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Every time I try to find the canning forum, it seems there's two separate threads. So...I'm starting this one in hopes that eventually they'll all end up in the same place?

 

Anyway, had some sirloin chuck roasts that we got on sale so I chopped them into chunks and canned up 16 quarts of vegetable beef soup, and then to fill my 3rd canner full I emptied a bag of northern beans and added some bacon to them (5 quarts) and the last batch is just about done...whew! We absolutely love reaching into the pantry here and grabbing a quart of homemade soup instead of buying those dinky little cans at the store...or the Bear Creek types to cook. Homemade soups last for ??????? I didn't use my Tattler Lids because I really need to start rotating some of my older regular lids. I'm seeing some fail to seal jars and I think it's because the lids are vacuum sealed in the plastic sleeve and have been pressed together :-( That's just as bad as buying the name brand jars that have the lids and rings on them and then pressure sealed. Lots of the lids aren't any good. Anyway...we've only got about 3 quarts of soups in the pantry so it was time :-)

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Here's the a quart of each...the finished product. MrWE2 took half a quart in his lunch today and I'll have a bit for my lunch. Tonight I'll fix some cornbread to go with the beans since one didn't seal :-)

Oops...forgot the pic!

post-9087-0-26527100-1455557610_thumb.jpg

Edited by The WE2's

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Jeepers   

I love my homemade soups too. I make chicken veggie, beef veggie and ham veggie. The ham veggie is really good. I also make bean soups and some smoked sausage with green beans and potatoes. Oh and some ham and potato soup. Nothing like having a pantry full of meat and veggies all ready to eat. Fast food prepper style.

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Hey Jeeps...I've heard that ham changes it's taste (not bad) when canned. What kind of ham do you can? I'd love to be able to put some ham & potato soup up but have not done it because of the negatives I've heard.

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Jeepers   

Sometimes I get the slices and cube it myself but I usually get the already cubed and cooked ham in the package. It turns out really good and it hasn't turned dark or strong yet. I suppose it is sort of expensive to do it that way but I'm just canning for one in pint jars so it's not so bad. Plus I don't have the fat, gristle or bone. I also use it for canned soup beans with no problems. My ham veggie soup is nice and 'hammy' flavored. Even the juice is good. Next time I go to the store I'll see what brand it is and post it.

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Thanks Jeeps :-) As I mentioned, I'd love to can up some jars with ham but the reviews I've read have indicated that the ham changes from the "ham" taste and takes on another taste. Not a bad taste, just not a ham taste. So I'll keep my eyes on this thread and then see if I can find that particular label around here :-)

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Jeepers   

I haven't canned just plain ham but I use it in a veggie/bean soup. The brand was Sugardale. I usually get my veggies ready the day before I can. I use raw veggies and layer each jar as I go. Here's my recipe:


Ham Veggie Soup Pints

½ C. Raw, Peeled, Diced, Potatoes
½ C. Cooked Shredded or Cubed Ham (Sugardale Cubes)
1 Tab. Raw Diced Carrots
1 Tab. Raw Diced Celery
1 Tab. Diced Onion

⅛ tsp. Black Pepper

½ tsp. Salt

Layer ingredients into EACH pint jars in order of recipe list. Fill each jar with water leaving 1 inch headspace. Remove air bubbles. Clean rim. Cap. Process.

Pints 75 min. 10 pounds pressure. 1 inch headspace
Quarts 90 min. 10 pounds pressure. 1 inch headspace

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Thanks! I printed it off (as well as saving it to my thumb drive) and I'll see if I can find that type of ham. If not, perhaps I'll just try a small batch with another brand.

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twilap   

I've got 7 pints of chicken meat in broth in the canner right now and come morning I'm canning up 7 pounds of asparagus I've been blessed with.

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These past few weeks...jarred up 3 pints of Okra, 5 quarts of ham & beans, 3 pints of sphegetti sauce and 5 pints of green tomato salsa (yesterday). Still have several gallon bags of Okra in freezers so I'll be jarring them up soon. Didn't realize how much MrWE2 loves fried Okra! We've been eating it now as soon as it's ready for picking :-)

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Yesterday jarred up 16 pints of chicken breast (chunks), and today jarred up 4 more of chicken chunks and 3 of ham chunks. Followed Linda's Pantry way of doing the ham and it looks pretty good! Have one more 5# pork tenderloin in the freezer than needs to be done next. Don't mind canning/jarring in the winter :canning:

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Raided the homestead freezer and brought some more stuff back for me to can next week. Just put the stuff in the 5-day cooler and it'll be just about ready by Monday. Had to raid my pint jar stash too. Guess we'll make a trip to the Amist store before too much longer for jars, lids and rings.

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Jeepers   

Good time of the year to do canning! I can most of my soups and beans and meat in the winter. Meat if I can get it on sale that is.

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Don't like canning in this hot and humid weather, but these hot peppers don't need to be pressure canned.  This is only the first picking, and there's more coming.

2017 hot peppers from garden.jpg

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On 12/15/2016 at 6:59 PM, The WE2's said:

Yesterday jarred up 16 pints of chicken breast (chunks), and today jarred up 4 more of chicken chunks and 3 of ham chunks. Followed Linda's Pantry way of doing the ham and it looks pretty good! Have one more 5# pork tenderloin in the freezer than needs to be done next. Don't mind canning/jarring in the winter :canning:

 

What is Linda's Pantry way of putting up ham? Mine turned really dark when I tried it.

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On 7/14/2017 at 8:40 PM, Midnightmom said:

 

What is Linda's Pantry way of putting up ham? Mine turned really dark when I tried it.

 

 

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