I took one for the team here and wrote down the recipe 12 small potatoes cubed (8 to 10 cups) 1/2 celery rough chopped 1 onion 1 to 4 clove of garlic 1 cup of peas (frozen) 2 cups of carrots - diced (3 to 4 carrots) 1 pinch of sea salt (optional) 3 cups of diced ham 2 tablespoons of "ham seasoning" fresh ground black pepper 1 can of corn (optional) 1 can of peas 1 cup of milk 1/2 cup gluten free flour or cornstarch (note: important for canning) 1 teaspoon of Worcestershire sauce (less or more to your preference) 1.5 cups of Parmesan cheese grated or other cheese of your choice (I like dubliner by kerry gold) Note: not sure what this "ham seasoning" is but it's my opinion you could just use ham stock in place of water for the same effect if you make your own stocks... Directions ------------------------------- cube taters. rinse twice.. put taters in a bowl and add enough water to cover the taters heat some oil or other fat in a large stock pot lightly soften veggies until onions are translucent but not browned add the potatoes and water .. add enough extra water to cover the mix add 3 cups of ham add about 1 quart of stock (chicken or ham) fresh cracked pepper (to taste) salt if using unsalted stock or rub required add peas add a few drops to a teaspoon of Worcestershire Bring up to a simmer While waiting for the simmer Mix 1 cup of cold milk with cornstarch or gluten free flour Fold the milk mixture into the soup slowly. Reserve about 1/4 cup Canning 10 pounds of pressure for 90 Minutes 1" head space Follow normal pressure canning instructions Reheat ----------- bring to simmer and add additional cheese and cornstarch until it's nice and thick.
WOW!! Thanks!! I"ve been at Civil War Reenactments filming for the "REBELS" lol...and I'm behind on fan mail. Ham Base is just dehydrated ham stock...yes, replace with ham stock and less water for same effect. Also, you can get this at Orrington Farms online or at walmart ... I choose to make mine...but Orrington Farms is good, low salt and preservative free as well. Again, thanks for getting my back on this one! Blessings!!
I always use skin on spuds, too. Most of the nutrients, especially the Potassium, is stored in the skins. By the way, I absolutely LOVE your tutorials. You make everything seem doable and fun. I can clearly follow all of your instructions, Janie, and many times when my disease raises its ugly head I marathon watch your tutorials... somehow you make me feel a little better. God is using you in ways that you are completely unaware of.
That is so awesome! I'm so glad I can help you through your pain in some way! I too suffer from severe migraines and Celiacs; I spend a lot of days in pain. I also have SVT and that bothers me when I take the migraine meds...so...some days I feel I can't win from the losing! LOL! God has truly shown me mercy and grace!! I'm blessed when I read comments like yours! If there is something you'd like to see me can or make...let me know! XOXO
I absolutely love this recipe Janie, you know what you're doing for sure. I am going to make another batch of this tomorrow. Keep your amazing canning videos coming. We love and appreciate them so much !!
Thank you so much for taking the time to video your canning sessions. I like the fact that you still go by the old fashioned rules like my mom and grandmother. I didn't have the chance to know them and learn but thank goodness I found you all. I've been canning about 6 months now and without all you wonderful girls to encourage and teach me I wouldn't have had the knowledge or the courage to start. This recipe looks wonderful and I'm defiantly going to give it a try. Thanks again.
Your product came out very beautifully!!! Thank you for sharing with us. I like to drape my jars with 2 bath towel layers or a thin blankie and let them sit until they completely cool down, then I scrub them in hot water and dish soap because our water is horrible (even though we have 2 machines that are supposed to filter the water). Anyway, I do thank you and I would love to try out your recipe!
I have the same Ham and Chicken seasoning, I bought mine at Rurl King, love that stuff. I am really interested on how to make and can all kinds of cream soup, the kind you get at the store has way to much salt in it.
Canning salt is just fine salt with no iodine. you can take kosher salt and grind it up and you have fine salt no iodine. much more cost effective. nice recipe
Winter is on it's way, going to can this in pints...hubby not a soup fan, but I love soup, so if he wants some I have a choice, ❤️ you have the best canning recipes, I have already made so many ❤️❤️❤️
Thank you so much!!! I know this is an old post but I have watched it over and over. Twice I have made this recipe and it is ssooooo sssoooo good. Thank you for inspiring me. God Bless!
Would Velveeta work for this? Yes, I know it's fake cheese, but I do like it in soups and queso! Please don't judge me, lol. I don't know if it can be canned though. Thank you so much.
I am looking for a canning recipe for Split Pea soup and navy bean soup. These are foods that we eat regularly and would love to put up a batch or two for the times when my Fibromyalgia acts up and my wife can just fend for herself.
I love your videos. It always makes me hungry. If I could I would just reach through the screen and brag the whole pot. By the way I love your birds talking. They are probably cheering you on to make some more yummy food.
Have you ever canned Potato's was looking for more canning videos on your channel do you have anymore video's . Great video by the way love canning my favorite thing to do..
I do have a video on canning potatoes...I leave the skins on my gold potatoes but not my russets..some will disagree with this method as soil in the veggies like potatoes, carrots..etc...can hold bacteria...but I scrub with a brush and use a gentle veggie wash when I do this...rinse well and then cut up and can. I find keeping skins on the gold potatoes keep them moist but not falling apart. Be sure and cover with enough hot water that you cover potatoes entirely or they can turn black when out of the water...not deadly...but they don't look too appetizing that is for sure. I use my hot water pot and keep the water boiling to pour over the cup potatoes in the hot sterile jars. THe video will explain the rest. Best wishes! Janie ua-cam.com/video/zkraCnY9mkk/v-deo.html
Janie Pendleton ok cool I just wanted to see your method,I love canning potato's with skins and I do the same thing pretty much on top I rinse and wash several times examining the potatos.. Love them thank you for responding
NEW CANNER ! QUESTION PLZ HELP !I was watching another homestead channel Nd they were saying you cant can anything soupe with dairy I make this amazing corn and ham chowder and would like to can it .. can I do that safely with the cream that goes in it ? Ot how can I do that safely
I can only say this; if in doubt follow the blue canning book rules/recipes. Now, with that said, I have successfully canned small amounts of tapioca flour, rice flour, cornstarch and potato flour (that is my Gluten Free flour mix in this video)... They tell you not to can milk either, but I've been canning milk for 31 years (taste like evaporated milk). The deal is this...it's a density problem. But you can see in this cheesy soup, that I barely thicken the soup...I make a nice smooth liquid...nothing too thick to can. We just opened a can of this 6 months after I canned the soup and it was delish! Just like I canned it yesterday! These companies don't want to SAY you CAN can certain products because they do not want to stand behind the product or be liable. If canning rice or noodles, keep them small and only can 1 TBSP rice or barley per quart. NO more. When canning noodles I only use the tiniest noodles I can find...1" long x 1/6" wide and use no more than 1/8 cup per qt. Very small amounts. Or you can add the noodles or rice when heating up jarred soups/sauces. This is good too. GF noodles do not hold up to canning, but my GF four mix does a great job. Just pressure can for recommended times and never UNDER process...better to over process and be safe. Blessings!
Janie, I just made your soup, without the ham seasoning(I couldn't find it at my local grocery store), but still delicious. I also tried to substitute grated parmesan, it just melted in a goopy mess. I thought I'd can some and did pints for single servings. They all sealed but I only heard a few pings....should I be worried? They also seem to have separation the more they sat. What would be the reason for that?
Just give your soup a shake when it is cool; check lids for sealing first though...wait 12 hours... if lids are concave then they are sealed; if they pop up and down put in fridge and eat within a few days. I have to shake my soup after canning either way. Separation is normal for some canned products. Your canning process probably melted the cheese much faster.
When the weather gets cooler; I LOVE SOUPS and stews like this...chili and crackers...and a roaring fire to curl up to...oh...and a good movie! LOL>>Enjoy!! (Try my video on canning 'Beef Vegetable Soup by Chef Janie Pendleton' here on YT...it's delish too! OH BOY!) It makes about 10 quarts. So you can halve this if desired.
what's your view on using potato flakes to thicken things like potato soups and stews? Will that withstand canning temps and will that allow the temp to get to the center?
I think if you thicken it after you can it (when reheating soup/stew in pan or microwave), you can add the flakes to thicken how you like it at that time. If you really want to thicken before canning, then just add tad bit of the flakes before canning ... just make sure it's still very 'soupy' before canning process, and not dense like mashed potatoes when canning process is completed. It's all about density. I would make sure it was no thicker than a thin apple sauce...after flakes have swelled...and before canning process. Potato flakes can and will swell further when canning, and, will thicken a lot just like mashed potatoes when cold again; you know how mashed potatoes are like a thick clump you have to break apart or add milk to the next day after being refrigerated? Well-- it would do the same on a cool shelve in storage. I'd say, try 1 to 2 tsp per quart and see if that would work for thickening up a tad bit....but my preference has always been...add it when reheating soup or stew on stove. I hope this helps. Let me know how it turns out for you...and how much you used per quart so I can advise others more accurately on amounts. Blessings!
Can you get a book together or do you already have one. There will be plenty of people who will buy the book because of your knowledgeable information, that to say I would be definitely one of them with my similar special food diet.
You are in luck! I am a writer as well; published my first cookbook in 1994! Long time ago...lol...and have a GF diet "around the world cuisine' cookbook on the burner ... it is done with editing and I'm just trying to add any last minute changes to this book since it's GF I needed to double check every recipe I created! I have a canning recipe book started ...hoping to get it done and out to public by next summer. If there are any particular book subjects you think I should add to either cookbook just let me know and I'll add now so you can get your two cents in!! LOL>> What type of diet are you on? I found preserving my own food and having a garden as not only helped me lose wt but has reduced my sodium intake by more than half! My cholesterol and sugar levels are now normal as well.
Hi, when I posted it ppl went ballistic and it's only one of 3 videos I've ever took back off YT. It is easy to can; USE whole milk that has not been pasterized more than once; Put in a cool water pressure bath and bring heat up on milk and pressure canner together; slowly on low then to medium. When it starts to steem for the 10 minutes, drop on a 10 LB weight (some use a 5lb wt). When the 10 lb wt starts to rock nice and even, let it rock for five minutes. Turn off stove. Let cool till lock drops. Open lid slightly and let cool in it's warm bath an additional 5 minutes. Remove from canner and set on towel to cool. The milk when used will take on a 'carnation evaporated milk flavor' but NOT as strong as that. I use mine up within 3 months for baking projects and breads. Gives both a smooth awesome flavor. As far as drinking canned milk. I'm not a fan of 'drinking' evaporated milk straight up, but in an emergency, you definitely can do this. Best to store milk for emergencies, in bulk by storing large cans of dry milk powder. It last many years this way. Canned milk needs to be used up on a few months. I hope this helped! I just don't want 'tortured' by the public for sharing such a 'taboo' canning trick with the public. Many can milk and have success doing so. They just keep it quiet as not to get 'control' freaks out of joint! :( Hope you have been well!!
i am planning on making this today, but have 2 questions: can i use cheese such as cheddar? if i am using therm flo, can i make it thicker? almost like a cream of potato and cheddar soup before canning? i know you aren't suppose to make it that thick with flour and starch, but how about therm flo? thanks so much!
Density is an issue no matter what thickener you use; the heat must penetrate to center of soup for set amount of time and pressure so that the flours do not encircle any microbes or bacterias...especially since potatoes come from the ground (soil)...so...do not make this soup too thick. You can always thicken the soup more when reheating soup. You can substitute thermflo if desired. Remember, it gets thicker upon standing and cooling to room temperature. You can use cheddar cheese powder (it is what I use in home canning) and do not use MORE than what the recipe requires. It too can cause lumpiness and thickening issues during canning process. Let us know how it turns out for you.
If I only have russets to can with this, would it be a good idea to keep skins on them? Love the video and I was super excited to see my favorite soup can be canned! :) Thankyou!
I'd need a recipe list of food items in the recipe to say for sure...if there is any meat in the recipe it would go for the max time of 90 min for quarts and 75 for pints. No meats then the above times should be good; again, you'd take the longest canned item in the recipe and pressure can all of it for that allotted time. BLessings!
Lately it seems like everyone has jumped on the band wagon with the modified cornstarch (clearjel). Wondering what your thoughts were. I have found a few recipes in my box of old recipes from days gone by where a flour rough was added to thicken certain sauces. I'm not sure if the increase of clearjel is because others are getting some form of payment for promoting the product or if there is a real issue. Personally in my mind I feel if you use common sense and not make food to thick then the density issue should not be a problem, but I would appreciate your thoughts on this. I have actually started to question myself seeing that the newest publications of certain recipe books is now promoting clearjel which is still relatively new when canning even though it has been around for a couple of years now. Not sure if anything which has been modified is good for us?
Hello! Here is the jest of it for me; modified cornstarch does hold up better in high heating situations and doesn't cause a 'density' issue like reg. flours can. It's less likely to 'lump' as well which adds to that density issue you mentioned above. It will not break down and turn back to liquid form after cooling from a high temperature as well. I use clearjel, or even 'thermflo' which I now believe is even BETTER than clearjel. I have used Arrowroot powder for pie fillings as well. But Thermflo still seems to hold it's original 'thickness' best for me and my altitude. Flour is lumpy and can be 'overused' in recipes causing density issues as you mentioned. It can be grainy and turn foods to mushy consistencies as well. I agree that NOT making the food too dense and keeping it soupy; adding more thickener when reheating is best, but most ppl don't actually understand that concept and will go off on their own benges of recipes and can anything they see without full understanding of the canning process and density issues behind HOME CANNING. The other day a man wrote me and said he waterbath canned potato and leek soup! He said the lids were buckled! I said, toss it out now...he said, I can't, I fed three jars to my family after tossing only the two jars that were buckled! HE FED IT TO HIS FAMILY!! SO scary!! He thought you could waterbath anything that could be pressure canned by adding more 'time' onto the recipe. So, he made up his own recipe for waterbath canning a low acid food ... I'm seasoned canner and have ppl write me and tell me very scary canning episodes! They'll can butter and oils and they've never canned anything thinking it's a 'prepper's' right to can anything they need and fast! I think if they spent some time behind a microscope like we have...they'd understand ... ONE PINT OF BOTULISM CAN KILL EVERYONE IN THE WORLD!!! No kidding on that fact! Canning can be fun/tiresome and hard work all at the same time ... but it must be done properly with the right equipment. Not enough canners on YT stressing this fact. They don't mention the reason they use certain thickeners and the actual lesson behind what you can can vs what you can not can ... and how over time, you will get to know canning times and pressures. I test a recipe for years before sharing it with others. So should all other canners before sharing a recipe online. Too many recipes that are NOT tried and true get past YT. To me this is very scary. We have ppl teaching canning to others on YT when it is their first time canning the product or the first season canning at all! They are still in the learning process and SHOULD NOT be teaching others to can. I have master canners writing me to teach more classes. I should! what do you think on the subject of teaching others properly, to can at home? Do you feel I should keep going? We do have a teaching license in Indiana and in Health practices and life sciences. Food safe certified as well. Even my daughter has cheffed in the French kitchens and chinese kitchens learning from them about different food safety programs. I'd love to see her start canning. She's still in college though.
You are right. Some people don't question anything and will can everything they put their hands on. We are in New Zealand and importing clearjel and thermflow is a little tricky with customs. I am under the understanding that clearjel is available but only in bulk. I think I would stick to thickening my pie fillings after I open my jars because personally anything that has been modified in food without me being able to find enough literature to support that there won't be any issues health wise down the track I'm not a big fan of. It is wonderful that if you could teach more people about the safety of canning at home. I have been canning now for about five years and still I am very careful with everything I do. And with every canning session I take out my notes just in case I forget something. Unfortunately in New Zealand we don't have the luxury of the American public where we can get canning goodies like pressure canners, and the appropriate jars for canning in pressure canners. I had to save long and hard, and ordered everything from the US. Thankfully I was able to get all my jars with international post for just under $1NZ a jar which was an amazing deal as they are now selling here in New Zealand for almost $10NZ. Keep doing what you are doing. I guess we all just have to make sure that common sense prevails and ask when we are unsure of something before we jump into doing something which can cause our families harm.
It looks like you have the mirro 22 Quart canner, I bought this 2 days ago, and have been canning, but I do n I see the thing wiggling, I wonder by having the exhaust on my stove going it is a problem?
I have a 16 quart Presto canner. The difference is not much but the brand and Mirro has more sizes...(anything smaller than a 16 quarts however is considered a food cooker not a canner. The mirro has a gasket where pressure releases and this can be dangerous if not checked at each canning session. I do not use exhaust fan when canning. it draws cool room air around the canner. You're canner may whistle instead of rocking. It may twist or turn ever few seconds. You have to read your canner instruction manual to see what is expected of your canning session. But canning times and pressures will be the same for your altitude. If it's supposed to rock but is not, then something is wrong. You're canning is not building up pressure.
+Diana Alcocer if the soup if thin (watery) it will be fine. It will bubble and air escape during canning process. If the soup is thicker...it could be an issue. I did not debubble a jar of greenbeans once and the lid buckled during the canning process. YIKES! If the lids seal down...that means all air is out...do not push on the center of lids either...let them cool down and pop down on their own. You'll know by tonight if there is an issue. If so, put in fridge and eat those first. The center should be encaved after cooling.
+Janie Pendleton I made 6 jars. 3 came out buckled and the other 3 normal. Does that mean all of them came out wrong or just the 3 buckled. And how much time do I have to eat the ones that are buckled.
+Diana Alcocer put the 3 that buckled in fridge when cooled. You have four days to enjoy them max! Other 3 sealed they will be fine! De bubbling is very important! Nice thing is learning from our mistakes! We remember next time! Lol! I debunk everything I can!
Have used Arrowroot powder and it's safe for canning, but I did not feel it held up well in canning situations. Stick to clearjel or the like for canning.
Yeah...It thickened nicely...and sat on shelf nice for about a few weeks...but then over a period of a few months on the shelf, the arrowroot, did not hold it's 'thickening' stage. It seems to 'loosen' up over time and lose it's creaminess. Did you find it did the same on your mushroom soup? I now use it only when I open a jar to reheat and add the thickener or arrowroot then. Then I can use whatever thickener I like.
I'm still standing here! LOL... It is a density problem ... ppl tend to put too much in recipes and thicken too much. So, it's best to say no to it then to spend millions in research to back the ideas of canning certain foods. In small amounts...like in video...it has been no problem for me. Do what you are comfortable with. I can dairy and meatloaf too. Therm-flo is a modified cornstarch (waxy maize) and so is clear jel. And ball recommends these items of corn products. So, corn starch is the starch of the corn. I do like Therm-flo but corn bothers me so I usually use Arrow Root powder now. So experiment and see what works best for you. Just keep it 'thin'.
I’ve got a question about the cornstarch do you use the canning type that can be cooked like the one used in canning pie filling or just regular cornstarch?
I stick with what the recipe calls for. Ball allows 1/2 cup reg flour in their mustard Pickles, and clearjel in their pie fillings yet tell others no flours or starches are allowed. (unless it's in their own tested product recipes)... Just don't make the mixture thick, keep it very soupy and you'll be fine. OR add the thickener after opening the jar and during re-heating if you find an issue with a recipe. IF I say in recipe I used cornstarch or arrow root, that is what I used, not clearjel. If I say clearjel then that is what I used in the recipe. I hope that helps. Remember, keep it soupy! Density is the issue with thickeners that can thicken up more during the canning process.
One year according to Ball Lid/Jars Co. and Two years according to my experience with it in a dark, cool, location. But, we've eaten this up according to my homestead journal before I could rate any further. Sorry! We do rotate our food stores often.
I took one for the team here and wrote down the recipe
12 small potatoes cubed (8 to 10 cups)
1/2 celery rough chopped
1 onion
1 to 4 clove of garlic
1 cup of peas (frozen)
2 cups of carrots - diced (3 to 4 carrots)
1 pinch of sea salt (optional)
3 cups of diced ham
2 tablespoons of "ham seasoning"
fresh ground black pepper
1 can of corn (optional)
1 can of peas
1 cup of milk
1/2 cup gluten free flour or cornstarch (note: important for canning)
1 teaspoon of Worcestershire sauce (less or more to your preference)
1.5 cups of Parmesan cheese grated or other cheese of your choice (I like dubliner by kerry gold)
Note: not sure what this "ham seasoning" is but it's my opinion you could just use ham stock in place of water for the same effect if you make your own stocks...
Directions
-------------------------------
cube taters. rinse twice.. put taters in a bowl and add enough water to cover the taters
heat some oil or other fat in a large stock pot
lightly soften veggies until onions are translucent but not browned
add the potatoes and water .. add enough extra water to cover the mix
add 3 cups of ham
add about 1 quart of stock (chicken or ham)
fresh cracked pepper (to taste)
salt if using unsalted stock or rub required
add peas
add a few drops to a teaspoon of Worcestershire
Bring up to a simmer
While waiting for the simmer
Mix 1 cup of cold milk with cornstarch or gluten free flour
Fold the milk mixture into the soup slowly. Reserve about 1/4 cup
Canning
10 pounds of pressure for 90 Minutes
1" head space
Follow normal pressure canning instructions
Reheat
-----------
bring to simmer and add additional cheese and cornstarch until it's nice and thick.
WOW!! Thanks!! I"ve been at Civil War Reenactments filming for the "REBELS" lol...and I'm behind on fan mail.
Ham Base is just dehydrated ham stock...yes, replace with ham stock and less water for same effect. Also, you can get this at Orrington Farms online or at walmart ... I choose to make mine...but Orrington Farms is good, low salt and preservative free as well. Again, thanks for getting my back on this one! Blessings!!
BTW-- your Husky is gorgeous! What is her name?
Nicholas LaDieu
Thanks!
Nicholas LaDieu this it a time saver thank you!!!
Nicholas LaDieu
Kn
I really want to make this but I am concerned about the milk and cornstarch and canning. Have you ever had a issue with this????
I always use skin on spuds, too. Most of the nutrients, especially the Potassium, is stored in the skins. By the way, I absolutely LOVE your tutorials. You make everything seem doable and fun. I can clearly follow all of your instructions, Janie, and many times when my disease raises its ugly head I marathon watch your tutorials... somehow you make me feel a little better. God is using you in ways that you are completely unaware of.
That is so awesome! I'm so glad I can help you through your pain in some way! I too suffer from severe migraines and Celiacs; I spend a lot of days in pain. I also have SVT and that bothers me when I take the migraine meds...so...some days I feel I can't win from the losing! LOL! God has truly shown me mercy and grace!! I'm blessed when I read comments like yours! If there is something you'd like to see me can or make...let me know! XOXO
I absolutely love this recipe Janie, you know what you're doing for sure. I am going to make another batch of this tomorrow. Keep your amazing canning videos coming. We love and appreciate them so much !!
Janie, I just wanted to tell you, I just really enjoy your videos. Excellent directions, just fantastic tutorials. Thanks, Andrea
LOVE this recipe!!!
It's one of my favs too! I keep several jars in the pantry for wintertime warm ups! :P
Thank you so much for taking the time to video your canning sessions. I like the fact that you still go by the old fashioned rules like my mom and grandmother. I didn't have the chance to know them and learn but thank goodness I found you all. I've been canning about 6 months now and without all you wonderful girls to encourage and teach me I wouldn't have had the knowledge or the courage to start. This recipe looks wonderful and I'm defiantly going to give it a try. Thanks again.
Your product came out very beautifully!!! Thank you for sharing with us. I like to drape my jars with 2 bath towel layers or a thin blankie and let them sit until they completely cool down, then I scrub them in hot water and dish soap because our water is horrible (even though we have 2 machines that are supposed to filter the water). Anyway, I do thank you and I would love to try out your recipe!
I have the same Ham and Chicken seasoning, I bought mine at Rurl King, love that stuff. I am really interested on how to make and can all kinds of cream soup, the kind you get at the store has way to much salt in it.
Canning salt is just fine salt with no iodine. you can take kosher salt and grind it up and you have fine salt no iodine. much more cost effective. nice recipe
I am going to try this recipe using a ham bone stock canned in pints.
i love your canning soups. keep coming with more pleaseeee.
I love how you go outside the square box ,just a little 😀👍
Winter is on it's way, going to can this in pints...hubby not a soup fan, but I love soup, so if he wants some I have a choice, ❤️ you have the best canning recipes, I have already made so many ❤️❤️❤️
I'm new to canning. How long can you leave this soup in the pantry? btw, I love your videos. I have learned so much from them. God Bless!!!
This look very delish!!!!! thanks for your vid!!
Thank you so much!!! I know this is an old post but I have watched it over and over. Twice I have made this recipe and it is ssooooo sssoooo good. Thank you for inspiring me. God Bless!
That is awesome!!!!!
Would Velveeta work for this? Yes, I know it's fake cheese, but I do like it in soups and queso! Please don't judge me, lol. I don't know if it can be canned though. Thank you so much.
This soup looks yummy! Thanks for sharing.
It is delish!
Janie Pendleton I just put 7 liters in the canner.. It is a really good soup! Thanks again.
Hi, what was the frozen item she added. I thought it was stock. Thaks for the video !
I am looking for a canning recipe for Split Pea soup and navy bean soup. These are foods that we eat regularly and would love to put up a batch or two for the times when my Fibromyalgia acts up and my wife can just fend for herself.
I love your videos. It always makes me hungry. If I could I would just reach through the screen and brag the whole pot. By the way I love your birds talking. They are probably cheering you on to make some more yummy food.
This soup looks awesome!! Deffo gonna make this.... Nice video Janie Takecare x
Have you ever canned Potato's was looking for more canning videos on your channel do you have anymore video's . Great video by the way love canning my favorite thing to do..
I do have a video on canning potatoes...I leave the skins on my gold potatoes but not my russets..some will disagree with this method as soil in the veggies like potatoes, carrots..etc...can hold bacteria...but I scrub with a brush and use a gentle veggie wash when I do this...rinse well and then cut up and can. I find keeping skins on the gold potatoes keep them moist but not falling apart. Be sure and cover with enough hot water that you cover potatoes entirely or they can turn black when out of the water...not deadly...but they don't look too appetizing that is for sure. I use my hot water pot and keep the water boiling to pour over the cup potatoes in the hot sterile jars. THe video will explain the rest. Best wishes! Janie ua-cam.com/video/zkraCnY9mkk/v-deo.html
Janie Pendleton ok cool I just wanted to see your method,I love canning potato's with skins and I do the same thing pretty much on top I rinse and wash several times examining the potatos.. Love them thank you for responding
Can I substitute using gruyere cheese ?
NEW CANNER ! QUESTION PLZ HELP !I was watching another homestead channel Nd they were saying you cant can anything soupe with dairy I make this amazing corn and ham chowder and would like to can it .. can I do that safely with the cream that goes in it ? Ot how can I do that safely
Dear Janie, for how long can you store such canned soups? Thanks
Going to try thanks for video
I have read that you cannot can flour or cornstarch. You have to use Clear Jel or cook down to desired thickness. Do you think that it is ok?
I can only say this; if in doubt follow the blue canning book rules/recipes.
Now, with that said, I have successfully canned small amounts of tapioca flour, rice flour, cornstarch and potato flour (that is my Gluten Free flour mix in this video)... They tell you not to can milk either, but I've been canning milk for 31 years (taste like evaporated milk). The deal is this...it's a density problem. But you can see in this cheesy soup, that I barely thicken the soup...I make a nice smooth liquid...nothing too thick to can. We just opened a can of this 6 months after I canned the soup and it was delish! Just like I canned it yesterday! These companies don't want to SAY you CAN can certain products because they do not want to stand behind the product or be liable. If canning rice or noodles, keep them small and only can 1 TBSP rice or barley per quart. NO more. When canning noodles I only use the tiniest noodles I can find...1" long x 1/6" wide and use no more than 1/8 cup per qt. Very small amounts. Or you can add the noodles or rice when heating up jarred soups/sauces. This is good too. GF noodles do not hold up to canning, but my GF four mix does a great job. Just pressure can for recommended times and never UNDER process...better to over process and be safe. Blessings!
Food Storage - Canning Chicken Noodle Soup (my link to my chicken noodle soup) ENJOY!!
Janie, I just made your soup, without the ham seasoning(I couldn't find it at my local grocery store), but still delicious. I also tried to substitute grated parmesan, it just melted in a goopy mess. I thought I'd can some and did pints for single servings. They all sealed but I only heard a few pings....should I be worried? They also seem to have separation the more they sat. What would be the reason for that?
Just give your soup a shake when it is cool; check lids for sealing first though...wait 12 hours... if lids are concave then they are sealed; if they pop up and down put in fridge and eat within a few days. I have to shake my soup after canning either way. Separation is normal for some canned products. Your canning process probably melted the cheese much faster.
Thank you, I shook them the next morning... they look awesome.
Did you get to taste some before canning? Was it not delicious?!! OH BOY!!
After canning 15 pints, I had a little left....it wasn't nearly enough....could have eat'n more! I'm making a 2nd batch today! Love'd it! Thank you
When the weather gets cooler; I LOVE SOUPS and stews like this...chili and crackers...and a roaring fire to curl up to...oh...and a good movie! LOL>>Enjoy!! (Try my video on canning 'Beef Vegetable Soup by Chef Janie Pendleton' here on YT...it's delish too! OH BOY!) It makes about 10 quarts. So you can halve this if desired.
What is the shelf life of this soup?
what's your view on using potato flakes to thicken things like potato soups and stews? Will that withstand canning temps and will that allow the temp to get to the center?
I think if you thicken it after you can it (when reheating soup/stew in pan or microwave), you can add the flakes to thicken how you like it at that time.
If you really want to thicken before canning, then just add tad bit of the flakes before canning ... just make sure it's still very 'soupy' before canning process, and not dense like mashed potatoes when canning process is completed. It's all about density.
I would make sure it was no thicker than a thin apple sauce...after flakes have swelled...and before canning process.
Potato flakes can and will swell further when canning, and, will thicken a lot just like mashed potatoes when cold again; you know how mashed potatoes are like a thick clump you have to break apart or add milk to the next day after being refrigerated? Well-- it would do the same on a cool shelve in storage. I'd say, try 1 to 2 tsp per quart and see if that would work for thickening up a tad bit....but my preference has always been...add it when reheating soup or stew on stove. I hope this helps. Let me know how it turns out for you...and how much you used per quart so I can advise others more accurately on amounts. Blessings!
I am concerned, I did not use flour or a thickening agent but my split pea and my bean soup came out thick. Are they supposed to be thinned out?
Can you get a book together or do you already have one. There will be plenty of people who will buy the book because of your knowledgeable information, that to say I would be definitely one of them with my similar special food diet.
You are in luck! I am a writer as well; published my first cookbook in 1994! Long time ago...lol...and have a GF diet "around the world cuisine' cookbook on the burner ... it is done with editing and I'm just trying to add any last minute changes to this book since it's GF I needed to double check every recipe I created! I have a canning recipe book started ...hoping to get it done and out to public by next summer. If there are any particular book subjects you think I should add to either cookbook just let me know and I'll add now so you can get your two cents in!! LOL>> What type of diet are you on? I found preserving my own food and having a garden as not only helped me lose wt but has reduced my sodium intake by more than half! My cholesterol and sugar levels are now normal as well.
Have you done a video on canning milk? I haven't seen it if you did. Can you put the link on the milk video?
Hi, when I posted it ppl went ballistic and it's only one of 3 videos I've ever took back off YT. It is easy to can; USE whole milk that has not been pasterized more than once; Put in a cool water pressure bath and bring heat up on milk and pressure canner together; slowly on low then to medium. When it starts to steem for the 10 minutes, drop on a 10 LB weight (some use a 5lb wt). When the 10 lb wt starts to rock nice and even, let it rock for five minutes. Turn off stove. Let cool till lock drops. Open lid slightly and let cool in it's warm bath an additional 5 minutes. Remove from canner and set on towel to cool.
The milk when used will take on a 'carnation evaporated milk flavor' but NOT as strong as that.
I use mine up within 3 months for baking projects and breads. Gives both a smooth awesome flavor.
As far as drinking canned milk. I'm not a fan of 'drinking' evaporated milk straight up, but in an emergency, you definitely can do this. Best to store milk for emergencies, in bulk by storing large cans of dry milk powder. It last many years this way. Canned milk needs to be used up on a few months.
I hope this helped! I just don't want 'tortured' by the public for sharing such a 'taboo' canning trick with the public. Many can milk and have success doing so. They just keep it quiet as not to get 'control' freaks out of joint! :( Hope you have been well!!
I have seen 1 video on you tube about canning milk and they also took it down.
could you use cotton balls instead of napkins to clean the jar rims?
*Lint, not link! Sorry!
thank you!
Sugar do you have to use salt while canning ?
i am planning on making this today, but have 2 questions: can i use cheese such as cheddar? if i am using therm flo, can i make it thicker? almost like a cream of potato and cheddar soup before canning? i know you aren't suppose to make it that thick with flour and starch, but how about therm flo? thanks so much!
Density is an issue no matter what thickener you use; the heat must penetrate to center of soup for set amount of time and pressure so that the flours do not encircle any microbes or bacterias...especially since potatoes come from the ground (soil)...so...do not make this soup too thick. You can always thicken the soup more when reheating soup.
You can substitute thermflo if desired.
Remember, it gets thicker upon standing and cooling to room temperature.
You can use cheddar cheese powder (it is what I use in home canning) and do not use MORE than what the recipe requires. It too can cause lumpiness and thickening issues during canning process.
Let us know how it turns out for you.
thank you SO much!!!
If I only have russets to can with this, would it be a good idea to keep skins on them? Love the video and I was super excited to see my favorite soup can be canned! :) Thankyou!
You are 110% AWESOME !!! THANK YOU and YOURS, GOD bless, love your vids XO :)
I made some nice pureed potato veg soup and I want to can it in pint jars, would 40 min. at 11 lbs. of pressure be good?
I'd need a recipe list of food items in the recipe to say for sure...if there is any meat in the recipe it would go for the max time of 90 min for quarts and 75 for pints. No meats then the above times should be good; again, you'd take the longest canned item in the recipe and pressure can all of it for that allotted time. BLessings!
no meat in it, just chicken broth and vegies.thanks for replllying,
Lately it seems like everyone has jumped on the band wagon with the modified cornstarch (clearjel). Wondering what your thoughts were. I have found a few recipes in my box of old recipes from days gone by where a flour rough was added to thicken certain sauces. I'm not sure if the increase of clearjel is because others are getting some form of payment for promoting the product or if there is a real issue. Personally in my mind I feel if you use common sense and not make food to thick then the density issue should not be a problem, but I would appreciate your thoughts on this. I have actually started to question myself seeing that the newest publications of certain recipe books is now promoting clearjel which is still relatively new when canning even though it has been around for a couple of years now. Not sure if anything which has been modified is good for us?
Hello! Here is the jest of it for me; modified cornstarch does hold up better in high heating situations and doesn't cause a 'density' issue like reg. flours can. It's less likely to 'lump' as well which adds to that density issue you mentioned above.
It will not break down and turn back to liquid form after cooling from a high temperature as well.
I use clearjel, or even 'thermflo' which I now believe is even BETTER than clearjel. I have used Arrowroot powder for pie fillings as well. But Thermflo still seems to hold it's original 'thickness' best for me and my altitude.
Flour is lumpy and can be 'overused' in recipes causing density issues as you mentioned.
It can be grainy and turn foods to mushy consistencies as well.
I agree that NOT making the food too dense and keeping it soupy; adding more thickener when reheating is best, but most ppl don't actually understand that concept and will go off on their own benges of recipes and can anything they see without full understanding of the canning process and density issues behind HOME CANNING.
The other day a man wrote me and said he waterbath canned potato and leek soup! He said the lids were buckled!
I said, toss it out now...he said, I can't, I fed three jars to my family after tossing only the two jars that were buckled!
HE FED IT TO HIS FAMILY!! SO scary!! He thought you could waterbath anything that could be pressure canned by adding more 'time' onto the recipe. So, he made up his own recipe for waterbath canning a low acid food ... I'm seasoned canner and have ppl write me and tell me very scary canning episodes! They'll can butter and oils and they've never canned anything thinking it's a 'prepper's' right to can anything they need and fast! I think if they spent some time behind a microscope like we have...they'd understand ... ONE PINT OF BOTULISM CAN KILL EVERYONE IN THE WORLD!!! No kidding on that fact!
Canning can be fun/tiresome and hard work all at the same time ... but it must be done properly with the right equipment.
Not enough canners on YT stressing this fact. They don't mention the reason they use certain thickeners and the actual lesson behind what you can can vs what you can not can ... and how over time, you will get to know canning times and pressures. I test a recipe for years before sharing it with others. So should all other canners before sharing a recipe online. Too many recipes that are NOT tried and true get past YT. To me this is very scary. We have ppl teaching canning to others on YT when it is their first time canning the product or the first season canning at all! They are still in the learning process and SHOULD NOT be teaching others to can. I have master canners writing me to teach more classes. I should! what do you think on the subject of teaching others properly, to can at home? Do you feel I should keep going? We do have a teaching license in Indiana and in Health practices and life sciences. Food safe certified as well. Even my daughter has cheffed in the French kitchens and chinese kitchens learning from them about different food safety programs. I'd love to see her start canning. She's still in college though.
You are right. Some people don't question anything and will can everything they put their hands on. We are in New Zealand and importing clearjel and thermflow is a little tricky with customs. I am under the understanding that clearjel is available but only in bulk. I think I would stick to thickening my pie fillings after I open my jars because personally anything that has been modified in food without me being able to find enough literature to support that there won't be any issues health wise down the track I'm not a big fan of. It is wonderful that if you could teach more people about the safety of canning at home. I have been canning now for about five years and still I am very careful with everything I do. And with every canning session I take out my notes just in case I forget something. Unfortunately in New Zealand we don't have the luxury of the American public where we can get canning goodies like pressure canners, and the appropriate jars for canning in pressure canners. I had to save long and hard, and ordered everything from the US. Thankfully I was able to get all my jars with international post for just under $1NZ a jar which was an amazing deal as they are now selling here in New Zealand for almost $10NZ. Keep doing what you are doing. I guess we all just have to make sure that common sense prevails and ask when we are unsure of something before we jump into doing something which can cause our families harm.
Is there a blog post for this or do i have to watch the video? ;)
It looks like you have the mirro 22 Quart canner, I bought this 2 days ago, and have been canning, but I do n
I see the thing wiggling, I wonder by having the exhaust on my stove going it is a problem?
I have a 16 quart Presto canner. The difference is not much but the brand and Mirro has more sizes...(anything smaller than a 16 quarts however is considered a food cooker not a canner. The mirro has a gasket where pressure releases and this can be dangerous if not checked at each canning session. I do not use exhaust fan when canning. it draws cool room air around the canner. You're canner may whistle instead of rocking. It may twist or turn ever few seconds. You have to read your canner instruction manual to see what is expected of your canning session. But canning times and pressures will be the same for your altitude. If it's supposed to rock but is not, then something is wrong. You're canning is not building up pressure.
If I forgot to de bubble the soup inside the jars. Is it fine or will it come out wrong?
+Diana Alcocer if the soup if thin (watery) it will be fine. It will bubble and air escape during canning process. If the soup is thicker...it could be an issue. I did not debubble a jar of greenbeans once and the lid buckled during the canning process. YIKES! If the lids seal down...that means all air is out...do not push on the center of lids either...let them cool down and pop down on their own. You'll know by tonight if there is an issue. If so, put in fridge and eat those first. The center should be encaved after cooling.
+Janie Pendleton I made 6 jars. 3 came out buckled and the other 3 normal. Does that mean all of them came out wrong or just the 3 buckled. And how much time do I have to eat the ones that are buckled.
+Diana Alcocer put the 3 that buckled in fridge when cooled. You have four days to enjoy them max! Other 3 sealed they will be fine! De bubbling is very important! Nice thing is learning from our mistakes! We remember next time! Lol! I debunk everything I can!
Hi Janie is it okay to can the cheese and cornstarch ? You explained it. Thanks
this soup looks great....im gonna can some,but im gomna eat my first atch...lol...
Why cant you use arrow root In this recipe? does it affect the taste
Have used Arrowroot powder and it's safe for canning, but I did not feel it held up well in canning situations. Stick to clearjel or the like for canning.
ok thank you , appreciate response. I was just wondering because you use arrow root in your cream of mushroom soup which I love
Yeah...It thickened nicely...and sat on shelf nice for about a few weeks...but then over a period of a few months on the shelf, the arrowroot, did not hold it's 'thickening' stage. It seems to 'loosen' up over time and lose it's creaminess. Did you find it did the same on your mushroom soup? I now use it only when I open a jar to reheat and add the thickener or arrowroot then. Then I can use whatever thickener I like.
Thought you couldn't can using corn starch.
I'm still standing here! LOL... It is a density problem ... ppl tend to put too much in recipes and thicken too much. So, it's best to say no to it then to spend millions in research to back the ideas of canning certain foods. In small amounts...like in video...it has been no problem for me. Do what you are comfortable with. I can dairy and meatloaf too. Therm-flo is a modified cornstarch (waxy maize) and so is clear jel. And ball recommends these items of corn products. So, corn starch is the starch of the corn. I do like Therm-flo but corn bothers me so I usually use Arrow Root powder now. So experiment and see what works best for you. Just keep it 'thin'.
what state do u live
I’ve got a question about the cornstarch do you use the canning type that can be cooked like the one used in canning pie filling or just regular cornstarch?
I stick with what the recipe calls for. Ball allows 1/2 cup reg flour in their mustard Pickles, and clearjel in their pie fillings yet tell others no flours or starches are allowed.
(unless it's in their own tested product recipes)... Just don't make the mixture thick, keep it very soupy and you'll be fine. OR add the thickener after opening the jar and during re-heating if you find an issue with a recipe. IF I say in recipe I used cornstarch or arrow root, that is what I used, not clearjel. If I say clearjel then that is what I used in the recipe. I hope that helps. Remember, keep it soupy! Density is the issue with thickeners that can thicken up more during the canning process.
I didn't hear what cheeses you used.
Janie when are you going to be making more cannin video
Hey I'm so bored 2day so imma pickle some green beans and cauliflower. I got these 1/2pint jars and they keep yelling at me.🤣🤣
Sounds great!
What's the shelf life? in optimum pantry.
One year according to Ball Lid/Jars Co. and Two years according to my experience with it in a dark, cool, location. But, we've eaten this up according to my homestead journal before I could rate any further. Sorry! We do rotate our food stores often.