Chicken Soup

This is another new recipe I tried this year to have some quick, easy meals on hand.  When heating rice or noodles can be added.

Recipe from: Ball Canning Book

8 cups chicken stock
3 cups diced chicken (about 1 3-lb chicken)
1-1/2 cups diced celery (about 2 stalks)
1-1/2 cups sliced carrots (about 3 medium)
1 cup diced onion (about 1 medium)
Salt, optional
Pepper, optional
3 chicken bouillon cubes, optional
4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands

Directions:

Combine chicken stock, chicken, celery, carrots and onion in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 30 minutes. Season to taste with salt and pepper, if desired. 

Ladle hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

Process filled jars in a pressure canner at **14 pounds pressure 75 minutes for pints and 90 minutes for quarts. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

*Original recipe is 10 lbs pressure.  2 lbs adj for altitude, 2 lbs adj. for my pressure cooker being off.

Beef Stew with Vegetables

I tried this new canning recipe this year.  The meat is so tender!  It needs some thickening when opened, but is great to have on hand!  It is perfect for when I need a quick meal!
This recipe was supposed to make 14 pints.  I got 20.  

Recipe from:  Ball Complete Home Canning Book

4-5 pounds stewing meat cut into cubes (I used 5 lbs...cut in small pieces)
12 cups cubed peeled potatoes
8 cups sliced peeled carrots
3 cups chopped celery
3 cups chopped onion
1 tablespoon salt
 1 teaspoon dried thyme
 ½ teaspoon freshly ground black pepper
3 tablespoons beef bouillon

Directions

Cook beef in a large nonstick skillet, working in small batches. Use small amount

of oil if necessary.

Transfer beef to large stainless steel pan.  Add all other ingredients and cover 

with hot water.  Bring to a boil, stirring frequently. 

Fill jars leaving 1 inch headspace.  Remove air bubbles and adjust headspace if 

necessary by adding hot stew. 

Wipe jar rims with a paper towel moistened with vinegar.  Center lid on jar, screw

on lid band.

 
Place jars in pressure Canner.  Place lid on canner.  Vent steam for 10 minutes then

close vent.  **Pressure at 14 pounds for 75 minutes for pints 90 minutes for quarts.

Turn off heat and let pressure return to zero naturally.  Wait 2 minutes longer, 

then remove vent and open canner lid.  Wait 10 minutes, then remove jars. 

Cool and store. 

*Original recipe pressure is 10 lbs pressure.  2 lbs adj for altitude and 2 lbs adj 

for my canner being off by 2 lbs.   

Nectarine and Blueberry Pie Filling

Or ice cream topping...or crepe filling. Mmmmm. You can change the amounts of blueberries vs. nectarines. Just make your total fruit 6 quarts. You may have to adjust the sugar, then.

4 1/2 quarts of peeled, pitted, cubed nectarines
1 1/2 quarts blueberries, I used frozen from Costco
6 cups sugar
2 cups plus 2 Tbsp. Clear Jel
1 tsp. cinnamon
5 1/4 cups water (If your fruit is super juicy, drain some juice off and use it in place of some water)
1 1/2 cups lemon juice

In a saucepan, mix sugar, clear jel, and cinnamon. Stir in water. Stir over medium heat until it thickens and begins to bubble. Add lemon juice and boil 1 minute. Fold in fruit and continue to heat for 3 minutes. Immediately fill jars, leaving 1 inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process immediately in a Boiling Water Bath.

Pints or Quarts Water Bath: 30 minutes

Pears

This year (2011) I put up 27 quarts of pears.

Raw Pack:
1/2 inch head space.  
Syrup: 1 cup sugar to 4 cups water, boiled.
40 minute water bath for quarts**

**Adjusted for altitude, originally 30 minutes.  

Peaches

This year (2011) I put up 56 quarts of peaches. whew.

Tomato Soup

Made 2009: 20 pints, 2 half pints

Freezer Jam

I used to make freezer jam with lots of sugar thinking that was just how it was and wishing for something better until I found this...
Now I use this and feel much better about adding 1 1/2 cups of sugar (or you could use splenda)to 4 cups of fruit.

But what I really love is that it tastes like FRUIT more than sugar.

Our favorite jams to make:

Strawberry
Seedless Blackberry (my kids favorite!)
Seedless Raspberry
Seedless Blackberry and Strawberry (I mix 1/2 and 1/2 pulp or what portions I have to make the 4 cups)

Thanks to my parents for growing the raspberries and blackberries!!!