Family Italian Style Sausage Pasta Soup Mix Canned


Italian Style In a Jar

In a previous life I was with a true blooded Italian boy (yes, in this lifetime and yes I deliberately use the term boy and not ‘man’ ). He loved to eat Italian food and for the life of me I can’t remember what specific meal he wanted but this is what it morphed into that can either be served as a ‘soup’ or a ‘topping’. Everyone who has ever eaten this always comes back for more so I thought I would can it. Now of course you can’t can pasta (at least not that I know, if you do, please let me know!) but this is the basis for my Italian style dish.

For good eats you will either make it into a soup by putting the canned mix into a beef broth base and adding pasta and cooking (about 2 cups of pasta per quart jar) until pasta is done OR by cooking your choice of pasta (about 2 cups per quart jar) and ladling your canned Italian mix over it including the juice/broth from the jar.

Each quart jar makes a hearty 2 person serving.

You know what to do to get your jars ready!

What you will need to make 7 quarts of this absolutely YUMMY and tasty dish is:

7 Quart canning jars and lids
5 lbs Italian or Bratwurst Sausage
5 ounces of dried chopped onion flakes (or if you prefer 6 finely chopped fresh)
½ gallon beef broth (I cheat by using bullion cubes)
8 ounces Parmesan cheese
1 lb quick prepared beans of your choice
boiled for 2 minutes, sit for an hour if you do it any other way you will wind up with MUSH!!!
4 Cans of diced tomatoes (the equivalent of fresh your choice)
2 cups minced garlic
4 Tablespoons powdered garlic
4 Tablespoons powdered onion

To prepare:

Prepare your choice of beans according to pack for the ‘quick’ soak method. Do not use the overnight method! I have found this will cause mushy beans as too much water is absorbed. Basically you are putting your dried beans into enough water, bringing to a boil for 2-3 minutes and then removing from heat to set to the side while you do the rest of prepping for this recipe.

Cut up your Italian/Bratwurst sausage into bite size pieces and place into a large pan to cook. I typically use whatever type of this sausage I can find on clearance including turkey sausage. Cook it! Stop short of over cooking. You want to keep it from hard browning (crispy) but cook it!

While you are cooking up your sausage bites get your broth going. You want this to be ‘boiling’ so that when you fill your jars you have hot broth to add.

Now the easy part! Put your onions, tomatoes, garlic and Parmesan cheese and stir well.
Drain your beans and add to your sausage mix. Stir/Mix well. Now add your powdered garlic and onion. Again MIX WELL. Typically I just wash my hands well and get right in there to make sure everything is mixed well spoons just don’t seem to work that well for me in such large batches.

Now to the fun part! Get your hot canning jars out and evenly distribute your sausage mix into the 7 quart canning jars. Ladle your hot beef broth into the jars to 1 inch head space. Be sure you use a knife to stir each jar to make sure you get the air out and the right amount of broth in each jar.

Wipe rims, put the lids on and put into your canner for 70 minutes processing time. You know what to do next!

To serve:
There are a couple of ways to serve this delicious dish, soup or pasta topping. See above.
As always, make sure you bring this delicious Italian mix to a boil for a few minutes before serving over pasta of your choice. If making a ‘soup’ no worries! You will heat this up enough by cooking the pasta. One note: if you are making a soup you will want to season to taste by adding additional garlic and onion powder.

For this post I used macaroni (which was an interesting happening when I tried to get it out…let’s just say the container lid didn’t hold and I had a mess) but you can use whatever you have on hand. That is old style Italian…use what you got! Feel free to experiment using different types of meat. I would imagine this would lend well to any type of meat you have!

Break the rules and eat good!
Survivingshtmom and VaCreepinOutdoors

Pressure Canned Sweet and Sour Chicken


I like to play around with my canning. I often find great deals on meat at the grocery store and given how expensive meat has become I will pick up every reduced priced piece of meat they have. But what I have run into is a complete lack of canning recipes for ‘meals’. Yes, there are soups out there and your traditional ‘how to can meat’ but a meal? Not much so I have turned to traditional meals and other types of recipes from old cook books and have found that I can can most of it so that all I have to do is add rice or pasta or something else for a fast and delicious meal.

We like Chinese food, especially sweet and sour chicken but it can be time consuming to make it for dinner and I thought: ‘why not pressure can it?’ so we can heat and eat. It is super easy to do and tastes delicious over rice.
The following recipe is enough for 7 quarts which is about 2-3 people over rice.

Get all your supplies ready. 7 quart jars, lids, pressure canner, etc. PLEASE! Remember that the new Ball Canning Lids do NOT get boiled any more. Simply wash and get them ‘warm’. I like to put them in a pan and turn my stove on the ‘melt’ setting. If you boil the new lids you might just find out down the road that they won’t stay sealed.

What you will need for the recipe:
5 lbs of raw chicken thigh meat (or breast if that is what you have)
2 lbs of shredded carrots
1 large can of crushed pineapple
3 small cans of water chestnuts
2 medium onions
2 Cans of corn
Sweet and Sour Sauce (make your own or if you want you can buy a jar of it)

Remember, a recipe is but a suggestion! Add or subtract to your taste.

First, cut up your raw chicken into bite sized chunks. Place into large container (I tend to use my water bath canner for mixing up large batches of food).
Chop up to your taste the onions and add to the chicken.
Add your shredded carrots

Next, get your sweet and sour broth going. I use a 4 quart sauce pan and typically will put 3 quarts of water into it and then add whatever flavoring I will use. I got lucky and found a bunch of pre-made sauces and marinades for 99 cents each. A few were sweet and sour marinades. So I added 2 12 ounce bottles to the 3 quarts of water and stirred well and brought to a boil and then turned down to a simmer while I finished up the food part.

Drain your crushed pineapple into the simmering sweet and sour water.
Drain your water chestnuts into the simmering sweet and sour water.
Drain your corn into the simmering sweet and sour water.

Next, dump your crushed pineapple and water chestnuts in with the carrots, chicken and onions. Mix well.

Now you are ready to can.

Evenly distribute your chicken mix into the 7 jars.
Pour your sweet and sour broth to about ½ inch head space.
Stir using a knife to get out air pockets and bubbles. Add more broth if necessary.
Clean the lip of jar with vinegar.
Place lids and rings on.
Put jars into canner as usual and you know what to do next.

Processing time is 70 minutes at 10 lbs pressure. And YES that is more than adequate to get the chicken thoroughly cooked!
Allow to cool as usual.

To use:
Simply open jar and heat up while you are cooking your rice! Put over rice and enjoy!

Have fun canning!

Pressure Canning Homemade Sweet Saurkraut and Sausage



Homemade Sweet Saurkraut and Sausage Canned

Who doesn’t like sauerkraut? Okay, I know a few who don’t but its usually because of, well, what I shall call the ‘pucker’ factor. Its is ‘sour’ after all and most store bought kraut is very salty too. But in my quest for the ultimate, who wouldn’t like it sauerkraut I found a way to make ‘sweet’ sauerkraut and you can add whatever meat you want to it too! PLUS you can pressure can it to put up for a delicious meal or snack anytime. And as a bonus, there is no ‘waiting’ around for it to mature. Most canned sauerkraut recipes you either ferment the cabbage before canning it or are told to wait 10 days or more after canning fresh cabbage to get the ‘kraut’. But this, is instant and yummy.

What you will need:
Canning Jars (7 quart or 14 pint)

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