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Canning Party continued…

November 8, 2010

Our canning party is over but the memories and the open jars in the fridge will last us a while.  A variety of meals await us with a large selection of canned goods to sample from.

We’ve enjoyed several bowls of the oh so good, oh so famous Sweet Potato Soup made by Barry.  This soup is so creamy and so good it is impossible to stop at just one bowl.  Barry (like us) spends many, many months putting up a year’s supply of food.  He concentrates on the vegetables grown on his own property as well as things he buys from local farmers’ markets or The Garden Basket in Markham.  Barry makes the most delicious soups and happily shares his recipes with fellow canners.  I’ve been fortunate to score many of his soup recipes and can’t wait to make them all!


  • 2 large sweet potatoes
  • olive oil
  • 1/2 tsp salt
  • 1 small onion
  • 1 carrot chopped
  • 1 celery chopped
  • 2 cloves garlic minced
  • 1 tsp fresh rosemary chopped
  • 1/4 tsp pepper
  • 6 cups chicken broth
  • red wine vinegar (2:1 oil to vinegar)
  1. Peel and cube potatoes
  2. Toss with 1/2 each oil, salt, garlic, and sm. amount rosemary
  3. Add red wine vinegar
  4. Roast on baking sheet at 450F stirring until tender, about 20 minutes
  5. Heat remaining oil over medium-high heat, saute onion, carrot, garlic, rosemary, pepper, salt until softened; about 8 minutes
  6. Add broth, potatoes and bring to a boil
  7. Reduce heat, cover and simmer stirring occasionally for 20 minutes
  8. Let cool slightly then puree in blender
  9. Strain into clean pot and heat to boil
  10. Bottle with 1 inch headspace and process in pressure canner following the directions in accordance with your pressure canner or the National Centre for Food Preservation.

The other really fun thing that we did at our canning party was to ask everyone attending to bring enough recipe cards for everyone of their favorite canning recipe.  This way we all had a brand new arsenal of recipes to try.  Many people put a lot of time and effort into their 4″x6″ cards decorating them with photos and fancy cut outs.  Here are just a few of them…

And, my friend Bonnie also made some recipe cards for you!!  So please feel free to download and share these Putting Up With The Turnbulls recipe cards and  hang tags with your family and friends.  They make an excellent hostess gift for all of your canning pals.

As our party progressed many of us were too full to walk home…but luckily we are a smart and prepared bunch.  Richard is the perfect example of a man who plans ahead and here he is happily getting a ride home.

4 Comments leave one →
  1. mrs. miranda turns permalink
    November 8, 2010 1:07 pm

    looks like richard was too “full” indeed! sorry i missed the party – looking forward to the next one!!

  2. November 8, 2010 1:42 pm

    Looks like a really fun party. Thanks for posting the recipes. I must try them. Oh, I noticed that some of the canning jars have lids with screw tops. Are those for hot bath processing too, or are they only for refrigerator jams and jellies.

    • November 8, 2010 3:52 pm

      Some of the jars in the fridge were processed in a hot water bath. All of the soups and veggies (without vinegar/sugar or the low acid foods with a pH level 4.6 or higher) were processed in a pressure canner. Some of the jars…like the dilled green tomatoes were just cut up and placed in left-over pickle brine. After about 3 weeks, they taste like dill pickles and will last in the fridge for while. And, the ones with the screw tops were processed in the hot water bath or are samples of the jams and jellies we make (left over from larger batches). Hope this helps.

  3. cathie buchanan permalink
    December 5, 2010 9:35 am

    Andrea I love your site all you guys are so talented. Glad to be of help whenever you need it as you know we have lots of veggies. See you soon Cathie

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