Preppers sometimes think food preservation is only for preparing for an apocalyptic situation. Most seriously, what we are doing as preppers who can and preserve food in other ways is exactly what our forefathers and mothers did in the past. They canned and preserved the harvest to have what they needed when food would be unavailable in stores or if food was too expensive.
I can soup because it saves me time. Both my husband and I are busy teachers. When we come home we are exhausted after teaching and loving your children. We don't always feel like cooking in the evening, but, if there is a lovely jar of bean and bacon soup available, we will be eating like kings!
Here is how I make my soup:
First, get your jars, lids and rings ready. I don't need to tell you how. You already know.
Then I get my ingredients ready:
2 bags of navy beans - about 3/4 cup per jar.
Use whatever beans you like
5 large sticks of celery
a small bag of baby carrots - you won't need them all
2 large onions - about 1/4 cup per jar
Bacon bits - I used Hormel because I like them best
7 teaspoons
Filtered or Spring Water
Wash and pick through your beans. BE PICKY!
Add 1/2 - 3/4 cup to each of 7 jars
Add the chopped onion to each jar
Add the celery to each jar
Add a handful of baby carrots to each jar
Add 1/4 cup bacon bits to each jar
Add 1 tsp canning salt to each jar.
Fill the jars with water and leave about 1 inch of headspace.
Clean the rims, put on the lids and the rings, and tighten to "finger tight."
Place the jars into your pressure canner, add the water (I start with cold water).
You know your own canner. If pressure canning is new to you, ask me in Prepping.
Turn the heat on. Vent for 10 minutes.
Put the weight on, and start the timer for 90 minutes when the weight starts rocking. You can turn the heat down a little as long as the weight keeps rocking.
Turn the heat off at the end of 90 minutes. Let the canner cool down until all the pressure is gone. Don't open it before then if you don't want to end up in the emergency room!!!! You have been warned.
Remove the jars and let them cool. When fully cooled, remove the rings, clean them off, and label.
All that's left is the eating! Enjoy!
Here is a link if you are shopping for a pressure canner. I have a Presto canner, but there are other brands just as good.
PS: What soups do you enjoy?
PPS: Yes, I teach the "Yoots of America."
PPPS: Proudly written without AI!
PPPPS: If you click on the links and purchase something from Amazon, As an Amazon Associate I earn from qualifying purchases. Thanks in advance!
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