It is Monday already – and while I have some writing in the works, again, I thought I’d share a quick video of my morning. The girls were busy hanging our garlic up to dry in the shed – the house is somewhat quiet and the soup was ready to be canned.
Did you try your hand at canning anything this past week? I would love to hear from you.
~ Hamburger Soup ~
Approximately 8 lbs of ground beef
5 onions, chopped
8 garlic cloves, minced
2 litres of tomatoes
(canned, chopped, however you choose)
a dash of salt to taste
4 cups diced carrots
4 cups diced potatoes
a handful of chopped celery
Prepare your vegetables in a large stock pot, but do not over cook. Your soup will be cooked fully in the pressure canner and if you do not want mushy vegetables, then you only need to gently cook up your soup before you can it.
Pressure can for 60 minutes at your proper weight. I used 10 lbs of pressure.
When you heat your soup to serve, add some barley or lentils for extra bulk. {These cannot be canned.} This will make a delicious hearty meal for your family this fall or winter.
** Edited to add: A question about the shelf life of canned goods … here is a good article about shelf life.
P.S. Here is a link for the Fly Lady’s purple rags. I would love to get the pink ones, but I have to wait as shipping to Canada is very expensive. Last year, a friend visited Florida and brought me back my shipment of purple rags. I stocked up as I just love them! They frequently go on sale and that is the best time to purchase them – and guess what? They are on sale (buy one, get one free – so you actually receive six rags in total) right now … so if you were thinking of getting some …. maybe this would be the perfect time!
by Gigi
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