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This is totally on my "to make list" - thanks to JD for sharing his 'kicked up a notch' Cheese Soup. ~Enjoy! Diane
Tequila Cheese Soup
*guest post by JD Provence
1 quart milk (4 cups)
2 cups of chicken broth
8 ounces Velveeta, cubed
1 large red bell pepper, diced
1 medium sweet onion, peeled & diced
3 stalks celery, diced
1 to 2 jalapenos, sliced (optional)
1/4 cup cooking oil
3 Tbsp butter
3 Tbsp all purpose flour
1/2 cup tequila (optional)
1 tsp black pepper
Salt to taste
Heat oil and saute vegetables until onions are translucent, about 10 minutes. Add broth and continue cooking, over medium high heat, until all vegetables are tender. Meanwhile, in separate pan, melt butter and add in the flour to make a roux. Slow!y add milk and simmer until all roux is absorbed, then add cheese and broth/vegetable mix, continue simmering over medium heat, constantly stirring, until all cheese is melted. Add tequila and black pepper, simmer over medium low heat 10-15 minutes. Garnish with grated cheddar cheese and diced tomatoes. Serve with tortilla chips or crackers
Recipe & Photos by: JD Provence for Canning and Cooking at Home
"Leftover" Turkey Posole
(a Mexican Soup/Stew)
1 teaspoon vegetable oil
2 medium onions, chopped
4 cloves garlic, chopped
2 jalapeno peppers, seeded and finely chopped
1 tablespoon ground cumin
2 tablespoons chopped fresh thyme leaves, eyeball it, 5 to 6 sprigs
Coarse sea salt and ground black pepper, both to taste
1 cup beer
16 tomatillos, peeled and coarsely chopped or coarsely processed in food processor
1 (15-ounce) can hominy
1 can fire roasted tomatoes
1 quart chicken or turkey broth/stock
1-1/2 to 2 pounds light and dark cooked turkey meat, chopped*
1 lime, juiced
Recipe Note: You can stir in any leftover turkey gravy (up to 2 cups) but, if canning only add
in if it has not been thickened with flour or cornstarch.
A gravy made with cook type clear gel is approved to add if canning otherwise, omit.
Top with finely chopped cilantro leaves, for garnish
Corn chips of choice (for dipping)
Heat a medium soup pot or large deep skillet over medium high heat. Add vegetable oil, then add the onions, garlic, jalapenos, cumin, thyme, and salt and pepper, to taste. Cook 5 to 6 minutes to soften onions then add beer and cook it off, 1 minute. Stir in tomatillos and cook 5 minute more then stir in the hominy, tomatoes, chicken/turkey stock, and the turkey. Heat through, adjust salt and pepper and simmer the posole 10 to 15 minutes over low heat. Stir in lime juice and remove from heat. Garnish soup with cilantro and serve with corn chips to dip.
*You may use thick cut deli turkey breast (chicken works great too!) or cut up a rotisserie turkey breast in any flavor, widely available at larger markets who offer rotisserie chickens. I have made this using chickpeas in place of hominy as well as sometimes adding in a can of beans such as kidney or great northern, both great!
Pressure Can: Fill jars halfway with solids and the other half with broth/stock. Process according to pressure canner type and altitude.
Pints 75 minutes,
Quarts 90 minutes.
(I use 'meat' timing when meats are added to my soups,)
Recipe Adapted from: Rachel Ray
Photo/s by: Diane Baker for Canning and Cooking at Home
I created this recipe a few years back but, never thought about canning it. It's wonderful pressure canned!! I'm always happy when I can convert my home cooking to a pantry shelf stable product. I normally make this after the Thanksgiving holiday when we have leftover turkey but, in a pinch - ask your local deli for one-inch thick slices of pan roasted turkey and cut that up into chunks - works great too! I hope you try this one folks - it you want to make and serve instead of can this - that's fine - just **simmer about 15 minutes longer then my instructions below. ~Enjoy! Diane
Diane’s Roasted Turkey Chili Soup (Pressure Canned)
Optional Serving Toppings:
Yield: approx. 5-6 Pints
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
I've been searching for new soups to add to my canning pantry - this one sounded great. I made some to taste test first and love it. I suggest using vegetable stock in place of the water if you can. ~Enjoy! Diane
Split Pea Soup with Ham
2 cups dried split peas
2 quarts water (or vegetable stock)
1 cup onion, chopped
1 1/2 cups carrots, sliced
1 cup cooked ham, diced
1 bay leaf
1/4 tsp. allspice or 1/4 tsp sage
1 tsp garlic powder, or to taste
Sea Salt, to taste
ground pepper, to taste
Rinse peas clean under cold running water & drain.
Combine dried peas and water or stock in a large stockpot. Bring to a boil.
Reduce heat and simmer, covered, about 1 hour or until peas are soft.
If a smooth soup is desired put mixture through food processor, food mill or use an immersion blender in stockpot. (I held back about 2 cups of peas from being blended, used my immersion blender and then added the peas I held out - back to my stockpot)
Add the remaining ingredients and simmer gently, about 30 minutes. If mixture is too thick add boiling water or stock. Remove bay leaf.
Ladle hot SOLIDS into hot jars until HALF FULL then top with liquid from soup, leaving 1" head-space. Remove any air bubbles and add more liquid if needed..
Wipe jar rims clean with a paper towel dampened with vinegar. .
Place lids and rings on jars, tightening rings finger tight.
Process pints for 75 minutes, and quarts. for 90 minutes at 10 lbs. pressure in a weighted pressure canner, 11 pounds for a dial gauge pressure canner. Adjusting for elevation, if applicable.
Yield: Approx 5 pints
Photos by: Diane Baker for Canning and Cooking at Home
Recipe Adapted from: Ball Guide to Preserving
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.
Southwestern Chicken Soup
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
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.
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Diane Baker: Owner & Creator of Canning and Cooking at Home