I'm new to pressure canning. My canner is still in the box, brand new. I have a recipe for a soup called soup joumou. There is no canning recipe for it. It's basically a base of pureed butternut squash with seared beef, vegetables (carrots, celery, onion, cabbage, plantain, turnips, etc), potatoes, tomato paste, lime juice, olive oil, spices, herbs, and it is supposed to contain noodles but the noodles may be left out for the actual preparation of the meal. I'll link a video to show the full recipe and I also included the full ingredient list.
https://youtu.be/WecVJbpR_hQ?si=a0Fy0yDpI8B9g0n8
Recipe:
1 plantain
5 carrots
5 red potatoes
1 head of cabbage
2 beef bouillon cubes
2 jalapenos poked with cloves
parsley tied with thyme
1 bag of celery sticks
salt to taste
3 Tablespoon of Haitian spice / epis
1/4 cup of olive oil
3 teaspoon of freshly squeezed lime juice
2 Roma tomatoes
1 box of ragatoni or any pasta of your choice
3-4 pound of beef
1 butternut squash ( i actually used 1/2 of the butternut, but u can use the whole thing if you wish)
1 buttercup squash
1 Tablespoon of tomatoe paste
18 cup of water – 4 cups to cook the meat, 2 cups to cook the squash, 12 cups to make the liquid for the soup
I'm curious about what would a pressure canning process look like for this recipe. Can it be a hot pack or would it be a raw pack? Should I make the recipe in the way that the video shows it and then can the resulting stew? What would be the appropriate jar size, headspace, and processing time for this recipe?
Any sound advice is appreciated.
by EfficientYoung3715