Homemade Soup Recipes made with your home preserved foods.
Homemade soup recipes. Delicious favorite soups made with home canned and dehydrated foods. Home Canned goodness, it's all in YOUR hands. Doesn't it feel good!
Including information on how to can your own homemade soup and how to make your own homemade stock. I've also included safety precautions and suggestions for how to adapt soup recipes for home canning.
This is a collection of homemade soup recipes using home preserved foods. Home preserved broth and meat, veggies and beans.
Cooking with home preserved foods.
How to adapt and can soup for storage on the shelf. Use these directions with the soups in this e-book... or adapt your own favorite recipes.
Preserve foods by canning or dehydrating... and then learn to cook with it.
This delicious collection of homemade soup recipes are soups made from home canned and dehydrated goods. They are not recipes tested for processing and canning. There is a distinction there. I have not used these recipes to preserve them.
If you want to can soups for storage on your shelf, I've included directions on how to adapt any soup recipe for home canning.
Stock or broth is a main ingredient in most of my soups. If you have not tried to made your own stock..... you don't know what you are missing!
I just downloaded your Simple_Soups cookbook, and I LOVE IT!
I read through it while I was eating dinner tonight, and every recipe looks luscious… I am not much of a cook, but each of these recipes looks like something that I could tackle, and the pictures looked scrumptious. I think I will be busy this winter cooking different soups that I got the recipes from your book. I have done a little bit of canning, and will probably make enough to can if my husband likes it.
I bought your book because I want to start canning my own soups. I have a couple of questions. I presume your warning about no dairy, thickeners, pasta or rice also applies to barley? If not, how do you incorporate barley in a soup to be canned? I live at less than 1000 feet altitude. Can I reduce the processing time by using the 15 psi weight? If so, by how much?
Hi Roger, Yes, that restriction should include barley as well. I consider that a thickener and it can be added when you open the jar to serve.
You really should not change the processing times or pressures. I get my information from the USDA recommendations. They've done testing to determine pressure and time required to get your soup to a high enough temperature to stop any risk of botulism. I suggest you stick with the recommended guides.