Yesterday canning season began her on the homestead. I have a love/hate relationship with canning. I hate the heat, I hate the way it takes out an entire day, I love that I am putting food by and I love that I can can (get those old west hookers out of your head) my favorite recipes. Gourmet in a Jar?
Yesterday's count: 5 quarts o Kale soup. 7 pints of plum jam. 2 quarts of leftover Cajun soup. 3 quarts of Alfredo Sauce.
You want recipes, don't you? ~sigh~ you know if I start this, this blog will become about food again. This canning is a beast that takes over everything in your life, there is room for nothing more once the water bath or the pressure canner touches that stove. You become a slave to the jars, and obsessed with the chtchtcht noise. But you will take your chances with it, won't you?
Kale soup with Italian Sausage
1 1/2 lb fresh Italian sausage
1 lb fresh kale, washed
1 lb. all purpose potatoes, cut into quarters
1 cup fresh yellow onions, finely chopped
1/2 cup carrots, freshly chopped
4 to 6 cloves of garlic, finely chopped
2 Tablespoons olive oil2 Tablespoons butter
2 quarts chicken broth
2 1/2 lb. red tomatoes, peeled, seeded and chopped
1 1/2 cups of kidney beans, cooked or a 16 oz can of prepared kidney beans.
Black pepper, freshly ground
Pinch of salt
anything that says chopped, I put through my food processor during canning season
Remove the steams from the Kale. and chop up you veggies. Cover and set aside. Cook you sausage (a little water and a covered pan will do the trick) remove from pan and slice 1/2 inch thick, set aside.
place your butter on oil into a skillet, and saute you carrots, onion and garlic together.
Add all ingredients into a large stock pot and heat through. Don't worry about cooking your potatoes through as we are canning them. Evenly distribute the soup in hot sterile jars. Pressure can for 15 minutes at 10pounds. (remember cooked meat doesn't need to pressure can as long as raw, so please no more comments about how stupid I am)
Ask the neighbor across the way.
4 lbs of ripe plums
1 pkg pectin
8 cups of sugar
Pit and finely chop unpeeled plums (food processor again) mix in a large stock pot with the pectin. Bring to a boil stirring constantly. Quickly add the sugar, ALL the sugar. Mix and boil for 1 minute. Pour into hot sterile jars and process in a hot water bath for 15 minutes.
4 pints of heavy whipping cream
1 stick of butter
16 oz of shredded Parmesan cheese
In a large stock pot heat butter and whipping cream. once butter has melted add cheese and stir until heated through. pour into you hot sterile jars (it will be runny like soup, but will thicken up later) process in a pressure canner for 15 minutes at 10 lbs.
(yes, the tops of the jars can brown, it doesn't effect the flavor)
Hope you enjoyed today's canning recipes, more to come. And I do hope you like Kale, because there will be a lot of that.
If you want to see photos of the Wamego trip, click here.