Create your own soup following the NCHFP Guidelines (click link above)
Bean and Sausage Soup
Beef Stew (Layered) see below*
Beef Stew Ball®
Black Eyed Pea Soup (see below)
Celery Soup Base
Chicken & Corn Soup
Chicken Soup
Chicken Soup by Ball® (also below)
Garden Vegetable Soup by BHG
Hearty Chili by Bernardin
Mexican Beef Garden Soup
Mushroom Soup
Potato Leek Soup
Roasted Tomato Soup (see below)
Savory Carrot-Fennel Soup (see below)
Spiced Tomato Soup
Spicy Tomato Vegetable Soup
Split Pea by Bernardin
Split Pea Soup (click on photos for directions)
Tomato Basil Soup ~ pc 10 lb for 20 minutes
Vegetable Beef Soup (See below)
Vegetable Soup
Vegetable Soup Ball®
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Aztec Chicken Soup
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Black Bean SoupIngredients
1 lb dried black beans
4 carrots, diced
2 onions, 1 halved and 1 finely diced
1 poblano pepper, seeded and diced
3 garlic cloves, minced
2 cups ham, diced
2½ quarts chicken stock
2 tsp ground cumin
1½ tsp ground black pepper
3 tsp kosher salt
2 tsp oregano
½ tsp cayenne
Directions
Sort and wash the beans, then soak them overnight in a bowl with enough
water to cover by 3 inches.
Drain beans, rinse and put them in a pot with fresh water and cover by 3 inches.
Add the onion that is cut in half, bring to a boil, reduce the heat and simmer for 30 minutes.
In a separate pot, combine chicken stock, vegetables and spices allow it to to simmer until heated thoroughly. Strain the beans, discard the onion halves and liquid. Stain the stock and reserve the stock and vegetables.
In a hot jar, fill ¼ full with beans, ¼ cup of ham & vegetables and add stock to 1 inch headspace. Remove air bubbles and add more stock if needed. Wipe rim and apply lid and ring.
Place jars in Pressure canner and process pints for 75 minutes at 10 lbs pressure. Adjust pressure for your altitude.
If doing quarts fill jars with double the amounts and process for 90 minutes.
Bean Soup
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Ingredients
2 1/2 lb of ground chuck
1 large onion, diced
2-3 stalks celery, diced
3 cloves garlic, minced
12 oz bag of frozen corn
12 oz bag of frozen peas
2 cans of green beans (drained) Or 1 quart of home canned
One can (14.5 oz) diced or stewed tomatoes cooks choice
4 cups of beef stock or beef broth plus more as needed
2 quarts of tomato juice
4 whole carrots, peeled and sliced
5- 6 whole red potatoes, peeled and cut into chunks
3 Tbsp of tomato paste
½ tsp of kosher salt (or season to taste)
½ tsp of black pepper (or season to taste)
2 tsp of dried parsley flakes
½ tsp of ground oregano
½ tsp of onion powder
¼ tsp of cayenne pepper (optional)
Directions
Prepare pressure canner. Heat jars in simmering water until ready to use do not boil. Wash lids and warm soapy water and set bands aside.
In a large pot over medium to high heat, Brown the meat with the onion, celery, and garlic. Remove the pot from the Heat and drain off as much fat as you can.
Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce heat and simmer 5 minutes. If soup is too thick thin with more broth or tomato juice.
Ladle hot soup into jars filling halfway with solid mixture. Now add broth/ liquid, filling to 1 inch head-space. Remove bubbles and add more liquid if needed. Wipe rim. Center lid on jar and apply band and adjust until ring is fingertip tight.
Process filled jars in pressure canner using chart below and adjust for altitude.
Turn off heat and allow canner cool and drop to 0 pressure. Let stand 5 more minutes before removing the lid. Allow jars to acclimate in Canner for additional 10 minutes. Remove jars and place on a towel to cool. Check lids for seal after 12-24 hours. Lids should not flex up and down when center is pressed.
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By Sherri L. Chapin
1 large or 2 small butternut squash, peeled and cubed
2 apples, sliced
2 red onions, sliced
5 medium carrots, peeled and sliced
2 sweet potatoes, peeled and cubed
Directions
Layer apples, onions, carrots, sweet potatoes and squash into jars
leaving a 1 inch headspace. Top with boiling water to 1 inch headspace, debubble and add more water if needed to 1 inch headspace. Wipe rims. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.Your squash layer should be the largest.
Add ¼ tsp salt to jars and ½ tsp to quarts, if desired
Process: Pressure Can Pints for 65 minutes and Quarts for 90 minutes at 10 lbs of pressure. Adjust for your Altitude.
To Serve: Puree and heat, add cream, milk or coconut milk and seasonings as desired. I get 10–12 pints from these amounts.
Yield: (12 pint) jars
Ingredients
2 kg carrots (washed, peeled, sliced. 4 lbs)
500 g fennel bulb (trimmed. Around 1 lb / 2 medium-small bulbs) OR same amount of celery
1 tablespoon olive oil
3 litres vegetable stock (12 cups / 72 oz)
2 tablespoons salt
2 teaspoons onion powder
1 teaspoon thyme (dried)
1 teaspoon ginger (dried, ground)
1 teaspoon coriander (dried, ground)
1 teaspoon ground black pepper
1/2 teaspoon cumin (dried, ground)
3 tablespoons lemon juice (fresh or bottled. For flavouring. Optional.
Wash carrots. Peel, wash again, slice and set aside.
Regular pot: Heat oil, sauté fennel in the pot till translucent. Add prepared carrots and 1 litre (4 cups / 32 oz of vegetable broth). Simmer under carrots are quite soft -- about 30 minutes. OR
Pressure cooker: Heat oil, sauté fennel in the pot till translucent. Add prepared carrots and 1 litre (4 cups / 32 oz of vegetable broth). Cook on high pressure for 15 minutes. (Use a pressure cooker at least 8 litres (quarts) in capacity. If you double the recipe, you'll either need to do this step in two rounds, or have a much bigger pressure cooker such as a Presto or All-American 16 quart pressure canner.)
Let the mixture cool a bit until it is safe to work with.
Purée in blender.
Put mixture back in pot.
Add the remaining 2 litres (8 cups / 64 oz ) of stock.
Bring back to a boil, simmer on low for 20 to 30 minutes.
Adjust flavoring with some or all of the suggested flavorings above.
Put into jars.
Leave 3 cm (1 inch) headspace, regardless of jar size.
Wipe rims, apply lids, set in pressure canner.
Process pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Process time: Half-litres (pints) 40 minutes; litres (quarts) 50 minutes.
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Canned Chile, Corn, and Chicken ChowderPressure canning is the key to canned meats and vegetables. Try it here with this chowder recipe and prepare to make this recipe year after year.
Ingredients
2 tablespoons vegetable oil
1 ½ cups chopped onions (3 medium)
1 cup chopped celery (2 stalks)
2 poblano chile peppers, seeded and chopped
2 teaspoons ground ancho chile peppers or mild chili powder
12 cups reduced-sodium chicken broth
5 cups fresh corn kernels
4 cups chopped cooked chicken
½ teaspoon freshly ground black pepper
Directions
Step 1
In a 6-to 8-quart pot heat vegetable oil over medium-high heat. Add onions, celery, and chiles: cook and stir for 4 to 5 minutes or until softened. Stir in ancho powder; cook and stir for 1 minute.
Step 2
Add broth, corn, chicken, and black pepper. Bring to boiling.
Step 3
Fill hot clean quart canning jars halfway with chicken and vegetables. Add broth, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.
Step 4
Process filled jars in a pressure canner at 10 pounds pressure for a weighted gauge canner or 11 pounds pressure for dial-gauge canner for 75 minutes, adjusting for altitude. Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours.
To serve, place contents of one jar in a medium saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each 1,000 feet of elevation). Remove saucepan from heat. Add 1/2 cup instant mashed potato flakes and two 3/4-ounce slices American cheese, torn, to soup, stirring until cheese melts.
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Chicken and Sausage Gumbo
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Chicken Soup
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Chicken and Sausage Jambalaya4 lbs Chicken Pieces
3 lbs Andouille Sausage, cut into ¼ inch pieces
½ lb Tasso Ham ( smoked, spiced ham)
2 Tbsp Bacon drippings
3 Onions, diced
1 red bell peppers, diced
1 yellow bell pepper
5 ribs Celery, diced
28 oz can of diced tomatoes
8 oz can tomato sauce
2 quarts Chicken Broth/Stock
1 bunch green onions
1 Tbsp Cajun Seasoning
1 Tbsp Black Pepper
1 Tbsp Garlic Powder
2 Tbsp Dried Thyme
2 Tbsp Smoked Paprika
2 Tbsp Chili Powder
Place chicken pieces in a heavy bottom stock pot and put enough water to cover. Bring to a boil and simmer for 1 hour. Remove chicken pieces and let cool enough to handle, reserving chicken stock. Remove skin and bones from the chicken.
Pre cook sausage to remove as much grease as possible.
Meanwhile, put bacon drippings in a large Skillet and cook onions, bell peppers, and celery until soft.
Place cooked vegetables in chicken stock and add spices and broth.
Add chicken meat, Andouille sausage and Tasso Ham.
Add green onions.
Simmer for about 30 minutes.
Ladle into hot jars in pressure can pints for 75 minutes, quarts for 90 minutes. Pressure according to your altitude.
When ready to prepare, add 1 cup of long grain white rice and cook until tender, about 20 minutes. Or serve over already cooked rice... Cooks choice.
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Makes 3-4 quarts
2 lbs ground beef or turkey, browned and drained well
1 medium onion, chopped
1 clove garlic, minced
1 green bell pepper, chopped
1-15 oz can diced tomatoes or 1 pint of home canned
1-10 oz can mild Rotel or ½ pint home canned
2 cups of corn kernels - frozen is fine
2 cups of kidney beans - soaked over night in the refrigerator
1 small can of mild green chili's
4 cups beef stock/broth
1 ½ teaspoon chili powder
3 potatoes, peeled and diced to about 1/2 inch cubes
1 tsp of canning salt
¼ tsp of black pepper
Directions
Brown ground beef or turkey in a small amount of oil and drain well.
Drain beans that have soaked overnight.
Add all ingredients to a large pot, bring to a boil, reduce heat and simmer for 30 mins.
Using a slotted spoon divide soup solids between 3 quart jars (fill jars at least ½ full and but less then ⅔ s full).
Ladle soup broth into jars to 1 inch headspace, remove air bubbles, wipe rims, and assemble lids.
Process in a pressure canner for Soup Time
TO SERVE: Add ¼ cup (Per Quart) of precooked macaroni to heated soup .
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French Onion Soup
French Onion #2
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Makes 6-7 quarts OR 12-14 pints
8 pounds ground beef
16 carrots, diced
16 celery ribs, chopped
4 onion, chopped
16 potatoes, peeled and cut into 1-inch pieces
4 pints tomato sauce
4 quarts of crushed tomatoes
4 pints of peas, undrained
4 pints whole kernel corn, drained
4 pints green beans, drained
½ teaspoon ground thyme
4 bay leaf, or more to taste (remove before canning)
1 quart beef broth or more as needed for topping jars
Directions
Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
Bring soup to a boil and turn down to a simmer.
Fill hot, clean jars with solids, filling each jar about halfway. Cover with remaining liquid, leaving 1-inch headspace.
Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
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Ham & Potato Soup 🐌Make 7-8 quarts
13 cups peeled and diced potatoes
1 heaping cup of diced celery
1 heaping cup of chopped onions
2 ½ heaping cups of diced cooked ham
12 cups of water
Heaping 1/4 cup of chicken bouillon
1 ½ teaspoons of salt, or to taste
1 tbsp of white or black pepper, or to taste
Directions
Combine the potatoes, celery, onion, ham and water in a stock pot. bring to a boil. Stir in the chicken bouillon, salt and pepper.
Fill quart jars by distributing evenly. Wipe rims and lids and rings.
Process in pressure canner for 75 mins for pints or 90 mins for quarts at 10 lb of pressure, adjust for your altitude.
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When opening a jar to eat:
2½ Tbsp Butter
2½ Flour
1 cup milk
In a separate saucepan, melt butter over medium - low heat. Whisk in flour and cook, stirring constantly until thick, for about 1 minute. Slowly stir in the milk as not to allow lumps to form until all the milk has been added. Continue stirring over medium to low heat until thick, 4-5 minutes.
Stir the milk mixture into the stock pot and cook soup until heated through. Serve immediately.
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Homemade Vegetable Soup by Ball®
Take the best of your garden or the farmer's market to make this vegetable soup recipe. Preserve in your pressure canner.
Makes: about 7 quarts (32 oz)
Prep: 25 Minutes
Processing Time: Process filled jars in a pressure canner at 10 pounds pressure; 55 minutes for pints 1 hour; 25 minutes for quarts
INGREDIENTS
8 cups chopped, peeled, cored tomatoes (about 4 lb or 12 medium)
6 cups cubed and peeled potatoes (about 6 medium)
6 cups 3/4-inch sliced carrots (about 12 medium)
4 cups green lima beans (about 1-1/2 lb)
4 cups uncooked corn kernels (about 9 ears)
2 cups 1-inch sliced celery (about 4 stalks
2 cups chopped onions (about 2 medium)
6 cups water
Salt, optional
Pepper, optional
Directions
Prepare pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Combine all vegetables in a large sauce pot. Add water. Bring to a boil. Reduce heat and simmer 5 minutes. Season with salt and pepper, if desired.
Ladle hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
TOOLS & PRODUCTS USED
7 Ball® quart (32 oz) or 14 pint glass preserving jars (16 oz) with lids and bands.
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Italian Wedding Soup
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Kale, Potato, Bean & Chorizo Soup
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Mexican Chicken Soup
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Mexican Haystacks
Appr. 5-6 pints
4 lbs ground beef
3 cups chopped onion
2 bell peppers chopped
3 cans pinto beans
1 can black beans
2 cans if corn
2 cans Mexican stewed tomatoes
1 can diced tomatoes
1 can tomatoes w/green chilies (such as rotel)
2 cans of green chilis
2 cans black olives (optional)
1 can tomato sauce
2 Tbsp Cumin
1 Tbsp black pepper
1 Tbsp salt
2 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp taco seasoning
1 pint of your favorite salsa
2-3 cups vegetable juice (like V-8)
In a large pot, combine ground beef, onion and bell pepper. Cook until beef is no longer pink. Drain mixture well.
Combine beef mixture in a large stockpot with all other ingredients except vegetable juice.
Add 2-3 cups of vegetable juice, just enough to have a thick mixture, not too thin.
Bring to a simmer. Ladle into hot jars leaving a generous 1 inch headspace. Process in a pressure canner at 11 lbs., pints for 75 minutes, quarts for 90 minutes.
This can be served over corn chips or Fritos topped with cheese, lettuce and sour cream. It can be served over rice or added to Velveeta cheese as Rotel dip, or served as a thick chili.
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Lentil Soup w/Beef and Red Peppers
Ingredients
2 lb Boneless Beef Sirloin Steak
1 qt Beef Broth
2 cups of Soaked Lentils, rinsed and drained
2 cups Water
1½ cups Coursely chopped Sweet Red Pepper
1 cup chopped Onions
1 cup sliced Carrot
1 cup sliced Celery
3 cloves garlic, minced
1½ tsp ground Cumin
½ tsp Cayenne Pepper
⅔ cup snipped Parsley
Directions
1) Trim Fat from meat, Cut meat into ¾ inch pieces. In a Dutch Oven or other non-stick pot Cook beef over medium high heat until browned on all sides. Stir in beef broth, lentils, water, sweet pepper, onion, carrot, celery, garlic, cumin and cayenne pepper. Heat to boiling and reduce to a simmer.
2) Ladle HOT soup into HOT jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is FINGERTIP tight.
3) Process filled jars in a Pressure Canner @ 10lbs pressure, 75 minutes for pints and 90 minutes for quarts. Adjusting for Altitude for your Pressure Canners Directions. When time is up, Turn off heat; cool canner to zero pressure. Let stand for 5 more minutes before removing the lid. Cool jars in canner an additional 10 minutes. Remove jars and allow to cool. Check lids for seal AFTER 24 HOURS. Lid should not flex up and down after center is pressed.
ALL DRY BEANS MUST BE PRE-SOAKED AND BOILED AT LEAST 30 MINS BEFORE CANNING REGARDLESS OF THE RECIPE.
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Navy Bean Soup
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ALL DRY BEANS MUST BE PRE-SOAKED AND BOILED AT LEAST 30 MINS BEFORE CANNING REGARDLESS OF THE RECIPE.
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Navy Beans Soup
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Posole
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Preserving Method: Pressure Canner
Makes about 7 (32 oz.) quarts
Use any leftover chicken you have on hand. This makes a great "Day after Thanksgiving recipe"!
YOU WILL NEED
• 3 cups white beans
• 1 lb. bulk Italian sausage
• 1 large onion, chopped
• 4 cloves garlic, finely chopped
• 2 large carrots, sliced
• 3 cups diced butternut squash
• 1 cup dry white wine (optional)
• 3 Tbsp. freshly squeezed lemon juice
• 4 quarts chicken stock
• 6 cups lightly packed kale leaves
• 3 cups diced tomatoes (canned and drained is fine)
• 3 cups cut up roasted chicken
• 2 Tbsp. minced rosemary fresh
• 2 tsp. dried thyme
• 2 tsp. dried oregano
• 1 tsp. dried rubbed sage
• 2 tsp. salt
• 2 tsp. pepper
DIRECTIONS
1. Prepare pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2. Cover beans with water in medium saucepan and bring to a boil. Turn off heat and allow beans to stand in hot water for an hour.
3. Brown sausage, onion and garlic in a stockpot over medium high heat, stirring frequently, until golden brown. Stir in carrots and butternut squash and cook, covered for about 8 minutes, stirring occasionally, until carrots and squash begin to soften. Uncover and cook an additional 10 minutes, stirring frequently until vegetables are golden brown and beginning to stick to pot. Stir in wine and lemon juice, scraping brown bits off bottom of pot. Stir in remaining ingredients and reserved beans. Bring to a boil; reduce heat to low and simmer for about 10 minutes.
4. Ladle hot soup into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches of simmering water. Repeat until all jars are filled.
5. Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner.
6. Process quarts for 90 minutes and pints for 75 minutes, adjusting for altitude. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid.
7. Cool jars in canner 10 minutes. Remove jars and cool.
DO NOT TOUCH LIDS FOR 12-24 HOURS!
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Fill Jars 2/3's full and top with the broth.
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Split Pea Soup
Southwestern Vegetable Soup
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Ten Bean Soup
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Thai Coconut Squash Soup
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Taco Soup Recipe 🐚Makes 7 quarts
Ingredients
5 lbs lean ground beef
4 medium yellow onion chopped (1 1/2 cups)
8 cloves garlic, minced (2 tsp)
4 jalapeno, seeded and finely chopped (optional)* or 1/3 cup of bell pepper for less heat
8 (14.5 oz) cans diced tomatoes with green chiles
2 quarts beef broth
4 (8 oz) can tomato sauce
4 Tbsp chili powder**
4 tsp ground cumin
3 tsp ground paprika
1 tsp dried oregano
6 cups frozen corn
4 (14.5 oz) can black beans, drained and rinsed
4 (14.5 oz) can can pinto beans, drained and rinsed
Salt and freshly ground black pepper
Directions
Saute ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned. Add jalapeno and garlic and saute 1 minute longer.
Drain excess fat from beef mixture.
Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano and season with salt and pepper to taste. Cover pot with lid and simmer 30 minutes, stirring occasionally.
Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired.
Using a slotted spoon divide soup solids between 7 quart jars (fill jars at least ½ full and but less then ⅔'s full).
Ladle soup broth into jars to 1 inch headspace, remove air bubbles and add more liquid if needed, wipe rims, and apply lids and rings.
Process in a pressure canner for Soup Time
Shredded Mexican blend cheese, chopped green or red onions, diced avocados and corn tortilla strips/chips
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Tortilla-Less Soup1 lb pinto or peruano beans
1 large chicken breast, pre-cooked and cut into chunks
1 onion, diced
3 cloves garlic, minced
2 carrots, chopped
2 ribs celery, chopped
1 pasilla or bell pepper, chopped
1 jalepeno, seeded and chopped
1 pint of canned tomatoes (15 ounce can)
6 cups chicken stock, homemade or bought
1 cup of corn, frozen or fresh
1 tsp ground cumin
½ tsp smoked paprika
½ tsp ground coriander seeds
1 tsp chile powder
¼ tsp cayenne
1 tsp salt
½ tsp black pepper
1 bay leaf (remember to remove before canning)
1 Tbs oregano
¼ cup chopped cilantro
1 lime, juiced
Directions
Pre-soak the bean over-night or quick-cook them and let sit 1 hour. Drain and rinse.
Add everything to a large pot except the corn and chicken.
Simmer 30 minutes.
Add the chicken and corn.
Ladle into sterile quart jars and process 90 minutes.
Heat and serve with tortilla chips, shredded cheese, avocado chances and fresh cilantro.
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Tortilla (Chicken) SoupThis recipe can easily be doubled. If you are going to pressure can you might as well make it worth your while and can enough to store for later.
INGREDIENTS
2 quarts low sodium canned or homemade chicken stock
2 bone-in, skinless chicken breast halves, about 1 pound total
1 large onion, split in half, plus 1 large onion, finely diced (about 1 ½ cups)
2 ears of corn, shucked, kernels removed from cobs, milk scraped from empty cobs or canned or frozen corn
2 medium garlic cloves, whole, plus 2 medium cloves garlic, minced (about 1 tablespoon)
3 whole dried Ancho chilies, seeds and stems removed, flesh roughly torn into strips
1 ½ pounds ripe tomatoes, split in half
2 tablespoons vegetable oil
1 tablespoon ground cumin
2 teasapoons dried oregano
1 (15-ounce) can black beans, drained and rinsed.
½ cup fresh cilantro leaves
DIRECTIONS
1. Place stock, chicken, split onion, empty corn cobs and scraped corn milk (if using), 2 whole garlic cloves, and chilies in a large saucepan. Bring to a boil over high heat, then reduce to a simmer. Cook for 30 minutes, turning chicken occasionally, and topping up with water as necessary. Discard onion, corn cobs, and garlic cloves, and transfer chicken to a large plate. Set aside. When cool enough to handle, shred chicken into strips.
2. Meanwhile, adjust rack to 4 inches below broiler element and preheat broiler to high. Place tomatoes cut side-up on a foil-lined broiler pan and broil until charred on top surface and completely softened, about 15 minutes.
3. Combine roasted tomatoes, stock, and re-hydrated chilies in the bowl of a blender. Blend on high speed until completely smooth and set aside.
4. Heat oil in a large saucepan over medium-high heat until shimmering. Add onions, poblanos, and corn kernels. Season with salt and pepper, and cook, stirring frequently, until onions are softened but not browned, about 5 minutes. Add minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add cumin and oregano and cook, stirring frequently, until fragrant, about 30 seconds longer. Add beans and half of cilantro and stir to combine. Pour tomato-chili stock into the pot through a fine mesh strainer. PROCESSING
INSTRUCTIONS
Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway with solid mixture. Add remaining liquid, leaving 1-inch headspace.
Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used.
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1 tablespoon olive oil or butter
½ lb. smoked sausage, diced (I like Conecuh brand, Original - use more if you like)
1 onion, chopped (¾ cup)
1 large (27 oz) can seasoned turnip greens*, undrained
2 (16 oz) cans reduced-sodium chicken broth
1 (10 oz) can Rotel tomatoes with green chilies, undrained
1 (14.5 oz) can Hunt's petite-diced tomatoes, undrained
1 (16 oz) can navy beans, rinsed and drained
1 (15½ oz) can black-eyed peas, rinsed and drained
1 (15 oz) can pinto or kidney beans, rinsed and drained (I used pintos)
⅛ - ¼ teaspoon garlic salt, or to taste
¼ - ½ teaspoon Creole seasoning, or to taste (such as Tony Chachere's)
Saute sausage, add all other ingredients and heat through. You can add more broth if you like.
Fill jars to 1 inch head space and pressure can for 75 mins pints or 90 mins quarts.
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Roasted Tomato Soup (with Basil)
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Un-Stuffed Pepper Soup
Makes 6 Quarts or 12 pints
Ingredients
6 pounds ground beef
4 quarts & 2 cups water or beef broth
3 cans (28 ounces) tomato sauce
3 cans (28 ounces) petite diced tomatoes, undrained
6 cups chopped green peppers
3/4 cup packed brown sugar (or less to taste)
2 Tbsp salt or less
2 Tbsp beef bouillon granules
1 Tbsp pepper
Directions
Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking it into crumbles; drain.
Stir in next 8 ingredients; bring to a boil. Reduce heat to a simmer.
Fill solids into the hot, clean jars, filling each jar about halfway. (50% solids & 50% liquid) Cover with remaining liquid, leaving 1-inch headspace.
Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
Process following the recommendations in Table 1 or Table 2 according to the method of canning used.
Note: When preparing to eat add 1 cup of cooked long grain rice per quart and chopped parsley as a garnish.
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Vietnamese Chicken Pho BrothBroth Ingredients
12 lbs chicken bones
3 green onions
6, 1/4” slices ginger, peeled
3 yellow onions, peeled and halved
Salt, to taste
Rock sugar, to taste
Aromatic Ingredients
3 knobs of ginger double thumb size, peeled and charred
9 shallots, peeled and charred
18 coriander roots (peeled), charred or 3 Tbsp of coriander seed (toasted)
3 cinnamon sticks, toasted
6 star anise, toasted
Roast the chicken bones, ginger and onions at 450 degrees for 30 min. Place roasted ingredients in a 21 quart pot, then add remaining green onions. Fill pot with cold water almost to the top. Bring to a low simmer and skim and scum that floats to the surface. Partially cover and simmer for 5 hours.
While broth is simmering char your ginger, shallots and coriander roots. Place ingredients directly on your electric burner (or hover over a gas burner) and turn until all sides are charred. Wash and scrape all charred bits off under cold water. Toast spices in a pan over medium heat. After 5 hours add all your aromatics into the pot and continue simmering for another hour. Take off heat, remove bones and veggies and strain through a cheese cloth.
I like to throw my broth into the fridge overnight to let the fat coagulate and then remove the fat the next day. When bringing back to a boil add your salt and sugar. It should be a nice balance of sweet/salty.
- To Can:
- Prepare weighted-gauge pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Heat Pho Broth to a boil.
- Ladle the hot Pho Broth into hot jars leaving 1 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Process the Pho Broth in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Serve with rice noodles, shredded chicken, Thai basil, chopped green onions, chopped cilantro, thin sliced yellow or red onions and a squeeze of lime!
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White Bean and Chicken Chili Soup
Ingredients
1 lb of Dried White Beans (navy or your choice)
1 Onion chopped small
1 lb Chicken; cooked and chopped
1 Can Chopped Green Chilis
1 tsp Garlic Powder
1-2 tsp Cumin Salt and Pepper to taste
Chicken Broth
Directions
Soak Bean overnight in 8 cups of water.
Drain and rinse beans and cover with fresh water so the level is 2” over the beans.
Prepare Pressure Canner. Heat jar in simmering water until ready to use. Do not Boil. Wash lids in warm soapy water and set bands aside.
Bring the beans to a boil, add remaining ingredients then reduce heat to low and allow to simmer for 30 minutes. This will allow the beans to plump and the ingredient to blend.
Fill jars halfway with solid mixture. Add remaining liquid, leaving 1-inch headspace. (If you run out of liquid to cover solids use Broth or water). Remove air bubbles. Wipe Rim and center hot lid on jar and apply band fingertip tight.
PROCESS filled jars in the Pressure Canner at 10 lbs pressure for 75 mins for Pints and 90 mins for Quarts. (Adjust pressure for your altitude).
Remove jars and allow to cool UNTOUCHED for 12 hrs. Check lids for seals after 12 hours. Lid should noy flex up or down when the center is pressed.
CAUTION: DO NOT THICKEN BEFORE CANNING. You can do this when you open to eat.
This recipe is safe to Can and is within the guidelines of The NCHFP. If you’d like to check you can refer to the link I am posting.
https://nchfp.uga.edu/how/can_04/soups.html
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3 lbs ground Pork or Sausage
¼ tsp red pepper flakes (if you like it spicier use more)
2 small onions
4 cloves garlic
4 large potatoes
1 bunch kale
Preparation: Prepare 4 quarts or 8 pint jars by sanitizing and keeping them hot for packing. Dice the onion and mince the garlic, set aside. Peel and cube the potatoes putting them in lemon water (1/2 cup water to 4 cups water) to keep them from browning. Wash and blanch kale in boiling water for 30 second just to wilt, set aside. You can also grind the pork using a pork butt or buy pre-ground pork.
Cooking: In a frying pan sauté ground pork till cooked and add the salt, pepper, oregano, and red pepper flakes. In a separate pot heat the 3 quarts of stock till simmering.
Filling the jars: On a dishtowel place your hot jars. Using your funnel in each jar fill with equal portions of the onion and garlic mixture. Then add a small portion of the kale to each jar, followed by the potatoes. Lastly divide equally the seasoned pork filling to no more than ¾ full in the jar. Ladle in the stock filling the jars to 1” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean paper towel wet it with vinegar and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing: Make sure your rack is on the bottom of the pressure canner and place the jars in bottom. Lock the lid and turn up the heat bring the canner to a boil. Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process for 90 minutes at 10 lbs of pressure (11 lbs for dial gauge canner). If you choose to do pints they should be processed for 75 minutes.
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Beef Stew (Layered)*Yield 10 quarts or 20 pints
Ingredients:
6 lbs beef cubed
7 lbs potatoes
4 large onions
10 stalks celery
2 lbs carrots
2 quarts of tomato juice
Seasonings (cooks choice)
1 tsp thyme
Pepper & Salt to taste
1 Tbsp of Oil
DIRECTIONS
Prepare pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
BROWN meat in oil in a large saucepot. Remove meat and place in a bowl. Add Tomato juice to the pan meat was cooked in and get all the browned bits off the bottom of the pan. Add the seasonings to the broth. Return browned meat to the pan. Bring to a boil and turn down to a simmer to keep hot. Now evenly distribute meat to the jars. Evenly distribute all the vegetables evenly into the jars as well.
Ladle juices from the meat & tomato mixture leaving 1 inch headspace. If there is not enough tomato juice mixture to top jars you can use additional tomato juice, beef broth or water. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a pressure canner at 10 pounds pressure (75 minutes for pints and 90 minutes for quarts, adjusting for altitude. Vent the steam for 10 minutes for All American and Presto Canners
Turn off heat: cool canner to zero pressure. Let stand 10 more minutes before removing the lid. Remove the lid tilting it away from yourself. Allow jars to cool for an additional 10 minutes, before removing from canner.
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Hearty Chicken Stew
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Makes approximately 7 quarts or 14 pints.
Ingredients
2 medium yellow onions
2 Tbsp vegetable oil
4 Tbsp Mild Chili Powder
2- 6oz cans of tomato paste
2 tsp Cumin
2 tsp Garlic Powder
½ tsp Cayenne Powder (optional)
2 tsp Salt
8 Cups Water
4 quarts Chicken or Pork Broth
8 oz can of diced green chilies
3- 15 oz cans Hominy
5 Cups Shredded or diced Pork or Chicken
Directions
1. Finely dice the onion, then added to a large Soup pot along with the canola oil. Saute the onion in the oil over medium heat for 3-5 minutes or until it is tender and transparent. add the chili powder and continue to sautee for 2 minutes more. The texture will be fairly dry, so stir continuously to prevent burning.
2. Add water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer.
3. Finally add the meat, diced chilies, hominy (drained). Stir to combine and heat through (about 10 minutes).
4. Add mixture to jars leaving 1 inch head-space, debubble and add more liquid if needed, clean rims apply lids and rings.
5. If you don’t have enough liquid after filling jars add more broth or water to 1 inch head-space.
6. Process jars in a Pressure canner, 75 minutes for pints and 90 minutes for quarts.
Notes:
The chili powder used in this recipe is a mild blend are chili peppers and other spices, but does not include salt.
You can also use Better than Bouillon to make your broth.
When ready to prepare you can thicken if you like or serve as is.
Garnishes: when ready to prepare (not included in Canning)
1 large onion
Lime wedges
Dried Mexican Oregano or fresh Cilantro
Crushed Red Chile
Let your guests choose their garnishes to suit their tastes. Serve with fresh or toasted rolls.
Pork Chili Verde
Ingredients
4 pounds pork butt or pork loin, cut into 1-inch cubes, trimmed of fat
4 pc. small yellow onions, chopped
4 pc. medium size Anaheim chiles, chopped
2 pc. jalapeno, minced
4 tablespoons garlic, chopped
1 pound tomatillos, husk removed
1/2 cup white wine
1/4 cup white vinegar
1 cup chicken stock
2 tablespoons ground oregano or cilantro (dried)
2 tablespoons ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
Preparation:
Prepare 4-5 pints, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your pressure canner with the recommended amount of water and bring it to a simmer.
Cooking:
In a medium Dutch oven heat a tablespoon of oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl. Using a food process or blender, add sauteed peppers and onion and tomatillos and blend till smooth.
Pour into stainless steel saucepan and add the wine, vinegar, and chicken stock and seasoning. Heat till just boiling.
Filling the jars:
On a dishtowel place your hot jars and using your funnel in each jar add cubed raw pork filling about 1/2 to 3/4 full.
Using a ladle then fill the jars with the simmering liquid leaving 1” headspace. Remove air bubbles and refill to the proper headspace with the liquid if necessary.
Taking a clean paper towel wet it with vinegar and wipe the rims of the jars removing any food particles that would interfere with a good seal.
Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing:
Make sure your rack is on the bottom of the canner and place the jars in the pressure canner. Lock the lid and turn up the heat bring the canner to a boil.
Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) (quarts at 90 minutes).
(Adjust pressure for altitude) When complete turn off the heat and let pressure return to zero naturally. Wait two minutes longer and open vent. Remove canner lid.
Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
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