Canning Homemade Soups

Thank you Stacy Erickson


I *LOVE* canning chicken vegetable soup. Layer any and all veggies you would like in the soup in the jar, along with a bouillon cube and some cut up chicken, pour hot water over it (or broth in place of the bouillon cube if you are a purist...I chose to cheat until I knew the recipe well) and pressure can for 90 minutes. It looks really pretty in the jar if you do it in varying colors, like with the carrots on the bottom, then celery, then onion, then peas or green beans, then corn. It makes it fun! You can do a vegetable soup about the same way, just change up what veggies you use. My vegetable soups all have tomato in them, and I do use summer squash and zucchini in them as well.

Piccalilli

Also known as green-tomato relish and chow-chow, this concoction is great served with sausages, ham, pork chops, hamburgers and hotdogs.

6 cups chopped green tomatoes
1 1/2 cups chopped red bell pepper
1 1/2 cups chopped green bell pepper
2 1/4 cups chopped sweet onion
7 1/2 cups chopped cabbage
1/2 cup pickling salt
3 Tbsp. whole mixed pickling spice
4 1/2 cups vinegar
3 cups brown sugar

Wash vegetables well.  Combine chopped vegetables in large bowl (ice cream bucket works well).  Pour in salt and cover with hot water.  Cover the container and let vegetables sit in brine for 12 hours.  Drain well and allow to sit to continue draining for half and hour or so.  Put whole mixed pickling spice in a spice bag, tea ball or wrap and tie in cheesecloth.  Mix vinegar and brown sugar in a saucepan and add the spice bag. Let simmer 10 minutes.  Add drained vegetables and allow to cook uncovered about 30 minutes allowing the liquid to reduce.  Pack into hot, sterilized jars and adjust lids.  Process in boiling water bath for 10 minutes for altitudes 1001-6000 feet.

Soda Pop Jelly

Thank you Angie at The American Homemaker

2 c. soda pop  (Coca Cola, Dr. Pepper, Pepsi, Mountain Dew, Root Beer, Sprite, etc.)
6 c. sugar
1 c. water
3 oz liquid pectin
Combine all ingredients except pectin. Heat to boiling, stirring to dissolve sugar. Once the mixture reaches a boil add pectin. Stir constantly to bring to a boil and boil hard for 30 seconds. Skim off foam, if needed*. Pour into sterile, hot jars and process for 5 minutes in a boiling water bath canner. I got 6 1/2 half pints.

*You can place the foam into a bowl and microwave it for 30-60 seconds (depending on how much you have). It turns back into jelly which is a great way to taste test! 


My Texas friends (You know who you are!) would call this "Coke Jelly" no matter what the flavor is.  ;)

This would make a wonderful, unique gift for friends and family.

Banana Split in a Jar

Thank you Beatrice Rewes

2 cups mashed bananas

1/2 cup lemon juice

2 cups crushed strawberries

1 1/2 cups crushed pineapple

1 cup halved maraschino cherries

1 package powdered pectin

5 cups sugar

1/2 cup chopped walnuts

optional: 1/2 cup banana rum (or dark rum)

Mix lemon juice into bananas immediately after mashing to retain the fresh color then combine all the fruit and the pectin in a big pot.

Bring to a boil, stirring frequently. Add sugar (and a dab of butter to reduce foaming).

Bring to a rolling boil; boil hard one minute. Remove from heat and add nuts and rum (if using).

Ladle into jars, leaving 1/4-inch headspace. Process in a boiling water bath 15 minutes. 

This recipe makes about 9 half-pints.

This is reported to be excellent served over vanilla pound cake, ice cream, and biscuits.

Cowboy Candy

Thank you Bev Dodds

* 3 pounds Firm, Fresh Jalapeno Peppers, Washed

* 2 cups Cider Vinegar

* 6 cups White Granulated Sugar

* one half teaspoon Turmeric

* one half teaspoon Celery Seed

* 3 teaspoons Granulated Garlic

* 1 teaspoon Ground Cayenne Pepper

makes 2 pints

Preparation Instructions

Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do

this is to slice a small disc off of the stem-end along with the stem. Discard the stems.

Slice the peppers into uniform 1/ 4 inch rounds. Set aside.

In a large pot , bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and

cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and

simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean,

sterile canning jars to within 1/ 4 inch of the upper rim of the jar. Turn heat up under the pot

with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking

chopstick to the bottom of the jar two or three times to release any trapped pockets of air.

Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean paper towel dampened with white vinegar and fix on new, two-piece lids to finger-tip tightness.

I F YOU DO NOT WANT TO CAN THESE TO THE POI NT OF SHELF STABLE, YOU CAN SI MPLY

PUT THE JARS I N YOUR REFRIGERATOR AND STORE THEM THERE. I prefer to keep the

fridge space free so I can them. I f you wish to can them, follow the instructions below.

Note: I f you have left over syrup, and it is likely that you will, you may can it in half -pint or

pint jars, too. I t 's wonderful brushed on meat on the grill or added to potato salad or, or, or

in short , don't toss it out !

TO CAN, place jars in a canner and cover with water by 2-inches. Bring the water to a full

rolling boil. When it reaches a full rolling boil, SET THE TIMER FOR 10 MINUTES FOR HALFPI

NTS OR 15 MINUTES FOR PINTS. When timer goes off, use canning tongs to transfer the

jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe

them with a clean, damp washcloth, then label.

Allow to mellow for at least two weeks, but preferably a month before eating. We never can

resist that long.

Carrot Cake Jam

Thank you:  http://oldfarmhousecooking.blogspot.com/2010/07/carrot-cake-jam.html


Makes about six  8 ounce jars.

1 ½ cups finely grated peeled carrots

1 ½ chopped, cored and peeled pears

1 ¾ canned pineapple, including juice

3 tbsp lemon juice

1 tsp cinnamon

½ tsp ground nutmeg

½ tsp ground cloves

1 package (1.75 oz) powdered fruit pectin

6 ½ cups granulated sugar

• Combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves and nutmeg. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin, until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly for 1 minute. Remove from heat and skim off foam.
• Ladle hot jam into hot jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
• Place jars in a canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. Remember to label the jars.

Burk Chili

• Thank you Michelle Burk

• 5 pounds ground beef
• 1 small can green chile peppers, seeded and chopped
• 3 cans chili or ranch style beans (DO NOT DRAIN)
• 2 28 oz. cans diced tomatoes with juice
• 1 6 oz. can tomato paste
• 1 8 oz. can tomato sauce
• 1 large yellow onion chopped
• 1 large green bell pepper seeded and chopped
• 1 large red bell pepper chopped seeded and chopped
• 5  tablespoons bacon bits
• 6 cubes beef bouillon
• 1/4 cup + 2 Tbsp. chili powder
• 1.5 tablespoon Worcestershire sauce
• 1.5 tablespoon minced garlic
• 1.5 tablespoon dried oregano
• 3 teaspoons ground cumin
• 3 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1.5 teaspoon dried basil
• 1.5 teaspoon salt
• 1.5 teaspoon ground black pepper
• 1.5 teaspoon paprika
• 1.5 teaspoon white sugar
• 3 cups water

Brown beef, drain excess grease.  Heat all ingredients in a large stock pot.  Simmer.  Ladle into hot jars, release air bubbles, wipe rims, adjust lids/rings.  Pressure can at 11 pounds for 1.5 hours.

Apple Pie Filling

Thank you Laurie Hudgins

3/4 cup raisins or dried cranberries

6 cups chopped, cored, peeled Granny Smith or other tart apples

grated zest and juice of 1 lemon

1 cup unsweetened apple juice

1 package regular powdered fruit pectin

9 cups granulated sugar

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1. Prepare canner, jars, and lids.

2.  In a food processor fitted with a metal blade, pulse rasisins until finely chopped.  Set aside.

3.  In a large, deep stainless steel saucepan, combine apples and lemon zest and juice.  Bring to a boil over high heat, stirring frequently.  Reduce heat and boil gently, stirring occasionally, until apples begin to soften, about 10 mins.  Remove from heat and whisk in pectin until dissolved.  Stir in raisins.  Return to high heat and bring to a boil, stirring frequently.  Add sugar all at once and return to a full rolling boil, stirring constantly.  Boil hard stirring constantly, for 1 min.  Remove from heat and stir in cinnamon and nutmeg.  Skim off foam.

4.  Ladle hot jam into hot jars, leaving 1/4 in headspace.  Removeair bubbles and adjust headspace, if necessary, by adding hot jam.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

5.  Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 min.  Remove canner lid and wait 5 min.  Then remove jars.

German Potato Salad

Thank you Kathy Murphy

* 3 cups sliced potatoes

* 4 slices bacon cooked, crumbled, fat removed

* 1 small onion, diced

* 1/4 cup white vinegar

* 2 tablespoons water

* 3 tablespoons white sugar

* 1 teaspoon salt

* 1/8 teaspoon ground black pepper

* 1 tablespoon chopped fresh parsley

I cold packed it and pressure canned pints for 90 minutes. at 15 lbs. It called for 11, but I have weights, so I bumped up to the next one (15)

Use waxy potatoes such as Yukon Golds or red potatoes.  Russets do not hold up well under the pressure.