Canning Vegetable Beef Soup

My crowd LOVES a good pot of vegetable beef soup, so much so that we’ve started canning it in 1/2 gallon jars!  You can add stew meat or ground beef to it but a good soupy vegetable base is important.

Here’s what canning soup day looks like in our kitchen.  This day we canned nearly 10 gallons.  I like to mark things off my list.  By canning 16 half gallon jars and 12 pints (for our parents) it makes for a lot of work but we’ve got our stash of soup for the year!


Remember when we can, we can big.  This recipe will easily fill 2-3 pressure canners.  The quantities below will give you eight 1/2 gallon jars and a Crockpot full for lunch.

We go to all efforts to keep from using store bought canned vegetables when making our soup.  We use lots of frozen vegetables, dried beans soaked overnight and vegetables that we canned.   Spices in this recipe are an estimate – due to the fact my husband cooks like most Grandma’s – shake and sample.  We grab our largest stock pot and we start by literally dumping our favorite veggies into a the pot, bringing it to a low boil.  The goal is to get this huge pot hot. If you don’t have these canned goods on hand, use roughly the same quantity of store bought fresh, canned or frozen.

At this point I add my jars to the oven and turn it on 200 degrees to get the jars to the desired temperature before filling them.

This will fill a 20 qt pot:

  • 3 quarts of canned tomatoes
  • 1 lg bag of frozen corn kernels
  • 2 small bags of frozen sliced carrots
  • 4 – 15 oz cans of diced potatoes, drained and rinsed (I’ve yet to find a frozen diced potato that I like)
  • 2 quarts of canned pintos
  • 2 quarts of canned green beans (or 1 bag frozen)
  • 2 lbs of green dried peas, soaked over night (or frozen)
  • 2 lbs of northern beans, soaked over night
  • 1 cabbage head diced
  • 2 onions diced
  • 32 oz Beef Broth


Then start adding the spices listed below to taste….if I had to guess, we start out with 1 Tablespoon of each the salt and pepper, 2 Tablespoons of the Worcestershire and 2 Tablespoons of Texas Pete.  This is where you will have to trust your taste buds.


  • Salt
  • Pepper
  • Worcestershire Sauce
  • Texas Pete

Once it is seasoned to your liking, lightly brown the meat in a cast iron pan before adding to the soup.  Or you can add the raw meat to jars; whichever you prefer.  We have found that it’s easier to distribute the meat equally if we add the meat to the jars rather than to the soup pot.

  • 10 lbs of stew meat lightly browned

Then begin filling hot sterile jars.


Use a knife to get the air bubbles out of each jar.  Once that is done, wipe rims with a sterile cloth and place on the hot lids and rings. Pressure for 90 minutes on 10 lbs of pressure.  The pints we pressure for 75 minutes.


Canning Cranberry Juice

Cranberry juice is one of those things that I never seem to have on hand when I need it and one of those things that I always forget to add to the grocery list.

If you start looking for recipes to make cranberry juice, you’ll find 15 different amount for cranberries and 15 different amounts for sugar….

Here’s what I used:

  • 1 3/4 cup fresh cranberries
  • 1/2 cup white sugar
  • Boiling Water

I start a stock pot of boiling water and place my sterile jars in the oven on 200 degrees to get them hot.

Fill hot jars with 1 & 3/4 cup of cranberries, then 1/2 cup of white sugar.

Add boiling hot water to fill up to 1/2″ headspace and stir well.


Clean rims of jar with sterile cloth and add hot lids and ring.  Place in water bath and process for 25 minutes at full rolling boil.


Remove jars and leave untouched for 12-24 hours until they are completely cooled. Check the lids to make sure they are sealed.  At this point, I turn my jars upside down and gently shake them to get the color to change throughout the entire jar.



Remove rings and clean jars with warm soapy water to remove any stickiness and store in a cool, dark place.  Wait 4-6 weeks for the cranberries to really infuse the water before opening.

***Grapes can be processed the same way.

Angel’s Stuffing – “Cross Creek Style”

Ok, so the”Cross Creek Style” is a inside joke.  If you know our gang and cook Thanksgiving dinner with our Sunday School class, you know that everyone likes to pick on Angel about Cross Creek. …we like to joke that this stuffing is “Cross Creek style” or Country Club style compared to your typical StoveTop stuffing.   Each year our Sunday School Class prepares a meal for our seniors, shut-ins and the less fortunate in our community.  What started out as feeding 100, followed by some good fellowship over dinner has grown over the years to feeding 300 plus.  As the numbers grow, so does the work load.  How do you get the extra hands lined up to help feed the multitude?  Announce that Angel is making her famous Thanksgiving stuffing and the volunteers come out of the woodwork!  Yes – it’s truly that good!  Just ask my sister who drives nearly 2 hours to join in the fun.


  • Bread – 1 loaf cut into 1 inch square and dried out (day before)
  • Chicken Stock – 16 oz – OR until the stuffing is moist – but not soupy
  • Celery – 3 stalks
  • Onion – 1 diced
  • Granny Smith Apple – 1 chopped
  • Butter -2 Tablespoons
  • Sausage – 1 lb cooked and crumbled
  • Thyme – 2 sprigs fresh or dried to taste
  • Rosemary – 2 sprigs fresh or dried to taste
  • Sage – 2 sprigs fresh or dried to taste
  • Dried Cranberries – Optional

If time permits the night before:

  1. Cut the bread into 1 inch square and place in an airtight container to dry out.
  2. Brown the sausage, drain and set aside.  Once cooled, place in an airtight container and refrigerate.
  3. Dice an onion and place in an airtight container and refrigerate.
  4. Dice 3 stalks of celery and place in an airtight container and refrigerate.

If the bread still seems fresh, put it on a sheet pan in the oven for just a few minutes on broil to dry it out a little more.  Dice a Granny Smith apple and saute in 2 Tablespoons of butter with the chopped onions and celery until tender.


Chop the fresh herbs and mix 1/2 of the herbs with 1/2 of the bread crumbs and sausage in a 9 x 13 pan or larger.  Add 1/2 of the onions, celery and apple to the bread, herb and sausage mixture.   Add a few dried cranberries if desired.

Once the stuffing mixture is all put together, soak with chicken broth.  We used 16 oz of broth to soak the bread mixture and it worked out great.  If you like a crispy stuffing, I recommend splitting this up into two pans.  As this recipe is written, it makes a thick, delicious stuffing.   Bake on 350 degrees until golden brown.  Enjoy!!!




Apple Cranberry Crisp

This is one of those mouth-watering recipes that can be used as a side dish at Thanksgiving, Christmas or as a dessert for any holiday occasion.


  • 3 cups chopped unpeeled apples
  • 2 cups whole raw cranberries
  • 1 1/4 cup of white sugar
  • 1/2 cup of water

Mix together the apples, cranberries and sugar in a casserole dish.  Top with 1/2 cup water.



  • 1 stick butter, melted
  • 1 1/2 cup of oatmeal
  • 1/2 cup brown sugar, packed
  • 1/3 cup all purpose flour
  • 1/2 cup chopped nuts, optional

Mix together the topping and sprinkle it over the cranberry, apple mixture.


Bake for 1 hour on 350 degrees.  This is delicious as a side or as a dessert, warmed and topped with a scoop of vanilla ice cream.  Enjoy!!!

Canned Stew Meat: Venison, Beef and Bear

It’s the first weekend of rifle deer hunting season here in North Carolina; so it’s only fitting that I share our processing secrets for venison, beef and bear.

Stew meat, creamed potatoes, homemade biscuits…..gravy….it’s hard to beat!!!  My crowd loves stew meat so when my boys took up the hobby of hunting I had to figure out a way to preserve the harvest.  There’s so many different ways this can be done.  The two most important things to remember – 1 tsp of salt per quart and pressure can for 90 minutes.

As soon as the boys harvest a deer they place the hams, shoulders and tenderloin in a cooler with 1/2 cup of non-iodized salt and ice.  If it’s a big buck we add 1 cup of vinegar.  The type of deer, determines how long we soak the meat; a doe or young buck will soak 24-48+ hours.  If it’s a big buck, we have soaked the meat as long as 72-96 hrs, draining the water and refilling the ice every 24 hours – but don’t add any more salt!  This draws out the “gamey” taste.  Wash the meat GOOD and cut it into stew meat chunks.


I chuckle as I say from the 1st of November until the 1st of January “we interrupt this marriage for Deer Season”…..true story……

With hunting season comes venison and preserving the harvest.  We freeze most of our burger and can most of our stew meat.  We’ve done this a couple of different ways I wouldn’t turn around for the difference – expect the appearance.  Parboiling the meat first, makes for a cleaner jar.

Parboil and scrap off the scum.  Pack hot meat in hot Wide Mouth jars. (Or you can skip the parboil and pack cold meat in cold jars).  We prefer the wide mouth jars for our meats, the proteins can make it hard to clean the jars.  **Note – if you parboil the meat, the jars will be much cleaner.  The “scum” isn’t trapped inside the jar.

Take crushed beef bouillon cubes or beef paste and make a broth.  Or you can put 1 bouillon cube in each quart jar and fill the jars with hot water.


Pour 1/2 cup broth to each quart, add 1 teaspoon of canning salt and fill with boiling water.  Be sure to leave at least 1 inch head space as the meat will create it’s own juice as it cooks.  Too much water and the juices will boil out.


Remove any and all air bubbles.


Wipe the rims with a sterile cloth, place lids and rings, tighten to finger tip tight and place in a pressure canner.  Remember if the jars are hot, the canner needs to be hot and if the jars are cold, the canner needs to be cold.  Let the canner steam for 10 minutes before placing the weight.  Once the weight begins jiggling, pressure can quarts for 90 minutes and pints for 75 minutes on 10 lbs of pressure.


There’s several different ways to can this type of meat.  I have one sister that simply puts cold meat in cold jars, adds 1 tsp of canning salt, places in a cold pressure canner and cans for 90 minutes.  I have friends that add jalapeno peppers, friends that add onions; there is no right or wrong way to do this.  The most important things to remember is to add 1 tsp of canning salt and can for 90 minutes.



Canning Sweet Potatoes

I love sweet potatoes, any shape, fashion or form!  And since this is one thing that I continually buy, I thought I’d try canning some this year.    There’s 2 variations – plain and sweet.  I prefer the plain; this way I have more options when I open the jars.
The first step is boiling the potatoes 5-10 mins then add them to ice water.  This makes them easier to peel.
Place sterile jars in the oven on 200 degrees in order to get them hot and ready for packing.  Begin a pot of boiling water to pour over the potatoes in the jars.  Peel and cut the potatoes into 1 inch cubes.  Set the potatoes aside in a large bowl of warm water and about 2 Tablespoons of salt to prevent them from browning.
Now is the time to put on a small pot of water to heat your lids and to put on your pressure canner to warm.
Plain:  Boiling water only
Sweet:  Make syrup at a ratio of 2 1/4 cup sugar to 5 1/4 cup water. Bring to a boil.

Once your water is boiling add your potatoes to each jar leaving 1 inch headspace. Try to pack those jars tightly.

Pour boiling water over potatoes again leaving 1 inch headspace and remove bubbles from each jar.
Wipe rims well, place hot lids and rings on hot jars and tighten.
Place hot jars in pressure canner and process quarts for 90 minutes at 10 pounds pressure.
Remove jars from canner and allow to sit overnight to cool and seal. Wash jars in warm soapy water as they will be sticky from the high sugar content in the sweet potatoes . Remove rings and store.  I put up quarts of sweet potatoes to make a nice addition to my winter meals.  Simply drain and mash for a delicious treat with a little butter.  They can be added to pies, breads, or even candied.

Canning Whole Berry Cranberry Sauce

I love the fall of the year, the changing of the leaves, Pumpkin Spice and Thanksgiving.  One of my favorite parts of Thanksgiving is cooking for the family, a tradition my sister and I started several years ago.  Each year we progress a little closer to a NON-Processed Thanksgiving and this year will be the closest year yet.  Cranberry Sauce was one of the few things last year that I put on the table that didn’t come from our canned goodies.  That won’t be the case this year!  I found this recipe, made my own and oh my stars, it’s good!!!  I could eat an entire jar – by myself!!!

Get the water bath canner, lids, rings and jars ready.  I place my clean, sterile jars in the oven on 250 degrees until I’m ready to use them.  Place a few metal spoons in the freezer to get them ready for the “sheeting” process later.

Yields: 7 pints

  • 6 cups sugar
  • 6 cups water
  • 12 cups of fresh berries (1 – 12 oz bag = 3 cups)

Wash berries and be sure to pull out any berries that are soft, bad or simply not good.


In a large stainless steel stock pot, combine sugar and water.


Bring to a boil, stirring to dissolve the sugar.  Boil hard for 5 minutes.  Add cranberries and bring it back up to a boil.

Reduce heat and boil gently, stirring occasionally, until all berries burst.  This will sound like you’re popping popcorn!  Boil until the liquid begins to “sheet” from a metal spoon, this takes about 15 minutes.

Ladle hot sauce into hot jars, leaving 1/4 in headspace.  Remove any air bubbles.


If necessary, adjust headspace by adding more hot liquid.  Wipe rim with sterile cloth to ensure there’s no residue to prevent a proper seal.  Center lid on jar.  Screw down band until resistance is met, then increase to fingertip-tight.

Place jars in the canner, ensuring that they are completely covered with hot water.  Add more hot water if needed to cover jars by 1 to 2 inches.  Bring to a boil and boil for 15 minutes.  Remove the canner lid, wait 5 minutes before removing the jars.  Remove the jars, place them on a towel, on the kitchen counter and cover the jars with a towel.  (Be careful not to sit the hot jars on a towel on a wooden table, it will make rings on your table).  Let sit 12-24 hrs before moving.  You should hear the PING within the 1st hour.  If a jar doesn’t seal, reprocess or put in the fridge for immediate enjoyment.


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