Stuffed Pepper Soup and Taco Rice Soup

For stuffed pepper soup, I browned hamburger & a green pepper cut up. Added a qt of tomatoes, tomato sauce, some garlic salt, some cooked rice, and enough water to make it the consistency I wanted. When canning soup it needs to be really juicy, not thick.

For the taco rice soup, I browned hamburger with some cut up onion. Added beef broth, taco seasoning, 1 pt kidney beans, corn & some cooked rice. Again, add water or broth to get right consistency. Needs to be really juicy, not thick.

Canning White Bean Chicken Chili

3-4 pints of home canned white beans

3 lb boneless, skinless chicken (raw breasts or thighs, your choice), chopped
1 quart corn or 4 cups frozen corn
1 large or 2 medium size onions, chopped
2 – 7oz cans chopped green chiles (optional-I had none)
7 heaping teaspoons of diced garlic
2 T. chili powder
3 t. cumin
1 quart chicken broth

In a stock pot, add beans,chicken meat, corn, onions, garlic,chili powder and cumin. Stir and add chicken broth. Now add boiling water until it covers the soup.

Bring to a boil and simmer for 20 minutes.

Prepare quart jars by washing and pouring boiling water in them so they are hot.
Fill hot jars with the hot soup, 1 inch head space. Wipe the top of the jar rim clean and put a (new) lid on. Apply a ring and tighten finger tight.
Put jars in canner and follow instructions for your canner.

This soup needs to be canned at 15 pounds pressure for 90 minutes for quart jars, 75 minutes for pint jars.

To use this chili…

Open jar and pour into soup pot. Heat to boiling. Remove from heat and add:
½ cup sour cream
Taste, add salt if needed. Serve and enjoy..


This was contributed by a member of a Facebook Canning site. I have modified it for my own use.

CHICKEN SALAD USING HOME CANNED CHICKEN

2-3 ribs celery
1/4 small onion (cut in wedge)
1 pint home canned chicken, drained
1 tablespoon dried parsley flakes
1/4 teaspoon celery seed (optional)
1/4 teaspoon fresh cracked pepper
salt to taste
1/2 cup mayonnaise

In a large bowl, grate celery and onion. Allow to sit for a few minutes. Drain off any liquid from the celery and onion (or leave if you want moistness, reducing mayo). Drain chicken and flake into bowl with vegetables. Sprinkle with dry seasonings (see optional recipe below). Stir. Add mayo...adjust to your taste. Taste, and add salt if needed. Store leftovers in refrigerator.

This recipe is from a youtube video by katzcradul.

Canning Glazed Carrots

Post removed due to sugar content

Canning Hamburger Patties

Canning both, grilled and oven baked. The grilled flavor gets a little stronger over time. 

 HAMBURGER (Oven Baked Version)

1. 10 lbs. of 98% Lean Angus Ground Sirloin.
2. Using hamburger press, make burgers ¾” thick x 4” diameter & pepper.
3. 10 lbs. will make 27-31 hamburgers. (7 pint jars with 4 burgers each).
And (5) pint jars for hamburger pieces.
4. Elevate in pan to drain grease and oven bake (2) pans with (8) hamburgers per
pan at 400 degrees for 12 minutes on side 1, and 12 minutes on side 2.
5. Mix 2 qt. of beef broth with 1 pint of water and heat to boiling.
6. Add ¼ teaspoon of canning salt to the bottom of each hot pint jar.
7. Cut hamburger patties with a 3” pastry cutter, save crumbs to can separate.
8. Put (4) hamburger patties in pint jars and fill with hot broth leaving a 1” head
space.
9. Pressure can at 15 psi for 75 minutes.


NOTES: 

This was contributed by a member of the Facebook Canning site. I customized it for my own use.

Canning Chicken

12-13 breast per 10 pound bag, 22 lbs. will make 16 pints.

1. Trim any excess fat from chicken, cut into desired size.
2. Blot dry with paper towels.
3. Sear meat in frying pan.
4. Blot grease off with paper towels.
5. Add ¼ teaspoon canning salt to each jar.
6. Fill jar with chicken, 1 inch headspace.
7. Probe meat with a plastic utensil to get the air out.
8. Process in Pressure canner, 15 lbs for 75 minutes (quarts are 90 minutes)


NOTES: Other options - 
Cube the chicken and pack it raw in the jar, 1 inch head space. Add 1/2 teaspoon of salt in a quart or 1/4 tsp. in a pint. 15 pounds of pressure for 75 minutes. Beef using the same recipe is great, too. I cube the meat, and it comes out perfect for shredding for chicken salad or beef burritos.

Canning Steak

1. Top Round Steak (15 lbs.) from Costco 8/2/2014, $4.59/lb.
Costco Top Round Roast 14 lbs. (cut into steaks) 9/06/2014 $4.59/lb.

2. In a dutch oven whisk 1 qt. of beef broth, 4 cups of water, and (6) packs of Adolph’s Steak
Sauce (marinate). Bring to boil and use for the broth.

3. Grill steak in 17” cast iron skillet to brown, 600 degrees for 3 minutes on each side.
Put in steamer pan and cover.

4. Add equal amounts of broth to steamer pans, add more water if needed to cover ¾ of
the steak.

5. Bake both pans in 350 degree oven for 2 hours. Uncover last 30 minutes if more browning is
desired.

6. Cut into 1” strips and fill pint jars, add ½ teaspoon canning salt & broth.  1inch head space.

7. Wipe jar rim with vinegar rag, re-wipe with hot water rag.

8. Add hot lids and rings.

9. Add 4 quarts of water & a splash of white vinegar to pressure canner. Bring to boil and vent
steam for 10 minutes. 15 lbs. for 75 minutes. 

Added notes:
1 to 2 quarts broth for 16 pints.  
With flank steak, rub or marinade and just raw pack it. Comes out so tender and juicy and tastes so good 

just put 1/2 teaspoon of salt in a quart or 1/4 tsp. in a pint. 15 pounds of pressure for 75 minutes. Beef using the same recipe is great, too. I cube the meat, and it comes out perfect for shredding for chicken salad or beef burritos.


**This information was contributed by a member of the Facebook Canning site. I have revised it for my use.**