CANNING AND COOKING AT HOME
  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email

Diane's Roasted Turkey Chili Soup

9/25/2016

0 Comments

 
Picture
       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
  • 1 pound cooked: boneless, skinless roasted turkey breast meat
  • 1 large onion, chopped
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 quart chicken broth or stock
  • 1 cup fire roasted green chilies, chopped
  • 1-2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano
  • 1/2 teaspoon cayenne pepper, or to taste
  • salt & pepper to taste
  • 3 cans (14-1/2 ounces each) great northern beans: drained, rinsed & divided

Optional Serving Toppings:
  • Chopped jalapeno pepper 
  • Shredded Monterey Jack cheese
  • Shredded Lime Flavored tortilla strips 

Directions
  1. In a Stockpot or Dutch oven over medium heat, cook onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, cooked turkey, chilies, cumin, chili powder, oregano, and cayenne; bring to a boil. Reduce heat to low. With a potato masher, mash one half of one can of beans until smooth. Add to Stockpot. Add remaining beans to pot. **Simmer for 15 minutes.
  2. Prepare Pressure Canner.  Fill all jars half full with ‘solids’ from soup, and top off each jar to 1” headspace with liquid from soup.  Wipe rims and apply new lids, bands and process.  Pints 75 minutes. 

Yield: approx. 5-6 Pints 

Recipe & Photos by: Diane Baker for Canning and Cooking at Home 
0 Comments

Canning Sweet Potatoes *PLUS my sweet potato bake!

9/23/2016

0 Comments

 
Picture
   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
Picture
0 Comments

Roasted Green Chiles {Pressure Canned}

9/22/2016

0 Comments

 
Picture
   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

0 Comments

One-Stop Soup Shop

9/15/2016

0 Comments

 
Picture
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: 

  1. Diane's Minestrone soup   Minestrone Soup Ingredients: 42oz Beef Broth or Beef Stock 15oz Kidney Beans 15oz Garbanzo Beans 14.5oz Stewed Tomatoes 11.5oz Vegetable juice 6oz Tomato paste 2 tsp Sugar 1 tsp Dried Italian seasoning, crushed 1.5 Cups frozen veggie blend (such as Italian blend)  2 Cups fresh ...
  2. Margie's onion soup  want to turn this into "French Onion Soup"  Add 1 Cup Wine (dry white, or red) to soup with beef stock above. Also, stir in 2 Tbs cognac near the end of cooking time.
  3. Spinach & Bean ~ Vegetable Soup  This is a great tasting and nutritious soup - I used 3 fat cloves of garlic which gave this soup a nice garlic kick/flavor! This soup can be pressure canned by leaving out the spinach and adding when ...
  4. creamed cabbage soup Ingredients: 1 32 oz, chicken broth 2 celery ribs, chopped 1 medium head cabbage (3 pounds) , shredded 1 medium onion, chopped 1 medium carrot, chopped 1/4 cup butter 3 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 2 cups half-and-half cream 1 cup ...
  5. Spring time ~  leek & potato  SOUP The super version of an onion soup with a more subtle taste.  Paired with the richness of a potato, it lends to a fantastic soup.  The addition of thyme to this soup really enhances the overall taste.   Enjoy! Diane   
  6. Turkey Posole {a Mexican Soup}  I've been making this dish ever since I saw a "how to use your leftovers from Thanksgiving" show on TV.  It's such a great Mexican soup.  
  7. Alton's Garden Vegetable *for Canning 
  8. Farmers Market Vegetable Soup *for Canning 
  9. Anytime of the Year - Hot & Sour Soup   stirring continuously until thickened. Simmer for 5 minutes. Beat egg in a cup and gradually stir into soup mixture while using a fork to 'thread' the egg. Add Red Hot Chili Oil and Stir in. After 30 seconds add green onion and sesame oil, stir well and ...
  10. cream of broccoli cheddar soup  and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
  11. New England Clam Chowder   In this soup - you add a splash of red wine vinegar and I don't care what you think - you gotta do it!!  It really enhances the soup to its full potential - I was a doubter too (until I tried it!)  Enjoy - Diane 
  12. Homemade Ham Stock  Don't throw away that leftover Ham Bone!!  Use it to create this great & flavor filled stock! Even better in 15 Bean & Ham Soup *recipe here. ~Enjoy! Diane  Ham Stock Ingredients:  1 large, meaty ham bone 2 quarts water, plus 2 cups 1 large onion, peel left on, ...
  13. 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 
  14. Italian Chicken & bean soup with spinach  it was a HIT!!  Love it and had to share - stop on by her place for more great recipes like this one!! :) Claudia notes that you can add cooked pasta to the soup but, I made without this time and it was awesome - the spinach is great in this! Enjoy. Diane 
  15. Chicken Poblano Chowder  How about a great use for Summer Poblano Peppers (pasillas) and  corn!  This soup is a real treat.  A wonderful soup created by my friends Mom and published too - your gonna love thissoup! Enjoy - Diane 
  16. Hot & Sour Soup - Great for any day!  soup myself.  This was a soup I didn't find available often and usually waited to 'order out' when possible.  My friends Mom made the 'best' version of this and I thought, if I am going to attempt this - I need to get it right!   I knew there was ...
  17. 15 Bean & Ham Soup  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 ...
  18. Southwestern Chicken Soup  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 thissoup with lime ...
  19. cream of chicken & rice soup  into soup. Whisk in milk, 2 cups at a time. Make sure you eliminate any lumps.  Add your seasonings and taste as you go. Bring soup up to a boil, then reduce to low simmer (stirring constantly)  Add carrots and chicken and cooked rice. Adjust any ...
  20. turkey & vegetable soup *pressure canned  soup and stock?  I had a nice 16 pound turkey carcass to place into my 6 Quart Slow Cooker, and rendered 5 pints of turkey & vegetable soup and 2 pints of turkey stock. I canned mine all in one 'canner load' - 7 wide mouth pints. Turned out amazing - ...
  21. Shrimp Stock {pressure canning inst. included}  Shrimp Stock  Ingredients: 2 1/2 pounds shrimp shells 2 1/2 quarts plus 1 cup cold water 1 cup coarsely chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 1 tablespoon garlic, roughly chopped 1/2 cup mushroom trimmings Sachet consisting of the following: 1 bay leaf, 1/4 teaspoon ...
  22. Chicken Soup using Chicken Stock {pressure canned} a simple CHICKEN SOUP 
  23. Zuppa Toscana *slowcooker soup 
  24. Farmer's Market Vegetable Soup this soup (except for the Lima beans.)  Warming this up on a cold Winters day after shoveling or being out in the snow/cold will be such a treat!  If you want to can this soup - it does need Pressure Canned.  ~Enjoy! Diane
  25. Homemade Tomato Soup Homemade Tomato Soup  *for Canning
  26. French Onion Soup *for canning
    Gruyere or Emmentaler cheese and broil until bubbly and brown.   Heat the soup to a low boil for at least 10 minutes. Serve each bowl of soup with a couple of cheese toasts. *Adding a dash of cognac before serving is optional but, traditional.
  27. Roasted Turkey & Chili Soup *for canning. 
  28. Turkey (or Chicken) Bone Broth *for canning.
  29. Chicken Corn Chowder with Rice the soup (pictured above) in its pot...I serve the rice on the side with this soup, people can add in as much or as little rice as they like. Any leftover rice and be used to make fried rice the next day too - BONUS!  

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



0 Comments

Split Pea Soup with Ham

9/13/2016

0 Comments

 
Picture
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 
0 Comments
<<Previous
    F I N D  A  R E C I P E 

         PRINT OR SAVE TO .PDF 
    Print Friendly and PDF



    RSS Feed

    Archives

    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    July 2022
    June 2022
    May 2022
    March 2022
    February 2022
    January 2022
    December 2021
    October 2021
    September 2021
    July 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014

Picture
© Copyright 2023, Canning and Cooking at Home.
All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe.  Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website.  Always consult with the NCHFP to ensure Canning Safety. 

  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email