Category Archives: 17. Canning & Preserving

Jarred Chicken Soup

210 (2)

Jarred Chicken Soup

Makes about 8 pints

 

4 quarts chicken stock

3 cups chicken cut into small chunks

1 1/2 cup diced celery

1 1/2 cup sliced carrots

1 cup diced onion

3 chicken bouillon cubes (optional)

Pasta of your choice added at serving time

 

In a large stock pot, heat chicken stock and dissolve bouillon cubes

Spoon equal amounts of chicken, celery, carrots and onion into each pint jar

Fill each pint jar with stock leaving 1 inch head space

Remove air bubbles, add more stock if needed to bring it back to 1 inch headspace

Wipe rim, apply lid and ring

Process pints at 10 pounds pressure for 75 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars

 

My grandson enjoys this soup with alphabet pasta, but you can use any pasta you like

Open the jar and pour into a small saucepan

Add 2 tablespoons of the alphabet pasta and simmer according to pasta directions

 

Recipe information taken from the Ball Blue Canning Book

Advertisements

Homemade Ketchup

Ketchup

Homemade Ketchup

Makes about 2 pints

 

2 (28 ounce) cans chunk tomatoes

2/3 cup white sugar

3/4 cup distilled white vinegar

1 teaspoon onion powder

1/2 teaspoon garlic powder

1 3/4 teaspoons salt

1/8 teaspoon celery salt

1/8 teaspoon mustard powder

1/4 teaspoon finely ground black pepper

 

Pour tomatoes into roasting pan

Stir in sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder and black pepper

Bake in 350 degree oven for 30 minutes then lower to 300 degrees for 2 hours stirring and scraping sides every 15 minutes

Remove from oven and blend until it is to the consistency you like

Return to oven to cook down more if needed, stirring often

Cool completely before tasting to adjust salt and black pepper

Spoon sauce into each jar up to 1/2 inch headspace

Remove air bubbles and add more sauce if needed to bring it back up to 1/2 inch headspace

Wipe rim, apply lid and ring

Process for 10 minutes in a boiling water bath canner

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars.

Jarred Cole Slaw

1517515_10204380889673738_1026570139218328315_n

Cole Slaw

This recipe will give you about 14 pints of Crunchy Cole Slaw

 

8 lb Cabbage will equal about 44 cups, shredded

4 cups Carrots, shredded

2 Cups Red Peppers, shredded

2 Cups Onion, shredded

I mixed all the above into 2 large roasting pans

 

4 cups White Vinegar

1 1/4 cup Water

8 cups Sugar

4 teaspoons Celery Seeds

4 teaspoons Mustard Seeds

Boil for 1 minute then pour onto shredded slaw.  Mix well

 

Ladle mixture into jars leaving 1 inch head space

Remove air bubbles; add more brine to bring it back to 1 inch headspace

Wipe rim real well, apply lid and ring

Process for 15 minutes in a boiling water bath canner

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars.

10957715_10205072187795759_8239585891915745924_n

Enjoy!

Jarred Chicken

 

086

Jarred Chicken

I chop boneless, skinless chicken breast into approximately 1 inch cubes

Raw pack into pint jars leaving 1 1/4 inch head space

Do not add liquid

You can leave chicken unflavored, as I do, add 1/2 salt or taco seasoning if desired

Wipe rim, apply lid and ring

Process pints at 10 pounds pressure for 75 minutes, quarts for 90 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars

Recipe information taken from the sbcanning.com site

 

This jarred chicken will make its own liquid during the canning process

It is cooked and ready to be eaten in your favorite recipe

Tacos

Chicken Salad Sandwiches

Chicken Noodle Soup

Taco Soup

Chicken ala King

Buffalo Chicken Ring

Chicken Broccoli Alfredo Stuffed Shells

Bacon Ranch Chicken Casserole

Carrot Cake Jam

160

Carrot Cake Jam

Makes 5 half pints

1 1/2 cups carrots, shredded

1 3/4 cups pineapple, mashed

1 1/2 cups pears, mashed

3 Tablespoons lemon juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

4 Tablespoons Pectin

3 cups sugar

1/2 Tablespoon butter

 

I made this recipe with my Jam/Jelly maker

Sprinkle Pectin evenly over bottom of pot fitted with stirrer

Add carrots, pineapple, pears, lemon juice, cinnamon, nutmeg and cloves evenly over pectin

Add butter to help reduce foaming

Press jam button, cook time will automatically default to 21 minutes, press enter

Wait 4 minutes for maker to sound 4 short beeps

Add sugar gradually while the stirrer continues running

Place glass lid on pot, maker continues to stir ingredients while it cooks

Listen for final beep at end of cycle, press cancel, unplug maker and remove lid

Remove pot from maker and set on heat resistant pad

Ladle mixture into jars leaving 1/4 inch head space

Wipe rim, apply lid and ring

Process for 10 minutes in a boiling water bath canner

After 24 hours have passed, remove rings and wash jars

Label jars with date and store.  Do not stack jars.

Recipe for stove top method

COMBINE carrots, pineapple with juice, pears, lemon juice, cinnamon, nutmeg, and cloves in a large saucepan. Bring mixture to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.

ADD sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

LADLE hot carrot cake jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

PROCESS jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Instead of processing, you can also put these right into the refrigerator or freezer.

Transfer jam to plastic containers or canning jars. Wait until cool. Seal and store in the refrigerator for up to three weeks or frozen for up to one year.

Pickled Garlic

031

Pickled Garlic

Makes 4 half pint jars

3 cups garlic, peeled and ends removed
1 1/2 cups Cider vinegar
1/2 cup sugar
1/8 tablespoon Mustard seed
1/8 tablespoon Celery seed

A trick to getting your garlic peeled easily.  Cut the ends off of each clove then blanch for 30 seconds in boiling water. The skins will slide right off.

Fill pint or smaller jars with peeled garlic

Simmer in a sauce pan the vinegar, sugar, mustard seed, and celery seed

Cook until the sugar is completely dissolved

Pour vinegar mixture over cloves in jars leaving 1/2″ headspace

Remove excess air in jar and fill jar again to maintain headspace

Wipe rim, apply lid and ring

Process in boiling water bath for 20 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store.  Do not stack jars

Let jars sit a few months for the flavors to blend before opening

Enjoy!

Jarred Mushrooms

096

Wash dirt from mushrooms with a soft brush

Trim stems

Small mushrooms can be left whole, larger ones sliced

Place mushrooms in a saucepot, cover with water

Bring to a boil

Boil 5 minutes, drain

Add 1/4 teaspoon kosher salt to each jar, optional

Pack mushrooms into jars leaving 1 inch headspace

Add fresh boiling water to each jar

Remove air bubbles; add more water to bring it back to 1 inch headspace

Wipe rim, apply lid and ring

Process half-pints and pints at 10 pounds pressure for 45 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars

058

1 pound of mushrooms equals approximately 10 cups chopped before boiling

3 pounds of mushrooms makes approximately 7 half pint jars after processing

5 pounds of mushrooms equals approximately 34 cups cut up before boiling, 17 half pint jars after processing