Monday, November 30, 2009

Soup Base Recipe

I know, you thought I'd never get around to posting the recipe for the soup base. Well, here I am and here it is...

(btw, I got the recipe from my neighbor, so thank you to her. And I called the extension office to check on the "safety" of canned soup. The only thing they said was to NOT add any rice, tapioca or barley (thickening agents). They didn't give a real reason, just said it made your soup NOT SAFE.)

Canned Soup Base

Fill each jar with:
1/2 tsp. salt
dash garlic
1 TBS. heaping bouillon
1 TBS. parsley
1/4 cup onion
1/3 cup celery
1/3 cup carrots
Fill the remainder of the jar with potatoes and water.
Leave one inch headspace.
Put lids on the cleaned rims of the jar.
Pressure at 13 lbs for 40 minutes (or whatever your pressure cooker altitude cooking is for potatoes, since they cook the longest when canning.)

Enjoy... you can make this into a potato cheese soup, clam chowder or beef stew.

A few tips and notes that I would do differently: I would make chunkier carrots and celery. I used my food slicer/shredder and they turned out thinner than I would like.
And I used a soup base bouillon type seasoning. I think I'll try the actual cubes next time. I think the soup base is now overcooked.

Otherwise, we tasted it the other day and really enjoyed it as a cheesy potato chicken soup.


Rachel said...

How many cubes would you use per jar?

Jamie said...

I would probably use 1 per jar if using cubes - then you could always add more if you wanted when you actually cooked the soup - depending on what type of soup you made with it...

Rachel said...

ok thanks! :)


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