Not sure what to do with leftover turkey or chicken? Try pressure canning some Poblano Soup. If not canning - make my Poblano Chowder and follow my recipe for that HERE. This soup is one of our favorite ways to use up leftovers from our Thanksgiving turkey. It's a mildly spicy and yet very savory soup. I do not 'thicken' this Soup into a Chowder when canning because butter and cream are food items that cannot be canned safely. This recipe is great either way! Enjoy! Diane
Turkey (or Chicken) Poblano Soup *for Pressure Canning Ingredients: 1 Tbs Olive oil 3 carrots, peeled and diced 2 onions, diced 2 Tbs garlic, minced 3 - 4 poblano peppers, chopped and seeds removed *wear gloves 1 tsp canning salt 1/2 tsp ground black pepper 1/2 tsp dried ground cumin 1/4 tsp dried thyme 12 cups turkey or chicken broth 3-4 cups cooked boneless skinless turkey or chicken, diced 11 oz can of whole kernel corn or one pint of home canned corn Directions: In a large soup pot over medium heat, saute carrots, onions, garlic, poblano peppers and seasonings in olive oil, for about five minutes. Add in broth and corn. Stir in meat (turkey or chicken); Bring to a boil then reduce heat and let simmer about 10 minutes. Prepare Pressure Canner. Fill jars half-way with solids and top off to 1" head-space with broth. Pressure Can: Weighted Gauge 10 lbs/ Dial Gauge 11 lbs sea level *adjusting for altitude. Pints: 60 minutes Quarts: 85 minutes Optional: Add Upon Heating to Serve as a Chowder ~ Per Quart: 1/4 cup butter 1/4 cup all-purpose flour 1/2 tsp hot pepper sauce, or to taste 1/4 cup heavy cream *preferred, or milk 1/2 cup Soup that you've canned * opened for heating **see below Open Quart of Pressure Canned Soup, pour into stockpot, bring to a low boil 5 minutes. In a skillet over medium heat, melt butter. Add flour; cook and stir for 3 to 4 minutes, until flour is golden. Ladle half cup of **hot liquid from heated soup into skillet, whisking constantly. Pour mixture from the skillet into the stockpot, stirring to blend - cooking 3 to 5 minutes longer, until entire soup mixture thickens. Stir in hot sauce and cream. Serve Hot. Yield: 4-5 Quarts Recipe Adapted for Pressure Canning by: Diane Baker Original Recipe from: Margie Slentz/Goosberry Patch, "The Christmas Table Cookbook" Photo by: Diane Baker for Canning and Cooking at Home Recipe Notes: Pressure Canned at the NCHFP "Soup Guideline Timing" (additional time added for the corn in this soup included in timing above): Celery is omitted from "canned" version because it does not have its own stand-alone vegetable timing with the NCHFP.
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This meal in a jar comes directly from one of Ball's newest cookbook. They came out with some new pressure canned "Simple One-Jar Meals" and "pot roast in a jar" is one I wanted to give a try. This recipe is raw packed and designed to make either 2 quarts or 4 pints, your choice. Upon opening, I plan on making a butter/flour roux to thicken the liquid from the jar and tasting for any additional salt or pepper that may need to be added. This recipe couldn't be any easier to process! ~Enjoy! Diane
Pot Roast in a Jar {Pressure Canned} **You will divide the below into two if using quarts and into four if using pints Ingredients: Meat, Vegetables & Spices: 2 pounds boneless beef chuck, trimmed and cut into 2" chunks 1 Cup potatoes, peeled & diced 1 Cup onions, diced 1 Cup celery, diced 1 Cup carrots, sliced 2 tsp salt 1 tsp black pepper 2 bay leaves 2 garlic cloves, sliced 2 tsp dried thyme 1 Cup dry red wine *if you omit, replace using room temp. beef broth Liquid to Top off Jars: 2-3 Cups beef broth, *HOT Directions: Divide all ingredients *except hot broth equally among jars. Pack meat, vegetables & spices tightly into jars and pour enough hot beef broth over ingredients until you reach 1" head-space. Release any trapped air in jars and refill with hot broth, back up to 1" as needed. Process in a Pressure Canner (according to your altitude) 1 Hour, 30 minutes for Quarts and 1 Hour 15 minutes for Pints. Recipe by; "The All New Ball Book of Canning and Preserving" Photos by: Diane Baker for Canning and Cooking at Home Now - before you start wondering - I did pressure can "white fleshed sweet potatoes" so, that is why they aren't orange in the jars... they took on a light orange/tan tinge when they came out of the canner. They are just as perfectly sweet & savory as the orange fleshed potatoes. One quart is perfect for making my Sweet Potato Bake (recipe below). I use my immersion blender once everything in the recipe is in the bowl and then pop it in the oven to bake. Mine turned out wonderful. A light and almost airy/fluffy souffle-like feeling to this dish. I cannot wait to make my Creamy Sweet Potato Soup with these. This is the first year I've canned sweet potatoes - I will be canning these again for certain! Enjoy! Diane
Direct from the NCHFP: Selecting, Preparing and Canning Vegetables: Potatoes, Sweet - Pieces or Whole (It is not recommended to dry pack sweet potatoes.) Quantity: An average of 17-1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 17 to 25 quarts – an average of 2- 1/2 pounds per quart. Quality: Choose small to medium-sized potatoes. They should be mature and not too fibrous. Can within 1 to 2 months after harvest. Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. Procedure: Wash potatoes and boil or steam until partially soft (15 to 20 minutes). Remove skins. Cut medium potatoes, if needed, so that pieces are uniform in size. Caution: Do not mash or puree pieces. Fill jars, leaving 1-inch headspace. Add 1/4 teaspoon salt per pint, or 1 teaspoon salt per quart to the jar, if desired. Cover with your choice of fresh boiling water or syrup, leaving 1-inch headspace. Process Pints 65 minutes, Quarts 90 minutes - adjusting psi for your altitude and canner type. direct link: NCHFP Sweet Potatoes Canning Instructions from: NCHFP Photos: Diane Baker for Canning and Cooking at Home Diane's Sweet Potato Bake FILLING: 1 Quart, Pressure Canned Sweet Potatoes, well drained 1 cup brown sugar 2 eggs, lightly beaten 1 teaspoon vanilla 1/4 cup milk 1/2 cup melted butter 1/2 tsp cinnamon dash of nutmeg TOPPING: 1/2 cup brown sugar 1/3 cup flour 1/3 cup melted butter 1 cup chopped pecans 1/4 cup Pure Maple Syrup *optional Combine all the Filling ingredients. Blend thoroughly *I used my stick blender and pour into a buttered 9 inch pie dish or 1.5 Qt baking dish. Mix all Topping ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until fluffy, hot and browned. Drizzle with a bit of pure maple syrup before serving *optional Serves up to 8. Recipe & Photos by: Diane Baker for Canning and Cooking at Home This soup has the flair of the old Southwest; with Hatch green chilies, beans and corn added alongside a rich spiced tomato broth. The perfect soup for a chilly day! I serve this soup with lime salted tortillas shreds in place of crackers and a wedge of lime on the side. This soup has always been a hit at parties too! You don't have to 'can' it but, its great to know that is a possibility! I love converting our favorite soup recipes into safe pressure canning recipes.
~Enjoy! Diane Southwestern Chicken Soup Ingredients: 3 Cups cooked shredded or cubed chicken (3 large chicken breasts, cooked, de-boned, and shredded or diced) 1 cup diced onion 1 cup diced hatch green chiles 1-1/2 cups sliced carrots 1" rounds 2 cans pinto beans or black beans, drained & rinsed 1 Quart stewed tomatoes 1 Quart chicken stock 4 cups water 3 cups whole kernel corn 1 Tbs sea salt or canning salt 1 to 2 Tbs ground chili powder, to taste 1 tsp dried oregano, or to taste 1 tsp ground cumin. or to taste 1/2 tsp cayenne pepper, or to taste 1/4 tsp granulated garlic or garlic powder, or to taste Yield: 4 Quarts Directions: PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. COMBINE the chicken and all the vegetables in a very large stainless steel stock pot. Add broth and water. Bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes. Season with spices and let simmer 5 mins more - taste for any spice adjustments. Using a slotted large spoon, ladle hot chicken & vegetable SOLIDS into hot/clean canning jars (to HALF FULL) Top off each jar by adding liquid/broth over solids, leaving 1 inch head-space. Remove air bubbles - top with more liquid/broth if needed to bring back to proper head-space. Wipe rim with a paper towel dampened with vinegar then dry rims. Center a new, hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS filled jars in a Pressure Canner (vented for 10 mins) at 10 pounds pressure (*adjusting for your altitude and canner type) 75 minutes for Pints and 90 minutes for Quarts. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. Remove bands, wash jars, label and store in a cool/dry place. Recipe Note: Make sure to keep some extra chicken broth simmering in case you run 'short' on topping off your jars - I usually keep a good 2 Cups. 10lbs weighted at sea level 11lbs dial gaugeat sea level Recipe and Photos by: Diane Baker for Canning and Cooking at Home Canning Instructions: following the NCHFP "Soup" Guidelines. CHICKEN STOCK Makes approx. 4 Quarts Stock Ingredients:
Stock Directions: SET rinsed, cleaned whole chicken into water in a large sauce/stock-pot. with all other ingredients. Bring to a boil. Cover, reduce heat and simmer, for 2 hours or until chicken is tender. Remove pot from heat. Skim off any foam. REMOVE chicken from stock, reserving chicken for soup recipe below. Strain stock through a sieve or several layers of cheesecloth. Allow stock to cool until fat solidifies. Skim off fat. OR pass the stock through a fat separator (I ran mine through twice) Continue on to making Chicken Soup (below) you could stop and can just the stock at this point. Yield: 4 Quarts CHICKEN SOUP Soup Ingredients:
COMBINE chicken stock, chicken, celery, carrots, onion and peas in a large sauce/stock pot. Bring mixture to a boil. Reduce heat to simmer. Season to taste with salt and pepper, if desired. Add bouillon paste. Cook until bouillon is mixed in:dissolved. USING A SLOTTED SPOON LADLE SOLIDS into hot jars until each jar is HALF FULL. Then add hot chicken STOCK into each jar leaving 1 inch headspace. Remove air bubbles ADD more stock if needed to bring to proper headspace. Wipe rims with a paper towel dampened with vinegar. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS filled jars in a pressure canner at 10 pounds pressure (or according to your local altitude) 1 hour and 15 minutes for Pints and 1 hour and 30 minutes for Quarts. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Remove rings, wash jars in midly warm soapy water, dry, label and store in pantry. Yield: Approx 8 pints of Soup (and I had 2 pints of stock left over which will be canned as well) *If you prefer noodles in your soup - add to the soup when opening to Heat before serving. Noodles, Pastas, Rices are not safe to can. |