Just because I’ve posted here now two days in a row, don’t think I’m making a habit of writing here everyday or anything. It’ll be at least another few months before I have anything approximating time for writing (but the completion of my graduate studies is only six months away now!)
As I mentioned yesterday, the news lately has been a real bummer to me – so I have decided instead to do a combination dinner/canning project that involves 8 weeks of soups. I love soup! But because it can be ingredient and time-heavy, it’s not a go-to for a quick after-work dinner in our house. So my plan for the next 8 weeks is on one of my days off (Sat, Sun or soon – Mondays!) I will make a large pot of soup for dinner and either 1) pressure can half of it for future eating, or 2) make a pressure-canning version of the same, or a different pressure-canned soup stock that can be used at future meals. The reason that I am not simply making soup and then pressure-canning the recipes directly is because pressure-canning itself does a lot of the cooking and there are many soup versions that go into the cans “raw” and are cooked in the process. Also, pressure-canned soups cannot contains grain-starches or dairy – which means that one is often making a “base” to be added to when it is opened and reheated later.
I canvassed my Internet friends yesterday and got some ideas – and here are the recipes I’ve chosen to go along with those ideas:
Week One (November 2): Turkey Rice Soup and Canned Chicken Stock
Contrary to my starting pitch, this first week is aimed at getting rid of some turkey soup stock that has been in my freezer since last Christmas. Yes, it’s still edible, but it has to go – so I’m going to pick up some turkey legs and boil them up to get some soup meat happening and otherwise add some rice and veggies and cook it up. I’ll use this week to put the extra effort into pressure canning a big batch of chicken stock.
Week Two (November 9): White Bean and Chorizo Soup
Because there is lots of kale in the garden right now, a soup with beans, chorizo and kale seems particularly appropriate so I’ve chosen this recipe to pull it off. I plan to double it and pressure can half. A bit of an experiment, but the worst thing that can happen is the beans will be mushy which doesn’t matter so much in soup.
Week Three (November 16): Chicken-Bacon Corn Chowder & Chicken Corn Chowder Base
This is a two recipe week with mostly the same ingredients. Bacon isn’t a great thing to use in pressure canning because high-fat items can go rancid – and I found a canning recipe that essentially cooks the soup in the jar. I like the idea of not twice cooking the chicken. Stovetop Recipe. Pressure Canning Recipe.
Week Four (November 23): Red Lentil Soup and Beef Stock
These items are totally unrelated to each other, but I’m in need of some beef stock on my shelf for the upcoming entertaining season (gravies and so forth) so I figured I should get that in here while I can. Red Lentil soup on the other hand, is one of my favourite foods. This is the lentil soup recipe and I do plan to double and can. As for the beef stock this recipe looks like a good one.
Week Five (November 30): Really the best chili I have ever made
I made this No-Bullshit Chili Recipe with some moose meat that a friend gave us after his hunting trip last month and it is probably the best chili I have ever made or tasted. One batch makes a lot, so I plan to make this one again and can half of it (or more) for easy winter heat-ups. Also, use whatever meat you want!
Week Six (December 7): Potato-Leek Soup & Potato Leek Soup Base
This Julia Child recipe was recommended to me and it looks fabulous, but is full of dairy so no good for pressure canning. On the other hand, this recipe is meant for pressure canning, and when later-served can have dairy added into it for extra depth. I’m trying both in week six.
Week Seven (December 14): Vegetable-Beef Soup two ways
Week Eight (December 21) – Roasted Root Vegetable Soup
For the final week I’m only making one recipe, will double and then pressure can half of it. This Roasted Root Vegetable Soup by The View From Great Island looks like a fabulous cap to 8 weeks of eating and canning!
By the end of it all – if I really get through all the weeks, this plan will provide for about 16 meals (considering leftovers) and 30 jars for the pantry to be used at different junctures through the next year!