These jars contain carrots, beans, corn, potatoes, lentils, celery, and onions. I also added spices so that I could pop open a quart of these, add it to a pint of my canned turkey and broth, and have the same soup that we ate tonight. I really like the recipe and am excited to see how it tastes canned!
This is the first soup mix that I have canned. I am wanting to try more and would love suggestions of your favorites.
Here's the recipe that I used for our soup tonight:
TURKEY SOUP
* 1 quart turkey and broth (or 4 cups water, 3-4 chicken bouillon cubes, and cooked turkey)
* 4 cups water
* 1 medium onion - chopped
* 3 carrots - sliced
* 2 celery stalks - chopped
* 3 potatoes - diced
* 1 cup frozen beans
* 1 cup frozen corn
* 1/2 cup lentils
* 1 tsp salt
* 1/3 - 1/2 tsp pepper
* 1/2 tsp garlic salt
* 1 bay leaf (remove before serving)
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Tools of My Trade
This recipe must be pressure canned due to their low acidity in order to kill all bacteria that would cause dangerous food born illnesses. They can be safely canned by using the recommended times and pressures given for your altitude. I have a couple older Mirro pressure canners given to me that work wonderfully, and my mom has a newer one that she loves as well. If you do some asking around, you might find someone who has given up canning and has one available, or you can look for one like the one pictured below. It should hold around 9 pint jars or 7 quart jars.
2 comments:
Anything special about canning soup? Do you have to pressure can it? I've canned lots of vegetables but never soup.
Sugarcreekfarm-
I did pressure can my soup. I used 10 lbs of pressure for 75 minutes. I just found a recipe for canning vegetable soup on the internet that contained all of the veggies I was using (but I didn't use their spices) and followed their time table. I am hoping to learn more about canning soup as well.
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