Chapter 12
Combining the Harvest: Soups, Sauces, and Sides with Beans
IN THIS CHAPTER
Discovering the benefits of mixing your vegetables
Choosing a safe processing method
Loading your meals with flavor
Getting along with tomatoes
Mixing it up with beans
RECIPES IN THIS CHAPTER
Not all canned foods are simply one ingredient. Canning combinations of foods gives you meals that are as fast and easy as store-bought heat-and-eat varieties. With a little bit of advanced planning during the growing season, you’ll have all the veggies you need to prepare a variety of meals for people on the go. In this chapter, you get tips for combining high- and low-acid foods into savory soups, delectable sauces, or quick one-pot recipes that can be combined into hearty meals. After your family gets a whiff of the aroma coming out of the kitchen, they’ll think you’ve been slaving over the stove all day!
Whenever you combine low- and high-acid foods, as the recipes in this chapter do, always use pressure canning. For complete details on pressure canning, refer to Chapter 9.
Confidently Canning Food Combos
Pressure canning soups, sauces, and one-pot meals is the answer for healthy, quick meals without filling up your freezer. Pressure canning is a major timesaver in the long run: If you spend one day (or even a weekend) preparing soups, sauces, and other hearty meals, you can get a hot meal on the table in a flash and keep your freezer for ice cream and other treats!
But you have to think about more than which food combos go well together: You also have to know which processing method to use to safely preserve combined ingredients, which may contain both high- and low-acid foods.
Choosing the appropriate processing method
As we’ve mentioned elsewhere in this book, the only processing methods approved by the United States Department of Agriculture (USDA) for safely home-canning food are
- Water-bath canning: For canning high-acid foods (like fruit and tomatoes).
- Pressure canning: For canning low-acid foods (including vegetables and meat) and for canning high- and low-acid foods that are combined.
Low-acid foods + high-acid foods = pressure canning
Knowing that a pot of chili contains both low-acid and high-acid foods (the chili contains tomatoes and vegetables), how do you determine which method is right while still ensuring a safe product? Follow this rule:
Whenever you combine low- and high-acid foods, process them as though they were low-acid: Use the pressure-canning method. For the same reason, whenever you include meat, fish, poultry, or seafood in your canned product, also use pressure canning. Pressure canning, explained in detail in Chapter 9, is the only safe processing method to use when combining low-acid and high-acid foods. (For detailed instructions for pressure canning meat, fish, poultry, or seafood, refer to Chapter 11.)
Quite simply, adding low-acid foods to high-acids foods raises the pH level of the food being processed above 4.6 pH (see Chapter 3), and the higher the pH number, the less acidic a food is.
Mixing like foods with like
When you mix like foods with like (high-acid foods with other high-acid foods, for example, or low-acid foods with other low-acid foods), you process them in the manner suggested for their acidity level. Two high-acid fruits can be processed in a water-bath canner, and two low-acid foods can be pressure canned together. Always follow a recipe and make no changes.
Tips for a successful meal
Obviously, the most important thing to know about processing combined products is to use the right processing method (as explained in the preceding section). Beyond that, there are other things you can do to ensure a successful product and a delicious (and easy) meal, as explained in the following sections.
Cut all ingredients uniformly to ensure even heating
Make sure all your fruits, vegetables, and meat pieces are as evenly sized as possible, the same as you would for regular stove cooking.
Use the longest processing time given when combining foods
For example, the processing time for corn alone in a 1-quart jar is 1 hour 25 minutes. The processing time for lima beans alone in a 1-quart jar is 50 minutes. Therefore, the correct processing time for combining corn and lima beans in a 1-quart jar is 1 hour 50 minutes.
Follow the recipe exactly
Don’t be tempted to add or adjust the ingredients in your recipe. Any variation changes the acidity level as well as the processing time (and sometimes the processing method) needed to destroy the microorganisms that cause botulism, the most serious form of food poisoning (refer to Chapter 3).
Always use the jar size recommended in your recipe. Some combination foods may be canned in either pints or quarts; other foods may be suited only for pints. A recipe will warn you if the food should be canned in a specific jar size.
Don’t add uncooked pasta or rice to your food before canning your jars
While these are wonderful additions to soups, the intense heat of pressure canning will disintegrate your pasta or rice. For example, if your pasta cooking time in boiling water is 8 to 10 minutes and you extend the period to 30 minutes or longer at a temperature higher than boiling water (as occurs in the pressure canner), you will end up with something that doesn’t resemble pasta or rice. You can add pasta or rice to your canned recipe when you heat it up to serve it. For best results when adding uncooked pasta or rice to your soup, do the following:
- Complete the 15-minute boiling period for your canned food.
- Add the pasta (or rice) to the boiling soup, cooking it for the time recommended on the package.
- Test the pasta (or rice) for doneness.
Getting your meal on the table
After selecting a jar from your pantry, follow these simple steps for quick, timesaving meals:
Bring your canned food to a boil in a large pot, boiling the food for 15 minutes.
Don’t be tempted to taste your food until after the boiling period has elapsed.
- Add your seasonings, such as salt, pepper, and fresh herbs.
- Serve and enjoy!
Whenever you pressure-can, you must boil the contents of the jar for 15 minutes before tasting or eating. Refer to Chapter 3 for safety information.
Stocking Up on Soup
Soup is the ultimate comfort food. The road to great soup starts with a flavorful stock, which is water infused with the flavors of vegetables and the bones from beef, poultry, or fish. Homemade stock has a deeper flavor than cans or boxed stock does. It will also contain less salt and no preservatives, making it much healthier.
For curious canners and cooks, a reduced stock is one that has been boiled rapidly, thus reducing the amount of liquid by evaporation and producing an intense flavor. One example is making a demi-glace sauce to be served with meat.
As the recipes in this chapter suggest, you can use any meat to make stock. A popular option is chicken. You can either purchase chicken and reserve the meat for another use or use the parts you may not normally eat, such as the neck, the back, the wings, or the rarely used heart and gizzards. These pieces are packed with flavor, but using or not using them is up to you. Do leave out the liver, however; it can impart a bitter taste.
If you have the opportunity to get beef bones, roast them first before boiling them, adding seasonings to improve the flavor. Read on for simple and delicious chicken and turkey stock recipes!
Teaming Up with Tomatoes
Although tomatoes alone can be water-bath canned (see Chapter 5), if you combine them with low-acid vegetables, it changes the pH (acidity level). These combined foods must be treated and processed as low-acid foods — that means with a pressure canner.
Here’s a bit of tomato trivia: You may have learned in elementary school that early-American settlers avoided tomatoes because they thought they were poisonous. Know why? Some people speculate their hesitation was the result of two things: the tomato plants’ rank smell and the fact that tomatoes are related to “deadly nightshade” (also called henbane), a poisonous herb.
Rounding Out Your Meals with Beans
Beans are high in protein, calcium, phosphorus, and iron, and are a good source of fiber. I know what you’re thinking, but actually, the more your family eats them in their regular diet, the less they will suffer from any gassiness. (There are very effective over-the-counter remedies that can be used for that issue in the meantime.)
Chicken Stock
PREP TIME: 2 HOURS | PROCESSING TIME: PINTS, 20 MIN; QUARTS, 25 MIN | PRESSURE LEVEL: 10 POUNDS | YIELD: ABOUT 8 PINTS OR 4 QUARTS
INGREDIENTS
3 to 4 pounds chicken pieces
4 quarts water
2 stalks celery, leaves attached, cut into 1-inch pieces
2 medium onions, quartered
15 peppercorns
3 bay leaves
Salt, to taste
DIRECTIONS
1 Combine the chicken and water in a 6- to 8-quart pot; bring the mixture to a boil over high heat. Add the celery, onions, peppercorns, bay leaves, and salt. Reduce the heat; simmer, covered, about 2 hours or until the chicken is tender. Remove from the heat; skim off any foam. Remove the chicken pieces, reserving the chicken for another use.
2 While the stock is simmering, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For information on preparing your jars, see Chapter 4.)
3 Strain the stock through a mesh strainer or several layers of cheesecloth into a large bowl. Once the stock has cooled enough to place it in the refrigerator, chill the stock until you can easily remove the fat.
4 Once the fat is removed, return the stock to the pot and bring it to a boil.
5 Ladle the boiling hot stock into your prepared jars, leaving a 1-inch headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
6 Process your filled jars in a pressure canner at 10 pounds pressure for 20 minutes (pints) or 25 minutes (quarts). After the pressure in the canner has returned to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed processing instructions for pressure canning.)
7 Remove the hot jars with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). (If you find jars that haven’t sealed, immediately refrigerate them and use them within one week.) Boil the contents of each jar for 15 minutes before tasting or eating.
PER 1-CUP SERVING: Calories 6 (From fat 2); Fat 0g (Saturated 0g); Cholesterol 3mg; Sodium 39mg; Carbohydrates 0g (Dietary fiber 0g); Protein 1g.
TIP: Try heating stock with some leftover veggies and meat for a quick soup that is delicious and inexpensive.
Turkey Stock with Vegetables
PREP TIME: 4 HOURS 30 MIN | PROCESSING TIME: PINTS, 1 HOUR; QUARTS, 1 HOUR 25 MIN | PRESSURE LEVEL: 10 POUNDS | YIELD: ABOUT 14 PINTS OR 7 QUARTS
INGREDIENTS
Carcass from a 12- to 15-pound turkey
3 quarts water
1 quart Beans with Salt Pork (later in this chapter)
2 quarts Canned Tomatoes (Chapter 6)
4 cups sweet corn
2 cups chopped cabbage
2 cups chopped onions
2 cups sliced carrots
2 cups sliced celery
DIRECTIONS
1 Combine the water and turkey carcass in a 10- to 12-quart pot. Bring the mixture to a boil over high heat. Reduce the heat; simmer, covered, for 2 hours. Remove the lid and continue cooking for 2 hours more.
2 Strain and remove the bones from the stock. Check the broth for seasoning, taking note that there may be salt and seasoning in the broth from the previous roasting of the turkey. Add additional seasonings to taste.
3 Add the beans, tomatoes, corn, cabbage, onions, carrots, and celery to the strained stock and return it to a boil. Boil for 5 minutes. (Your goal is simply to heat the soup to a boil so that it’s as hot as possible for canning. Your goal is not to completely cook your vegetables.)
4 While the stock is simmering, prepare the canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For information on preparing your jars, see Chapter 4.)
5 Ladle the hot soup into your prepared jars, leaving a 1-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more stock as necessary to maintain the proper headspace. Wipe the rims; seal the jars with the two-piece caps, hand-tightening the bands.
6 Process your filled jars in a pressure canner at 10 pounds pressure for 1 hour (pints) or 1 hour 25 minutes (quarts). After the pressure in the canner has returned to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed instructions for pressure canning.)
7 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). (If you find jars that haven’t sealed, immediately refrigerate them and use them within one week.) Boil the contents of each jar for 15 minutes before tasting or eating.
PER 1-CUP SERVING: Calories 120 (From fat 34); Fat 4g (Saturated 1g); Cholesterol 10mg; Sodium 62mg; Carbohydrates 17g (Dietary fiber 4g); Protein 7g.
TIP: This is a great recipe to make after a holiday meal when you have a turkey left over that is mostly picked clean of meat. There is still plenty of delicious flavor in the carcass, and this soup is a family favorite.
TIP: Use this stock with vegetables as the base for a quick pot pie by simply thickening it and adding some meat before filling a pie plate and topping with crust or biscuits.
Stewed Tomatoes with Celery
PREP TIME: 20 MIN | COOKING TIME: 15 MIN | PROCESSING TIME: PINTS, 15 MIN; QUARTS, 20 MIN | YIELD: ABOUT 6 PINTS OR 3 QUARTS
INGREDIENTS
5 to 6 pounds peeled tomatoes to measure 4 quarts, chopped and seeded, reserving all liquid
1 large stalk celery, chopped
½ medium onion, chopped
¼ green bell pepper, chopped
1 tablespoon granulated sugar
2 teaspoons salt
DIRECTIONS
1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For instructions on preparing your jars, see Chapter 4.)
2 Combine the tomatoes, celery, onions, bell pepper, sugar, and salt in a 5- to 6-quart pot. Bring the mixture to a boil over high heat. Reduce the heat to medium, cover, and simmer for 10 minutes, stirring to prevent sticking.
3 Ladle the hot tomatoes into the prepared jars, leaving a 1-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more tomatoes as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4 Process your filled jars in a pressure canner at 10 pounds pressure for 15 minutes (pints) or 20 minutes (quarts). After the pressure in the canner has returned to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed instructions on pressure canning.)
5 Remove the hot jars with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). (If you find jars that haven’t sealed, immediately refrigerate them and use them within one week.) Boil the contents of each jar for 15 minutes before tasting or eating.
PER 1-CUP SERVING: Calories 40 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 535mg; Carbohydrates 8g (Dietary fiber 2g); Protein 3g.
TIP: Homemade stewed tomatoes are perfect in soups or sauces, as a condiment on scrambled eggs, or spooned over steamed summer squash with a grating of cheddar cheese.
Italian Style Tomatoes
PREP TIME: 10 MIN | PROCESSING TIME: PINTS, 15 MIN; QUARTS, 20 MIN | PRESSURE LEVEL: 10 POUNDS | YIELD: 6 PINTS OR 3 QUARTS
INGREDIENTS
4 quarts chopped tomatoes
¾ cup chopped celery
¾ cup chopped onion
½ cup green pepper
1 tablespoon sugar
2 teaspoons dried marjoram
4 cups sugar
DIRECTIONS
1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)
2 Combine all ingredients in a heavy pot; then cover and cook them for 10 minutes.
3 Ladle the hot mixture into the prepared jars, leaving a 1-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more of the mixture as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4 Process the filled jars in a pressure canner at 10 pounds pressure for 15 minutes (pints) or 20 minutes (quarts). When the processing time is done, allow the pressure to return to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed processing instructions for pressure canning.)
5 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (see Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks. Boil the contents of each jar for 15 minutes before tasting or eating.
PER ½-CUP SERVING: Calories 159 (From fat 4); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 14mg; Carbohydrates 40g (Dietary fiber 2g); Protein 1g.
TIP: These seasoned tomatoes are the perfect addition to any Italian meal. Cook them down even further and you have an amazing Marinara sauce for your next pasta night. These tomatoes are a staple ingredient in any well-stocked pantry.
Spaghetti Sauce
PREP TIME: 2 TO 2½ HOURS | PROCESSING TIME: PINTS, 25 MIN | YIELD: ABOUT 5 PINTS
INGREDIENTS
2 medium onions, chopped
4 garlic cloves, minced
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
½ pound mushrooms, sliced
Two 6-ounce cans tomato paste
2 quarts canned stewed tomatoes, including the liquid
1 cup red wine
1 tablespoon fresh basil, chopped
1 cup chopped Italian flat-leaf parsley
1 teaspoon salt (omit if salt was added to your canned tomatoes)
Freshly ground pepper, to taste
DIRECTIONS
1 In a 5- or 6-quart pot over medium heat, add the onions, garlic, carrots, celery, and mushrooms; cook until the onions are translucent and other vegetables have softened and turned a light brown.
2 Add the tomato paste, tomatoes, wine, basil, parsley, salt, and pepper. Bring the mixture to a boil over high heat; reduce the heat to medium low and simmer covered for 1½ to 2 hours, stirring often, until the sauce has thickened.
3 While the sauce is simmering, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For instructions on preparing your jars, see Chapter 4.)
4 Ladle the hot sauce into the prepared jars, leaving a 1-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more sauce as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
5 Process your filled pint jars in a pressure canner at 10 pounds pressure for 1 hour 5 minutes. After the pressure in the canner has returned to 0, wait an additional 10 minutes and then carefully open the canner lid. (Head to Chapter 9 for detailed instructions on pressure canning.)
6 Remove the hot jars with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). (If you find jars that haven’t sealed, immediately refrigerate them and use them within one week.) Boil the contents of each jar for 15 minutes before tasting or eating.
PER 1-CUP SERVING: Calories 139 (From fat 4); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 290mg; Carbohydrates 25g (Dietary fiber 8g); Protein 5g.
NOTE: The USDA recommends not adding meat before canning. This means you can add whatever type of protein you have on hand. It’s a win/win for safety and convenience.
Canned Baked Beans
PREP TIME: 4 HOURS 15 MIN PLUS 12 TO 18 HOURS SOAKING TIME | PROCESSING TIME: PINTS, 1 HOUR 20 MIN; QUARTS, 1 HOUR 35 MIN | YIELD: ABOUT 6 PINTS OR 3 QUARTS
INGREDIENTS
2 pounds dried navy beans
6 quarts water
½ pound bacon cut into pieces
3 large onions, sliced
⅔ cup packed brown sugar
4 teaspoons salt
2 teaspoons powdered mustard
⅔ cup molasses
DIRECTIONS
1 Place the beans in a 6- to 8-quart pot. Add 3 quarts of water to cover the beans; allow them to soak, covered, for 12 to 18 hours. Drain the beans, but don’t rinse.
2 Return the beans to the pot; cover with the remaining 3 quarts of water; bring the mixture to a boil over high heat. Reduce the heat; cover and simmer until the bean skins begin to split. Drain the beans, reserving the liquid.
3 Transfer the beans to a 4-quart or larger covered baking dish. Add the bacon and onions. Combine the brown sugar, salt, mustard, and molasses in a large mixing bowl. Add 4 cups of the reserved bean liquid (if needed, add water to make 4 cups). Pour the sauce mixture over the beans. Don’t stir. Cover the beans and bake them in a preheated 350-degree oven for 3 to 3½ hours. The consistency should be like a thick soup. Add more liquid if the beans become too dry.
4 While the beans are baking, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For instructions on preparing your jars, see Chapter 4.)
5 Ladle the hot beans into your prepared jars, leaving a 1-inch headspace. Release any air bubbles with a nonreactive tool (refer to Chapter 3), adding more beans as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
6 Process your filled jars in a pressure canner at 10 pounds pressure for 1 hour 20 minutes (pints) or 1 hour 35 minutes (quarts). After the pressure in the canner has returned to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed instructions on pressure canning.)
7 Remove the hot jars with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). (If you find jars that haven’t sealed, immediately refrigerate them and use them within one week.) Boil the contents of each jar for 15 minutes before tasting or eating.
PER 1-CUP SERVING: Calories 390 (From fat 39); Fat 4g (Saturated 1g); Cholesterol 5mg; Sodium 889mg; Carbohydrates 73g (Dietary fiber 12g); Protein 17g.
Beans with Salt Pork
PREP TIME: 30 MIN PLUS 12 HOURS SOAKING TIME | PROCESSING TIME: PINTS, 1 HOUR 20 MIN; QUARTS, 1 HOUR 35 MIN | PRESSURE LEVEL: 10 POUNDS | YIELD: ABOUT 6 PINTS OR 3 QUARTS
INGREDIENTS
1 pound small, dried beans, like navy or pinto
4 ounces salt pork, cut into the number of jars you are using (optional)
Canning salt (optional)
DIRECTIONS
1 In a 6-quart pan, cover the dried beans with cool water and let them sit for 12 hours. (This is a perfect task right before bed, letting the beans soak all night.) Drain the beans; then cover them with fresh water and bring them to a boil. Allow the beans to boil for 30 minutes.
2 While the beans are boiling, prepare the canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For instructions on preparing your jars, see Chapter 4.)
3 Place one piece of salt pork (if desired) into each prepared jar and ladle the hot beans and the resulting bean broth into the jars. If you’re not adding salt pork, add ½ teaspoon canning salt to each pint jar or 1 teaspoon salt to each quart jar, leaving a 1-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more beans and broth as necessary to maintain the proper headspace. Wipe the rims and adjust the caps.
4 Process your filled jars in a pressure canner at 10 pounds pressure for 1 hour 20 minutes (pints) or 1 hour and 35 minutes (quarts). After the pressure in the canner has returned to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed instructions on pressure canning.)
5 Remove the hot jars with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). (If you find jars that haven’t sealed, immediately refrigerate them and use them within one week.) Boil the contents of each jar for 15 minutes before tasting or eating.
PER 1-CUP SERVING: Calories 273 (From fat 103); Fat 12g (Saturated 4g); Cholesterol 12mg; Sodium 184mg; Carbohydrates 31g (Dietary fiber 9g); Protein 13g.
NOTE: This delicious but simple recipe sings with salt pork flavor, which tastes much like it sounds — think salt-infused, fatty bacon. You can purchase salt pork at your local grocery store; it’s often located next to the ham.
TIP: Use these beans as an add-in for any soup or stew, or as a standalone dish. You’ll find them convenient to keep on hand year-round for those unexpected guests who arrive at mealtime.