Yesterday I was making tomato juice and had more than I needed. So I stirred up a batch of canned hamburger soup.
When I was in the middle of chopping up all those vegetables, I thought it was the craziest thing I had ever attempted.
But today, looking at the jars lined up on the counter, all I can think of is the winter days when I can open up a jar of hamburger soup and have an almost instant meal.
This recipe is a canned version of our favorite hamburger soup recipe. Canning soup requires a pressure canner. Please don't attempt to can meat or vegetables without a pressure canner.
8 lb ground beef
8 onions, chopped
4 cups chopped sweet peppers
8 garlic cloves, minced
8 quarts tomato juice
5 T salt
2 tsp pepper
2 qt diced carrots
4 qt diced potatoes
Brown ground beef with onions, peppers, and garlic. (I had to do several batches.) In a large stock pot, cook carrots and potatoes in two gallons of tomato juice. Boil for about five minutes. Add remaining ingredients and mix well. (If you pot is too small, you may need to divide the mixture into two pots to mix.) Ladle into jars, screw on lids and pressure can for 50 minutes at 11 pounds pressure. Makes about 18 quart.
To serve: Heat soup in pan. Mix 1/4 cup flour with one to two cups of milk. Stir milk into soup and heat. (Do not boil.) Add seasoning as desired. Serve.
Tidak ada komentar:
Posting Komentar