Saturday, October 31, 2015

Soup of the Day... Ham and Vegetable Soup Base to make Ham Vegetable Chowder



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.
Ham and Vegetable Soup Base 
to make Ham Vegetable Chowder 
Found on Canning Only Recipes - Adapted from recipe found on TasteofHome 

Makes 6 quarts ingredients 

12 cups chicken broth (I use 3 quarts of home canned) (Sometimes I use 1 quart of chicken broth and 2 quarts of ham broth - totally up to you) 

4 or 5 cups ham, cubed 

5 cups cubed, peeled potatoes 

3 cups sliced carrots 

2 cups sliced celery 

1 cup chopped onion 

3 garlic, minced 

1/4 tsp of black pepper (optional) 

In a large pot combine broth, potatoes, carrots, celery, onion, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Ladle hot soup into hot, clean quart canning jars, filling about half full. Add hot liquid, leaving 1-inch headspace (if you don't have enough liquid add more chicken broth or hot water). Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 90 minutes for quarts (75 minutes for pints). Allow the pressure to come down naturally. Remove jars from canner; cool on racks. 

TO MAKE CHOWDER - Add two quarts of Ham and Vegetable Soup Base to a pot and heat - In
a separate large saucepan melt 

1/2 cup of butter and add 

1/2 cup of flour. 

Cook and stir over medium heat for 2 minutes. 

Whisk in the 3 cups of milk (I use 1 can of Evaporated Milk and 1 cup of milk), salt and pepper to taste. Bring to a boil; cook and stir for 2 minutes or until thickened. You can add in 1 cup of precooked broccoli at this time if you want . Add to vegetable mixture with the ham; simmer 10 minutes until heated through. Stir in 1 cup of shredded cheddar cheese just until melted (we like a lot of cheese). Serve in bread bowls or bowls. 

NOTE: This soup base can be used to make just a regular soup - I have added in 1 cup of instant rice while soup was heating. 

OPTIONAL: I have made this base with 1 cup of peas and 1 cup of corn added as well - this makes for a good pot pie. I usually mix in a few tbsps of cornstarch and add a can of evaporated milk to make it creamy. 

ANOTHER NOTE: You can add in 1 pint of white beans to this soup also while heating it up. I make it creamy as well. I mix about 2 or 3 tbsps of cornstarch in a bit of water and add to soup while it is heating and 1 can of evaporated milk to make it creamy.

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

Friday, October 30, 2015

Soup of the Day... Ham and White Bean Soup



Soup Idiom
everything from soup to nuts

and everything from A to Z and everything but the kitchen sink
n. everything imaginable. (Colloquial.)

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.

Ham and White Bean Soup

Found on Canning Only Recipes

2 lbs dried great northern beans, soaked overnight 

3 pounds of baked ham, diced in uniform pieces. 

2 quarts of homemade chicken broth or 5 cans store bought 

2 cups carrots, diced 

1 cup diced onion 

3 cups peeled and diced potatoes 

1 cup celery, chopped 

2 cups peas, fresh or frozen (optional) I didn't add them in this batch 

4 bay leaves 

6 cloves of garlic, minced

4 tablespoons of dried parsley 

1 teaspoon canning salt per quart or 1/2 tsp per pints (If you use store bought chicken broth you can omit) 

1/2 teaspoon pepper (Black or White) per quart or 1/4 tsp for pints

Procedure: 

1. Clean and soak beans overnight 

2. Rinse beans and return to large stockpot 

3. Add all ingredients except salt and pepper 

4. Cover with chicken broth and bring to boil, lower heat and simmer for about 30 mins up to 45 mins to 1 hour if you want your beans mushier. 

5. Remove Bay Leaves 

6. Using a ladle and canning funnel, fill your hot jars leaving a 1″ head space. (I used a slotted spoon and filled my jars a little more then halfway with beans, ham, and veggies, and found there was not enough juice in the soup to fill each jar completely up to a 1" headspace so I only added enough to cover the beans and other veggies and finished topping it off with hot water to 1" headspace, this broth is very rich and can handle it). 

7. Pressure can 1 hour and 15 mins for pints and 1 hour and 30 mins for quarts at 10 lbs. To Prepare - I like my soup thick and creamy so I add 1/2 cup flour, 2 cups of milk, and 2 tbsps of butter for 2 quarts of soup when I fix it), heat until hot and serve. Or you can eat as is.

This is what it looks like when you add the butter, milk, and flour/cornstarch.

Tomorrow's Soup of the Day... Ham and Vegetable Soup Base to make Ham Vegetable Chowder

Thursday, October 29, 2015

Soup of the Day... Habitant Soup



Soup Idiom... 
Soup's on! Rur. The meal is ready to eat. (Said for any food, not just 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.
Today's recipe is called Habitant Soup... not sure why, this is the way it was shared with me... looks like split pea soup to me... just sayin'


Habitant Soup
Found on bernardin.ca

Cook once – enjoy soups several times. For shelf-stable storage, filled jars must be heat processed in a pressure canner. Soup in jars can also be refrigerated.

Yield: depends on how much soup is made.

16 oz (454 g) dried split peas

8 cups (2000 ml) water

1-1/2 cups (375 ml) chopped carrots

1 cup (250 ml) chopped onion

1 cup (250 ml) diced cooked ham

1 bay leaf

Salt & pepper

• Place the required number of clean 500 ml or 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside; heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Combine dried peas and water in large stainless steel saucepan. Bring to a boil; reduce heat, cover and boil gently until peas are soft, about 1 hour. If desired, puree mixture in food processor and return to saucepan.

• Add carrots, onion, ham and bay leaf; boil gently 30 minutes. If soup is very thick, thin with boiling water.

• Ladle hot prepared soup into a hot jar to within 1 inch (2.5 cm) of top rim (headspace).

• Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center hot sealing discs on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining soup. If stacking jars, place a second rack between layers of jars.

• When pressure canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.

• When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – in pressure canner: 500 ml jars – 75 minutes; 1 L jars – 90 minutes at 10 lb (69 kPa) NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.

• When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

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

Wednesday, October 28, 2015

I Met a Car Salesman Yesterday...

Mr. G bought a new (to him) truck yesterday... he was still at the dealership filling out the paperwork when I got off work so he asked me to stop by so I could see the pickup before he brought it home... and he said there was this guy he wanted me to meet... the guy who sold him the truck... Mr. G does NOT get excited over meeting guys... or people... usually...

This guy was some kind of "traveling car salesman"... meaning... sort of... from what I understand... that he is not a local guy... doesn't live in our area... but travels around the country from dealership to dealership when they are having some kind of "high volume" sales event. He was from El Paso, Texas... and he is a chef... a personal chef right now, and caterer... but he's looking to open a restaurant somewhere in New Mexico soon.

Anyway... why am I telling you about the car salesman I met yesterday?

First of all, he was a really cool guy (he called me beautiful, the flattering salesman that he is!), he was interesting to talk to (he's flippin' passionate about food), and Mr. G told him that I was "Canning Granny" (like that would mean anything to him) and he was very interested in that... and how to blog... and how to get more Facebook exposure... so he can promote himself and his chefing (is that a word???)... and so he can stop car salesmaning (which funds his passion... chefing!) and open a restaurant (which is his dream).



Anyway, this car salesman/chef's name was Ernesto Guzman. He is the owner/operator of a personal chef/catering business called Sofrito Catering Fusion Style... he specializes in Latin/Asian Gourmet Food... a twist in Mexican and Asian Cuisine... he gives cooking classes... and (drum roll please... I'm saving the best for last...)

He was featured on the Food Network's Diners Drive-Ins and Dives... with Guy Fieri (I LOVE Guy Fieri!!!)... Season 2, Episode 21, Aces of Authenticity (that's the name of the episode, I didn't really know episodes had names)



So... this amazingly interesting, really cool car salesman, I have no doubt, will be famous one day... and have his own restaurant... and his own show on the Food Network... and ...

Mr. G and I can say, when we watch him on TV... that we once bought a truck from him.

Ernesto's website is http://www.sofritocatering.com/
He's on Facebook but only as his personal page, he doesn't have a business "Page"

(Thought I'd share... and give Ernesto a little shout out in the process)

Soup of the Day... Goulash Soup with Red Peppers and Cabbage



A spoon does not know the taste of soup, nor a learned fool the taste of wisdom. ~~Welsh expression

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.
Goulash Soup with Red Peppers and Cabbage 
Adapted from recipe found on kalynskitchen

Makes 2 quarts 

Ingredients: 

2 onions, cut half both ways, then in thick slivers 

2 tsp. finely minced garlic 

2 T sweet Hungarian Paprika 

1 T hot Hungarian Paprika 

1/2 tsp. crushed caraway seed (optional) 

4 cups homemade beef stock (or 3 cans, 14 oz. each) 

3 cups roasted tomatoes or 2 cans(14.5 oz.) diced tomatoes 

2 cups finely diced cabbage 

1 lb. lean ground beef, browned and drained well. 

1 jar (12 oz.) roasted red peppers, diced into 1 inch pieces 

sour cream for serving 

Instructions: Add onions, garlic, paprika, caraway seed (if using), cooked ground beef, roasted tomatoes, cabbage, beef stock, roasted red peppers, and 2 cups water to soup pot and start to simmer. Simmer for 30 mins. Using slotted spoon, divide solid ingredients between the 2 quart jars. Add soup liquid to 1 inch headspace. Wipe rims, assemble lids and process in a pressure canner for 90 mins for quarts (75 mins for pints) at 10 lbs of pressure. 

Serve hot, garnished with sour cream. This freezes very well.

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

Tuesday, October 27, 2015

Soup of the Day... Golden Mushroom Soup



A bowl of vegetables with someone you love is better than steak with someone you hate. Proverbs 15:17 NLT

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.

Golden Mushroom Soup 
From Farm Bell Recipes at Chickens in the Road Road

Makes 9 pints 

Ingredients 

4 Tbsp. oil, divided 

4 Tbsp. butter, divided 

One gallon washed, trimmed and sliced mushrooms (16 cups)** 

2/3 cup Clearjel 

1/3 cup tomato paste 

6 (14 ounce) cans beef broth 

1 tsp. ground white pepper 

1/2 cup Sherry Cooking Wine or Marsala 

**If buying pre-sliced, this is 3 pounds 

Directions 

Melt together 2 Tbsp. oil and 2 Tbsp. butter in a large stockpot. Add mushrooms, sauté 4 to 5 minutes. Remove mushrooms from pot and set aside. Add the remaining oil and butter to the pot and melt together. Whisk in Clearjel, then tomato paste until smooth. 

Add broth gradually, whisking well. Continue whisking over medium heat until mixture is smooth and bubbly. 

Add sherry and pepper. Stir in reserved mushrooms, heat through. 

NOTE: Great in recipes or just warm and serve as a gravy/sauce. 

Ladle mixture into hot jars, remove air bubbles, leaving 1″ headspace, seal. Pressure can at 10 lbs. for 45 minutes for pints (adjusted for your altitude).

Tomorrow's Soup of the Day...
Goulash Soup with Red Peppers and Cabbage

Monday, October 26, 2015

Soup of the Day... German Tomato Soup



The more chefs, the better the soup. ~~Swedish Proverb

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.

German Tomato Soup
(Original Recipe received)

2 lb plum tomatoes

1 medium chopped onion

1 stalk of chopped celery

2 cups chicken or vegetable broth

1 tbsp tomato paste

1 tbsp fresh basil

1 tsp pepper

1 tsp salt

1 clove of chopped garlic

1 tsp thyme 1 tsp sugar

Preparation:

Dip tomatoes in hot water and peel

Cut tomatoes into pieces and cook in the broth for 10 minutes Add all other ingredients to the tomatoes and broth

Cook 30 minutes uncovered so your house will smell like tomato soup

Get a strainer and pot and strain mixture into pot –let some seeds go through – good for vitamins (DO NOT THROW AWAY THE VEGETABLES IN THE STRAINER!)

Put the stuff in the strainer back into the pot and blend well.

After you’ve blended the tomatoes in the pot (use one of those hand held blenders) put the strained tomato juice back into the pot.

Cook awhile longer and taste. Cook uncovered if you want it thicker. Add basil, salt, and sugar to taste. Red or chili peppers will give it a little kick. Best served hot with a little sour cream “dollop” on top.

Can be doubled, tripled.

(How I make for canning)

Everything X 18

64c = 16qts chopped tomatoes

9c chopped onion

18 stalks of celery, chopped

36c chicken or veggie broth

1 cup tomato paste

1 c fresh basil (or 1/3c dried)

¼­ 1/3 c pepper

¼ ­ 1/3 c salt

18 cloves garlic, chopped

¼ ­ 1/3 c thyme (or 2Tbsp dried)

¼ ­ 1/3 c sugar

Wash and core tomatoes. Peel and chop onions. Wash, trim and chunk celery. Peel garlic. Add all to a big stock pot and add little of the stock to get it going. Simmer, stirring occasionally, until all veggies are soft. Run through a food mill and return to pot. Add remaining stock and rest of ingredients except paste. (If using fresh herbs add just before canning) Simmer to almost desired consistency, add paste (and fresh herbs, if using). Taste and adjust seasonings to suit your taste.

PC pints for 20 minutes or quarts for 25 minutes.

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

Sunday, October 25, 2015

Soup of the Day... French Onion Soup X2

Today you get TWO recipes for the price of one!!!! We have not one, but TWO French Onion Soup recipes... Enjoy!

If one would not eat pounded 
yam for its own sake, 
one can still eat it for the sake 
of the soup that goes with it. 
~~Nigerian Proverb

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.

French Onion Soup 
Found on Pinterest

8 cups sliced 1/4" onions 

1 T. olive oil - for sauteing only 

1-1/2 cups water 

1/2 cup red wine 

8 cups beef broth/stock 

1/2 t. thyme 

1/2 t. black pepper 

Makes 6 pints 

In a heavy bottomed dutch oven OR a non-stick frying pan, cook the onions in batches until they are just softened (about 15 minutes). Use just enough olive oil to keep from sticking. Remove the onions and add in the remaining ingredients, and bring to a boil. Add the onions back into the broth and let cook for 2 to 3 minutes.

Loosely pack the onions only into the jars, then fill with broth to 1 inch headspace. (Stir the broth up before ladling to incorporate the spices). Pressure process for 60 minutes at 10 lbs of pressure.

And the other recipe...


French Onion Soup 
By Licia Rowe 

5 gigantic white onions, thinly sliced from top to bottom

5 medium red onions, thinly sliced from top to bottom

3 TBSP butter

10 quarts of beef stock (store bought broth works just fine)

1 TBSP Worcestershire sauce 

½ to 1 cup dry red wine (optional)

Several sprigs of fresh thyme (or 1 TBSP dried – I go by taste and I like a lot of thyme).

5-­6 bay leaves

Salt and pepper to taste

Melt butter in large stock pot. Add onions and sweat for 15-­20 minutes. Sprinkle liberally with salt. Cover and reduce heat (low to medium low). Cook for about 60­-70 minutes until onions are caramelized and appear nice and brown. Simply sautéing the onions will not have the same flavor as caramelizing, so this is an important step.

Add stock, Worcestershire sauce, wine (if using), thyme, bay leaves. Bring to a boil, then reduce heat and simmer for at least 30 minutes, adding salt and pepper to taste.

Process in pressure canner 10 lbs, 75 minutes for pints or 90 minutes for quarts.

Note – A cook in a restaurant that I always order French onion soup at shared his ingredients when I asked how he made the soup. He just uses water, onions, salt, white pepper and Kitchen Bouquet. I will definitely use Kitchen Bouquet next time since it adds a really nice savory flavor.

I quantified the amounts as best as I could. I just read a few recipes and chose the portions of each that sounded the best to me. These quantities are a good start, but I always add or subtract to suit my taste at the time. The finished product was pretty darn good, but I will continue tweaking it to improve.

I ended up with 13 pints, plus another half pint from this batch.

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

Saturday, October 24, 2015

Soup of the Day... Farmer Soup



The disobedient fowl obeys in a pot of soup. ~~ Nigerian Proverb

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.
Farmer Soup
shared by Amy Jo

2 pounds hamburger

2 large onions, chopped

2 cups celery, chopped

3 cups potatoes, cut into 1­inch cubes

2 cups carrots, sliced

Salt and pepper to taste

1 quart tomato sauce

5 quarts beef broth or water

Brown hamburger and onion, drain fat. In a large pot, combine browned meat mixture with remaining ingredients. Bring to a boil and simmer for several minutes, just until vegetables begin to soften.

Pack hot soup into hot jars, filling each jar about half way with food pieces and filling to the top of jar with the cooking broth, leaving 1­inch headspace. Process quarts for 75 minutes and pints for 60 minutes at 10 psi adjusting for your altitude. Makes 7 quarts.

To serve: the soup is good served heated as is. But its extra tasty if you mix 3 tablespoons corn meal with one fourth cup cold water and stir the mixture into your hot soup; continue heating and stirring soup for several more minutes or until the soup is thick and slightly.

Tomorrow's Soup of the Day... French Onion Soup

Friday, October 23, 2015

Soup of the Day... Crockpot Taco Soup



He who burns his mouth on the soup will blow on a cold fish dish.
~~Japanese Proverb 

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.
Crockpot Taco Soup

1 lb. hamburger, cooked.

1 envelope taco seasoning.

1/2 envelope ranch dressing mix.

1 can Italian diced tomatoes.

1 can Rotel. 

1 can corn.

1 can pinto beans.

1-1/2 quarts tomato juice.

That is the original recipe. However, when I make it, I use my home canned items and my homemade dry mixes in place of the listed ingredients.

To can, it would be 90 min/qts. 75min/pts.

When you heat to eat, top with sour cream and shredded cheese, etc.

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

Thursday, October 22, 2015

Soup of the Day... Cream of Mushroom Soup



Better no spoon than no soup. ~~German Proverb


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.
Cream Of Mushroom Soup 
Found on frugalanticsrecipes

2 Tbsp olive oil 

2 Tbsp butter 

1½ pounds mushrooms, sliced or chopped 

1 cup Clear Jel 

3 quarts beef stock 

1 Tbsp salt 

1 Tbsp lemon juice 

1 tsp garlic powder 

Instructions

Melt butter with olive oil. Cook mushrooms, salt, garlic powder and lemon juice until mushrooms are brown. Add stock and Clear Jel. Heat and stir until it boils and thickens.

Put into pint jars leaving 1-inch headspace. Process in pressure canner for 40 minutes at 10lb pressure (or if you live at a higher elevation, 15 lbs). When opening to use, add equal amount of milk and soup.

Tomorrow's Soup of the Day... Crockpot Taco Soup

Wednesday, October 21, 2015

Soup of the Day... Cream of Chicken Soup



One bee makes no honey; one grain makes no rice soup. 
~~ Chinese Proverb


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.

Cream of Chicken Soup 

1 whole chicken cooked and deboned (I used 1 whole chicken for 7 times this recipe)

Enough filtered water to make more than 14 quarts of stock or as much as you want. 

3/4 cup Clear­jel (cook kind)

2 quarts chicken stock ( I use reduced sodium or home made without added salt)

1/2 teaspoon per pint canning salt (I do not add I salt to taste when open, since I use this soup to cook with not as a soup to eat)

1. First the day before I make stock. I cook a whole chicken in large stock pot with, onion, carrots, celery and garlic for 2 hours. Remove chicken from stock. When chicken cools enough to handle I debone it, put in Tupperware or large zip bag and refrigerate.

2. Strain stock to remove veggies,(I use a fine strainer, you could even use cheese cloth if you want) Cool down stock ( I usually put some ice and cold water in the sink and set pot with stock in the sink until cool) then cover pot and put it in the fridge overnight, skim fat next morning. Walla!!! Free fresh stock for soup or canning. When cooking chicken I add enough water to get 14 quarts of stock! If I don’t want to make all this into soup, I can the rest for stock. 14 quarts of stock made 31 pints and 2­ ½ pints of cream of chicken soup.

Next day:

1. Take meat stock out of fridge skim off all fat you can. Measure as many 2 quart servings as you want into your very large stock pot. Heat stock in pot to boiling, be sure to save a cup and a half per recipe servings to mix a clear­jel slurry.

2. Take chicken out of fridge and chop up fine. You only want a small amount in each jar if using for cooking. I might even put mine in the food processor cold next time.

3. Make a slurry with cold meat stock and Clearjel. (mine was a little warm and it worked out ok)

4. Heat meat stock until it boils, stirring often. After it boils for a minute or two turn down to simmer and slowly stir in clear­jel slurry (I used a huge whisk) after that is smooth add chicken. Make sure everything is hot but do not scorch.

I won’t go into how to prepping lids and jars

5. Ladle hot soup into jars leaving 1 inch headspace, if using salt add now, remove bubbles, wipe rims, place lids and rings finger tight and process in PRESSURE canner for 75 minutes at 10 lb. Pressure (adjust for your altitude)1/2 pints and pints.

When opening to use, add equal amount of milk for soup. I use it to cook with when recipe calls for a can of cream of chicken soup.

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

Tuesday, October 20, 2015

Soup of the Day... Cream of Celery Soup





Don't scald your lips on another's soup. ~~Swedish Proverb

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.

Cream of Celery Soup 
From Farm Bell Recipes at Chickens in the Road Road

Makes 5 pints 

Ingredients 

1/3 cup butter 

3 cups celery, 1/4″ dice 

1/2 cup sweet onion, 1/4″ dice 

1/3 cup finely diced celery leaves (set aside) 

1 quart vegetable broth 

1 quart chicken broth (or use ALL chicken broth) 

1/4 tsp. garlic powder 

1/2 tsp. ground white pepper 

1/4 tsp. ground celery seed 

1 tsp. lemon juice

3/4 cup Clearjel 

Directions 

Melt butter. Add celery and onion and sauté until crisp-tender. Add broth, saving 1 cup to mix with the Clearjel. Add the seasonings, lemon juice, and the reserved celery leaves. Mix the Clearjel with the reserved broth. Mix all ingredients and heat until it boils, stirring often. Put in jars, leaving 1inch headspace after debubbling, and process in pressure canner for 45 minutes at 10 lbs. pressure (adjust for altitude).

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

Monday, October 19, 2015

Soup of the Day... Cowboy Soup


He who has once burnt his mouth always blows his soup. ~~German Proverb

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.

Cowboy Soup 
Adapted from recipe found on mammascooking

Makes 3 - 4 quarts 

2 lbs ground beef or turkey, browned and drained well 

1 medium onion, chopped 

1 clove garlic, minced 

1 green bell pepper, chopped 

1 - 15 oz can diced tomatoes or 1 pint of home canned 

1 - 10 oz can mild Rotel or 1/2 pint home canned 

2 cups of corn kernels - frozen is fine 

2 cups of kidney beans - soaked over night in the refrigerator 

1 small can of mild green chili's 

4 cups beef stock/broth 

1-1/2 teaspoon chili powder 

3 potatoes, peeled and diced to about 1/2 inch cubes 

1 tsp of canning salt 

1/4 tsp of black pepper 

Brown ground beef or turkey in a small amount of oil and drain well. Drain beans that have soaked overnight.

Add all ingredients to a large pot, bring to a boil, reduce heat and simmer for 30 mins. Using a slotted spoon divide soup solids between 3 quart jars (fill jars at least 1/2 full and but less then 2/3s full). Ladle soup broth into jars to 1 inch headspace, remove air bubbles, wipe rims, and assemble lids. Process in a pressure canner for 90 mins (75 mins for pints) at 10 lbs of pressure. 

TO SERVE: Add 1/4 cup of precooked macaroni to heating soup per quart of soup.


Tomorrow's Soup of the Day... Cream of Celery Soup

Sunday, October 18, 2015

Soup of the Day... Corned Beef 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.

Corned Beef and Cabbage Soup
shared by Donna Hitchcock
Adapted from recipe found on countrycooking

Makes 7 to 8 quarts

2 large onions, chopped

3 cups of celery, chopped

3 cups of carrots, sliced 

3/4 tsp ground allspice

1 quart of home canned tomato juice or sauce, or 2 or 3 pints or 3 cans of tomato sauce 

10 cups beef broth

4 cups water

1 large head of cabbage, chopped

4 cups potatoes, cubed into 1/2 inch cubes

1 lb corned beef, cut into 1/2 cubes, trim fat

1 Tbsp of canning salt 

1 tsp of black pepper

Layer equal amounts of onion, celery, carrots, potatoes, cabbage and corned beef to each quart canning jar to about 3/4s full.

Add allspice, salt, pepper, beef broth, tomato juice or sauce, and water to a large pot. Bring to a boil. Turn off heat and ladle into jars to 1 inch headspace. Remove air bubbles and add more broth or hot water as needed to 1 inch headspace, wipe rims, and assemble lids.

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

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

Saturday, October 17, 2015

Soup of the Day... Collard Green 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.

Collard Green and Bean Soup 
Adapted from recipe found on jackolanternfarm

Makes 6 to 7 quarts 

2 cups onions, chopped 

1 bay leaf 

5 stalks of celery, chopped 

6 carrots, chopped 

1 lb bag of navy beans (soak overnight in refrigerator) 

2 tsps canning salt 

10 cups of chicken stock 

2 bulbs of garlic, minced (2 whole bulbs not 2 cloves) 

1 bunch of collards, wash and remove center stems, chop 

1 tsp of black pepper

Add chicken stock, onions, bay leaf, celery, carrots, salt, minced garlic, black pepper 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. Remove bay leaf. 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 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). NOTE: Kale can be used instead of Collard Greens if you prefer.

Tomorrow's Soup of the Day... Corned Beef and Cabbage Soup

Friday, October 16, 2015

Soup of the Day... Chinese Chicken Stock




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.


Chinese Chicken Stock

1 (4 ­pound) whole chicken

1 bunch green onions, halved

4 garlic cloves, smashed

3 ­inch piece fresh ginger, whacked open with the flat side of a knife

1 onion, halved

1 teaspoon whole white peppercorns

About 3 quarts cold water

Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1 ­inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.

Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first. Yield: About 2 quarts.

Tomorrow's Soup of the Day... Collard Green and Bean Soup

Thursday, October 15, 2015

Soup of the Day... Chili's Chicken Enchilada Soup (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.


Chili's Chicken Enchilada Soup (Copy Cat) 
Submitted by Elaine Bedingfield

1 Tbsp. oil

1 lb chicken breast skinless and boneless

1/2 cup diced onion

1 garlic clove crushed

4 cups chicken broth

1 cup masa harina

3 cups water

1 cup enchilada sauce

16 oz Velveeta cheese

1 tsp salt

1 tsp chili powder

1/2 tsp cumin

Garnish
shredded cheddar cheese 
crumbled corn tortilla chips 
pico de gallo

Put oil in large pot over medium heat, brown chicken breast 4-5 mins. on each side set chicken aside. Add onion and garlic to pot sauté until onions are translucent. Add chicken broth. Combine masa harina with 2 cups water in a bowl whisk till blended. Add to mixture to pot. Add remaining water, enchilada sauce, cheese and spices bring to a boil. Shred chicken into small bite size pieces add to pot. Reduce heat simmer for 30-40 mins or until thick. Makes 12 servings. Recipe doubles, even triples well.

Note from Granny: Masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes. 












Tomorrow's Soup of the Day... Chinese Chicken Stock

Wednesday, October 14, 2015

Soup of the Day... Chicken Vegetable Soup



"Beautiful soup, so rich and green
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful soup!
Beautiful soup! Who cares for fish
Game, or any other dish?
Who would not give all else for two
Pennyworth of beautiful soup?"

Lewis Carroll, Alice in Wonderland

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.

Chicken Vegetable Soup

Found on Canning Craze

1 cup cubed potatoes (peeled, raw) 

1 cup sliced/cubed carrot 

2/3 cup corn 

2/3 cup green beans 

1/3 cup peas 

1/2 cup cooked chicken meat (reserve the broth) 

1 tablespoon onion, chopped 

2 tablespoons chopped fresh Roma tomatoes 

1/2 chicken bouillon cube 

Cook the chicken in large stock pot with 

2 bouillon cubes, 

1 large onion quartered peeling included, 

4 carrots peeled and cut into large chunks, 

4 ribs celery cut into chunks, tablespoon thyme, tablespoon parsley, 

3 cloves of garlic peeled and crushed, 

2 bay leaves, 

8 peppercorns in a large pot covered in 

2 gallons of water 

approx 20 to 30 minutes. 

Remove the chicken and let it cool just enough for to handle it. Peel and chop the vegetables, cut up the chicken and sterilized the jars. Layer each of the ingredients into a one-quart canning jar. Alternate darker to lighter colors for a good look to your layers. I arranged mine in this order: potato, carrot, green beans, peas, chicken, corn, onion and tomato. You certainly can do it any way you like. Covered with the stock that I made, leaving 1 inch of head space. Pressure can at 10 lbs for 90 minutes, allowing for your local elevation.

Tomorrow's Soup of the Day... Chili's Chicken Enchilada Soup (Copy Cat)

Tuesday, October 13, 2015

Soup of the Day... Chicken Soup with Latin Flavors





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.


Chicken Soup with Latin Flavors 
Found on delish

2 cloves garlic, chopped 

2 medium carrots, chopped 

2 medium stalks celery, chopped 

1 medium onion, chopped 

1/2 jalapeño chile with seeds, thinly sliced 

1 teaspoon ground cumin 

1 carton (32 ounces) chicken broth (4 cups) or home canned

1-1/2 cups water 

1 cup (from about 2 ears) fresh corn kernels 

2 tablespoons fresh lime juice 

2 cups (1/2-inch pieces) skinless pre-cooked chicken meat 

1/2 cups loosely packed fresh cilantro leaves, coarsely chopped (can add when heating up soup, add 1/4 cup per pint) 

2 plum tomatoes, cut into 1/2-inch pieces 

Serve with: 1 ripe medium avocado, cut into 1/2-inch pieces Lime wedges Tortilla chips 

Directions In 5- to 6-quart sauce pot add garlic, carrots, celery, onion, cumin, jalapeno, broth, and water and cook to boiling. Remove sauce pot from heat; stir in chopped tomatoes, corn kernels, lime juice, chicken pieces, and chopped cilantro into broth mixture in sauce pot.

Ladle soup into pint size jars to 1 inch headspace, put on lids, and process for 75 mins for pints and 90 mins for quarts at 10 lbs of pressure.

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

Monday, October 12, 2015

Soup of the Day... Chicken Soup



Alligator soup, alligator soup,
If I don't get some I think I'm gonna droop.
Give away my hockey stick, give away my hoop,
But don't give away my alligator 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.


Chicken Soup Recipe

From Ball Fresh Preserving

Makes about 8 (16 oz) pints or 4 quarts

NOTE: Customize your homemade chicken soup before serving with pasta, broken bits of vermicelli or rice while heating.

16 cups chicken stock 

3 cups diced chicken (about 1 3-lb chicken) 

1-1/2 cups diced celery (about 2 stalks) 

1-1/2 cups sliced carrots (about 3 medium) 

1 cup diced onion (about 1 medium) 

Salt, optional 

Pepper, optional 

3 chicken bouillon cubes, optional

DIRECTIONS:

COMBINE chicken stock, chicken, celery, carrots and onion in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 30 minutes. Season to taste with salt and pepper, if desired. Add bouillon cubes, if desired. Cook until bouillon cubes are dissolved.

LADLE hot chicken 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 filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, 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.

NOTE: I prefer to raw pack my vegetables instead of cooking them first so they don't over cook. I only heat up the stock and precook the chicken also.

Tomorrow's Soup of the Day... 
Chicken Soup with Latin Flavors

Sunday, October 11, 2015

Soup of the Day... Chicken Mexican Soup



Worries go down better with soup than without. 
~~Jewish Proverb

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.

Chicken Mexican Soup (for Canning) 
Found on Pinterest

Ingredients

3 large boneless chicken breasts (cooked, shredded or cubed ) 

1-1/2 cups carrots (sliced ) 

2 cups celery (sliced ) 

1 large onion, chopped 

2 (14-1/2 ounce) cans Rotel Tomatoes 

2 (15 ounce) cans kidney beans (rinsed and drained ) 

4 cups diced tomatoes (fresh or canned ) 

6 cups water 

6 cups chicken broth 

3 cups corn (frozen or fresh cut kernels from cob) 

1 teaspoon ground cumin 

1 Tablespoon canning salt 

3 garlic cloves (minced)

3 chicken bouillon cubes 

Directions:

1. Boil chicken covered in water until done. When chicken has cooled you can shred it or cut into 1-inch cubes. Set aside. 

2. Prepare pressure canner. Heat jars and lids in simmering water until ready for use. (do not boil ). 

3. In large pot add all ingredients except chicken. Bring to a boil, cover and simmer 3 minutes. Add chicken and boil lightly for 5 minutes. 

4. Ladle hot soup into hot jars leaving 1-inch headspace, remove air bubbles and wipe rim of jar. Center hot lid on jar. Apply band and adjust until fingertip tight. Place jars into pressure canner. 

5. Process quarts at 11 pounds pressure for pressure gauge or 10 lbs for weighted gauge canners for 90 minutes or pints for 75 minutes (adjust for altitude if needed). 

6. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. 

7. THIS RECIPE YIELDS 7 QUARTS!

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

Saturday, October 10, 2015

Soup of the Day... Chicken Enchilada Soup



“There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.”

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.

Chicken Enchilada Soup for Canning

Found on cookingwithmaryandfriends.blogspot

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 

3 tsps. ground cumin 

1 tsp. seasoning salt 

1 tsp. cayenne pepper 

1 chicken bouillon cube 

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... Chicken Mexican Soup

Friday, October 9, 2015

Soup of the Day... Easy Chicken Corn Soup



A Personal Note From Canning Granny... Hi guys! As many of you know, I live in the Midlands of South Carolina and this past weekend (October 3-5) we had a record-breaking amount of rain (some places in our area got up to 24 inches in a 36 hour period!) causing major flooding throughout our area as well as the entire state of South Carolina... Mr. G and I only got about 10 inches of rain at our house and no damage, but the city of Columbia (where I work) is devastated in many areas of town (the water treatment plant was destroyed so a boil water advisory is in effect for the entire city until further notice, it's taking quite some time to repair... Mr. G and I are so grateful that we have  a well!)... But I have to say I am amazed and delighted at the way this city has worked together through this mess and the generosity of so many! My brain is exhausted this week, I keep forgetting things, like waiting til this afternoon to post this blog, LOL! I've been emotionally exhausted even though we are fine at the Granny house... seeing so many people lose everything and yet, the attitudes around town have been so great! #SCFlood2015 #SCStrong



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.




Easy Chicken Corn Soup
 shared by Amy Jo

3-­4 lbs of stewing chicken, or pieces

1-1/2 gallons of water

2 bay leaves

1/2 tsp thyme

Salt and pepper to taste

3 quarts corn, fresh or frozen or canned

In large pot combine the chicken, water, bay leaves, thyme, salt and pepper. Being to boil, cover, and simmer until chicken is cooked and tender, about one and a half to two hours remove chicken and cut meat off bones; dice meat into bite­sized pieces. Remove bay leaves and skim fat off top of the broth. Return diced meat to the broth and add corn. Simmer soup for about 5 minutes or until corn is heated through.

Ladle hot soup into hot jars, filling jars about halfway with chicken and corn, and then filling the jars to the top with broth, leaving 1­inch headspace. Following the pressure canning directions process process quarts for 90 minutes and pints for 75 minutes at 10 psi adjust for altitude. Makes about 10 quarts.


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

Thursday, October 8, 2015

Soup of the Day... Chicken Corn Soup




“Good manners: The noise you don't make 
when you're eating 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.

Chicken Corn Soup 
Found on Pinterest

5 qt (20 cups) cooked chicken, chopped or can use turkey 

2 qt (8 cups) celery, chopped 

2 qt (8 cups) carrots, chopped 

2 qt (8 cups) potatoes, diced 

2-1/2 qt (9 cups) whole corn 

2 large onions, chopped 

6 tsp salt 

1 tsp pepper 

2 T parsley 

2 tsp thyme 

4 qt (8 cups) broth 

NOTE: This recipe makes a lot of soup - can divide it by half if desired. But will still end up with 9 or 10 quarts. Add broth, chicken, seasonings, and vegetables. Stir well. Bring to a simmer and cook 30 mins (does not have to be done, will finish cooking in canner). Place in jars to 1 inch headspace and process at 10 lbs of pressure for 90 mins for quarts and 75 mins for pints. Note: Turkey can be substituted for chicken.

NOTE: This soup is thick and not very soupy so add in at least a pint of chicken or turkey broth or more when heating it up. And if you want you can add in a handful of noodles also. 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... 
yet another, and different Chicken Corn Soup

Wednesday, October 7, 2015

Soup of the Day... Celery Soup Base



Celery is 95% water and 100% NOT pizza!


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.

Celery Soup Base 
From foodpreserving.org 

Make 4 pints 

Ingredients:

3 cups diced celery (approx 1 pound / 500g)

1 cup diced onion (about 1 medium)

1 garlic clove, minced

1 tablespoon olive oil

1 cup peeled, diced potato (about 1 medium)

1/2 cup white wine (I used Sauvignon)

1 quart (950ml) chicken or vegetable stock (I used fresh chicken stock I made yesterday)

salt

pepper

Wash and trim celery, dicing into small pieces. Remove skin from onions and dice into small pieces as well as mincing the garlic clove. Saute the celery, garlic and onion with the olive oil in a pot gently, to allow the vegetables to release their juices to prevent sticking, simmering for about 10 minutes (or until the onion is translucent). While the vegetables simmer, peel and finely dice the potato. Add the white wine to the pot and stir to combine. Then add the diced potato and the stock, seasoning with salt and pepper and simmering for 5 minutes further. Set aside.

Position a funnel over the jar, using a slotted spoon divide the hot vegetables amongst approximately four pint jars per batch ­ fill the hot jars to about 3/4 full with the vegetables ­ then ladle the hot stock into the jars to a 1 inch (2.5cm) headspace. Remove any bubbles, adding extra stock if required to correct headspace. Wipe the rims of the jars with a clean, damp cloth (damped with vinegar) then wipe dry with a clean dry cloth or paper towel. Add seals to centre of jars and twist rings on to fingertip­tight.

Place filled jars into pre­heated pressure canner. Add canner lid and place onto high heat, once white steam is visible allow to vent for 10 minutes then add weight and begin processing at 10 pounds pressure (weighted gauge) or 11 pounds pressure (dial gauge) for 40 minutes (pints). Once complete, turn off the heat and allow pressure to return to zero before removing pressure canner lid. Remove jars after 5 more minutes to a tea towel­covered best to rest overnight.

To Serve: The recipe says to heat the celery soup over medium heat until bubbling, then puree with an immersion blender carefully. Add two tablespoons of cream and drizzle with black truffle oil and a fresh dill sprig.

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

Tuesday, October 6, 2015

Soup of the Day... Gumbo



“The great dish of New Orleans, and which it claims having the honor of invented, is the GUMBO. There is no dish which at the same time so tickles the palate, satisfies the appetite, furnished the body with nutriment sufficient to carry on the physical requirements, and costs so little as a Creole Gumbo. It is a dinner in itself, being soup, piece de résistance, entremet and vegetable in one. Healthy, and not heating to the stomach and easy of digestion, it should grace every table.” ~ William H. Coleman

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.

Canning Gumbo

Found on mcguirehomestead.blogspot

2 cups flour 

2 cups oil (we used peanut oil) 

4 lb okra 

7 lb cubed chicken meat 

2 lb beef polish sausage (sliced thin) 

10 cups sliced onion 

10 cups sliced bell pepper 

10 cups chopped celery 

2 gallon chicken stock 

2 tablespoons or to taste Salt and pepper to taste 

2 tablespoons liquid shrimp and crab boil or to taste 

1 tablespoon Worcestershire sauce 

Heat the oil in a large kettle and add the flour. Slowly brown to a rich brown color. Do not burn. This needs to be done on low heat.

This makes a rich roux for the gumbo. It sure helps to have 2 people doing this so says Ms Deb. While 1 makes the roux the other can saute the veggies and brown the meats. Mix the veggies and the meats in a large container.

When all this is done its time to add the roux to the chicken stock and make the gravy. Add roux to 2 gallons of chicken stock in a large stock pot, bring to boil, season with salt, pepper, garlic powder, Worcestershire sauce, and shrimp boil. Let simmer for a few minutes to thicken some, whisking constantly. Remove from heat.

Prepare jars and put the veggie meat mixture in the jars up to the shoulder of the jar. This makes 14 quarts. Divide the roux among the 14 jars. Put on lids and put in pressure canner and process quarts for 90 minutes at 10 lb pressure.

Let pressure go down and remove to rack to finish cooling and seal. You might notice the contents look like they have separated, this is fine.

This is some good gumbo. To serve, cook about 1/2 cup of rice and add the cooked rice to one quart of gumbo or you can add the rice straight to the gumbo as it heats up.

You can also add shrimp at re-heating if so desired. This is a good hearty meal in one kettle and quick if you have your own home canned gumbo.

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

Monday, October 5, 2015

Soup of the Day... Beef Barley Soup


“Soup is the song of the hearth... and the home.”

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.
Canning Beef Barley Soup Recipe

3 pound boneless roast, roasted and diced

7 quarts water.

4 medium onions, chopped

15 large carrots, diced

2 cups pearl barley

8 stalks celery, chopped.

9 cloves of garlic, chopped

3 Tablespoons vegetable oil.

1 cube margarine (is one stick)

3 bay leaves

1 Tablespoon tarragon

2 Tablespoons oregano

2 Tablespoons salt

1 Tablespoon black pepper

75 minutes for quarts at 10 pounds pressure (60 minutes for pints). If you live at altitudes above 1,000 feet you need to adjust the pressure for your altitude.

Above made about 11 quarts of soup.


Note from Granny: Yes, we realize it's not recommended to can grains... we also realize some folks do with great results... use this recipe at your own discretion.


Tomorrow's Soup of the Day... Gumbo

Sunday, October 4, 2015

Soup of the Day... Canning Vegetable Soup



Old chickens make the best soup ~~French Proverb

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.

Canned Vegetable Soup 
Found on Pinterest

Ingredients 

12 cups chicken, beef, or vegetable broth 

4 cups chopped, peeled tomatoes 

4 cups whole kernel corn (8 ears) 

3 cups cubed, peeled potatoes (1 pound) 

2 cups cut green beans 

2 cups sliced carrots 

2 cups sliced celery 

1 cup chopped onion 

3 garlic cloves, minced

 2 tablespoons snipped parsley or 2 teaspoons dried parsley 

1 tablespoon snipped marjoram or 1 teaspoon dried marjoram, crushed 

1 tablespoon snipped thyme or 1 teaspoon dried thyme, crushed 

1/2 teaspoon pepper 

1 tablespoon snipped rosemary or 1 teaspoon dried rosemary, crushed 

Directions 

1. In an 8- to 10-quart Dutch oven or kettle combine broth, tomatoes, corn, potatoes, green beans, carrots, celery, onion, garlic, parsley, marjoram, thyme, rosemary, and pepper. 

2. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes (vegetables will be crisp). 

3. Ladle hot vegetables into hot, clean quart or pint canning jars, filling about half full. Add hot liquid, leaving 1-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 75 minutes for quarts or 60 minutes for pints. Allow the pressure to come down naturally. Remove jars from canner; cool on racks. Makes 6 quarts (24 one-cup servings). 

NOTES: Can add stewed hamburger (cooked) to soup while it is heating and/or a cup of uncooked pasta.

Tomorrow's Soup of the Day... Canning Beef Barley Soup Recipe
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