Happy Fall, y’all. I’ll add my “what I did” in the comments.
by mckenner1122
2 Comments
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mckenner1122
Okay so – for this “run” of soup, i approached it VERY differently than I have in the past and I am more pleased with the results than I have ever been.
Ok so: I worked BACKWARDS first. I know my little Presto holds 8 wide mouth pints. I also know I’m allowed to have 50% “hot solids” going into each jar. That means I can have 1 CUP TOTAL solids per jar.
I wrote all this out first:
1/8 c corn.
1/8 c carrot.
1/8 c tomato.
1/8 c onion.
1/4 c bean.
1/4 c meat.
For my liquid, I want to use tomato juice, as I have a lot of it on hand.
That looks like a nice, tasty soup to me! All of these things are safe to can, I just have to get them hot and prepped. The trick is to get everything hot and prepped. The beans will stay hot for a minute, the microwave can handle a little lifting, too!
1. Soak the beans. Threw the whole bag of black beans into a bowl with a pinch of salt and cover with 2” water. *(I like to drain and do fresh water at the 4 hour mark.)* Beans should soak 8hr. Drain soaking water, put in a pot, add fresh water. Once at a simmer, clock for 30 minutes.
At “go time” I drained the beans and used that XL pot to heat my tomato juice.
2. Brown your beef. I had a 2lb pack of 90/10 on hand, so that’s what I used. Sautéed with a little garlic. Be sure to drain excess fat when done.
3. Toss your small diced onion in that pan to heat and soften just as you’re going to can. Need 1 cup.
4. I had a small amount of the last of the fresh tomatoes off my sad little potted Early Girl, so I just quick peeled those and gave them a rough chop. Microwaved at time of canning. Need 1 cup..
4. Frozen corn, heated in the microwave. Need 1 cup.
5. Carrot, peeled and small dice. Need 1 cup. Filled a bowl with water, added carrot. Microwaved.
I had my eight hot jars at the ready. Four got a teaspoon of salt four did not. All of them got a “scoop” of my seasoning mix, then the recipe above. Little assembly line!! Topped with hot tomato juice to 1”, lids, into the canner. (Normal process, vent for 10 minutes, process 60, cool naturally, etc)
Then I realized I had extra meat and beans, haha! So – I ran back to the basement, grabbed the other canner and went to work. Four jars got tomato and onion (no corn or carrot, ran out) and four more jars got just beans and meat. I knew as long as I stuck to “1 cup solids” I would be ok.
2 Comments
Hi u/mckenner1122,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Okay so – for this “run” of soup, i approached it VERY differently than I have in the past and I am more pleased with the results than I have ever been.
I’m sharing what I did here and my measurements with y’all needing to have the understanding that I am explicitly following the NCHFP [Recipe](https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/soups/)
Ok so: I worked BACKWARDS first. I know my little Presto holds 8 wide mouth pints. I also know I’m allowed to have 50% “hot solids” going into each jar. That means I can have 1 CUP TOTAL solids per jar.
I wrote all this out first:
1/8 c corn.
1/8 c carrot.
1/8 c tomato.
1/8 c onion.
1/4 c bean.
1/4 c meat.
For my liquid, I want to use tomato juice, as I have a lot of it on hand.
That looks like a nice, tasty soup to me! All of these things are safe to can, I just have to get them hot and prepped. The trick is to get everything hot and prepped. The beans will stay hot for a minute, the microwave can handle a little lifting, too!
1. Soak the beans. Threw the whole bag of black beans into a bowl with a pinch of salt and cover with 2” water. *(I like to drain and do fresh water at the 4 hour mark.)* Beans should soak 8hr. Drain soaking water, put in a pot, add fresh water. Once at a simmer, clock for 30 minutes.
At “go time” I drained the beans and used that XL pot to heat my tomato juice.
2. Brown your beef. I had a 2lb pack of 90/10 on hand, so that’s what I used. Sautéed with a little garlic. Be sure to drain excess fat when done.
3. Toss your small diced onion in that pan to heat and soften just as you’re going to can. Need 1 cup.
4. I had a small amount of the last of the fresh tomatoes off my sad little potted Early Girl, so I just quick peeled those and gave them a rough chop. Microwaved at time of canning. Need 1 cup..
4. Frozen corn, heated in the microwave. Need 1 cup.
5. Carrot, peeled and small dice. Need 1 cup. Filled a bowl with water, added carrot. Microwaved.
I had my eight hot jars at the ready. Four got a teaspoon of salt four did not. All of them got a “scoop” of my seasoning mix, then the recipe above. Little assembly line!! Topped with hot tomato juice to 1”, lids, into the canner. (Normal process, vent for 10 minutes, process 60, cool naturally, etc)
Then I realized I had extra meat and beans, haha! So – I ran back to the basement, grabbed the other canner and went to work. Four jars got tomato and onion (no corn or carrot, ran out) and four more jars got just beans and meat. I knew as long as I stuck to “1 cup solids” I would be ok.
Anyhow – that’s the thing!