Saturday, October 3, 2009

Soup Season Has Started

This morning we overslept. It's raining, and dark, so that is no surprise. The weather just cried out for a soup. So I pulled out the frozen leftover prime rib roast bones and bone-in steaks we just couldn't finish one night, and put them in the big pot with 7 pints of water. All the vegetables are from the farm share (yay!). Here's the full recipe:

5 beef bones with meat left on
7 pints water
kosher salt and pepper to taste
2 bay leaves
1 T. soy sauce
1 package of frozen bok choi/joy choy
1 pound of small potatoes, cubed
1 onion, diced

This simmered on the stove for several hours and when the beef was no longer frozen I took it out, cubed it and put it back in the pot with the bones. I only took the bones out when I was ready to can the rest of the soup. My parents joined us for lunch. I made heart-shaped Bisquick biscuits and, in my opinion, the soup was yummy! (Those of you who were at lunch may comment if you wish...) The leftover soup fit into 3 quart jars and 1 pint and are in the pressure canner for 90 minutes at 10 lbs of pressure. I still have a to do list for canning, as I have 3 bags of apples in the fridge and also 3 celeriac roots, 2 turnips, and a bunch of carrots which I was hoping to turn into another soup. Anyone out there have an idea for how I can take those 3 ingredients and make something soup-ish?

9 comments:

  1. Next year, I hope to have worked myself up to pressure canning!

    I'm doing my very first canning today - I have 10 jars of apple butter in the canner right now.

    Your demo at KitchenArts was awesome, by the way - I came with 3 friends, and stayed the entire time, and we were surprised how fast 3 hours went!

    ReplyDelete
  2. Thank you! I was surprised how fast 3 hours went, too! Apple butter was time consuming but really worth it - an ambitious start. I have seen recipes where you use a slow cooker rather than the stovetop but have not yet tried them. Which method did you use?

    ReplyDelete
  3. It's a rainy dark day in Wisconsin too. I'm headed to the farmers market to get more tomatoes for canning. My daughter in Minneapolis has asked if she can have a few of my quarts of tomatoes so she can make home made tomato soup. So I want to make sure she has enough for the year for her to make soup and that I have enough canned tomatoes for a year's worth of chili and marinara sauce!

    You mentioned 3 bags of apples....one of my family's favorites is my canned spiced apple slices. You should try it sometime!

    Happy soup canning!

    Tess

    ReplyDelete
  4. Donna - I did it on the stove top. It was rainy and I was home all day, so it wasn't much trouble. Plus, I've made it before, just haven't canned it before.

    The lids started popping right as I pulled them out the canner - I thought it would take longer. Checked the seals this morning, and everything is sealed correctly, so I assume the early popping wasn't a problem.

    ReplyDelete
  5. Hey, Jen, quite often the jams and butters will pop while I still have them in the grabber. It's no problem at all.

    ReplyDelete
  6. Whew. That's good to know!

    Today: mulled cider jelly. Used the Ball easy apple jelly recipe, swapped mulled cider (cider, mulling spices, sliced lemon and orange, strained through cheesecloth) for apple juice, and swapped brown sugar for white. Very dark, nicely spicy. Can't wait to try it as jelly (as opposed to using a piece of bread to mop up the foam I skimmed off).

    Uh oh. This canning thing could become addictive...

    ReplyDelete
  7. Yes, watch out Jen! It is addictive! Can't...seem...to....stop...

    I love your blog Donna! Thanks for posting it. I love reading about other canners ideas and recipes. Jen, I might have to try your revised recipe for mulled cider jelly. Sounds wonderful!

    Hmmmm....I have three days off...what shall I can? :-)

    Tess

    ReplyDelete
  8. It wasn't rainy here - we had SNOW!!!!!!!! 4" to be exact! Unfortunately it will melt today.

    Soup with three ingredients? I don't know, roast 'em and add something cream-like. Or just eat the delicious babies right outta the roasting pan, taste by taste, and then wonder why there isn't enough for dinner. Not that I know anyone who did that.
    :)

    ReplyDelete
  9. Meadowlark, I haven't even started wearing socks yet. It usually has to get below 45 degrees before I do. Despite the appearance of my pantry, I am not ready for winter this year.

    ReplyDelete