 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) Ingredients
Optional Serving Toppings:
Directions
Yield: approx. 5-6 Pints Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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 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   Before moving to Colorado I had never heard of, much less eaten a green chile. I thought people were referring to sweet green bell peppers when I heard them talking about "Green Chile Cook Offs"... by the way, those cook offs are very serious business out here !! Out here in the West - you learn QUICK! Green Chiles are magnificent and even MORE tasty when ROASTED! They are sought after and often hoarded during September. All the local stores carry green chiles and most showcase a large roaster outside, in front of the store - roasting them for you! I know my second question after learning that they are indeed a warm (not sweet) chile was "what do you use them in?" I now get that question all the time from folks back East. I admit, it makes me giggle because I was the same way! My answer now is "what don't I use them in!" they are truly a great addition to ANY recipe! There is the traditional "green chile "chili" and green chile sauce both are usually pork based with loads of nice fat green chiles that help to make up the sauce its cooked in...then broaden out from there to adding it to egg dishes (like my own green chile and onion quiche) placing some into quesadillas, topping them onto grilled burgers and hot-dogs, placing some into dips as well as soups, stews and casseroles - endless ideas. The green chiles have a deep,rich flavor with just a kick of heat. You can buy them usually in medium or hot. I prefer medium and I do remove the seeds and ribs inside the peppers. I also don't rinse the peppers under running water to get the seeds out, I think that washes away the flavors you just roasted into them. Instead, I wear gloves and push the seeds and ribs out by hand. Since New Mexico is "known" for their green chiles, I thought I would use them as a source for proper information on the handling of Roasting Green Chiles for Canning. These will need Pressure Canned so, keep that in mind. Below is the method from New Mexico State University Extension Office. Enjoy! ~Diane Canning Roasted Green Chiles Choose chiles that are mature, heavy for its size, smooth, symmetrical, bright green in color, fresh, and crisp. Avoid misshapen pods, shriveled skin, mold, soft spots, and bruises. Approximately 9 pounds of chiles will make 9 pints of canned chiles. Blistering/Roasting The tough outer skin must be removed from chiles. Blistering the skin by one of the following methods makes removal easy: Wash and dry chile. Use a knife to make a small slit in the side to allow steam to escape. Be sure the heat source is very hot. Turn chiles frequently to prevent scorching and ensure even blistering. Once the skins are evenly blistered, remove chiles from heat and spread out on a flat surface in a single layer to cool before peeling. For a crisper product, dip chiles into ice water as they are removed from heat. For more thoroughly cooked chile, place in a pan and cover with a damp towel for a few minutes. Use one of the following heat sources for blistering chile. Chiles should be roasted for 6–8 minutes, turning occasionally, until the skin blisters and can be easily pulled away from the flesh. Oven or broiler method. Heat your oven or broiler to 400–450°F (205–230°C). Place chiles on a pan in a single layer. Stovetop method. Cover a stovetop burner with a layer of heavy wire mesh. Place chiles on the hot electric or gas burner. Outdoor grill method. Place chiles on a charcoal grill about 5–6 inches above glowing coals, or in a gas grill heated to 400–450°F (205–230°C). If chiles are not processed within two hours after blistering, place them in shallow containers in the refrigerator to prevent spoiling. This applies both to purchased, roasted chiles as well as to those roasted at home. If desired, add 1/4 teaspoon of salt per half pint or 1/2 teaspoon salt per pint. Salt may be omitted since it is used only for flavor. For best results, do not use salt substitutes for canning since heat causes some substitutes to become bitter or develop a metallic taste. Instead, add salt substitutes just before serving. Use regular or wide-mouth Mason jars with self-sealing lids held in place by screw-on metal bands. The bands hold the lids in place during the processing and cooling periods, and can be removed and reused after cooling. Mason jars are made from tempered glass to resist high temperatures. Jars are available in 1/2 pint, pint, 1 1/2 pint, and quart sizes. Larger jars are not recommended for home canning. Do not reuse glass jars or bottles from commercially processed products such as mayonnaise because these jars will not withstand the pressure canner heating process. Inspect jars carefully for cracks or chips and discard faulty ones. Wash jars in hot, soapy water and rinse thoroughly or clean using a dishwasher. To sterilize jars, keep jars hot in the dishwasher, a sink of hot water, or in a warm 180°F oven until they are filled. Check metal screw bands for signs of rust or dents. Discard corroded or dented bands. Use only new lids and follow the manufacturer’s directions for preparing lids for canning. Do not use lids that are missing any gasket compound, dented, deformed, or older than five years from date of manufacture. Remove skins, stems, and seeds from chiles. Chiles can be cut in pieces or left whole. Pack chiles loosely and add boiling water to completely cover chiles. Leave a 1-inch headspace. Using a rubber or plastic spatula or knife that won’t nick or scratch the jar, slice between the chiles and the jar to ease out trapped air bubbles. Use a clean, damp cloth or paper towel to wipe the rim and threads of each jar. Put on a new lid with a screw-on metal band to hold it in place; tighten comfortably. Process using a pressure canner per the NCHFP weight/psi. Process half pints and pints for 35 minutes. New Mexico State University Extension: aces.nmsu.edu/pubs/_e/E308/welcome.html  Chicken Corn Chowder (with no knead dutch oven bread) Nothing ushers in Fall more then a nice hearty Soup! The weather has been cooling off here in Colorado. I've been canning up soups for Winter time. Remember, there are Guidelines set forth by the National Center for Home Food Preservation (NCHFP) that outline what you can and cannot 'can up' into a soup (see bottom of post.) All soups must be Pressure Canned if you want safe & shelf stable soups. I will be sharing all my soups here today with you - some are for canning, and some not. There are ingredients that are a 'no-no' to add into pressure canned soups - please make sure to note which ones can also be canned (pressure canned) they are titled in Purple.
~Enjoy! Diane Homemade Soups:
Canning Homemade Soups - Fact Sheet from the NCHFP PRESSURE CANNING SOUPS (from the NCHFP) Vegetable, dried bean or pea, meat, poultry, or seafood soups can be canned. These directions are intended for use with ingredients that already have separate canning recommendations for those foods. Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully rehydrated first. 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: Select, wash, and prepare vegetables, meat and seafoods as described for the specific foods in their own canning instructions. Cover meat with water and cook until tender. Cool meat and remove bones. Cook vegetables as described for a hot pack. For each cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil; drain. Combine solid ingredients with meat broth, tomatoes, or water to cover. Boil 5 minutes. Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway with solid mixture. Add remaining liquid, leaving 1-inch headspace. All recipes and photos shared by: Diane Baker for Canning and Cooking at Home  Split Pea Soup with Ham 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 Ingredients: 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 Directions: 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 |
