7 QUARTS TO POUNDS RECIPES

Name: Vegetable Soup (Canning)
Prep time: 20 min
Cook time: 1 h 19 min
Total time: 1 h 39 min
Yield: 7 quarts
Ingredients: 2 quarts tomatoes (you can use canned if you need to) or 12 large tomatoes, peeled, cored, chopped (you can use canned if you need to); 6 medium potatoes, peeled, cubed or 1 1/2 quarts potatoes; 12 medium carrots or 1 1/2 quarts carrots; 4 cups lima beans (canned or frozen); 4 cups corn, cut, uncooked or 9 ears corn; 2 cups celery, cut in 1-inch slices; 2 cups onions, chopped or 2 medium onions; 6 garlic cloves, chopped; 6 cups water; salt and pepper, to taste

VEGETABLE SOUP (CANNING) RECIPE - FOOD.COM

Vegetable Soup (Canning) Recipe - Food.com image

Adapted from the Ball Blue Book of Canning, this is a good recipe for canning. Pack summer produce into a jar and eat it in the winter!

Total Time 1 hours 39 minutes

Prep Time 20 minutes

Cook Time 1 hours 19 minutes

Yield 7 quarts

Number Of Ingredients 10

Ingredients

2 quarts tomatoes (you can use canned if you need to) or 12 large tomatoes, peeled, cored, chopped (you can use canned if you need to)
6 medium potatoes, peeled, cubed or 1 1/2 quarts potatoes
12 medium carrots or 1 1/2 quarts carrots
4 cups lima beans (canned or frozen)
4 cups corn, cut, uncooked or 9 ears corn
2 cups celery, cut in 1-inch slices
2 cups onions, chopped or 2 medium onions
6 garlic cloves, chopped
6 cups water
salt and pepper, to taste

Steps:

Combine all the vegetables in a large saucepot. Add the water, boil 5 minutes. Season with salt and pepper, if desired.
Ladle hot soup into hot jars, leaving 1" headspace. Remove air bubbles with a knife. Adjust two piece caps.
Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.
Yield: About 14 pints or 7 quarts.

Nutrition Facts : Calories 429.6, FatContent 2.6, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 482.8, CarbohydrateContent 92.7, FiberContent 17.9, SugarContent 18.1, ProteinContent 16

TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS - FRESH HERB-BRINED TURKEY RECIPE: HOW TO MAKE IT

Taste of Home: Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips - Fresh Herb-Brined Turkey Recipe: How to Make It image

Brining a turkey is all about adding moisture for a tender, juicy bird. We flavor our brine with parsley, rosemary and a touch of thyme. —Felicia Saathoff, Vashon, Washington

Provided by Taste of Home

Categories Dinner

Total Time 03 hours 10 minutes

Prep Time 40 minutes

Cook Time 02 hours 30 minutes

Yield 16 servings.

Number Of Ingredients 16

Ingredients

4 quarts water
2 cups sugar
1-1/2 cups salt
10 fresh parsley sprigs
10 fresh thyme sprigs
5 fresh rosemary sprigs
7 bay leaves
4 teaspoons crushed red pepper flakes
4 teaspoons whole peppercorns
4-1/2 quarts cold water
2 turkey-size oven roasting bags
1 turkey (14 to 16 pounds)
TURKEY:
2 tablespoons olive oil
1/2 teaspoon pepper
1/2 teaspoon salt, optional

Steps:

In a large stockpot, combine the first nine ingredients; bring to a boil. Cook and stir until sugar and salt are dissolved. Remove from heat. Add cold water to cool the brine to room temperature. , Place one oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate 18-24 hours, turning occasionally., Preheat oven to 350°. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Rub oil over outside of turkey; sprinkle with pepper and, if desired, salt., Roast, uncovered, 2-1/2 to 3 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.

Nutrition Facts : Calories 480 calories, FatContent 23g fat (7g saturated fat), CholesterolContent 215mg cholesterol, SodiumContent 258mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 63g protein.

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