Canning with the Season: More Food in Jars

Looking back at some of my older posts, I notice that a lot of people are looking at the pressure canning of soup post, so I’m going to add a few words about that.

·      Pressure canning is not hard, but it does take a few hours

·      Do not can starchy food – it turns into a thick paste on the bottom of the jars, and no one will eat it

·      Experiment!

The soup I was making in the pictures is Chicken, Corn and Lime soup. The only variation I use is fresh or home-canned chicken stock. I also make as much of this as possible since it does not last very long around my house.

Other great options for pressure canning are: refried beans, chicken soup (add noodles, rice, or whatever when you serve it), chili, vegetable soup (minus the potatoes), rabbit stew, beef stew, corned beef and cabbage, left-over barbecue, left-over baked beans, and the list goes on.

Since spring is flying by already, hopefully everyone will be invited to a cookout or two this summer. With pressure canning, you can be the person who takes home all of the leftover food. Just be sure to can it quickly and pass some back to the host or hostess. Also as your veggies are ripening in the garden, find some of your own recipes and build your pantry. I would love to read some of your recipes you have canned, send them to me!

Thanks for reading, and Happy Prepping!