This week in our garden, we have an amazing amount of cabbage, carrots and tomatoes. We also have onions on hand – not to mention turkey sausages which my husband bought on sale at the market last week.
This adds up to a lovely soup, if you ask me.
If you are afraid or nervous to can soup for your family, I would suggest doing some light reading on the subject — and then, just grabbing that pressure canner and getting started. I have been canning soup for quite a few years now – not only is a great way to preserve what’s growing in your garden (or what is on sale at the local grocery store), it’s a beautiful way to add to your pantry, reduce the thinking of “What’s for lunch?” (especially if you are home educating and have a table full of hungry children, awaiting your menu plan spread) or “What’s for dinner?”
Home canned soup is HEALTHY and wholesome … soups, truly, are wonderful.
Here are a few facts about pressure canning soup:
💗All soups – no matter what kind – must be pressure canned.
💗 Never can dairy products! You must not add milk, cream, thickeners to your soup recipe. You may add it when you reheat your soup for serving. Likewise, noodles and rice cannot be canned. Again, just add it to your soup when you open your jar and re-heat it for your family.
💗Partially cook your ingredients before pressure canning.
💗A tablespoon of vinegar added to your pressure canner will keep the hard water stains of your jars.
For extra information, check out The National Center for Home Preservation website.
Here is a recipe I used for my tomato sausage soup this week. Let me just clarify that I use the recipe as a loose guideline and then taste as I go along. If you are wanting to make a large pot of soup (which I usually do), just triple everything. Add some more broth or water, onions, salt and taste as you go. You can top up each jar with extra broth or liquid if the jars need extra liquid.
Turkey Sausage & Tomato Soup
- chopped, cooked sausage (we used turkey sausages)
- 2 chopped onions
- 2 chopped green peppers
- 1-2 jars of diced tomato
- diced carrots
- 3 (or more!) cups of beef broth
- 2 jars tomato sauce
- 2 teaspoon dried basil
- 2 teaspoon dried oregano
- salt as desiredCombine in stock pot and partially cook ingredients. Ladle into hot, clean mason jars. Always watch how to not overfill the jars.. Leave a one-inch headspace. Place new lids in hot water to loosen the seals. Wipe rims and lid with new seals.Process for 75 minutes.
Some of you havea sked for the Taco Soup recipe so I will share that, as well. It is one of our favorites!
Taco Soup Recipe
2 lb. cooked ground beef
3 cloves garlic
2 onion minced
5 tomatoes, chopped {or a jar or two of your diced tomatoes}
1 cup dried kidney beans
1 cup dried black beans
1 cup dried pinto beans
1 jar of tomato sauce
4 cups of chicken broth
4 tablespoons of taco seasoning
{Homemade Taco Seasoning:
4 tablespoons chili powder
3 tablespoons paprika
3 tablespoons ground cumin
1 tablespoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper}
2 cups corn
Use the same directions as the above soup mentioned.
Hamburger Soup video linked here!
If you have questions, perhaps I can help you get started… dust off your pressure canner and let’s get started!
by Gigi
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