Blog Archives

Chicken Poblano Chowder

10/23/2021

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

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