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.
Pea, Bean, and Noodle Soup
Found on Canning Only Recipes
Adapted from recipe found on how to-simplify
Makes 3 to 4 quarts
Ingredients:
2 tablespoons butter
2 medium white onions, chopped
2 32-ounce containers of Chicken Broth or 2 quarts of home canned chicken broth
1 pound bag of Great Northern Beans (rinse and soak beans in water overnight in fridge covered with at least 2 inches of water above beans or add to a pot and let cook for 30 mins)
2 cups frozen peas
1 cup frozen sweet corn
1 teaspoon cumin
1 teaspoon oregano
Salt and pepper to taste
Directions:
Heat the butter in a large pot. Add the chopped onion and cook until translucent.
Pour in the chicken broth and heat until it bubbles.
Add the Great Northern Beans.
Add the peas, corn, cumin, oregano, salt, and pepper.
Heat until hot -Taste and adjust seasonings as necessary.
Add hot soup to quart jars (use slotted spoon to divide solids between 3 to 4 quarts and finish topping with chicken broth) to 1 inch headspace (if there is not enough chicken broth you can heat some more or just add hot water to jar), remove air bubbles, add lids and caps, process in a pressure canner for 90 mins for quarts or 75 mins for pints at 10 lbs of pressure.
TO SERVE: Per quarts prepare 1/4 box of Rotini pasta to almost done. Add to soup and heat and simmer for 15 mins.
Tomorrow's Soup of the Day... Polish Lentil and Kielbasa Soup
Directions:
Heat the butter in a large pot. Add the chopped onion and cook until translucent.
Pour in the chicken broth and heat until it bubbles.
Add the Great Northern Beans.
Add the peas, corn, cumin, oregano, salt, and pepper.
Heat until hot -Taste and adjust seasonings as necessary.
Add hot soup to quart jars (use slotted spoon to divide solids between 3 to 4 quarts and finish topping with chicken broth) to 1 inch headspace (if there is not enough chicken broth you can heat some more or just add hot water to jar), remove air bubbles, add lids and caps, process in a pressure canner for 90 mins for quarts or 75 mins for pints at 10 lbs of pressure.
TO SERVE: Per quarts prepare 1/4 box of Rotini pasta to almost done. Add to soup and heat and simmer for 15 mins.
Tomorrow's Soup of the Day... Polish Lentil and Kielbasa Soup
by placing them in a pan of boiling water on two stove eyes and kept them hot until I was ready to fill them.
then (since canners vary, be sure to follow the directions that come with your brand of canner) processed them at 10 pounds of pressure for 40 minutes (quarts would process for 50 minutes).
. I set the jars on a folded dish towel on the counter to cool and to listen for that wonderful PING of each successfully sealed jar.
for the peas... turned the television to his favorite channel and sat back and began the pea shelling...
? There's a scene in that movie that I was reminded of as I watched DH's pea shelling preparations... Hoke and Idella (the housekeeper) were sitting in the kitchen watching their soaps while Idella shelled peas in a colander in her lap... sort of the same way DH was doing. I began calling him Idella... "Idella you're doing a great job there!"
and kept them hot until I was ready for them.
and covered them with water and heated them to a boil.
to each pint jar (quarts would need a teaspoon).
