Because I am downhearted about the Canadian news in the last week – the shooting, the scandal, the tawdriness of the responses to both – I’m setting up a new little project for myself this morning. One that involves nutritious, healing food – and canning! For the months of November and December, I am aiming to make one batch of soup per week – which will be one of our weekly dinners – but additionally, I plan to make enough so that a few jars can be pressure-canned for future eating also. This fundamentally means the soups have to be free of grain starches (flour, barley, rice) and dairy – but pressure canning does allow me to use meat ingredients. I also have a hankering to make some fresh batches of stock and to pressure can those also as it’s much more convenient than freezing (we are running out of freezer space in our house).
I am currently using my social network and the NY Times Recipe Box to compile my list of upcoming soup projects – and will post here when I have determined and idea/theme and recipe for each week. We’ll see how far I get with this – but as it meets two needs – immediate dinner satisfaction and food preserving for dinners/lunches in the future – I feel like it’s something I can do for the next several weeks. Also, I made an absolutely, incredible chili recently, and will include that in one of my upcoming weeks as a thing to can so I can share the recipe.
Stay tuned people! I’m about to use a food project to get happy…… (I loves me a project!)… and I’ll share the process and results with you!