Stewed Tomatoes (Pressure Canned)
makes approx 7 pints 4 Quarts Chopped Roma Tomatoes (16 cups) 1/2 Cup Chopped Onion 1/2 Cup Chopped Green Pepper 4 tsp celery salt 4 tsp sugar 1/2 tsp salt 1/4 tsp citric acid, per pint - add directly to each jar 7 pint jars Directions: Remove skins off all the tomatoes (they will curl during cooking and resemble little toothpick shards if you don't - trust me on this one!) Combine all ingredients in a large stainless steel pot on stove-top. Bring to a medium boil, cover and cook 10 minutes, stirring occasionally to prevent sticking. Fill hot tomatoes into hot jars, leaving 1⁄2-inch head-space. Remove air bubbles and adjust head-space if needed. Wipe jar rims. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints 15 minutes **adjust psi to your local altitude. Photos by: Diane Baker for Canning and Cooking at Home Recipe by: NCHFP "So Easy to Preserve" RECIPE LINK http://nchfp.uga.edu/publications/uga/uga_can_tom.pdf
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This was the first time I have made this soup and pressure canned it as well...it has a wonderful flavor - I wish I had made MORE to can!! It's a great use of leftover Easter ham...save your Ham-bone to make the Homemade Ham Stock (recipe here) ~Enjoy! Diane
15 Bean & Ham Soup (with Pressure Canning Instructions) **new InstaPot Instructions added for the Homemade Ham Stock Ingredients: 1 bag Hurst's 15 Bean Mix, (20 oz. bag) 1 (14.5 oz can) diced tomatoes 1 small onion, chopped 1 tsp garlic, dried minced 1 Tbs lemon juice 1 1/2 Cups Ham, diced 2 Quarts of your Homemade Ham Stock** 2 Cups water kosher or sea salt, to taste (I add 2 tsp sea salt) Directions: Soak 15-bean mixture for 8 hours or overnight in 9 cups water. **Note: you can also do the quick hydration method offered by NCHFP. …"To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and rinse & drain..." Take drained & rinsed beans and place in large stock pot. Cover beans with 2 quarts of Homemade Ham Stock, and 2 cups fresh water. Bring mixture to a boil, uncovered. Lower heat, cover and simmer 5 minutes if canning (2 1/2 hours if eating right away and not canning;) add the diced tomatoes, onion, garlic lemon juice and ham. Continue to simmer 25 more minutes, covered, Taste soup and add any salt, if preferred. Pressure Canning: (makes approx 7 pints) Using a slotted spoon, fill canning jars half full with hot 'solids' from the soup mixture. Using a ladle add enough hot stock/liquid from soup to fill jars to 1" head space. Wipe rims with vinegar to clean rims before applying a new, sterile lid, Add screw bands on to finger-tip tightness. Vent Pressure Canner 10 minutes. Process pint jars 1 hour and 15 minutes or quarts 1 hour 30 minutes; at your canners proper pressure (psi) I am at 5280 ft. altitude and use a dial-guage canner so, my psi is 13 lbs. Always check to ensure you are processing for your canners needs. Recipe Adapted from: Hurst's Bean Mix Canning Instr Adapted from: Ball's "Ten Bean Soup" -'Ball Blue Book Guide to Preserving' Photos by: Diane Baker for Canning and Cooking at Home {Pressure} Canning Fresh Asparagus One of the reasons I love my Pressure Canner ~ I can find a beautiful seasonal vegetable on sale and extend its shelf life with PCing and adding it to my pantry. I decided to 'raw pack' pressure can the bulk of my asparagus purchase after pickling a Quart into {Fridge} Pickles. I was able to get 7 Pints in the Pressure Canner (4 wm jars and 3 rm jars) using about 4+ pounds of fresh, thin asparagus. I did follow the guidelines set by the NCHFP. Enjoy! Diane Guideline/Recipe Here ---> http://nchfp.uga.edu/how/can_04/asparagus_spears.html Photos by: Diane Baker for Canning and Cooking at Home
Recipe by: NCHFP ...at the end of my 'can-o-rama' I had vegetables to use up...what a better way then to can up 7 pints of hearty pints of soup. **Update: this soup is amazing! My husband says this his favorite so far and he also refers to it as 'his, Minestrone" (it just has no noodles, which you could add when heating to eat.) I agree that this is a fantastic soup! Many disagreed on my putting fresh spinach in this for canning but, the spinach held up and held its taste! I can't wait to make some more (my husband ate the last pint jar last night) I am glad I took the time to adapt Alton Brown's Garden Vegetable Soup so that I could 'Can it' safely using the NCHFP Soup Guidelines. I hope you enjoy this as much as we do! ~Enjoy! Diane
Alton's Garden Vegetable Soup *for pressure canning Ingredients: 1 teaspoon olive oil 2 cups chopped yellow onion 2 tablespoons finely minced garlic a pinch of Kosher salt 2 cups carrots, peeled and chopped into rounds 2 cups peeled and diced potatoes 2 cups fresh green beans, cut into 3/4-inch pieces 2 quarts chicken or vegetable; broth or stock 4 cups diced tomatoes; cored, peeled & seeded 1 Tablespoon tomato concentrate 2 cups fresh baby spinach 2 ears corn, kernels removed 1/2 teaspoon freshly ground black pepper 1/4 cup packed, chopped fresh parsley leaves 2 teaspoons freshly squeezed lemon juice Directions Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, spinach, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with Kosher salt. If wanting to Can: Prepare jars and Canner for Pressure Canning. Using the NCHFP Soup Guidelines, use a slotted spoon, fill hot jars half-full with solids, topping off with hot broth, de-bubble jars and fill to 1 inch head space. Process pints 70 mins/quarts 90 mins. (my timing is adjusted to account for the spinach being added) 11 pounds pressure (dial gauge) or according to your canner type and altitude. Recipe Adapted from: Alton Brown "Garden Vegetable Soup" Photos by: Diane Baker for Canning and Cooking at Home Yield: Approx: 7-8 Pints UPDATE: I now add 1 pint red kidney beans to the soup *same process timing Pinterest Pin: http://www.pinterest.com/pin/530510031080806043/ |