#CanningSoup #Soup #VegetableBeefSoup
Use USDA guidelines to safely can your own soup recipes. Choose your veggies, choose your meat, choose your liquid and spices.
What I used for 7 quarts of Vegetable Beef Soup
2 c. each carrots, corn, green beans, onions, peas, potatoes and chopped beef roast
1 quart Roasted Corn Stock
1 quart crushed tomatoes
2 quarts chicken stock
1 T. dried parsley
1 t. marjoram
2 t. thyme
2 t. garlic powder
1 T. Better Than Bouillon Beef Base
Fill hot jars half full of solids then top off with liquid leaving 1" headspace. Debubble, wipe rims, center lid and add rings to fingertip tight.
Pressure can pints for 60 minutes and quarts for 75 minutes, adjusting for altitude as follows:
Weighted gauge Dial gauge
0-1,000 ft 10 11
1,001-2,000 ft 15 11
2,001-4,000 ft 15 12
4,001-6,000 ft 15 13
6,001-8,000 ft 15 14
8,001-10,000 ft 15 15
This recipe CANNOT be safely water bath or steam canned.
Allow jars to cool undisturbed 12-24 hours, remove rings, check seals, wash jars and store in a cool dark place.
This tutorial is provided for informational purposes only. It is your responsibility to know and understand safe canning processes and procedures.
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Recipe Source: nchfp.uga.edu/how/can_04/soup...
Canning frozen foods: healthycanning.com/can-your-f...
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Enjoy!
xo~Carol
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15 сен 2020