTIONAL).

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