Quote:
Really? How? What are you doing with them? What a great idea!
Really? How? What are you doing with them? What a great idea!
What are you canning now?
- Thread starter Acre of Blessings
- Start date
Quote:
Really? How? What are you doing with them? What a great idea!
Well, I used to just raw pack the sliced 'shrooms and add a little salt and pressure can them but this year one of the women on the canning group suggested I cook them a bit first so they could make their own 'shroom juice and can them in that. DUH! Why didn't I think of that before? We want to make a good tasting cream of mushroom soup and we're going to use water? I think not. So tomorrow will be my first time to can them in their own juice. I'll be putting them up in half pints and pints. And whatever I can't fit into the biggest All American canner they make will get dehydrated for 'shroom powder to add to to sauces and dips.
Really? How? What are you doing with them? What a great idea!
Well, I used to just raw pack the sliced 'shrooms and add a little salt and pressure can them but this year one of the women on the canning group suggested I cook them a bit first so they could make their own 'shroom juice and can them in that. DUH! Why didn't I think of that before? We want to make a good tasting cream of mushroom soup and we're going to use water? I think not. So tomorrow will be my first time to can them in their own juice. I'll be putting them up in half pints and pints. And whatever I can't fit into the biggest All American canner they make will get dehydrated for 'shroom powder to add to to sauces and dips.
Quote:
Really? How? What are you doing with them? What a great idea!
Well, I used to just raw pack the sliced 'shrooms and add a little salt and pressure can them but this year one of the women on the canning group suggested I cook them a bit first so they could make their own 'shroom juice and can them in that. DUH! Why didn't I think of that before? We want to make a good tasting cream of mushroom soup and we're going to use water? I think not. So tomorrow will be my first time to can them in their own juice. I'll be putting them up in half pints and pints. And whatever I can't fit into the biggest All American canner they make will get dehydrated for 'shroom powder to add to to sauces and dips.
How long do you pressure can the pints for? How many pounds of pressure? Do you do the half pints same time as the pints?
Really? How? What are you doing with them? What a great idea!
Well, I used to just raw pack the sliced 'shrooms and add a little salt and pressure can them but this year one of the women on the canning group suggested I cook them a bit first so they could make their own 'shroom juice and can them in that. DUH! Why didn't I think of that before? We want to make a good tasting cream of mushroom soup and we're going to use water? I think not. So tomorrow will be my first time to can them in their own juice. I'll be putting them up in half pints and pints. And whatever I can't fit into the biggest All American canner they make will get dehydrated for 'shroom powder to add to to sauces and dips.
How long do you pressure can the pints for? How many pounds of pressure? Do you do the half pints same time as the pints?
Quote:
Well, I used to just raw pack the sliced 'shrooms and add a little salt and pressure can them but this year one of the women on the canning group suggested I cook them a bit first so they could make their own 'shroom juice and can them in that. DUH! Why didn't I think of that before? We want to make a good tasting cream of mushroom soup and we're going to use water? I think not. So tomorrow will be my first time to can them in their own juice. I'll be putting them up in half pints and pints. And whatever I can't fit into the biggest All American canner they make will get dehydrated for 'shroom powder to add to to sauces and dips.
How long do you pressure can the pints for? How many pounds of pressure? Do you do the half pints same time as the pints?
I do the half pints for 25 minutes at 10 pounds sealevel-I'm at 6800 feet so I run my canner at about 16 pounds. I do the pints for 45 minutes. Oh, and of course I add a little canning salt or sea salt to each jar.
Well, I used to just raw pack the sliced 'shrooms and add a little salt and pressure can them but this year one of the women on the canning group suggested I cook them a bit first so they could make their own 'shroom juice and can them in that. DUH! Why didn't I think of that before? We want to make a good tasting cream of mushroom soup and we're going to use water? I think not. So tomorrow will be my first time to can them in their own juice. I'll be putting them up in half pints and pints. And whatever I can't fit into the biggest All American canner they make will get dehydrated for 'shroom powder to add to to sauces and dips.
How long do you pressure can the pints for? How many pounds of pressure? Do you do the half pints same time as the pints?
I do the half pints for 25 minutes at 10 pounds sealevel-I'm at 6800 feet so I run my canner at about 16 pounds. I do the pints for 45 minutes. Oh, and of course I add a little canning salt or sea salt to each jar.
First time I canned sliced mushrooms with the raw pack I got all done and thought-that can't be it, that's just WAY too easy. LOL! And it was but they were EXCELLENT! Canned mushrooms and canned onions are my favorite things to have on hand now and both are super easy to put up.
So does anyone here can their own soups? If so, do you have recipes that work well for you? (Yes I have the BBB. It's a BORING recipe.)
I would like to can my own soups and pasta sauces, rather than taking up so much room in my freezer. I'm not talking thick pureed stuff - DH hates pureed soups anyways. I'm talking about broth-based soups. I'm just wondering, since I'm pressure canning stuff, and it's long-cook stuff anyways, is there any reason I can't just go by the longest ingredient and can it? So, if for example, there's diced meat in it, pressure can it at 75 minutes for a pint at 10 pounds like I would if it was a jar of diced meat instead of a jar of diced meat cooked with vegetables?
I would like to can my own soups and pasta sauces, rather than taking up so much room in my freezer. I'm not talking thick pureed stuff - DH hates pureed soups anyways. I'm talking about broth-based soups. I'm just wondering, since I'm pressure canning stuff, and it's long-cook stuff anyways, is there any reason I can't just go by the longest ingredient and can it? So, if for example, there's diced meat in it, pressure can it at 75 minutes for a pint at 10 pounds like I would if it was a jar of diced meat instead of a jar of diced meat cooked with vegetables?
Quote:
This is what I do with my veggi soup. If I add meat I use the time table for the meat.
Here are some recipes I have used for other soups.Love this site.
http://www.paulnoll.com/Oregon/Canning/canning-soup-choices.html
This is what I do with my veggi soup. If I add meat I use the time table for the meat.
Here are some recipes I have used for other soups.Love this site.
http://www.paulnoll.com/Oregon/Canning/canning-soup-choices.html
My weight regulator has been shipped... I REALLY hope it comes today so I could finally get to can something. My impatience is killing me.
I already have chicken stock made and in some tupperware to reheat and can. I couldn't control myself! lol
I already have chicken stock made and in some tupperware to reheat and can. I couldn't control myself! lol
Quote:
This is what I do with my veggi soup. If I add meat I use the time table for the meat.
Here are some recipes I have used for other soups.Love this site.
http://www.paulnoll.com/Oregon/Canning/canning-soup-choices.html
Thank you for that link!
I have been flat out with a lung ailment, the second trip to the doctor I was told 'a week's bed rest and chicken soup.'
So last night at nine pm my husband started a GIGANTIC pot of chicken soup.
I will never be soup less again. The onion smell just about killed me,
I promise that I will ALWAYS have soup in the pantry from this day forward.
He made it to bed way after 11:00pm, poor guy wants me better.
This is what I do with my veggi soup. If I add meat I use the time table for the meat.
Here are some recipes I have used for other soups.Love this site.
http://www.paulnoll.com/Oregon/Canning/canning-soup-choices.html
Thank you for that link!
I have been flat out with a lung ailment, the second trip to the doctor I was told 'a week's bed rest and chicken soup.'
So last night at nine pm my husband started a GIGANTIC pot of chicken soup.
I will never be soup less again. The onion smell just about killed me,
I promise that I will ALWAYS have soup in the pantry from this day forward.
He made it to bed way after 11:00pm, poor guy wants me better.
Quote:
If you pressure can potatoes you might want to just use the regular jars and not wide-mouth. I did some recently and the wide-mouth jars all had leaked some of the water out of the jars. None of the regular jars leaked. Don't know why, probably just the physics of it all, but I won't be using wide-mouth jars again for pressure canning that requires a long processing time.
If you are looking for a potato recipe I can give you the recipe I used tonight. Ham may be too expensive to use soon but that could be eliminated.
Ham & Potato Casserole
2 cups cubed potatoes
1 cup sliced carrots
1 cup chopped celery
1/2 cup peas
2 cups cubed ham
2 Tbl. chopped green pepper
2 Tbl. chopped onion
3 Tbl. butter
3 Tbl. flour
3 Tbl. butter
1 3/4 cups milk
1/2 cup shredded cheddar cheese
salt and pepper
Mix first 3 ingredients and boil just til tender. Drain and put in a 13 x 9 pan. Add peas to pan. Put cubed ham in pan. Put green pepper, onion, and butter in small bowl and microwve for about 60 - 90 seconds just til softened a bit. Add to pan. Melt butter in a porcelin coated pan if you have one. Add flour to mixed. Then, very slowly add the milk a little at a time. Mix continually with a wire whisk. Continue to add milk very slowly and then just bring to a boil and let it boil just til it's thickened a bit. Turn off burner and remove from hot burner and add the cheese and mix it in with the whisk. Mix it well and then add salt and pepper. Then pour it over the rest of ingredients in the pan and mix well. Heat in the oven, covered with foil, for about 30 minutes at 350*.
OOOW!! That sounds so good ,Thank you very much!
If you pressure can potatoes you might want to just use the regular jars and not wide-mouth. I did some recently and the wide-mouth jars all had leaked some of the water out of the jars. None of the regular jars leaked. Don't know why, probably just the physics of it all, but I won't be using wide-mouth jars again for pressure canning that requires a long processing time.
If you are looking for a potato recipe I can give you the recipe I used tonight. Ham may be too expensive to use soon but that could be eliminated.
Ham & Potato Casserole
2 cups cubed potatoes
1 cup sliced carrots
1 cup chopped celery
1/2 cup peas
2 cups cubed ham
2 Tbl. chopped green pepper
2 Tbl. chopped onion
3 Tbl. butter
3 Tbl. flour
3 Tbl. butter
1 3/4 cups milk
1/2 cup shredded cheddar cheese
salt and pepper
Mix first 3 ingredients and boil just til tender. Drain and put in a 13 x 9 pan. Add peas to pan. Put cubed ham in pan. Put green pepper, onion, and butter in small bowl and microwve for about 60 - 90 seconds just til softened a bit. Add to pan. Melt butter in a porcelin coated pan if you have one. Add flour to mixed. Then, very slowly add the milk a little at a time. Mix continually with a wire whisk. Continue to add milk very slowly and then just bring to a boil and let it boil just til it's thickened a bit. Turn off burner and remove from hot burner and add the cheese and mix it in with the whisk. Mix it well and then add salt and pepper. Then pour it over the rest of ingredients in the pan and mix well. Heat in the oven, covered with foil, for about 30 minutes at 350*.
OOOW!! That sounds so good ,Thank you very much!
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