I don't know if you are like me, but there are days (some days more than others) that I really don't want to cook dinner. However, I do like food, and I love soups during the winter months. This recipe is a pressure canned soup starter. I believe I got this from either our Grandma J. or Aunt Gayle--either way, same side of the family.
Layer in 1 qt. jar
1/2 tsp. Salt
1 tsp. Beef bouillon (or 1 cube)
2 Tbs. Pearled barley **See note below
Handful of chopped celery
Handful of peeled, diced carrots (I just cut mine into 1/4" thick disks)Peeled, cubed potatoes (fill to w/in 1 inch of rim of jar)
Remove air bubbles.
Clean lip of jar.
Adjust 2 piece lid and canning ring.
Pressure can (not hot water bath!) for 75 minutes at 11# pressure.
THIS IS AN UPDATED time from the latest info at the National Center for Home Preservation: http://www.uga.edu/nchfp/how/can_04/soups.html. Originally this recipe was for 40 minutes at 10# pressure.
You can get 7 quart jars in a pressure canner at once. I usually do 2 batches of soup starter (14 total quarts) and this is what I buy for the veggies.
- 10# of potatoes (it all gets used up)
- 5# bag of carrots (mostly use all the bag)
- 2 bunches of celery (I use about 1 1/2)
UPDATE: Barley is not a recommended item to be canned. Eliminate this and just add already cooked when opening the soup to reheat.