This weekend was cold and clear. On Saturday we went grocery shopping and after two heaping cart loads of groceries (thanks Aldi!) and loading the Challenger down so that she was squatting like a drag car we got home and unloaded and my cupboards are full to over flowing!
The Man went out to play with his Coronet (it's gutted again by the way, not a stitch of interior in it) and I set about making some vegetable soup. I ate the last jar of my Rabbit Vegetable Soup last week, so making and canning some more was a must.
Since we sold the rabbits, I've only got two left in the freezer and didn't want to use them for soup. I'm saving them to make bbq bunny for The Youngun. I did have two squirrells in the freezer so decided to pull them out to use in my soup. I tossed them in my pressure cooker with some seasonings and set them to cookin'. After about 35 minutes I'd gone from two frozen squirrels to a bowl of deboned meat. I got my soup goin' on the stove, added the squirrel, and let it simmer while I ran out to do chores.
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| Looks yummy no? |
Then I proceeded to can it up.
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| jars.......... |
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Cannin' tools......... |
You can pretty much can anything together, as long as you process your jars for the length of time of the longest item. I consulted my handy dandy canning book for processing times for each item in my soup. Oddly enough the item that required the longest processing time was spinich, so I processed my jars according to the canning regs for spinich which happened to be 70 minutes for pints at 11# pressure. You have to really watch your canner and keep adjusting your heat to maintain the pressure and not get so hot your canner kersplodes. What was I doing while watching my canners you ask?
I was sitting in front of the stove knitting of course!
So after a few hours work, I wound up with 16 pints of yummy homemade veggie soup! Nothing better on a cold day that a hot bowl of homemade soup and a smammich!
Hope you had a nice weekend as well!
God Bless...........................
