In May our churh held a ladies' luncheon. I helped to prepare chicken salad for the event by cooking about 40 pounds of bone in chicken breasts in the crock pot. This generated quite a bit of chicken broth and then I cooked the bones with some vegetables to generate even more.
During this time Rob was out of town helping a friend move cross country so I had some free time in the kitchen. I put a new gasket and vent on the pressure canner and canned six and a half quarts of the broth, made a batch of soup and then froze the rest.
Later in the week I tried another new canning project, pressure canning great northern beans and pinto beans. They do have to process for over an hour but the actual preparation of the dry beans was no different from actually cooking them for soup or some other purpose. All but one jar sealed properly. I was kind of glad the one jar did not seal because I was curious to taste the finished product. The beans were perfectly cooked and had a nice creamy texture. It will be convenient to have them on hand for quick meals in the future.
I used that one pint jar of great northern beans to try this new soup recipe from Southern Living:
Cabbage, Potato, and White Bean Soup
1 onion, chopped
3 garlic cloves, crushed
2 Tbsps. olive oil*
4-6 small potatoes, peeled and sliced
4-6 cups chicken broth
salt and pepper to taste
4-6 cups chopped cabbage
1 can white beans, drained and rinsed
Heat oil in large soup kettle and then saute onion until tender. Add garlic and cook briefly before adding broth and potatoes. Cook until potatoes are nearly tender then add the cabbage and beans. Cook until the cabbage and potatoes are tender and then season with salt and pepper. Serve with grated parmesan cheese.
*This would also be delicious with bacon grease and a little crumbled cooked bacon added to the soup.
These successes have made me want to try pressure canning a few other items that I have never tried canning before.
What's been going on in your kitchen lately?
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