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
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
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
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
, leaving an inch or so headspace. I sterilized my jars in a pan of water on the stove and simmered my lids and rings, keeping them all hot until I was ready to use them.
, I removed any air bubbles by inserting the tool down the sides of the jar between the meat and the jar.
will help remove grease better than water alone!)... then finger-tightened my lids onto the jars.
and, following the instructions that came with my canner, I pressured canned the pint jars of meat at 10 pounds of pressure for 70 minutes.
, I removed the jars from the canner, setting them on a folded dish towel on the counter to cool... and seal... I love the PING sound of a successfully sealed jar! Corned beef and cabbage... here we come!