Don’t be tempted to taste your food until after the boiling period has elapsed.
2. Add your seasonings, such as salt, pepper, and fresh herbs.
3. Serve and enjoy!
Whenever you pressure-can, you must boil the contents of the jar for 15 minutes before tasting or eating. Refer to Chapter 3 for safety information.
Stocking Up on Soup
Soup is the ultimate comfort food. The road to great soup starts with a flavorful stock, which is water infused with the flavors of vegetables and/or the bones from beef, poultry, or fish. A reduced stock is boiled rapidly, thus reducing the amount of liquid by evaporation and producing an intense flavor.
Chicken Stock
You can either purchase chicken and reserve the meat for another use or use the parts you may not normally eat, such as the neck, the back, the wings, or the less-often used heart, liver, and gizzards. These pieces are packed with flavor, but using or not using them is up to you.
Preparation time: 2 hours
Processing time: Pints, 20 minutes; quarts, 25 minutes
Pressure level: 10 pounds
Yield: About 8 pints or 4 quarts
3 to 4 pounds chicken pieces
4 quarts water
2 stalks celery, leaves attached, cut into 1-inch pieces
2 medium onions, quartered
15 peppercorns
3 bay leaves
Salt, to taste
1 Combine the chicken and water in a 6- to 8-quart pot; bring the mixture to a boil over high heat. Add the celery, onions, peppercorns, bay leaves, and salt. Reduce the heat; simmer, covered, about 2 hours or until the chicken is tender. Remove from the heat; skim off any foam. Remove the chicken pieces, reserving the chicken for another use.
2 While the stock is simmering, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For information on preparing your jars, see Chapter 4.)
3 Strain the stock through a mesh strainer or several layers of cheesecloth into a large bowl. Once the stock has cooled enough to place it in the refrigerator, chill the stock until you can easily remove the fat.
4 Once the fat is removed, return the stock to the pot and bring it to a boil.
5 Ladle the boiling hot stock into your prepared jars, leaving 1-inch headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
6 Process your filled jars in a pressure canner at 10 pounds pressure for 20 minutes (pints) or 25 minutes (quarts). After the pressure in the canner has returned to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed processing instructions for pressure canning.)
7 Remove the hot jars with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). (If you find jars that haven’t sealed, immediately refrigerate them and use them within one week.) Boil the contents of each jar for 15 minutes before tasting or eating.
Per 1-cup serving: Calories 6 (From fat 2); Fat 0g (Saturated 0g); Cholesterol 3mg; Sodium 39mg; Carbohydrates 0g (Dietary fiber 0g); Protein 1g.
Turkey Stock with Vegetables
This is a great recipe to make after a holiday meal when you have a turkey left over that is mostly picked clean of meat. There is still plenty of delicious flavor in the carcass, and this soup is a family favorite.
Preparation time: 4 hours 30 minutes
Processing time: Pints, 1 hour; quarts, 1 hour 25 minutes
Pressure level: 10 pounds
Yield: About 14 pints or 7 quarts
Carcass from a 12- to 15-pound turkey
3 quarts water
1 quart Beans with Salt Pork (later in this chapter)
2 quarts Canned Tomatoes (Chapter 6)
4 cups sweet corn
2 cups chopped cabbage
2 cups chopped onions
2 cups sliced carrots
2 cups sliced celery
1 Combine the water and turkey carcass in a 10- to 12-quart pot. Bring the mixture to a boil over high heat. Reduce the heat; simmer, covered, for 2 hours. Remove the lid and continue cooking for 2 hours more.
2 Strain and remove the bones from the stock. Check the broth for seasoning, taking note that there may be salt and seasoning in the broth from the previous roasting of the turkey. Add additional seasonings to taste.
3 Add the beans, tomatoes, corn, cabbage, onions, carrots, and celery to the strained stock and return it to a boil. Boil for 5 minutes. (Your goal is simply to heat the soup to a boil so that it’s as hot as possible for canning. Your goal is not to completely cook your vegetables.)
4 While the stock is simmering, prepare the canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For information on preparing your jars, see Chapter 4.)
5 Ladle the hot soup into your prepared jars, leaving 1-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more stock as necessary to maintain the proper headspace. Wipe the rims; seal the jars with the two-piece caps, hand-tightening the bands.
6 Process your filled jars in a pressure canner at 10 pounds pressure for 1 hour (pints) and 1 hour 25 minutes (quarts). After the pressure in the canner has returned to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed instructions for pressure canning.)
7 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). (If you find jars that haven’t sealed, immediately refrigerate them and use them within one week.) Boil the contents of each jar for 15 minutes before tasting or eating.
Per 1-cup serving: Calories 120 (From fat 34); Fat 4g (Saturated 1g); Cholesterol 10mg; Sodium 62mg; Carbohydrates 17g (Dietary fiber 4g); Protein 7g.
Teaming Up with Tomatoes
Although tomatoes alone can be water-bath canned (see Chapter 5), if you combine them with low-acid vegetables, it changes the pH (acidity level). These combined foods must be treated and processed as low-acid foods — that means with a pressure canner.
Heirloom tomatoes and a bit of tomato trivia
If you have only ever eaten the round, red variety of tomato from the supermarket, you must go out and find a local market or roadside stand and feast on some heirloom varieties.
Unlike commercial tomatoes, which have been bred to enhance characteristics other than taste (like disease resistance or tougher skins), heirloom tomatoes haven’t been scientifically engineered in any way. They have the same characteristics as their ancestors, whose seeds have been passed down from generation to generation. In addition, heirloom tomatoes are an “open-pollinated” tomato plant, meaning that they’re pollinated naturally rather than artificially.
Heirloom tomatoes come in a surprising variety of colors: striped, pink, red, yellow, orange, black, and even white. Some heirloom tomatoes are perfectly ripe and yet remain perfectly green!
Once you bite into the rich, juicy taste of one of these homegrown beauties, you’ll scoff at the perfectly shaped but tasteless varieties that seem to be available all the time in the produce aisle of big grocery stores.
Here’s a bit of trivia: You may have learned in elementary school that earlier American settlers avoided tomatoes because they thought they were poisonous. Know why? Some people speculate their hesitation was the result of two things: the tomato plants rank smell and the fact that tomatoes are related to “deadly nightshade” (also called henbane), a poisonous herb.
Stewed Tomatoes with Celery
Homemade stewed tomatoes are perfect in soups or sauces, as a condiment on scrambled eggs, or spooned over steamed summer squash with a grating of cheddar cheese.
Preparation time: 20 minutes
Cooking time: 15 minutes
Processing t
ime: Pints, 15 minutes; quarts, 20 minutes
Yield: About 6 pints or 3 quarts
5 to 6 pounds of peeled tomatoes to measure 4 quarts, chopped and seeded, reserving all liquid
1 large stalk celery, chopped
1/2 medium onion, chopped
1/4 green bell pepper, chopped
1 tablespoon granulated sugar
2 teaspoons salt
1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For instructions on preparing your jars, see Chapter 4.)
2 Combine the tomatoes, celery, onions, bell pepper, sugar, and salt in a 5- to 6-quart pot. Bring the mixture to a boil over high heat. Reduce the heat to medium, cover, and simmer for 10 minutes, stirring to prevent sticking.
3 Ladle the hot tomatoes into the prepared jars, leaving 1-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more tomatoes as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4 Process your filled jars in a pressure canner at 10 pounds pressure for 15 minutes (pints) or 20 minutes (quarts). After the pressure in the canner has returned to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed instructions on pressure canning.)
5 Remove the hot jars with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). (If you find jars that haven’t sealed, immediately refrigerate them and use them within one week.) Boil the contents of each jar for 15 minutes before tasting or eating.
Per 1-cup serving: Calories 40 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 535mg; Carbohydrates 8g (Dietary fiber 2g); Protein 3g.
Italian Style Tomatoes
These seasoned tomatoes are the perfect addition to any Italian meal. Cook them down even further and you have an amazing Marinara sauce. These tomatoes are a staple ingredient in any well-stocked pantry.
Preparation time: 10 minutes
Processing time: Pints, 15 minutes; quarts, 20 minutes
Pressure level: 10 pounds
Yield: 6 pints or 3 quarts
4 quarts chopped tomatoes
3/4 cup chopped celery
3/4 cup chopped onion
1/2 cup green pepper
1 tablespoon sugar
2 teaspoons dried marjoram
4 cups sugar
1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)
2 Combine all ingredients in a heavy pot; then cover and cook them for 10 minutes.
3 Ladle the hot mixture into the prepared jars, leaving 1-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more of the mixture as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4 Process the filled jars in a pressure canner at 10 pounds pressure for 15 minutes (pints) or 20 minutes (quarts). When the processing time is done, allow the pressure to return to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed processing instructions for pressure canning.)
5 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (see Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks. Boil the contents of each jar for 15 minutes before tasting or eating.
Per 1/2-cup serving: Calories 159 (From fat 4); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 14mg; Carbohydrates 40g (Dietary fiber 2g); Protein 1g.
Spaghetti Sauce with Meat
Everyone seems to have his or her favorite recipe for spaghetti sauce. After much recipe testing, this is the one my (Amy’s) family likes the best.
Preparation time: 2 to 2 1/2 hours
Processing time: Pints, 1 hour 5 minutes
Yield: About 5 pints
12 ounces Italian sausage, bulk or links, mild or hot
1/2 pound ground beef or turkey
2 medium onions, chopped
4 garlic cloves, minced
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
1/2 pound mushrooms, sliced
Two 6-ounce cans tomato paste
2 quarts canned stewed tomatoes, including the liquid
1 cup red wine
1 tablespoon fresh basil, chopped
1 cup chopped Italian flat-leaf parsley
1 teaspoon salt (omit if salt was added to your canned tomatoes)
Freshly ground pepper, to taste
1 Remove the sausage casings if you’re using link sausage. Brown the sausage in a 5- or 6-quart pot over medium heat, stirring to break up the sausage. Add the ground meat and the onions; continue cooking until the meat is brown and the onions are translucent. Drain off any fat.
2 Add the garlic, carrots, celery, and mushrooms to the pan with the sausage and ground meat; cook an additional 2 to 3 minutes. Add the tomato paste, tomatoes, wine, basil, parsley, salt, and pepper. Bring the mixture to a boil over high heat; reduce the heat to medium low and simmer covered for 1 1/2 to 2 hours, stirring often, until the sauce has thickened.
3 While the sauce is simmering, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For instructions on preparing your jars, see Chapter 4.)
4 Ladle the hot sauce into the prepared jars, leaving 1-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more sauce as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
5 Process your filled pint jars in a pressure canner at 10 pounds pressure for 1 hour 5 minutes. After the pressure in the canner has returned to 0, wait an additional 10 minutes and then carefully open the canner lid. (Head to Chapter 9 for detailed instructions on pressure canning.)
6 Remove the hot jars with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). (If you find jars that haven’t sealed, immediately refrigerate them and use them within one week.) Boil the contents of each jar for 15 minutes before tasting or eating.
Vary it! For a meatless sauce, follow all the recipe instructions, omitting the sausage and meat. Process your pints for 25 minutes at 10 pounds pressure.
Per 1-cup serving: Calories 164 (From fat 66); Fat 7g (Saturated 3g); Cholesterol 28mg; Sodium 552mg; Carbohydrates 13g (Dietary fiber 3g); Protein 12g.
Rounding Out Your Meals with Beans
Beans are high in protein, calcium, phosphorus, and iron, and are a good source of fiber. The more your family eats them in their regular diet, the less they will suffer from any gassiness. There are very effective over-the-counter remedies that can be used in the meantime.
Baked Beans
Basic baked beans are the perfect accompaniment to any barbecue or outdoor meal.
Preparation time: 4 hours 15 minutes plus 12 to 18 hours soaking time
Processing time: Pints, 1 hour 20 minutes; quarts, 1 hour 35 minutes
Yield: About 6 pints or 3 quarts
2 pounds dried navy beans
6 quarts water
1/2 pound bacon cut into pieces
3 large onions, sliced
2/3 cup packed brown sugar
4 teaspoons salt
2 teaspoons powdered mustard
2/3 cup molasses
1 Place the beans in a 6- to 8-quart pot. Add 3 quarts of water to cover the beans; allow them to soak, covered, for 12 to 18 hours. Drain the beans, but don’t rinse.
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2 Return the beans to the pot; cover with the remaining 3 quarts of water; bring the mixture to a boil over high heat. Reduce the heat; cover and simmer until the bean skins begin to split. Drain the beans, reserving the liquid.
3 Transfer the beans to a 4-quart or larger covered baking dish. Add the bacon and onions. Combine the brown sugar, salt, mustard, and molasses in a large mixing bowl. Add 4 cups of the reserved bean liquid (if needed, add water to make 4 cups). Pour the sauce mixture over the beans. Don’t stir. Cover the beans and bake them in a preheated 350-degree oven for 3 to 3 1/2 hours. The consistency should be like a thick soup. Add more liquid if the beans become too dry.
4 While the beans are baking, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For instructions on preparing your jars, see Chapter 4.)
Canning and Preserving For Dummies Page 22