Chicken Poblano Chowder
*for Canning Ingredients: 5 carrots, peeled and diced 2 medium onions, diced 2 Tablespoons dried minced garlic 3-4 poblano peppers, chopped and seeds removed 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon ground cumin 1/4 teaspoon dried thyme 3 Quarts chicken broth 3 Cups boneless skinless chicken breast, diced 1 pint whole kernel corn **SEE DIRECTIONS AT BOTTOM*** To Thicken and make into a Chowder when opening to HEAT & EAT: *chowder roux quantities for one QUART ((be aware that you can thicken your soup to your liking when opening to heat. Some people prefer Cornstarch and water to thicken and then add in Cream. Some have eaten the soup without thickening or adding cream. 4 Tablespoons butter 4 Tablespoons all-purpose flour 1/4 teaspoon hot pepper sauce, or to taste 1/2 Cup heavy whipping cream Yield: Approx 3-4 Quarts Directions: In a large soup pot over medium heat:
TO SERVE:
Recipe by: Margie Slentz modified for Pressure Canning by Diane Baker From Goosberry Patch, The Christmas Table Cookbook My Homemade Sloppy Joes
*for Pressure Canning Ingredients: 3 lbs ground beef 2 small onions, diced 3 small sweet bell peppers, diced 4 cloves dried minced garlic 2 cans (15 oz) tomato sauce 1 cup ketchup 1 1/2 cups beef broth 2 Tbs brown sugar 2 tsp chili powder 1 tsp dry mustard 1/2 tsp red pepper flake (optional) Worcestershire sauce, hot sauce, salt & pepper, to taste Yield: 6 Pints Directions:
Recipe & Photos by: Diane Baker for Canning and Cooking at Home Herbed Potatoes – Pressure Canned
INGREDIENTS:
DIRECTIONS:
**RECIPE NOTE: I processed whole less then 2” diameter potatoes and used about 3 cups of boiling chicken broth. The amount of broth you will need will depend on how you cut and pack your potatoes. TO SERVE: Transfer contents of jar to saucepan and simmer over medium heat for 10 minutes; drain. Stir in some melted butter and milk, and mash for super quick smashed potatoes. Recipe from: The All New Ball Book Of Canning And Preserving Photos by: Diane Baker for Canning and Cooking at Home I'll be honest, we grow our own green beans and carrots and they hardly ever make it into the canner because we love them fresh!! If we want to can them to have an extended supply, I look to my fellow Farmers! There's also nothing wrong with keeping an eye out for great produce that comes into stores. You want to can what you enjoy eating - I prefer to taste the produce first before investing time and materials in canning anything up for my pantry. If you can tasteless carrots, they will always be tasteless carrots. Just like making jam, you cannot take a sour or bitter fruit and expect a miracle of sweetness in the end product. I prefer to pressure can three vegetables every year: Jade Green Beans, Sweet Carrots and Olathe Sweet Corn. Corn has its own blog post here for those interested in canning corn too. NCHFP Green Beans Process NCHFP Carrot Process It's always nice to have spiced pinto beans on the pantry shelf. Once opened you can heat and serve 'as is' or whip them up into fresh homemade refried beans. The main kitchen tip I will share is that when canning beans, remember they WILL expand during processing so fill your jars with beans first about 3/4 full and then top off with liquid. Some folks do 1/2 beans 1/2 liquid. The NCHFP says to add beans and liquid to 1" headspace but, they never explain expansion - which can also lead to siphoning. Just something to keep in mind. All beans must be Pressure Canned.
Enjoy! Diane Spice Mix Per Pint Jar: 1/2 tsp salt 1/2 tsp minced garlic 1/4 tsp cumin 1/2 tsp chili powder 1/2 tsp dried, minced onion Per the NCHFP: "Quantity: An average of 5 pounds is needed per canner load of 7 quarts; an average of 3 1/4 pounds is needed per canner load of 9 pints--an average of 3/4 pounds per quart. Quality: Select mature, dry seeds. Sort out and discard discolored seeds." My Procedure:
I weigh out 2 pounds of pintos for a yield of 8 pints (a canner load) I also prefer the quick hydrate method. |