Anyone got any favorites? My own favorite is not really a recipe, but I just put some ground beef in the bottom of a jar, add layers of potatoes, celery, carrots, onions, peas, etc to the shoulder, and fill to top with tomato juice. Season and cap. Process as for meat. When using, add half a jar of water to the soup.

How about your recipes?

-- daffodyllady (daffodyllady@yahoo.com), July 28, 2001

Answers

Do you brown the ground beef befor you start? Sherry

-- sherry (chickadee259@yahoo.com), July 28, 2001.

At the end of the garden season I like to make a huge pot (I use the big pressure canner) of veggie beef soup. I start early in the morning with soup bones that I have saved and fish them out after all the meat is cooked off then add all sorts of veggies from the garden with lots of tomatoes added as I cook the whole thing. A few handfuls of barley is good in it. I grow my own celery, onions etc. so it really does all pretty much come right out of the garden. Then I process it in the pressure canner in quarts for my own "convienience" food on some busy days.

-- diane (gardiacaprines@yahoo.com), July 28, 2001.

I'd like to add an additional request. What about a tomato soup recipe to can? This is the only soup I buy ready made because what I made was not so good. DW

-- DW (djwallace@ctos.com), July 28, 2001.

DW- Do you like the creamy tomato soup or the regular tomato soup?

-- Anne (HealthyTouch101@wildmail.com), July 28, 2001.

sherry, I dont brown the meat. I figure that after pressure cooking for an hour, it will be done enough without any precooking. Browning it first may add flavor. ... I also have used pork and chunked beef in canned soup. I just put it into the jar bottom, raw.

-- daffodyllady (daffodyllady@yahoo.com), July 29, 2001.

Anne, I'd say creamy...my son loves the stuff from campbells? I've made a couple kinds and it did not go over so well. Thanks! DW

-- DW (djwallace@ctos.com), July 29, 2001.

Shoot, my recipe isn't creamy! So I don't think that would work for you. Hope you find what you're looking for.

-- Anne (HealthyTouch101@wildmail.com), July 29, 2001.

Ann,

I'd still like your recipe. You might be able to make it creamy just by cooking it down some and then adding milk when you open the jar.

We just canned a mess of chilli yesterday. I made a veggie chilli and then canned as you would beans. Rule of thumb is to process as per the ingredient which processes the longest. We are cannning outside on an old cookstove. It is hot hot hot but I keep telling myself how great it is going to taste in the middle of winter when I pour that chilli over a nice baked potato!

Has anyone canned onion soup? I'd like a good recipe for that.

Kim

-- kim (fleece@eritter.net), July 29, 2001.

I've been looking for a "Leek & Potato Soup" recipe that I could can...well, I would hope to can. I don't have a pressure cooker so I use the hot water bath method. Looking at most of these posts, it seems you mostly use a pressure cookers...is it neccesary when making soups?

-- claudia in NY (cooleyville@aol.com), August 18, 2001.