Thanks, I would like the recipe.
Recipes for CANNING soups
- Thread starter ScoobyRoo
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- Thread starter
- #12
Quote:
Flora, I hope this works- the link to the soup recipe is from the recipezarr http://www.recipezarr.com/recipe/print?id=109290
If this doesn't work, get on the site itself and type in recipe
#109290.
I did alter it a bit. I used spicy V-8 juice that I canned last year and 1# bacon and 1# of ham. I cut the recipe in half and ended up with 7 quarts. Had to add a little water to the last jar I filled. It did have a good flavor. After the process there is not a lot of liquid in the jars, mine seemed to seep out but they still sealed. I plan to add chicken stock to it after I open a jar. Good luck!
Flora, I hope this works- the link to the soup recipe is from the recipezarr http://www.recipezarr.com/recipe/print?id=109290
If this doesn't work, get on the site itself and type in recipe
#109290.
I did alter it a bit. I used spicy V-8 juice that I canned last year and 1# bacon and 1# of ham. I cut the recipe in half and ended up with 7 quarts. Had to add a little water to the last jar I filled. It did have a good flavor. After the process there is not a lot of liquid in the jars, mine seemed to seep out but they still sealed. I plan to add chicken stock to it after I open a jar. Good luck!
Canning Split Pea Soup Recipe
16 Ounce package split peas.
2 Quarts water.
1 Medium onion.
2 carrots.
1 Cup diced, cooked Ham.
1 Bay leaf.
1/4 Teaspoon Allspice. 4 Cloves of Garlic
2 Teaspoons Celery seeds.
1 Teaspoon Salt.
1/8 Teaspoon Pepper.
Above makes about 6 pints.
Canning Beef Barley Soup Recipe
3 Pound Boneless Roast, Roasted and Diced.
7 Quarts water.
4 Medium onion, chopped.
15 large carrots, diced.
2 Cups Pearl Barley.
8 stalks Celery, chopped.
9 Cloves of Garlic, chopped.
3 Tablespoons vegetable oil.
1 Cube Margarine.
3 Bay leaves.
1 Tablespoon Tarragon.
2 Tablespoons Oregano.
2 Tablespoons Salt.
1 Tablespoon Black Pepper.
Above made about 11 Quarts of Soup.
Vegetable Sausage Soup Recipe
1 Pound Ground Italian Sausage
10 Cups water
1 Large Onion
3 Strips of Bacon
3 Cloves of Garlic
2 Tablespoons Chili Powder
6 Cubes of Chicken Bouillon
Heavy Cream
6 Large Potatoes
5 Cups Chopped Cabbage
This will make a thick soup.
For a thinner soup reduce Potatoes and Cabbage.
Doubling Recipe will make about 7 Quarts of Soup
Note - Cream is added when soup is opened.
Use 1/2 cup heavy cream to a quart.
Vegtable beef soup
3 Pounds lean beef cut into 1/4 inch pieces
6 Cups water
2 Teaspoon Salt
1/2 Teaspoon pepper
2 Cloves garlic minced
1 Bay leaf
1/3 Cup pearl barley or rice
1 Quart chopped tomatoes
4 Sliced celery stalks
4 Sliced carrots
1 Cup chopped onions
1/2 shredded cabbage
1 Pound red kidney beans
Above will make 14 pints or 7 quarts
Use a large heavy pan
Combine beef, water, salt and pepper
Bring to boil, spoon off scum,
add garlic and bay
Cover and simmer for 75 minutes
If the kidney beans are dry,
soak them over night
Add the all the of the vegetables
Simmer for about 20 minutes
Vegetables will cook more while canning
Put in jars with 1 Inch head space
Process in a Pressure Canner
pints 75 minutes
quarts 90 minutes
16 Ounce package split peas.
2 Quarts water.
1 Medium onion.
2 carrots.
1 Cup diced, cooked Ham.
1 Bay leaf.
1/4 Teaspoon Allspice. 4 Cloves of Garlic
2 Teaspoons Celery seeds.
1 Teaspoon Salt.
1/8 Teaspoon Pepper.
Above makes about 6 pints.
Canning Beef Barley Soup Recipe
3 Pound Boneless Roast, Roasted and Diced.
7 Quarts water.
4 Medium onion, chopped.
15 large carrots, diced.
2 Cups Pearl Barley.
8 stalks Celery, chopped.
9 Cloves of Garlic, chopped.
3 Tablespoons vegetable oil.
1 Cube Margarine.
3 Bay leaves.
1 Tablespoon Tarragon.
2 Tablespoons Oregano.
2 Tablespoons Salt.
1 Tablespoon Black Pepper.
Above made about 11 Quarts of Soup.
Vegetable Sausage Soup Recipe
1 Pound Ground Italian Sausage
10 Cups water
1 Large Onion
3 Strips of Bacon
3 Cloves of Garlic
2 Tablespoons Chili Powder
6 Cubes of Chicken Bouillon
Heavy Cream
6 Large Potatoes
5 Cups Chopped Cabbage
This will make a thick soup.
For a thinner soup reduce Potatoes and Cabbage.
Doubling Recipe will make about 7 Quarts of Soup
Note - Cream is added when soup is opened.
Use 1/2 cup heavy cream to a quart.
Vegtable beef soup
3 Pounds lean beef cut into 1/4 inch pieces
6 Cups water
2 Teaspoon Salt
1/2 Teaspoon pepper
2 Cloves garlic minced
1 Bay leaf
1/3 Cup pearl barley or rice
1 Quart chopped tomatoes
4 Sliced celery stalks
4 Sliced carrots
1 Cup chopped onions
1/2 shredded cabbage
1 Pound red kidney beans
Above will make 14 pints or 7 quarts
Use a large heavy pan
Combine beef, water, salt and pepper
Bring to boil, spoon off scum,
add garlic and bay
Cover and simmer for 75 minutes
If the kidney beans are dry,
soak them over night
Add the all the of the vegetables
Simmer for about 20 minutes
Vegetables will cook more while canning
Put in jars with 1 Inch head space
Process in a Pressure Canner
pints 75 minutes
quarts 90 minutes
- Thread starter
- #14
oberhaslikid, Thanks!! This will be something new to try. Never had split pea soup and neither has my family. Not sure if I would take the time to can that. The others I will!
Thanks again!
Thanks again!
- Thread starter
- #15
BTW, I didn't think you could put barley in canning recipes??
- Feb 23, 2009
- 1,073
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Our granny always cans soup and she makes any soup she wants...but dont cook it. Just bring to a boil and put in jars..1 hour proccessing keep the soups from turning into mushy soup, so to speak. If it requires noodles then you just add those when you are ready to eat your soup.
I know this isnt a recipe, but you can get any soup recipe and do try it out.
I know this isnt a recipe, but you can get any soup recipe and do try it out.
Henry'schickens :
I'm disappointed.
I was really hoping to get some responses so I can get soup canned this weekend. Tell me if I'm getting this right so far.
If I make ham and bean soup,
I soak the beans overnight
Then cook them for 30 minutes with the ham and veggies then can?
I can at 10# for 1 hour.
Please don't tell me to refer to the blue ball. It says to puree the beans and I don't want to do that. I want to know what I'm eating.
I plan to make chicken soup and beef soup, next weekend.
What do you think?
I'm disappointed.
If I make ham and bean soup,
I soak the beans overnight
Then cook them for 30 minutes with the ham and veggies then can?
I can at 10# for 1 hour.
Please don't tell me to refer to the blue ball. It says to puree the beans and I don't want to do that. I want to know what I'm eating.
I plan to make chicken soup and beef soup, next weekend.
What do you think?
Last edited:
These are great recipes! I've copied all of them to try. I was just given 5 dozen quart canning jars and I plan on filling them up!
Here is a recipe I have found in a book called "Putting Food By"
Veg-Beef Stew
This is packed RAW
4 cups lean beef cut in 1 inch cubes
4 cups new potatoes cut in 1/2 inch cubes
4 cups carrots cut in 1/2 in pieces
4 cups small whole onions, peeled
1 1/2 cups coarsley chopped celery
Put prepared meat in a very large bowl; add vegetables and mix with the meat. Pack firmly in clean, hot pint jars, leaving 1 inch headroom, and apportion the juices collected in the bowl among the jars, adding 1/4 cup boiling water to each jar if needed. Add an optional 1/2 tsp. salt to each pint jar. Wipe sealing rims of jars. Adjust two piece lids firmly tight. Process in Pressure canner at 10 psig for 60 minutes.
Becausse of the long pressure canning and its effects on some of the seasonings that might be used, this is not a dish with gourmet touches. You may season when opening the jars and re-heating the stew. Being packed RAW, the ingredients provide a good deal of the canning liquid needed for convection as well and conduction heat thru the contents.
I've never tried this, just looked in up in response to your post.
Seems simple, but good.
HenZ
Veg-Beef Stew
This is packed RAW
4 cups lean beef cut in 1 inch cubes
4 cups new potatoes cut in 1/2 inch cubes
4 cups carrots cut in 1/2 in pieces
4 cups small whole onions, peeled
1 1/2 cups coarsley chopped celery
Put prepared meat in a very large bowl; add vegetables and mix with the meat. Pack firmly in clean, hot pint jars, leaving 1 inch headroom, and apportion the juices collected in the bowl among the jars, adding 1/4 cup boiling water to each jar if needed. Add an optional 1/2 tsp. salt to each pint jar. Wipe sealing rims of jars. Adjust two piece lids firmly tight. Process in Pressure canner at 10 psig for 60 minutes.
Becausse of the long pressure canning and its effects on some of the seasonings that might be used, this is not a dish with gourmet touches. You may season when opening the jars and re-heating the stew. Being packed RAW, the ingredients provide a good deal of the canning liquid needed for convection as well and conduction heat thru the contents.
I've never tried this, just looked in up in response to your post.
Seems simple, but good.
HenZ
- Thread starter
- #19
Thanks ya'll!
ging3, I kinda figured it would end up that way. Since I'm new to canning soup I was a little intimidated. As I do more I'm sure I'll get more comfortable and just make it and can it without a recipe.
ging3, I kinda figured it would end up that way. Since I'm new to canning soup I was a little intimidated. As I do more I'm sure I'll get more comfortable and just make it and can it without a recipe.
- Jul 6, 2008
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I found this yesterday. I haven't had a chance to look at it, but thought I'd pass it on. Once I get caught up, I hope to try soups, too.
http://www.paulnoll.com/Oregon/Canning/canning-soup-choices.html
prairiegirl
http://www.paulnoll.com/Oregon/Canning/canning-soup-choices.html
prairiegirl
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