From Pantry to Palate: Delectable Canning Recipes for Every Occasion
In the pursuit of self-sufficiency and preparedness, canning has long been a trusted method for preserving food.
It allows us to stock our pantries with nourishing meals that can sustain us during times of need. In this article, we explore a day of canning adventure and share a collection of mouthwatering recipes that will fill your shelves with an assortment of comforting delights. From goulash to chicken rice, potato soup to white chocolate macadamia nut cookies, these canned goods will serve as a source of comfort and nourishment in any situation.
1. Goulash Recipe (Makes 2 Quart Jars):
Ingredients:
- - 2 pounds beef stew meat, cubed
- - 2 onions, chopped
- - 4 cloves garlic, minced
- - 2 red bell peppers, chopped
- - 2 cans diced tomatoes
- - 2 tablespoons paprika
- - 1 teaspoon caraway seeds
- - Salt and pepper to taste
Instructions:
1. In a large pot, brown the beef stew meat over medium-high heat.
2. Add onions, garlic, and bell peppers. Saute until softened.
3. Stir in diced tomatoes, paprika, caraway seeds, salt, and pepper.
4. Simmer for 1-2 hours until the meat is tender and the flavors meld together.
5. Ladle the goulash into sterilized quart jars, leaving appropriate headspace.
6. Process in a pressure canner according to the manufacturer's instructions.
2. Potato Soup Recipe (Makes 6 Quart Jars):
Ingredients:
- - 6 pounds potatoes, peeled and diced
- - 2 onions, chopped
- - 4 cloves garlic, minced
- - 8 cups chicken or vegetable broth
- - 2 cups milk
- - 1 cup heavy cream
- - Salt and pepper to taste
- - Chopped fresh chives (optional, for garnish)
Instructions:
1. In a large pot, combine potatoes, onions, garlic, and broth. Bring to a boil and simmer until the potatoes are tender.
2. Using a potato masher or immersion blender, partially mash the soup to desired consistency.
3. Stir in milk and heavy cream. Season with salt and pepper.
4. Ladle the potato soup into sterilized quart jars, leaving appropriate headspace.
5. Process in a pressure canner according to the manufacturer's instructions.
6. When serving, garnish with chopped fresh chives if desired.
3. Tortellini Soup Recipe (Makes 3 Quart Jars):
Ingredients:
- - 6 cups chicken or vegetable broth
- - 2 cups tortellini pasta
- - 2 cups diced tomatoes
- - 2 cups chopped fresh spinach
- - 1 cup sliced carrots
- - 1 cup sliced mushrooms
- - 1 onion, chopped
- - 4 cloves garlic, minced
- - 1 teaspoon dried basil
- - Salt and pepper to taste
- - Grated Parmesan cheese (optional, for serving)
Instructions:
1. In a large pot, combine broth, tortellini, tomatoes, spinach, carrots, mushrooms, onion, garlic, basil, salt, and pepper.
2. Bring the soup to a boil, then reduce heat and simmer until the tortellini is cooked and the flavors meld together.
3. Ladle the tortellini soup into sterilized quart jars, leaving appropriate headspace.
4. Process in a pressure canner according to the manufacturer's instructions.
5. When serving, sprinkle with grated Parmesan cheese if desired.
Note: Due to the delicate nature of tortellini, it is best to add it fresh when heating the canned soup.
4. Chicken Noodle Soup Recipe (Makes 5 Quart Jars):
Ingredients:
- - 8 cups chicken broth
- - 4 cups cooked chicken, shredded
- - 4 cups cooked egg noodles
- - 2 cups sliced carrots
- - 2 cups sliced celery
- - 1 onion, chopped
- - 4 cloves garlic, minced
- - 1 teaspoon dried thyme
- - Salt and pepper to taste
- - Chopped fresh parsley (optional, for garnish)
Instructions:
1. In a large pot, combine chicken broth, chicken, carrots, celery, onion, garlic, thyme, salt, and pepper.
2. Bring the soup to a boil, then reduce heat and simmer until the vegetables are tender.
3. Stir in cooked egg noodles.
4. Ladle the chicken noodle soup into sterilized quart jars, leaving appropriate headspace.
5. Process in a pressure canner according to the manufacturer's instructions.
6. When serving, garnish with chopped fresh parsley if desired.
5. Beef Stroganoff Recipe (Makes 3 Quart Jars):
Ingredients:
- - 3 pounds beef stew meat, cubed
- - 2 onions, chopped
- - 4 cloves garlic, minced
- - 2 cups sliced mushrooms
- - 2 cups beef broth
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