Fall Canning: Soups and Stews

As the weather cools down many of us will soon be snuggling up and enjoying a hot bowl of soup. So I wanted to share two of the recipes I use to make Vegetable & Beef soup and Chili Con Carne. These recipes are great for a quick and easy dinner or for canning and adding to your food storage.

Vegetable-Beef Soup:

Ingredients

• 8 Cups Tomatoes stewed or diced
• 6 cups peeled and diced Potatoes
• 4 cups of pre-cooked Lima Beans
• 2 cups sliced Celery
• 2 Cups diced Onions
• 5 lbs of Stew Meat or Hamburger
• 2 cups fresh or frozen Corn
• 6 cups of Water
• Salt, Pepper, or Preferred Spices

Directions:

1. In a skillet brown meat and drain well.
2. Combine all ingredients in a stock pot.
3. Add seasonings and taste, add additional if needed.
4. Boil 15-20 minutes, add additional water if needed.
5. Fill jars, leaving a 1” headspace

Canning Directions:

1. 5. Adjust lids and process in pressure canner.
2. 6. Dial Gauge Pressure Canner:.
3. 7. 60 mins for pints and 90 mins for quarts.
4. 8. 11 lb at 0-2,000 ft (altitude); 12 lb at 2,001-4,000 ft; 13 lb at 4,001-6,000; 14 lb at 6,001-8,000 ft.
5. 9. Weight Gauge Pressure Canner:.
6. 10. 60 mins for pints and 90 mins for quarts.
7. 11. 10 lb at 0-1,000 ft; 15 lb at above 1,000 ft.

Chili Con Carne:

Ingredients

• 3 cups dried pinto beans or 3 cups red kidney beans
• 5 1/2 cups water
• 5 teaspoons salt, divided
• 3 lbs ground beef
• 1 1/2 cups chopped onions
• 1 cup chopped bell pepper, of your choice (optional)
• 1 teaspoon black pepper
• 3 -6 teaspoons chili powder
• 2 quarts canned crushed tomatoes or 2 quarts canned whole tomatoes

Directions:

1. Wash beans thoroughly and place them in a 2 qt saucepan.
2. Add cold water to a level of 2 to 3 inches above the beans and soak 12 to 18 hours.
3. Drain and discard water.
4. Combine beans with 5-1/2 c of fresh water and 2 tsp salt and bring to a boil.
5. Reduce heat and simmer 30 minutes.
6. Drain and discard water.
7. Brown ground beef, chopped onions and optional peppers in a skillet.
8. Drain off fat and add 3 tsp salt, pepper, chili powder, tomatoes and drained cooked beans.
9. Simmer 5 minutes.
10. CAUTION: Do Not Thicken.
11. Fill jars, leaving 1" headspace.

Canning Directions:

1. Adjust lids and process in pressure canner.
2. Dial Gauge Pressure Canner:.
3. 60 mins for pints and 90 mins for quarts.
4. 11 lb at 0-2,000 ft (altitude); 12 lb at 2,001-4,000 ft; 13 lb at 4,001-6,000; 14 lb at 6,001-8,000 ft.
5. Weight Gauge Pressure Canner:.
6. 60 mins for pints and 90 mins for quarts.
7. 10 lb at 0-1,000 ft; 15 lb at above 1,000 ft.

*Chili Con Carne recipe courtesy of Food.com

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