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