your friendly neighborhood supercarrot (supercarrot) wrote in vegancooking,
your friendly neighborhood supercarrot
supercarrot
vegancooking

canning recipes? (specifically soup, but feel free to post whatever you want.)

anybody here can stuff? i'm a relative n00b at it. but i have a great recipe for peach chutney that i will post in return for your favorite recipes. :-))))) (that's the only thing i've made so-far. heh)

i've recently been interested in making soups and canning beans, cause buying 15 oz of beans for 75 cents and above is really grating on my nerves. and i never plan far enough ahead to soak and cook beans in time for dinner. and well, i can't just wing the soup recipes, cause i can't taste them since they'll be cooking in sealing containers. right? i'll be putting the soups that aren't fully cooked in the jars to cook more during processing?

also, is there a benefit of a boiling water bath over a pressure canner? i suppose if you have a huge bunch of stuff to can that wouldn't fit into the canner on one go, the boiling water bath would be best, but if you're canning like only 7 jars, it'd seem like a waste to use all that water, and all the energy it takes to bring it to boiling. right? i always thought the pressure canner was a better option all around, but i've been poking around in my "putting foods by" book (that i got from a used bookstore for 3 bucks) and a lot of the recipes call for BW baths, and don't give options for conversion. is there an easy conversion to switch something from BW to pressure? if a recipe is low acid, it's okay as long as i use the pressure canner, right?

here's a link to thePPK's thread on canning recipes.
http://www.postpunkkitchen.com/forum/viewtopic.php?id=36220


curried peach chutney
(fills 12- 4 oz jars)

9 ripe peaches
1 1/2 cups sugar
6 tbsp white vinegar (a little more than 1/3 cup if you're feeling lazy)
1 tbsp fresh ginger
1 1/2 tsp onion powder
1 1/2 tsp turmeric
1 1/2 tsp garam masala
heaping 1/2 tsp ground cloves
black pepper to taste

blanch peaches for 30 seconds, remove skins, pit & dice
combine all ingredients in a saucepan and bring to a boil. boil 3 minutes and then simmer for 10 minutes.
(you may add some agar to help thicken if you like)

ladle the chutney into clean hot jars, leaving 1/4 inch head space.

process 10 minutes in a boiling water canner
or 6 lbs for 10 minutes in a pressure canner.

this chutney goes great on grilled tofu and also on TJ's masala burger. yummm! the 4 oz jars are perfect for 2 or 3 servings.
Tags: -preservation-pickling/canning
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