Recipes for Canning

[fruit loop]

CORN AND CHEESE CHOWDER

6 to 6 medium ears sweet corn
3 cups boiling water
1 tbl instant chicken bouillon granules
4 cups diced, peeled potatoes
1 and 1/2 cups sliced onion
1 cup chopped celery
1/4 tsp pepper

Remove husks and silk from corn. Rinse and cut corn from cobs, cutting only about half the kernel; scrape cobs. Measure 4 cups of this cream-style corn. In 4-6 quart kettle or dutch oven combine corn, boiling water, and bouillon. Bring to boil for 3 minutes. Add remaining ingredients and heat through. Ladle hot soup into hot jars, leaving 1 inch headspace. Adjust lids and process in pressure canner at 10 pounds pressure, 85 minutes for pints. Makes 5 pints.

Before serving boil for ten minutes, then reduce heat and add 1/2 cup milk and 1/4 cup shredded cheese. Stir to melt the cheese and serve.

[fruit loop]

Vegetable Soup

2 cups chopped, peeled tomatoes
3 cups water
4 tsp instant beef bouillon granules
1 tbl Worcestershire sauce
1/2 tsp chili powder
3 cups cubed, peeled potatoes
3 cups sliced carrots
2 and 1/2 cups cut green beans
2 cups corn cut from cob
1 cup chopped celery
1/2 cup chopped onion

Combine tomatoes, water, bouillon, Worcestershire sauce, chili powder and salt in 4-6 quart kettle or Dutch oven. heat through. Add vegetables and boil 5 minutes. Pour hot soup into hot jars leaving one inch headspace. Adjust lids. Process in pressure canner at 10 pounds (pints) 55 minutes or (quarts) 85 minutes. Makes 6 pints.

Boil before serving and add 1/2 cup water.

[fruit loop]

GARDEN PEA SOUP

5 cups shelled fresh green peas
1 and 1/2 to 2 cups finely chopped ham
1 cup finely chopped onion
3/4 cup chopped celery
1 tsp salt
1/2 tsp pepper
1/2 tsp dried marjoram, crushed

Cover peas with boiling water in 4-6 quart kettle or dutch oven and cook 12-15 minutes. Drain and press through food mill or blender till smooth. Return to kettle.

Add 3 and a half cups water and the remaining ingedients. Heat to boiling. Ladle hot soup into hot jars, leaving 1/2 inch headspace. Adjust lids and process in pressure canner at 10 pounds pressure, 60 minutes for pints or 75 minutes for quarts. Makes 4 pints

Boil and add 1/2 cup milk before serving.

[fruit loop]

BEEF AND CABBAGE SOUP

This is a good one from homecanning.com. Haven't tried it yet myself but my neighbor did and says it's great

Beef and Cabbage Soup

2 pounds beef chuck roast
1 tablespoon oil
4 quarts water
1 (16-ounce) can whole tomatoes
1 (6-ounce)can tomato paste
8 cups coarsely chopped cabbage
1 cup chopped onion
1 1/2 cups sliced carrots
2 beef bouillon cubes
2 tablespoons sugar
2 teaspoons Ball 100% Natural Canning and Pickling Salt
1/4 teaspoon pepper

Brown meat in oil, in a large saucepot. Add water and bring to a boil; reduce heat and simmer until meat is tender, about 3 hours. Remove meat and set aside. Skim fat from broth. Drain tomatoes, reserving liquid. Chop tomatoes into 1/2-inch pieces. Combine reserved liquid from tomatoes with tomato paste. Add chopped tomatoes. Stir tomato mixture into broth; add remaining ingredients, except meat. Simmer soup 1 hour. Cut meat into small pieces and add to soup. Simmer 30 minutes. Carefully ladle hot soup into hot can-or-freeze jars, leaving 1/2-inch headspace. Cool at room temperature, not to exceed 2 hours. Adjust caps. Store in freezer.

Yield: about 10 pints

[fruit loop]

This is also off homecanning.com. I have made it several times, although we end up heating half and then canning the rest

Chicken Soup

4 quarts chicken stock
3 cups diced chicken
1 1/2 cups diced celery
1 1/2 cups sliced carrots
1 cup diced onion
Canning and Pickling Salt to taste
Pepper to taste
3 chicken bouillon cubes

Combine chicken stock, chicken, celery, carrots and onion. Bring to boil. Reduce heat and simmer 30 minutes. Season to taste. Add bouillon cubes, if desired. Cook until bouillon cubes are dissolved. Carefully ladle hot soup into hot jars, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner. Makes about 8 pints or 4 quarts.

[Barb]

Thanks for the recipes and the site. Barb

[jazzy]

thanks fruitloop, im gonna try that chicken soup recipe with left over turkey this weekend. i loooove canning leftovers. bought an extra turkey this week so i can cook it up and have it for later.

[momof23goats]

I can a lot of meat. all kinds.
Hamburger, i can up a lot. I brown it, with onions,, and then put in a strainer, and rinse.
then I add tomatoes, and bring up to hot, then put in my hot jars, and can. 90 minutes, at 10 pressure.
I also can roast beef, pork, turkey, and deer. I raw pack.
I cut the meat, put in jars, and set jars in a roasting pan in the oven, to [vent], I also fill up jars with water for broth, and some times add seasonings.
I net the jars at 250 or 300 for 20 minutes, this brings the food in the jars up to temp. then i add rings and lids, and process for 90 minutes, at 10 pound pressure.

[tropicalfish]

I wish I felt more comfortable canning meat. MIL always told me it was not safe. I canned some chicken once and no one in my family would eat it because they didn't think it was safe. :(

[Bear]

Nice work Fruit Loop. I'll need to show these to Mrs. Bear. :wink:

[Peeky]

Can you can the cabbage soup??


Thanks for the recipes!!

[momof23goats]

yes, you can. I can mine with meat in it, so it is processed for 90 minutes.
if there is no meat in it, then you look up the processing for the veggies, and always go with the longest amount of time.

[fruit loop]

It's safe to can meat in a pressure canner. Your family doesn't have to be afraid.

Advice for new canners: NEVER buy canning jars new. Put an ad in the Want To Buy section of your newspaper. You will get tons of calls. One woman sold me 200 jars for $40, along with her dill pickle recipe and a jar of her own pickles.

[momof23goats]

I got alot of mine from yard sales, and free cycle.

[Dusty Lady]

Thanks for the reciepts, those are great.

BTw, I have canned a lot of meat with no problems at all. It's also great when you need a quick meal, just grab a jar and heat up.

[SheWoff]

Some sites for canning recipes:

http://www.canning-recipes.com/

http://web1.msue.msu.edu/imp/mod01/01600842.html - apple pie filling

http://members.tripod.com/~farmgal/index.html

http://canningusa.com/IfICanYouCan/GreensCollard.htm

http://members.tripod.com/MaryMae/jarlinks.htm

http://www.ext.nodak.edu/extnews/askext/canning.htm

Now that should keep yall busy for awhile! :D

She

[Barb]

Thanks SheWoff. Barb

[kelee877]

I have this one , and I am not sure if it has been posted...

http://web1.msue.msu.edu/msue/imp/mod01/master01.html

I printed it all out for SHTF and have it all in one binder..

[kelee877]

Canned Bread

2/3 cup of shortening
2 2/3 cups sugar
4 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
2 teaspoons baking soda
3 cups flour
2/3 cup water
3 cups grated apple or 2 cups apple sauce

Preheat oven to 325 degrees lighty grease inside of 8 pint sized canning jars

Sift flour,baking soda,salt nutmeg and cinnamon

Cream shortening and sugar till fluffy, add eggs beat in well

Add flour alternately with water and apples and mix until smooth

Fill jars half full with batter, keep clean, bake 325 for 45 minutes

Sterilize rings and lids

Remove jars one at a time wipe rims of jars and put on a lid and ring,jars will seal as cake cools.


This one I have is tried and true...I have also used rhubarb and banana,s and strawberries...I have jars upstairs that I made about 4-5 months ago and I want to see how long they will last :lol: ...