Meal in a Jar | Soups | All the Beans | Pressure Canning
Vložit
- čas přidán 6. 10. 2023
- Today we're making Italian Sausage and White Bean Soup, Southwestern Black Bean Soup, Mediterranean Lentil Soup and Split Pea and Ham Soup! Try them all, then make more of your favorites!
-------------------------
Don't forget to visit Nakano Knives:
Link: nakano-knives.com/growandpres...
Discount code: GROWANDPRESERVE
Soup Sampler #2 Ingredient prep:
(Makes 2 pints each: Italian Sausage and White Bean Soup, Southwest Style Black Bean Soup, Mediterranean Style Lentil Soup, and Split Pea and Ham Soup)
1 cup cooked Italian sausage crumbles (about 0.5 lbs)
1/2 cup diced ham
2-3 strips bacon
2T seeded and diced jalapenos
1.5 cups diced onion
3/4 cup sliced carrots
1 cup spinach (or green of choice-kale, collards, etc)
1/2 cup corn kernels
4T roasted red peppers
¾-1 cup peeled, diced tomatoes and liquid
½ cup dried white beans (I used Great Northern)
2/3 cup dried black beans
1/2 cup dried lentils
4T dried chickpeas
2/3 cup dried split peas
8-8.5 cups chicken, ham or vegetable broth
salt
garlic powder
black pepper
Italian seasoning
chipotle seasoning
thyme
Divide ingredients among 8 pint jars as directed in recipes below. Debubble very thoroughly, ensuring no beans are stuck on the bottom. Process in pressure canner for 75 minutes at the appropriate lbs/pressure for your altitude. Do not use the processing time for “soups”.
If preparing quarts instead of pints, double each recipe per quart. Process in pressure canner for 90 minutes at the appropriate lbs/pressure for your altitude. Do not use the processing time for “soups”.
Italian Sausage White Bean Soup (per pint) (Inspiration recipe: www.saltandlavender.com/itali...)
1/2 cup Italian Sausage crumbles, cooked
1 strip bacon, cooked
¼ cup diced onion
¼ cup white beans
¼ cup sliced carrots
¼ cup chopped spinach
1+/- cup broth (to generous 1” headspace)
1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp Italian seasoning
1/4 tsp black pepper
Southwest Black Bean Soup (per pint)
1/3 cup black beans
1/4 cup diced tomatoes
1T seeded and diced jalapenos
¼ cup diced onion
¼ cup corn kernels
1T roasted red pepper, diced
1+/- cup broth (to generous 1” headspace)
1/2 tsp salt
1 tsp garlic powder
1/4 tsp chipotle chile powder
1/2 tsp black pepper
Mediterranean Style Lentil Soup (per pint)
¼ cup lentils
2T chick peas
1T diced onion
¼ cup spinach, chopped
2T diced tomatoes, with juice
1T roasted red bell pepper, diced
½ tsp salt
¼ tsp pepper
½ tsp Italian Seasoning
1+/- cup broth (to generous 1” headspace)
Split Pea and Ham (per pint)
1/3 cup split peas
1/4 cup diced ham
2T diced onion
2T sliced carrots
1/2 tsp garlic powder
½ tsp salt
¼ tsp pepper
¼ tsp dried Thyme
1+/- cup broth (to generous 1” headspace)
My Amazon storefront where you'll find all the Amazon products I use and love (and for which I earn a small commission if you purchase through my link..Thank you!) www.amazon.com/shop/growandpr...
Harvest Right Affiliate Link: affiliates.harvestright.com/2.... I will earn a small commission if you purchase through this link. I greatly appreciate your support of this channel!
Altitude Adjustments for Water bath and Pressure Canning: www.ballmasonjars.com/adjust-...
Jar Lids: For an extra 10% off the only canning lids I buy these days, please use my ForJars affiliate link: forjars.co?sca_ref=2901432.VbUi032n6C and the Code: CARTER10. I have personally bought and used hundreds of these lids since 2021. Note that this is an affiliate link, and I will receive a small commission for which I am very grateful!
Amazon Affiliate Links to items mentioned/used:
Mason Jar opener: amzn.to/42JrXAh
Ball Complete Book of Home Preserving: amzn.to/3NEUJfh
Allulose: amzn.to/3PAF9ny
Presto Electric Canner: amzn.to/3XsdxTi
Steam Canner: amzn.to/3O6v4NG
I'm an avid canner and have home-canned meats, vegetables and meals for years. I always look for new recipes, and I found a bunch on this and the former videos you have made. This 70+ lady thoroughly enjoys learning from you! I'm glad I found your site several months ago.
Thank you so much, Kathy! I'm so glad to have you here!
Same with this 71 yr old canner!
Hi Carter, have you thought about making a home canned soup/meals in a jar recipe book? If/when you do, I want one!!!😊
Thanks so much, Charlene! Maybe someday...
By doing soups this way it gives me a chance to have a greater variety in the pantry rather than a large batch of just one kind of soup. Love the recipes you come up with and will be trying some soon. Thanks so much😎
Thanks so much, Linda! I'm glad you enjoy variety!
Hi Carter, I would love to see another soup sampler! Even if it’s only three recipes. I’m not new to canning but new to complete meal recipes. Really enjoy your videos. Thank you!
Thanks so much, freebird! So glad you're enjoying these.
I am also enjoying these complete meals in a jar. Especially the small batches. Just to make sure we like them before making a lot.
Thanks, Brandi!@@brandibizzle3676
😘@@sheiladiebel2896
Please make the third soup sampler. Thank you 😊💕😊
Thank you so very much for taking the time to make each of these soups. I really appreciate you sharing your talent and skills
My pleasure, Karen! Thank you for being here!
@@growandpreserve you're very welcome 🥰💯🎉I do a happy dance everytime I see the notification come up on my phone 😘🎉👏👏👏😊
Great job Carter! I so appreciate the hard work you put into developing some new recipes for us!
Thank you, Felicia! It is my pleasure!
You are so wonderful to take the time to research, test and share these new canning recipes. Thank you so much! I cannot wait to try these. 😊
Thank you, Patty! I hope you enjoy them. Thanks for being here!
I totally agree with this sentiment! Thank you, Carter!
I am learning so much from this series - thank you! I could eat soup every day - in fact, I usually do! And while I'm certainly not vegetarian, bean soups are right up my alley. Being diabetic, it affords me a hearty meal while controlling my blood sugars. So thanks, Carter.
Soup is the best, isn't it? You will love having homemade soups on the shelf.
Carter, this is a wonderful video! I can hardly wait to try all of these soups! Like you, I love to see the colors in my jars. Being so beautiful on the shelf makes me so happy. I am a big soup eater. Being a 1 person household these soups are a balanced and healthy 1 bowl meal! Thanks for all the time you spend putting together your videos! To say that I really appreciate it is truly an understatement!
Thank you so much, Debbie! I'm so glad these may work well for you!
I found your videos not too long ago, been canning since 2023, love your videos. Thank you
Thanks so much for being here!
I appreciate your reference to the split pea soup! I've often wondered that myself. I'm sooo canning pumpkin puree this year! Everything looks SCRUMPTIOUS!! Thank you!!! 💞🙏🏼💞
Thanks, Jeanne!
Me too. I’ve always thought this after I made split pea soup years ago. So I made my own butternut squash soup and it came out delicious
I love how you made 4 different types in 1 batch
Thanks, Tammy!
I have digestive issues if I don’t presoak dried beans. I’ll try these recipes by measuring out the dried beans before soaking, and portion them out. Each year I make my traditional Hopping John, and portioned out my product before it was completely cooked, so I would have some canned for leftovers. Ate a pint last week, and it was so comforting ❤
Sounds like a good plan, Wendy!
Another winner! I love how you list out the ingredient prep list and then the recipes. It’s a lot of work to do; just know it’s very much appreciated. These look delicious! Thank you, Carter!
You are so welcome!
I'm so glad I found your channel. It's just my husband and I so I love all these samples of bean soup. Thank you.
You are so welcome! Glad to have you here!
Thank you for all the time and effort to wonderfully teach canning. I appreciate your teaching style and wonderful recipes.
Carter, I just can’t keep these cans on my shelf! They are so good my family just eats them before they have time to make the canning process worth it! 😂😀 Will I ever get ahead of these hungry bellies? Maybe I need more than one pressure canner! Lol! Thank you Carter! Your recipes are the best on CZcams in my opinion!🙏🏼 🩷🙏🏼
I love this! Thanks so much for letting me know.
Thanks for sharing these recipes
You helped me round out my pantry with the addition of your soup recipes!! Thank you 😊
Excellent, Bernadette!
Yes more soups
I would like to let you know how encouraged I have been watching your channel, now only have a 2 person household again, I needed some one preserving around this similar dynamic. As I explore small batch canning and ways to experiment and fill my shelves , while also meeting extra guests too on occasion. Thank you ☺️
Gail, thank you so much! It is so different when there are only two, isn't it? Easier, yet somehow harder too. Glad to have you here!
I can’t wait to get these on my shelf, they all look amazing
Thanks, Blue! Keep me posted if you try them!
Looks wonderful 🤗💕
Thanks, Glenda!
I absolutely love these soup samplers!
Glad you like them!
I am on it! ❤ I am so excited to try these. Thank you!
Yay, Sandra! Let me know how it goes!
Absolutely genius thank you please make a book so I can get this thank you so much I see more soups in my pantry I love beans and with so many different families and religions in my blessed family you are correct these soups will fit in every where thank you
Thanks, Patsy! So glad this was helpful.
Wonderful Carter soup is the go to quick meal in this house and having recipes is great thanks a bunch
My pleasure, Anne! Glad to have you here!
These look soooooo good. Must make some.
Thanks, Victoria! If you make them, let me know what you think!
Every recipe is an inspiration! Can’t wait to try them
Thank you, Ammie!
This is such a good idea! More soup sampler recipes please! 😊
Thanks!
Thank you. I’ve been wanting to make more beans and lentil ready meals. 🙏
You're welcome, Artist!
I have tried all but the Italian sausage and white bean. I don’t like lentils but as you stated you don’t either I gave it a shot in my sampler batch. I now have 5 more jars in my electric canner.
Woohoo! Shocking, right? So glad you like it!
Love the soup recipes. Can't wait to try some.
Thanks, Kim! Hope you do!
Hi Carter, thanks for the wonderful soup sampler! I have learned so much from your videos and I can't wait to see the 3rd soup sampler!
Awesome! Thank you, Amy!
Thank you for your time and hard work. I am not a recipe maker but love having filling soup on the shelf.
You are so welcome, Carrie! I hope you enjoy these.
So glad you made this video! Thank you for all your efforts in prepping everything and easy to follow presentation. Can 't wait to make these for my family. Love your channel!!!
You are most welcome, Katrina! So glad to have you here!
You did it again Carter 👏 all look so delicious. Most certainly, I'll give these a try.
Thank you, Colleen!
Thank You for sharing such great and amazing ideas…Thank You Thank You
My pleasure, Natalia! Thanks for being here!
Oh, my gosh, I was so excited to see your canner!!!! I have that type also! I am fairly new to canning so I'm trying to learn the ins and outs. Your soups look wonderful. I want to make all of them. Thank you so much for sharing.
Welcome, Betty! I do love the Presto Electric canner. I have had the All American stovetop pressure canner for years, but my first choice now seems to be the Presto Electric. As a fairly new canner, you have absolutely chosen the right canner.
I really appreciate all your hard work putting together these soups! I have canned all 8 soups, and we love them all. I would love to see the other three sometime! Thanks again!
So glad you like them, Lana! Thanks so much for letting me know!
These look great. I am going to can all 4. Thank you for sharing.
Excellent! Keep me posted.
❤❤❤
Oh my, Carter...these also sound amazing! Soup weather is starting to arrive, and I'm ready to try all of these! Thanks and blessings, Marie
Thank you, Marie! I hope you enjoy these!
Those jars of soup look yummy, I'll have to try them. Thank you for sharing!
Thanks, PJ! Let me know if you try them!
@@growandpreserve Yes, I'll let you know for sure, maybe a little while though!
I am really enjoying your videos. I can't wait to try these soup recipes. Thank you😁❤️
Thank you, Lori!
I have the Italian sausage soup in the canner now! I can’t wait to taste it!! Thank you Carter! I love your channel! Gotta try the mustard next!
Yay, Sheenah! Can't wait to hear what you think of the soup. I'm out of mustard again! I should get another batch done this weekend too.
I just found you yesterday & have watched Soup samplers 1 & 2 and can’t wait to make them. I enjoy watching you very much. Your personality is delightful, genuine & calm which I really appreciate! I look forward to finding some more of your canning videos!
We're going to get your pantry stocked up, Janet!
These look fabulous Carter! 4 of my favorites, and I love both of those Progresso Soups. Definitely will be trying your version 😊😊😊
Oooh! I love that you have had the progresso versions. I would really appreciate a report card for my versions. Honestly. Please keep me posted!
I have canned the Italian sausage soup, the chicken corn chowder, and the black bean southwest soup. They are so delicious. Open up a jar and fix some grilled cheese.
That's awesome, Mary! Thanks so much for letting me know you 're enjoying them. Nothing beats a grilled cheese and bowl of soup on a chilly day!
Good evening Carter. Thanks so much for this teaching video. I’ve been wanting to do ham & beans but needed a trusted source. We are big fans of split pea!
Hey, Carol! Always so good to see you. Hope you are doing well. Let me know what you think of these if you make them!
Love this video!! these shelf soups will be so great during the winter! I canned 18 pints of roast beef and 18 pints of chicken breasts this week! Whew!! But I love convenience like you!!
Good for you on getting your meats canned, Melanie! They will always be a staple in my pantry.
Just found your channel and am so impressed with your style of teaching, recipes, and suggestions that i subscribed. Thank you! Ive not started canning yet, but am eagerly researching and planning! Looking forward to the next group of recipes!!
Welcome, Connie! Glad to have you here!
I finally got my pressure canner. I'm so excited. I'm definitely going to be trying some of your soup recipes. Pinto beans are going to be my first foods to preserve. Thanks for all your help and ideas.
Woohoo! Keep me posted on your progress!
Thank you so much for the recipes. I can't wait to try these. Love watching. Have you considered making a cookbook?
Thanks so much, Jennifer!
GOOD MORNING CARTER, LOOKS DELIOUS. YOU ARE SO CREATIVE. I HAVE MY FIRST OFFICIAL BATCH OF PINTO BEANS IN THE CANNER. I'M VERY NERVOUS. NEVER DONE THIS BEFORE. WISH ME LUCK. THANKS FOR SHARING. I'M LEARNING FROM YOU.
Good luck, Suzie!
Thank you, I will be making these. I like that the ingredients are by the pint, thank you
Thanks, Corinne! So glad the by-the-pint approach is helpful!
Oh my garsh, all of these sound so good, and I will be making them all, thank you so much. By the way, use your home grown, roasted red peppers in you homemade alfredo sauce. Oh Lord, that is the best stuff ever. Love your channel Carter and thank you again.
That does sound amazing, Marcia!
Carter, I recently watched a "one acre homestead" video from 3 years ago, on making homemade vanilla. Her sister showed how to make it, by putting the vodka or rum, in pint jars, with sliced open vanilla beans. She put the lids on and placed 4 jars in her pressure COOKER (with about 1 inch of water and the jars were placed on the wire rack insert). She set the timer for, I think, 20-30 minutes, and once done, she had instant vanilla!!! No waiting 6+ months for the vanilla bean to be infused into the vodka! Have you ever tried that? They said you can make vanilla on 12/23, to give as gifts on 12/25! I think that's brilliant, but have never seen a video on doing that! Maybe you could try it, and make a video on it, for people to see how easy, and cost effective it is.......and it makes terrific gifts!
I made 2 quarts of vanilla, several years ago. I use vanilla from 1 quart jar, until it's down to 2/3 full. I then add more rum or vodka and place that jar behind the second jar, to give it time to infuse, while I use vanilla from the second quart! This way I never run out and have to start over with the 6 month wait. I've had my vanilla since 2017 or 2018, and have even given small bottles away as gifts, but I never run out!!!
Hey, Lisa! I remember that video. Maybe I will do some this year. I'll give it a try first to see how it goes. Thanks for the idea!
Your soup recipes are Phenomenal Carter and taste Delicious... THANK You for All your hard work 🙏🙏 Kendra
So glad you like them, Kendra!
Opened two pints of the Mediterranean Lentil Soup tonight. It is so delicious!!!!! Will definitely make this again!
Yay, Vicki! Thanks for letting me know!
Well, you did it again! These sound so good. In the next couple of weeks, I will be jarring up soup because we are almost out. My husband was excited about the Italian sausage one. Once it gets a little bit chillier here in central Texas, we we’re talking about how good these would taste especially when he comes in cold from feeding the animals. Thanks for all the great ideas. I just love to have soups and dinners on my pantry shelves!!
Sounds great, Denise! I do hope you cool down soon. What a rough ride Texas has had this Summer!
Awesome video!! I love your samplers! Please don’t stop doing them. I do the same thing looking at soups sold in stores and copy them to my specifics😂 Please keep them coming!!💞💞💞💞💞💞💞
Thank you! I'm glad I'm not the only one looking for inspiration in the grocery store!
@@growandpreserve 💞💞💞
I really enjoyed this & will look for rhe first set of soups. I'd love to see a 3rd soup sampler. I live alone & will usually can big amounts even though it's just me, but this gives a great variety with just a few jars. Thanks so much.
Excellent! Hope you enjoy!
Thank you for sharing your recipes on canning. And I love the fact that you do small batches of different soups and meals in a jar. I'm disabled, and I loved to cook, but now I can't stand for long. But I can wheel up to the table and make these recipes and have a cabinet full of a variety of dishes on a disability income. Prep once and eat healthy foods. I can't stand buying food from a restaurant, when I know I can make it better ❤.
I'm so glad this method helps you!
I just finished 3 of the four soups from this show. They look great! My sister is doing the Italian sausage one so we will share when we get together.
What a fun way to divide and conquer, Beverly!
Please do another one! This is going to be so helpful! I can’t have canned soups from the store because of dietary restrictions I follow and this is amazing! Do you have a condensed chicken and and mushroom condensed?
Another greatly appreciated video. I don't get on line often, but happened to be canning your chicken chipotle soup, featured from one of your videos 3 months ago. I substituted for turkey before and my family adores the shelf stable soup so much, so..... I purchased a 20 pound turkey, roasted it yesterday and am making 16 pints of turkey chipotle soup tonight. Was looking for company in the kitchen, and was thrilled to find this video on bean soups!! I am now planning to make all four as I eat beans daily and so thrilled to have you here in my kitchen this evening expanding my capabilities. Many thanks! Wishing you a wonderful new year!!
Sandra, I am so glad I got to can with you last night! Than you so much for being here.
I tried the last 4 soups you shared with us and Loved them. Just made bigger batches. Now I’m excited to try these. I’ve never had split pea soup so we’ll see what we think about this one. Thanks for sharing!! It’s Wonderful to only do 2 in case we don’t like them, so Thank You so much for taking the time to figure this out for us…
My pleasure, Vicki! So glad you liked the first batch! Please let me know what you think of this batch. It helps others to read feedback...
@@growandpreserve well, these didn’t disappoint either!! It’s great having some new, tasty soups on the shelf. Thanks so much for sharing!! Can’t wait to see what you have for us next!!!
Thanks so much, Vickie! So glad you liked them!@@vickiefletcher4023
Looks delicious! Definitely gonna try. I'll probably make homemade beef sausage out of hamburger meat in place of the sausage, and turkey bacon in place of the bacon. Also, new subscriber here!! Thank you soooo much!! Keep up the great work.
Welcome, Lori! Absolutely make changes that suit you!
I made your Italian Sausage and White Bean Soup this weekend. I did it on the stove first to see if I would like it before bringing out the canner. Just had it for lunch at work and wanted to let you know it is delicious!! Very, very good and different. Love it. Thanks for the recipe. Will be canning some for pantry this year.
Wonderful! So glad you liked it. Thanks so much for letting me know!
You are going to keep me very busy next week!! I’m only missing a few things and I can make all of these. I have a request. I have a recipe for pasta e fagioli and it is my husbands favorite. Here are the ingredients:
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
214.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 pound (1/2 pkg.) ditalini pasta
Instructions:
1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
2. Add onion, carrot, celery and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until the pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.
If you ever have time and you try and figure out how to can this. I know the pasta would have to be taken out but that could just be added when hearing it up.
I know how you love a challenge and it is really a tasty soup.
Great, Cindy! Let me know how it goes with the soups! I've printed your recipe. We'll see if I come up with anything worthy!
Oh that is fantastic!!! My husband will be thrilled!
Progresso soup used to be a quick go to ! But now their soups a bioengineered not good ! So I’m very happy you’re making these !
Good to know, Elaine! If you try these, please let me know how I did on the "improved copycat".
Absolutely love these videos! Made the first ones and love them! My husband is saying to make a lot more! You’re amazing!
Thanks so much, Brenda! I'm so glad to hear you liked the first round!
Progress soups are a waste of money, especially the organic ones. They are mostly broth with token pieces of food morsels. I used to buy the corn and black bean one and just to have it for lunch for me, I would add a half can of corn and a half can of black beans. They supplied the broth.
Funny! I definitely hope I improved on them! If you make these, please let me know.
I used to love the Chickarina soup by Progresso, as a child. I could probably wing it, using mini meatballs and ancini di pepe pasta. I know we are not supposed to can using dried pasta, but this is just little balls, I think it will work. Maybe one tablespoon per pint.
Thank you, Carter! This is truly appreciated in this house. I will definitely be giving these recipes a go. My oldest
brother has hit a “health bump” and these soups will be perfect additions to a care package to help his wife
navigate their meals until his health improves.
Thank you for all that you share with us here. Your account is a “sweet spot” for me. I enjoy your recipes as well
as your presentation ♥️
Karen
Thanks so much, Karen! Prayers for your brother. You are wonderful to help out.
@@growandpreserve Thank you for the prayers for my brother. They are truly appreciated.
Carter, I just found you! I'm the only one who likes bean soups. I'm going to try these. I love curries, too. But, again, I'm the only one. I'm going to try Dahl soup using your lentil soup for inspiration, with red lentils, onion, diced tomatoes and chicken stock, and garam masala. I will add the coconut milk when i heat it for serving. I keep dry coconut powder, or I could freeze canned coconut milk in portions. I would love to see a video with curry inspired soups or dishes.
Welcome, Cheryl! I love curry too! Your Dahl soup sounds fantastic. I'll see what I can come up with.
I've never been much of a bean soup person, but one of the soups I made last year was dehydrated Tuscan Bean Soup, and I absolutely love it! It is very similar to your 1st canned variety. Only a LOT more trouble! I will definitely be using your recipe and canning it from now on. When I made the dehydrated soups last year, I chopped all the vegetables and then dehydrated them. I precooked the white beans and dehydrated them. I layered the beans, vegetables, dehydrated broth, and seasonings in cellophane bags, added moisture absorbers, and then vacuum-sealed the bags. I made "professional-looking" labels on my computer, with instructions. All was needed was water and to simmer 10 minutes. They were shelf-stable for 2 years. I made several varieties and gave them for Christmas gifts. I seriously doubt I'll ever do this again...WAY TOO MUCH TROUBLE!!! I'm really excited to can all of your soup recipes, and thank you so much for doing this video!!! You are such an inspiration!
Wow, Marsha! Labor of love there! I'm pretty sure you'll find this one much easier! If you try it, please come back to let me know what you think.
I hope to make these very soon, and I'll definitely let you know how they turn out! This will be so much easier to make, as well as to prepare.❤
One time I need can dice tomatoes. And couldn't find any except these petite dice tomatoes. And I noticed that it had more dice tomatoes in it than the regular dice tomatoes. Like you said it had more juice than tomatoes. I can't remember if there was a price difference. I think I try rotel in the south western bean soup. But they all look good. Thank you. Please keep making your videos. They are so helpful.
Rotel would be nice in the Southwest one! So glad to have you here, Debbie!
Great recipes. After more than 50 years of marriage I found out that my husband’s favorite soup was Campbell’s tomato soup, lol! I have been buying the Progresso Tomato and Basil soup now and he loves it and it has grown on me too. Going to find a recipe for that to can some up.🤞🤞
Love the story! Glad it's not just me.
I love lentil and split pea soup. I also have made black bean and lamb soup that you top with a form of gremalata. Haven't made it in years and have lost the recipe 😢 Great video, Carter!
I remember the gremalata having grated Cheddar and cilantro finely chopped, and maybe some parsley. So delicious!
That sounds so good, Erika! Don't you hate it when you lose track of an amazing recipe? I have done that more often than I care to admit! Always good to see you. I hope that things are settling down.
@growandpreserve Thanks for caring Carter! Some of the most beautiful roads will take years to repair.
I hope it comes back as beautiful as ever.@@erikalouwrens3992
I made the second batch and the same thing happened. It's okay..I just add some water when I open it. I do think that there is much too much pepper for our taste but we love all four of the soups. Thank you for all of your testing and sharing these recipes. Merry Christmas 🎄.
Merry Christmas, Madeline!
@@growandpreserve and a very happy New Year.
Loving this sereies! And i am going to can butternut squash. I just decided. We can carrot soup! I can ham. And i can bacon. The pea soup would be wonderful with bacon ends too!
Ooooh! Bacon ends! Yum! So glad you're enjoying the series, Jennifer!
@@growandpreserve We located a Gucci butcher. Bacon ends are apparently not Gucci. He sells them for $2.50#.... it's my new secret weapon!
Nice! Is pork belly not Gucci either? I'd love that!@@jenniferr2057
I cast my vote for another soup sampler please!
If we want to soak & rinse the beans prior to adding to jars, how does the measurement change? You would'nt like me or my house if I didn't lol! I tried a "burrito in a jar" mix with lentils added in dry and I found out that I can't do that again. I made soup jars with semi soaked beans and it wasn't much better. I could buy stock in beano.
Thanks & Blessings Carter! Now to write all these down in my notebook!
Deborah, you are too funny! Just measure the beans for each jar dry, then soak and rinse as desired. Maintain the generous inch headspace. Let me know how it goes!
The one thing I would say on the thick soup thoughts: the lentil soup doesn’t start out thick. Only after it is processed/cooked does it become thick. Pumpkin purée or squash soups start out thick. Love your channel 🥰
Hey, Shari! I think everyone has to decide for themselves what makes them comfortable. No judgement from me either way!
Hi Carter, Love ALL your video's. Have you canned any Rice recipes, seeing a lot of them on FB but a basic newbie after many years between and so much has changed over the last 50+ years. TIA
Hey, Carol. Welcome! I've seen quite a bit of rice canning in the fb rebel groups as well. I have not done it, but personally, it's about the quality of the end product for me. I have never enjoyed the taste or texture of commercially canned rice or pasta products. I love rice (and pasta), but I want them to be an entirely blank canvas for whatever creation I'm serving up. Does that make sense?
Pork broth would probably be delicious in the one with the Italian sausage
Absolutely!
@@growandpreservethanks for the 2 soup sampler videos. It was an awesome idea and your recipe for the. Is top notch!! Can’t wait to try some of them.
Carter have you tried the slow cooker zucchini soup. I’d love some help figuring out recipe to can in pints. Thank you for all these recipes ❤️
I haven't. Never even heard of it.
OMG! I canned 6 jars of the white bean and sausage and 7 jars of the black bean soups. The only change I made was swapped spinach for kale. I'm having the white bean for my dinner. So dang good! I can't wait to try the black bean for lunch tomorrow. Thank you for this! Will be canning more soups for sure!
Yay, Cheryl! So glad you liked the sausage and white bean soup! Can't wait to hear what you think of the black bean soup! Please keep me posted.
@@growandpreserve Black bean is the bomb!
Fantastic, Cheryl! Thanks so much for letting me know!@@cherylkillion4462
On the pumpkin puree it's the density. When you buy it from the manufacturer's with their machines they can get to a higher temperature than we can at home with our stovetop. So it's cook all the way through. But you can still can pumpkin just raw pack in cubes add water ,pressure can it. Make it in a quarter jar, drain it, mash the pumpkin cubes you should have enough puree to equal that what you would be getting out of a can. Hope that helps.
My pumpkin puree goes in less dense than commercially canned, but it comes together nicely. Bottom line, only do what makes you comfortable. I am not the canning police. ;-)
Looks great. Dug sw potatoes today about 100 lbs this year. Not our best harvest.
Still! 100 lbs is great!
I made all of the soups in your first soup video and the Italian Sausage and White Bean and the Mediterranean Lentil Soup from this second soup video. For supper tonight I chose the Chipotle Beef (from the first video) and my hubby chose the Italian Sausage and White Bean (we actually traded bowls mid-meal because he preferred the Chipotle Beef). Each had overall delicious flavors. But, when I make them again I will cut way back on the salt, if not leaving out altogether and add to taste when I heat them up. The sausage and bacon in the Italian Sausage and Bean were salted and my chicken broth had salt, which I used to thin the soup, so I don't think we'll need/want more salt when I make it again. The heat in the Chipotle Beef was a bit too much for us. The flavor was wonderful but again, I would cut the amount of chipotle and cut way back on the salt. I am thinking I'd rather have less beef in this one and more corn. Can't wait to try the Chicken Corn Chowder, Chicken Chipotle, Beef Stew, and the Mediterranean Lentil. Haven't canned the Split Pea and Ham and Southwestern Black Bean soups yet. But I imagine they will be just as delicious. Thank you for the recipes!
That's great, Vicki! Make them your own!
I have a 1943 Ball Blue book.
Recipe for pumpkin and winter squash::::pg,24
Use firm, fully ripe, pumpkin or squash. Wash; discard seed. Pare, cut into cubes, cook with water, or steam or bake until tender. If steamed or baked, scoop out pulp and mix with water to give consistency of pie filling. Pack into hot Ball jars. Add 1tsp salt to each quart. Process 70 minutes at 15lbs pressure or (ugh) water bath 3 1/2 hours. Then complete the seal. Sugar and spices may be added at time of canning.
Pg. 43
Pumpkin preserves
4lbs pumpkin
8 cups sugar
3 lemons
1/2 tsp salt
Cut pumpkin into squares 1/4" thick and 1 1/2" wide. Add sugar and let stand overnight. Add thinly sliced lemons and salt. (1 tbsp mixed spices tied in a bag may also be added). Boil until pumpkin is clear and sirup (yes, it's spelled that way) thick. Pour into hot Ball jars, seal at once.
No water bath or pressure canning.
I know neither of these are pumpkin puree, but there's at least something pre WW2 that has recipes.
I refer to this book more than anything after WW2. The alphabet agencies changed everything...cuz we're stupid and don't know what's best...lol
Outstanding, Hueman! That first one is pretty close! Thanks so much for typing all this out!
Im making the split pea soup later on today im waiting for my bone broth to finish cooking.
Excellent, Jennifer! Please let me know how it turns out!
I bet those first two would be good with kale instead of spinach, just to change it up a bit if you wanted.
Yes! Or collards also work great in them.
These soups look delicious!
Could you use fresh minced garlic instead of the powdered?
Absolutely!
How would the water/bean ratio change if we presoak the beans? I like to soak or sprout for health reasons. Thanks. These look amazing!
Thanks, Rose. How does the ratio change when you cook your beans from soaked versus cooking from dry? I didn't test that when doing these recipes, so I can't say for sure.
Love this series!!! Were the beans fully cooked or still a bit undercooked? I have little success PC beans. Thanks for all the effort you put into this series!
Hey, Sheron! The beans were fully cooked during the canning process. Hopefully you'll have great success with these!
@@growandpreserve Thanks for the reply. Going to try!
USDA may approve the peas because when they go in jar they are individual and the liquid is surrounding them unlike pumpkin purée that goes in as a liquid solid. Maybe?
I gave up trying to find their reasoning on many things. Recipes for making split pea soup in a pressure cooker (like the InstaPot) call for a 14-15 minute cook time. That would imply that they are thick for the last 60 of the 75 minutes of processing.
I am really enjoying your videos, but I have a couple suggestions. I’ve been cooking soups and canning for 50 years, I’m 73 years old. The one thing I always do is sort through and rinse my dry beans, because you can find little stones and dirt in the bag. The other thing I do is always wash my canning jars and lids before I use them. I am enjoying your recipes and I will certainly try them soon. Thanks again.
Welcome, Marlyne! I do sort through the beans. I just don't rinse them. My canning jars have just come out of the dishwasher. I do not pre-wash my lids because the usda now tells us that everything is sterilized in the first 10 minutes of processing. The tap water in my area is horrendous. There's no telling how many more contaminants and chemicals I would be adding to the lids.
Thank you for taking time to test recipes, and for filming how you put ingredients in what to can. Many of us are more visual learners, and feel better about trying a recipe after we see how it's done.
Question....Is it ok to can soup that was already cooked. I'm used to making big batches and canning, instead of freezing or throwing out leftovers is preferred. I just don't know, since it was already cooked, if it's safe to pressure can or if it affects the texture, etc.?
Hey, Lisa! My answer is, unfortunately, it depends! Pressure canning will definitely affect the texture, and potentially the seasonings. Simple, brothy type soups, such as chicken soup (without pasta or rice) tend to can fine as leftovers. For more complicated soups, you really need to think about whether each element can withstand double cooking and still maintain a taste and texture that appeals to you. For instance, my Brunswick Stew is one where all the ingredients are fine to be processed, even after being cooked, except the potatoes. So, for that one, I basically take out my "leftovers" BEFORE finishing the soup...in this case, I add blanched potatoes just before jarring it up. Then, I finish cooking the stew with the potatoes in it for fresh eating. Does that make sense?
@@growandpreserve yes. It makes great sense. Thank you for testing all the soups for us!