Haven't made it in so long, and there was never a recipe.....saute onions in butter, add finely diced ham, parsley, salt, chopped potatoes, ham hock, simmer, add milk, ad I think she mixed flour with milk and added that. Something like that.....
Motivation required!
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I like the thought of the ham, ummm! I have used lots of pepper and milk and chives (never really liked parsley). The great thing about cooking is you get to customize things to your taste. I'm adding some potatoe soup to my to do list today. I've got to do something with all these potatoes anyway.
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Potato Soup – no milk
8-10 potatoes, peeled and cubed
1 onion, diced
3 leeks, sliced
2 stalks of celery, chopped
1 carrot, chopped
1 clove garlic, minced
2 T butter
¼ cup fresh parsley
1 T. fresh thyme
1 t. dried rosemary
dash red pepper flakes
1 T. Worcestershire sauce
6 cups chicken broth (alternately use vegetable broth for a vegetarian soup)
salt and pepper to taste
Slice leeks into thin discs. (You can omit them)
In a large pot or dutch oven, melt butter over medium high heat. Sauté leeks, onions and garlic for roughly 3-5 minutes until tender. Do not brown the leeks as it will give your soup a burnt flavor.
Add potatoes, carrots, and celery. Cook for an additional 5 minutes stirring frequently. Sprinkle with parsley, thyme, red pepper flakes, and rosemary, stir to combine. Pour in chicken broth and season with Worcestershire sauce.
Bring soup to a boil and cook for about 5 minutes. Pour into sterilized jars leaving an inch headspace. Pressure can pints for 60 minutes at 11 pounds of pressure (processed at sea level). Quarts 75 minutes. . If you want bacon canned with soup, fry pieces till crisp, set aside. Omit butter and saute your veggies in bacon grease then proceed with recipe. Process pints 1 hr 15 minutes and quarts 1 hour 30 minutes.
When preparing, bring to boil. Reduce heat, cover and simmer for 25-35 minutes. Remove from heat. Using a blender, puree soup in batches until smooth. Salt and pepper to taste. If you want add in some cubed cheese and top with bacon pieces and green onions. YUM!
Makes about 4 quarts. Can be doubled to make a full canner.
8-10 potatoes, peeled and cubed
1 onion, diced
3 leeks, sliced
2 stalks of celery, chopped
1 carrot, chopped
1 clove garlic, minced
2 T butter
¼ cup fresh parsley
1 T. fresh thyme
1 t. dried rosemary
dash red pepper flakes
1 T. Worcestershire sauce
6 cups chicken broth (alternately use vegetable broth for a vegetarian soup)
salt and pepper to taste
Slice leeks into thin discs. (You can omit them)
In a large pot or dutch oven, melt butter over medium high heat. Sauté leeks, onions and garlic for roughly 3-5 minutes until tender. Do not brown the leeks as it will give your soup a burnt flavor.
Add potatoes, carrots, and celery. Cook for an additional 5 minutes stirring frequently. Sprinkle with parsley, thyme, red pepper flakes, and rosemary, stir to combine. Pour in chicken broth and season with Worcestershire sauce.
Bring soup to a boil and cook for about 5 minutes. Pour into sterilized jars leaving an inch headspace. Pressure can pints for 60 minutes at 11 pounds of pressure (processed at sea level). Quarts 75 minutes. . If you want bacon canned with soup, fry pieces till crisp, set aside. Omit butter and saute your veggies in bacon grease then proceed with recipe. Process pints 1 hr 15 minutes and quarts 1 hour 30 minutes.
When preparing, bring to boil. Reduce heat, cover and simmer for 25-35 minutes. Remove from heat. Using a blender, puree soup in batches until smooth. Salt and pepper to taste. If you want add in some cubed cheese and top with bacon pieces and green onions. YUM!
Makes about 4 quarts. Can be doubled to make a full canner.
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I hadn't seen a potato soup recipe in the ball book, but mine is around 15 years old now. . . and falling apart
i saved the potato soup recipe to a folder in my documents.
The milk was an experiment with canning for the first time. I hadn't really thought about butter separating too. Thanks. I hope the soup is still edible after the time that went into it!
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I would think that it should be ok for now since you just did it. I have canned milk before and it turned out like evaporated milk and does separate after a time, but for mine it took a couple weeks (maybe?) before the separation was noticeable. I just shook it up when opening. Adding milk will shorten the lifespan of your canned goods so I add in the milk after opening of jars. For that recipe, the butter is fine, I just omit if frying bacon. Onions and garlic are always better tasting when cooked in butter!!
a-lot of foods taste better with butter
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BACON!!! I had butter on my mind. . .
I appreciate the advice, and will steer clear of milk from now on in canning. I put one jar in the fridge, and will taste it soon. I'm sure it's safe to eat as I am pretty strict with times and heat, but will it taste as good as the batch I'm still finishing... I had another good day today. Finished another load of dehydrated apples with cinnamon. There a lot like candy, just slightly chewy like I like. I also did a batch of seasoned red potatoes and green beans, and picked a box of apples to can, but ran out of steam for tonight. There's always tomorrow. Oh, I also made two quarts of applesauce. I actually just opened some jars of last years canned apples and mashed them in a bowl. I left them just a little chunky, but they had enough cinnamon and sweetness that I didn't need to change or Doctor the flavor at all.
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I have a 'Sauce Master II' Food Strainer that is a wonderful tool to have in the kitchen for making pear sauce and pear butter. . . . that's what I have around here. Apple trees produce pretty good and I normally can those for pies if I can get enough from the squirrels who like them too. . . I cut the pears in half, throw in a big pot and cook them till soft. Run it thru the food strainer, which is hand cranked and it separates all gunk (seeds and peels) and I am left with only 'sauce'. Also comes in handy for salsa and tomato sauce, ect.
I have never canned milk in something. I have done it by itself though. When I was milking Betsey, wasn't really wanting to make cheese that day and my freezers already had around 12 gallons, so I opted the canning. Only kept it a few months so not exactly sure on the shelf life of canned milk. I would think around 6 months. Have read up to 18 months, but I wouldn't want to chance it that long.
I have never canned milk in something. I have done it by itself though. When I was milking Betsey, wasn't really wanting to make cheese that day and my freezers already had around 12 gallons, so I opted the canning. Only kept it a few months so not exactly sure on the shelf life of canned milk. I would think around 6 months. Have read up to 18 months, but I wouldn't want to chance it that long.
With home canned stuff I too usually stay on the safe side of expirations. I looked at the soup and as it cooled it thickened back up and looks ok now. Either way I'll eat it all thru winter if it tastes good. I've heard of people canning butter too, but have not found a recipe for it. Seems like the heat would just seperate it. The ball book is great, but I'd love to find a better, or bigger canning reference book.
Take a family photo with the inscription below or above the family portrait 'In Hoc Signo Vinces'
The 'Sign' is the family! thus the reason why you do this, no greater motivation than family period, as to the meaning of In Hoc Signo Vinces (In This Sign Thou Shalt Conquer) The phrase was first standardized by Constantine then later adopted by the Knights Templar. That phrase is your battle cry when you feel down and begin questioning yourself.
The 'Sign' is the family! thus the reason why you do this, no greater motivation than family period, as to the meaning of In Hoc Signo Vinces (In This Sign Thou Shalt Conquer) The phrase was first standardized by Constantine then later adopted by the Knights Templar. That phrase is your battle cry when you feel down and begin questioning yourself.
