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Soup
Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to canned soups. You can add these after you have opened the canned goods before eating.
The only safe way to can soups is with a pressure canner. I use
the Mirro
22qt. Pressure Canner
Tomato Vegetable Soup
Spit Pea Soup
Chicken Stock
Beef Stock
Yield: About 9 pints
8 cups chopped tomatoes
1 cup chopped onion
1 cup sliced carrots
1 cup chopped red bell pepper
1 cup chopped green bell pepper
6 cups whole kernel corn, uncooked (frozen corn kernels may be used
if thawed first)
1 teaspoon black pepper
1 teaspoon salt
5 cups tomato juice
2 cups water
Combine all ingredients in a 12-quart pot. Heat to boiling, then reduce
heat and simmer for 15 minutes. Fill solids into jars, filling each
jar about halfway. Cover with remaining liquid, leaving 1-inch headspace.
Process for 75 minutes at 10 pounds of pressure when at
1000 feet, 15 pounds of pressure over 1000 feet.
16 ounce package split peas.
2 quarts water.
1 diced medium onion.
2 diced carrots.
1 ham hock
1 bay leaf.
1/4 teaspoon Allspice.
4 crushed cloves of Garlic
2 teaspoons Celery seeds.
1 teaspoon Salt.
1/8 teaspoon Pepper.
Yield: about 6 pints.
Combine peas and water in large pan. Bring to a boil and simmer 40 minutes, stirring often. Add all other ingredients and simmer 1 hour stirring often. Remove ham hock and cut into pieces. Return ham hock to soup. Ladle soup into jars leaving 1 inch headspace.
Process for 90 minutes at 10 pounds of pressure when at 1000 feet, 15 pounds of pressure over 1000 feet.
Place a chicken carcass in a pot and cover with water. Simmer 30 to 45 minutes. Remove bones. Let cool and skim off fat. Bring broth to a boil. Fill jars with broth leaving 1 inch headroom.
Process for 25 minutes at 10 pounds of pressure when at 1000 feet, 15 pounds of pressure over 1000 feet.
Crack trimmed beef bones. Place bones in pot and cover with water. Simmer for 4 hours. Remove bones, let cool. Skim fat. Reboil broth. Fill jars with broth leaving 1 inch headspace.
Process for 25 minutes at 10 pounds of pressure when at
1000 feet, 15 pounds of pressure over 1000 feet.
