Spicy Smoky BBQ Sauce.

Stacked pints!

Stacked pints!

I wanted to continue to involve my 13 year old son in the process of canning things, so we decided to make BBQ sauce together. The process didn’t involve much chopping or dicing (though he was unimpressed with the onions stinging his eyes and the amount of time that it takes to press the garlic) and it came together fairly quickly. It was messy, however, and involved a lot of measuring.

We used this recipe and doubled it (for a total of 15 pints). We then pressure canned it (so we could stack, as noted in the photo above).

One jar leaked (ew) and two didn’t seal properly (so they’re in the fridge) but the taste is pretty darned good!

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Potato Leek Soup.

This is another one of those soups you make ahead of time and, when you’re ready to eat them, just add some cream and heat!

Unfortunately, Potato Leek soup is not particularly pretty. it’s sort of a greeny-yellow colour, in fact, with specks of pepper floating in the jar. But oh, man, this is some GOOD stuff to eat.

Not pretty, but SO tasty!

Not pretty, but SO tasty!

Here’s the recipe:

Potato Leek Soup

Makes approximately 7 quarts

Ingredients:

2 pounds of yellow potatoes, peeled and chopped
2 pounds of leeks, washed and sliced (here are some tips!)
2 bunches of celery, washed and chopped
4 quarts of water
2 tablespoons of kosher salt
2 teaspoons of black pepper (or to taste)

Directions:

  1. Combine the potatoes, leeks, celery, water and salt in a very large pot. Bring to a boil, then lower the heat and simmer until everything is soft and happy.
  2. Using an immersion blender, puree until smooth.
  3. Return to simmering for another 10 minutes.
  4. Fill quart jars, leaving 1 inch head space. Wipe rims, apply lids and rings.
  5. Process for 45 minutes at 11 pounds of pressure.

To Serve:

Add 4 tablespoons of heavy cream per quart.   Heat the soup and serve!

Sloppy Joes!

I recruited my 13 year old son to help make some pressure canner sloppy joe sauce – and he pretty much did the whole thing himself with me giving him the tips and tricks as we went along. It’s his first time canning anything – I couldn’t be prouder.

Still bubbling!

Still bubbling!

Here’s the recipe:

Sloppy Joe Sauce

Makes 6 pints.

4 lbs ground beef
2 c. chopped onion
6 tsp. Worcestershire
3 cups ketchup (make sure there are no thickeners!)
1/2 c. water
4 T. brown sugar
4 T. apple cider vinegar
4 tsp. mustard

Directions :

  1. Prepare 6 pints, lids, and rings.
  2. In a large stainless steel pot, cook beef and onion over medium heat.
  3. While cooking the meat, mix all of the other ingredients in a large bowl, whisking to make sure it’s well blended.
  4. Drain the meat and onion mixture very well, removing as much fat as possible.
  5. Add all of the ingredients together in the large pot and bring to a boil, stirring often.
  6. Continue to cook at a lower heat for 20 minutes.  Remove from heat.
  7. Fill jars to 1 inch head space. Clean rims and apply lids and rings.
  8. Process pints at 11 pounds for 75 minutes.

To serve, open the jar and scoop into a pan. Heat it up and put it on bread, toast, buns, or whatever you normally use for your Sloppy Joes! (2 pints makes approximately 9 sandwiches.)

Pulled Pork.

Meat – the final frontier.  Or something like that, at any rate.

I’ve seen a lot of different recipes for pressure canned meat and figured it was worth a try. My canner came with basic information about canning meats, so I figured I’d go with something simple.

Pressure Canned Pulled Pork.

Ingredients:

12 pounds of pork shoulder (boneless)
1/2 cup of water
4 quarts of no-salt broth

Directions:

  1. Place pork shoulder into crockpot and add water.
  2. Set crockpot to “HIGH” and leave it for 1 hour.
  3. Turn crockpot down to “LOW” for 8-9 hours. Meat should be mostly cooked (“rare”).
  4. Bring 4 quarts of broth to a boil.
  5. Shred the pork, taking care to discard as much fat as possible. Put shredded meat into hot, quart-sized jars, leaving 1 inch of head space.
  6. Add boiling broth to each jar, leaving 1 inch of head space.
  7. Wipe jar rims clean and put lids and rings onto jars.
  8. Process at 11 pounds for 90 minutes.
  9. Jars should seal. If jars don’t seal, put them in the fridge and eat within a few days.
Pulled pork in jars!

Pulled pork in jars!

You can eat the meat straight out of the jars (it’s fully cooked!), drain it and heat the meat up with sauce (for pulled pork sandwiches), or you can use the meat in soup or other recipes.

Carrot Ginger Soup.

Now that I know my pressure canner isn’t going to explode and kill my family, I decided to make something tasty. My entire family likes Carrot Ginger Soup, but my usual recipe includes almond butter (not something that should be included in a recipe to be pressure canned) so I did a bit of Googlin’ to find something that sounded good.

Carrot Ginger Soup

Carrot Ginger Soup

It turned out beautifully – 6 lovely quarts full of soup (still bubbling when I took this photo). The flavour is bright and cheerful and might even be better than my deeper, nuttier version.

Here’s the recipe:

Carrot Ginger Soup

6 tablespoons butter
4 whole cloves garlic, peeled
2 large Spanish onion, peeled and diced
4 ribs celery, sliced
6 pounds carrots, peeled and sliced
6 tablespoons peeled and chopped fresh ginger
16 cups chicken or vegetable stock
2 teaspoon ground coriander
2 teaspoon ground ginger
1 cup honey
Kosher salt (to taste)
Freshly ground black pepper (to taste)

Directions:

  1. In your favourite large pot, melt the butter.  Saute the garlic, onion, celery, carrots, and ginger root in the melted butter for about 10 minutes.
  2. Add the stock to the pot and bring to a boil.  Reduce heat and simmer until the carrots are tender.
  3. Remove the pot from the heat.  Add the spices (not the salt or pepper) and honey. Stir well.
  4. Puree with an immersion blender or in a regular blender (small quantities at a time) until the soup is smooth and no chunks remain.
  5. Taste soup – add salt and/or pepper if desired.
  6. Ladle the soup into prepared jars, leaving 1 inch of head space at the top. Make sure to wipe the rims of the jars so no residue remains.
  7. Put rings and lids on jars.
  8. Pressure can at 11 pounds for 85 minutes.
  9. Check seals and store. If jars do not seal, put soup in fridge and eat within a few days.
  10. To serve, heat and eat OR heat and add a small amount of cream before serving.

Pressure Canning Test (Chickpeas).

In order to test my pressure canner, I decided to make something cheap and straight-forward. No point wasting a lot of expensive ingredients if I could avoid it. I scanned a bunch of websites and eventually settled on a recipe from a (‘secret’) canning group on Facebook: Hummus Chickpeas. I decided to do 7 pints.

Here’s the recipe:

Chickpeas to use for Hummus

Ingredients:

3.5 cups of dried chickpeas
14 cloves of garlic (peeled)
1/2 teaspoon of garlic salt per pint

Directions:

  1. Add 1/2 cup of chickpeas into the bottom of each pint jar.
  2. Place 2 cloves of garlic into each jar.
  3. Place 1/2 teaspoon of garlic salt in each jar.
  4. Fill each jar with hot water, leaving 1 inch of head space. Put lids and rings on.
  5. Pressure can at 10 pounds for 75 minutes.
Passed the test!

Passed the test!

 

 

To make hummus:

1 jar of chickpeas
2 tablespoons of tahini
1 tablespoon of lemon juice
1/4 teaspoon of cumin

Directions:

  1. Add ingredients to blender. Blend until smooth.
  2. Add reserved liquid – 1 tablespoon at a time – until desired consistency is reached.
  3. Add salt, hot sauce, and any other additional spices or ingredients you like.
  4. Store in the fridge and use within 3 or 4 days.