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

Chicken Poblano Chowder

10/23/2021

 
Picture
Chicken Poblano Chowder
*for Canning 


Ingredients: 
5 carrots, peeled and diced
2 medium onions, diced
2 Tablespoons dried minced garlic
3-4 poblano peppers, chopped and seeds removed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme 
3 Quarts chicken broth
3 Cups boneless skinless chicken breast, diced
1 pint whole kernel corn

**SEE DIRECTIONS AT BOTTOM***
To Thicken and make into a Chowder when opening to HEAT & EAT: 
*chowder roux quantities for one QUART ((be aware that you can thicken
your soup to your liking when opening to heat. Some people prefer Cornstarch and water to thicken and then add in Cream.  Some have eaten the soup without thickening or adding cream. 

4 Tablespoons butter
4 Tablespoons all-purpose flour
1/4 teaspoon hot pepper sauce, or to taste
1/2 Cup heavy whipping cream

Yield: Approx 3-4 Quarts 


Directions:
In a large soup pot over medium heat:
  • sauté carrots, onions, peppers, corn and seasonings, about 2 minutes.
  • Add broth; bring soup up to a boil.
  • Stir in chicken; lower soup to medium and prepare your pressure canner and jars for processing. 
  • Fill each jar half full with solids and top off to 1" headspace with hot broth. 
  • Wipe rims and place new lid and band on "finger tip tight" 
  • Process Quarts in a Pressure Canner for your altitude for 85 minutes.  If you omit the corn then can Quarts for 75 minutes. 

TO SERVE: 
  • Open Quart of soup into pot on stove and bring to a boil, lower and simmer while preparing "creamy chowder" portion of soup. 
  • In a large skillet over medium heat, melt butter. Add flour; cook and stir for 3 to 4 minutes, until flour is nutty smelling and golden. 
  • Warm the heavy whipping cream and add into the butter:flour mixture. 
  • Whisking constantly until starting to thicken. Pour the creamy mixture from the skillet into your soup heating on the stove, stirring to blend.

Recipe by: Margie Slentz modified for Pressure Canning by Diane Baker 
From Goosberry Patch, The Christmas Table Cookbook

Homemade Sloppy Joes for Canning

10/14/2021

 
Picture
My Homemade Sloppy Joes 
*for Pressure Canning 

Ingredients: 

3 lbs ground beef
2 small onions, diced
3 small sweet bell peppers, diced
4 cloves dried minced garlic
2 cans (15 oz) tomato sauce 
1 cup ketchup
​1 1/2 cups beef broth

2 Tbs brown sugar 
2 tsp chili powder
1 tsp dry mustard
1/2 tsp red pepper flake (optional) 
Worcestershire sauce, hot sauce, salt & pepper, to taste

Yield: 6 Pints


Directions: 
  • In a large skillet or stockpot, add onion, bell pepper; season with salt and pepper. Cook, stirring frequently, about 2 minutes. Set aside. 
  • Add ground beef to skillet or stockpot. Cook, breaking up meat with a spoon, until beef is no longer pink, about 5 minutes. *the meat will cook when processing, you just want to cook out the "pink" from the meat and drain all the grease out of the meat really well before moving forward with the next step.  
  • Stir tomato sauce, garlic, ketchup, beef broth, brown sugar, chili powder, dry mustard and red pepper flakes into beef mixture in skillet. Simmer, stirring occasionally, about 5 minutes. 
  • Season the mixture with any Worcestershire sauce, hot sauce, more salt and pepper, as desired.   
  • ​Prepare Canning Jars and Pressure Canner
  • Fill each jar with hot sloppy joe mixture to the 1" headspace. Wipe rims with a paper-towel dampened with vinegar.
  • Process in a Pressure Canner according to your altitude. 
  • Pints 75 minutes/Quarts 90 minutes.

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