Canning Granny: Vegetable

Showing posts with label Vegetable. Show all posts

Saturday, December 26, 2015

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

Tuesday, December 15, 2015

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

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

Friday, December 4, 2015

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

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

Wednesday, December 2, 2015

Soup of the Day... Root Vegetable Soup

Root Vegetable Soup

Found at puttingupwiththeturnbulls

8 large carrots; coarsely sliced = 2lbs or 6 cups

5 celery ribs; coarsely chopped = 12 oz or 3 cups

3 large cooking onions; coarsely chopped = 20 oz or 5 cups

1 large parsnip; chopped = 8 oz or 2 cups

4 medium acorn squash; peeled and chopped = 2lb or 7 cups

1 large pattison squash or summer squash; peeled and chopped = 2lb or 6 cups

6 cloves garlic; peeled

1/2 cup butter

10 cups chicken stock

2 cans, large, V-8 juice or 4 quarts of home canned vegetable cocktail

2 quarts stewed tomatoes

2 cups beer

2 Tbsp balsamic vinegar

2 tbsp Worcestershire sauce

1-1/2 Tbsp salt

1/2 tsp black pepper

Melt butter in a large stainless steel stockpot over medium heat. Add vegetables and saute for 15 minutes. Add remaining ingredients. Bring to a boil over medium-high heat. Reduce heat and boil gently until vegetables are tender, about 40 minutes. Remove from heat. In the pot, purée the soup using an immersion blender until smooth and creamy. Or, working in batches using the food processor. Don’t rush this step as the soup consistency is greatly improved by extending the pureeing time. Season to taste with salt and pepper. Ladle soup into hot sterilized jars leaving 1″ headspace. Remove air bubbles and top up with soup if necessary. 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 in a pressure canner at 10lbs of pressure for 75 minutes for pints and 90 minutes for quarts.

Tomorrow's Soup of the Day...

Russian Sweet and Sour Cabbage Soup

Saturday, October 31, 2015

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

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

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)

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

Thursday, October 1, 2015

Soup of the Day... (Copy Cat Recipe) Campbell's Chunky Beef Soup with Country Vegetables

Grandpa's Soup

No one makes soup like my Grandpa’s,

with its diced carrots the perfect size

and its diced potatoes the perfect size

and its wee soft bits –

what are their names?

and its big bit of hough,

which ryhmes with loch, floating

like a rich island in the middle of the soup sea.

I say, Grandpa, Grandpa your soup is the best soup in the whole world.

And Grandpa says, Och,

which rhymes with hough and loch,

Och, Don’t be daft,

because he’s shy about his soup, my Grandpa.

He knows I will grow up and pine for it.

I will fall ill and desperately need it.

I will long for it my whole life after he is gone.

Every soup will become sad and wrong after he is gone.

He knows when I’m older I will avoid soup altogether.

Oh Grandpa, Grandpa, why is your soup so glorious? I say

tucking into my fourth bowl in a day.

Barley! That’s the name of the wee soft bits. Barley.

By Jackie Kay, a Scottish Poet

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.

(Copy Cat Recipe) of Campbell's Chunky Beef Soup with Country Vegetables

Found on Canning Recipes Only

Ingredients

6 pounds of stew meat, I used round steak

2 pounds of chopped carrots (I put in each quart jar 1 cup)

2 pounds of potatoes peeled and cubed I put in each quart jar 1 cup)

1 pound of chopped celery (I put in each quart jar 1/2 cup)

1 pound of chopped onions (I did not use this much) (I put in each quart jar 1/4 cup)

1 tsp minced garlic in each quart

I added 1/2 tsp of canning salt to each quart but you can add as much as 1 tsp per quart.

OPTIONAL:

I did not add any of this but you can if you want to -

1/2 tsp per jar of Worcestershire Sauce,

1/2 tsp per jar of Catsup, and

1/2 tsp per jar Beef Base if using only water.

Boil: 6 quarts of water (you can use vegetable broth, I used homemade beef broth) I chopped all the vegetables and put in bowls of water until I was ready to fill the jars. I cut the meat up into 1" cubes, cut off all fat that I could. Once the broth came to a boil I started filling my jars in this order - meat, potatoes, carrots, celery, onions, and salt. I then added the hot broth leaving 1" headspace. Processed for 90 mins at 10 lbs pressure. I ended up with 13 quarts of soup.

You can eat this soup as is but I like it thickened a bit after opening... 1/4 cup flour or 3 tbsps of cornstarch , 1/4 cup milk (for 2 quarts) ...mix until creamy or lumps are all gone add to soup. I also add in 2 tbsps of butter. Heat until thickened.

NOTE: On thickening this soup it is best to start small and add more thickener as you think you need it.

Tomorrow's Soup of the Day... Campbell's Type Tomato Soup

Monday, September 28, 2015

Soup of the Day... Cabbage Soup Diet

Campbell's Soup Trivia

• In 1900 Campbell's sold about 500,000 cans of soup per year. By the early 1920s sales were about 18 million cans per week!
• Campbell Soup Company started out as a canning company in New Jersey in 1869. It was founded by an icebox maker (Abram Anderson) and a fruit merchant (Joseph Campbell). Later, Arthur Dorrance replaced Anderson, and it was a nephew of Dorrance, chemist John, who invented condensed soup in 1897. This gave the company a decided advantage over competitors because shipping costs were much reduced, which enabled it to become one of the first food companies to have national distribution. The soups won a gold medal at the Paris Exposition in 1900, and the medal has been on the label since then.
• The label on one of Campbell's original products, canned tomatoes, showed a giant tomato being hauled by two men.
• Campbell Soup Company sells more than 100 million cans of pork and beans a year.
• The colors of Campbell's Soup labels, red and white, come from the colors of the Cornell University football team.

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.

Cabbage Soup Diet

submitted by Wendy Parnell Creasey

Ingredients:

5 carrots, chopped

3 onions, chopped

2 16-oz. cans diced tomatoes with liquid

1 large head of cabbage, chopped

1 1-oz. envelope of onion soup mix (I used beefy onion)

1 15-oz. can cut green beans, drained (I used home canned and liquid)

2 quarts tomato juice

2 green bell peppers, diced (I used different colors)

10 ribs of celery, chopped

1 14-oz. can beef broth

Salt & pepper to taste

Hot sauce to taste (optional)

Super easy directions: Prepare the above ingredients as instructed. Add everything to a large stock pot. If you need to, add water or more beef stock/tomato juice to cover the vegetables. Bring to a slow boil, then turn down to low and let simmer until the vegetables are tender.

Personally, I like big, chunky vegetables with some substance to them (NOT mushy!). If you cut the vegetables in large, hearty chunks, they will hold up very well under pressure canning (if you're the type of person to do that kind of thing *wink emoticon*).

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

Thursday, September 24, 2015

Soup of the Day... Chicken Booyah

Remember the Seinfeld episode...

The Soup Nazi? One of my favorites!

"You can't eat this soup standing up, your knees buckle."

"The guy who runs the place is a little temperamental, especially about the ordering procedure. He's secretly referred to as the Soup Nazi."

"Why? What happens if you don't order right?"

"He yells and you don't get your soup."

"It's very important not to embellish on your order. No extraneous comments. No questions. No compliments."

"Um, excuse me, I - I think you forgot my bread."

"Bread, two dollars extra."

"Two dollars? But everyone in front of me got free bread."

"You want bread?"

"Yes, please."

"Three dollars!"

"What?"

"No soup for you!"

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 Booyah

Adapted from recipe found on TheChurchCook.Blogspot

The best way to describe Booyah is that it is a glorified chicken soup. It is generally made with two kinds of meat but chicken is the predominate meat. You can either use beef or pork as the second meat, totally up to you. Makes 10+ quarts

Ingredients

1 whole rotisserie chicken, de-boned, skin discarded, meat shredded

you can use any chicken you like - at least 3 to 4 cups of chicken

2 pounds beef stew meat or pork (pork can be ground) (usually beef is precooked and shredded but can be cubed and added raw) (If using ground meat - precook and drain well)

2 large onions, chopped

3 celery ribs, chopped

4 cups shredded green cabbage

4 cups homemade vegetable or beef stock or broth

6 cups chicken broth

3 cloves of garlic, grated/minced

2 (28-ounce) can diced tomatoes OR 2 pints of home canned diced tomatoes OR you can use 1 quart of home canned tomato juice.

1 pound (2 or 3) russet potatoes, peeled and cut into 1/2-inch pieces

2 carrots, peeled and sliced 1/4 inch thick

1 cup frozen peas

1 cup frozen corn (Optional)

INSTRUCTIONS

In a large stock pot add onions, carrots, grated garlic, and celery. Stir in stock/broth and canned diced tomatoes. Turn on heat to medium high. Add shredded beef, cabbage, 1-1/4 teaspoons canning salt, and 1 teaspoon pepper and bring to a boil. Reduce heat to medium-low and stir in potatoes, shredded chicken, corn, and peas. Stir well to ensure even mixing. Turn off heat.

Using a slotted spoon evenly distribute solids among the quart jars (you want to fill jars with solids a bit more then 1/2 but not quite 3/4s full) and finish topping off with soup juice to 1" headspace. Remove air bubbles, wipe rims really well, and assemble lids. Process in a pressure canner for 90 mins for quarts (75 mins for pints) at 10 lbs of pressure.

NOTE: This recipe makes 10+ quarts of soup - most canners only allow for 7 quarts to be canned at a time. You can either freeze the remaining soup, eat it, or leave it in the pot with heat off and wait to do a second batch. If soup has cooled just reheat until hot and fill remaining jars and process.

If you decide to eat the soup turn heat to medium low and allow to simmer for at least 30 mins or more.

Tomorrow's Soup of the Day (another Booyah!) Booyah, Savannah Style

Thursday, September 17, 2015

Soup of the Day... Beef Soup with Country Vegetables

Some Soupy Facts

In the late 1700s, apparently the French King was so enamored with himself that he had his royal chefs create a soup that would allow him to see his own reflection in the bowl. Sheesh! But as a result, consommé (clear broth) was born.

In the French Court of Louis XI, the ladies' meals were mostly soup. Guess what the reasoning was? They were afraid that chewing would make them break out in facial wrinkles!

Why did thin soups become all the rage in Europe during the 17th century? The spoon was invented. Why was the spoon invented? Because of the latest fashion trend: large and stiff ruffles that the men and the women of the high courts wore around their necks. The design of the spoon was to accommodate wearers of those large ruffles and keep themselves from getting dripped on.

Frank Sinatra always asked for chicken and rice soup to be available to him in his dressing rooms before he went on stage. He said it always cleared his mind and settled his tummy.

Beef Soup with Country Vegetables

By Rose Robinson

6 lbs Stew meat browned do not fully cook it (or meat of your choice)

2 lbs chopped carrots (1 cup per qt)

2 lbs potatoes peeled and cubed (1 cup per qt)

1 lb chopped celery (1/2 cup per qt)

1 lb or less chopped onion (1/4 cup per qt)

1 tsp per qt minced garic (optional)

1/2 tsp per qt Worcestershire Sauce

1/2 tsp per qt Catsup

1/2 tsp per qt Beef Base if using hot water otherwise 6 qt of Beef Broth brought to a boil

Notes:

Chop all vegetabes and put in bowls of water until ready to use. Drain them when ready to fill jars.

Meat is 1 inch cubed with as much fat trimed as possible

Once broth is at a boil Pack jars in this order

Meat

Potatoes

Carrots

Celery

Onions

Spices

Hot Broth with 1 inch headspace

Process for meat used.

Stew meat 90 minutes at 10 lbs pressure

Roughly 13 quarts of soup

Note from Granny: I've had a few people question the fact that the instructions state to brown the meat... and the photo shows non-browned meat... let me clarify... follow the written instructions, the photo is a "prettied up" representation of the recipe... READ... and FOLLOW the written instructions.

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

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Pages

Saturday, December 26, 2015

Soup of the Day... Weight Loss Soup

Tuesday, December 15, 2015

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

Friday, December 4, 2015

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

Wednesday, December 2, 2015

Soup of the Day... Root Vegetable Soup

Saturday, October 31, 2015

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

Wednesday, October 14, 2015

Soup of the Day... Chicken Vegetable Soup

Sunday, October 4, 2015

Soup of the Day... Canning Vegetable Soup

Thursday, October 1, 2015

Soup of the Day... (Copy Cat Recipe) Campbell's Chunky Beef Soup with Country Vegetables

Monday, September 28, 2015

Soup of the Day... Cabbage Soup Diet

Thursday, September 24, 2015

Soup of the Day... Chicken Booyah

Thursday, September 17, 2015

Soup of the Day... Beef Soup with Country Vegetables

Frugally Sustainable

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