Friday, November 20, 2009

Yet Another Soup Entry

A week ago I made a soup which I had expected to can: pork and vegetables. However, we had family visiting and so we put the soup in the fridge, thinking we'd eat it sooner. Of course, that didn't happen, so now I finally have a little time to reheat it and can it.

Here's the original recipe:
Pork (roast and a leftover chop)
8 c. water
bay, thyme, salt & pepper
4 potatoes
6 small carrots
2 turnips
1 celeriac root
2 small onions
kale (about 6 leaves)

Today I added 2 pints of turkey stock to stretch it enough to make 2.5 quarts plus some for lunch. All the veggies came from the farm share. I'm almost done with the farm share foods: I have mashed squash in the freezer waiting for Thanksgiving, and am left with a few carrots, some rutabagas, a red cabbage, one celeriac root, and some red onions and garlic. (Not really a lot to work with...) We ate the beets 2 nights ago using a gingered beets recipe from Sundays at the Moosewood Restaurant and they were AWESOME. I don't think I've ever enjoyed beets that much.

The pressure canner is humming along, and I'm going to go eat.

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