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Root Vegetable Soup

January 24, 2012

This is our 200th post.  Wow!  Really?  Yup.  Hard to believe!?!  Especially, since I’m not able to bring a meal together and Matt does all of our cooking.  However, when it comes to preserving the bounty I’m able to step up to the counter and get’er done. 

This journey really started as an effort to document our canning and preserving.  Along the way, it turned into something more, a kind of meeting place for like-minded people.  It’s been a stepping stone on a path of “PRESERVING passion” that’s led us to discover other fabulous blogs, fellow canners and foodies, and all of you, whose support and encouragement keeps us writing it all down.  A big thank you to all of you who choose to read, comment, and subscribe!!!

Over the last few months, I admit, I’ve lost my focus (just a little bit).  While we are still cooking, canning, and baking daily in our kitchen, it’s been a struggle to get on the computer to tell you about it.  Why?  Because, I’ve found my spare moments consumed by the birth of my fabulous growing nephew (and, I haven’t wanted to miss a moment).  Okay, there you have it.  I’ve turned to mush and become all loverish over my sister’s baby.  But, I’m back with this 200th post to say “we are still committed to sharing our recipes and canning practices and every attempt will be made to post at least once a week.”  So let’s get to it….

It’s common practice around these frigid parts to spend the winter months huddled inside by the fire making and consuming copious amounts of soup.  We did it last year and we vowed to do it again this year.  Some of the recipes we’ll share evolve out of an abundance of gifted ingredients.  Like this next recipe.  Our dear friend, arrived to our place for a dinner party carrying  multiple large boxes of varying home-grown squash.  Score! 

Squash is one of those vegetables with a tremendously long shelf life (if stored properly) but there comes a point when enough is enough and putting it into jars seems like the next natural step.  And, that’s what we did.

RECIPE FOR ROOT VEGETABLE SOUP:

  • 8 large carrots; coarsely sliced = 2lbs or 6 cups
  • 5 celery ribs; coarsely chopped = 12 oz or 3 cups
  • 3 large cooking onions; coarsely chopped = 20 oz or 5 cups
  • 1 large parsnip; chopped = 8 oz or 2 cups
  • 4 medium acorn squash; peeled and chopped = 2lb or 7 cups
  • 1 large pattison squash or summer squash; peeled and chopped = 2lb or 6 cups
  • 6 cloves garlic; peeled
  • 1/2 cup butter
  • 10 cups chicken stock
  • 2 cans (340mL) V-8 juice
  • 1 L stewed tomatoes
  • 2 cups beer ~ we used Flying Monkeys Hoptical Illusion
  • 2 tbsp balsamic vinegar
  • 2 tbsp Worcestershire sauce
  • 1 1/2 tbsp salt
  • 1/2 tsp black pepper
  • 1 tsp Louisiana sauce
  1. Melt butter in a large stainless steel stockpot over medium heat.
  2. Add vegetables and saute for 15 minutes.
  3. Add remaining ingredients.  Bring to a boil over medium-high heat.   Reduce heat and boil gently until vegetables are tender, about 40 minutes.
  4. Remove from heat.  In the pot, purée the soup using an immersion blender until smooth and creamy.  Or, working in batches using the food processor.  Don’t rush this step as the soup consistency is greatly improved by extending the pureeing time.  Season to taste with salt and pepper.
  5. Ladle soup into hot sterilized jars leaving 1″ headspace.  Remove air bubbles and top up with soup if necessary.  Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight.
  6. Process in a pressure canner following directions carefully.  We pressure canned this soup at 10lbs of pressure for 75 minutes.  Please follow the instructions and guidelines outlined in your pressure canning manual.

There seems to be an endless array of squash out there so don’t be afraid to use what’s on hand.  There are no hard and fast rules and ingredients can be swapped or left out to suit your tastes. 

Put up Total (two batches):

  • 17 x 1Litre regular mouth mason jars
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2 Comments leave one →
  1. Mike in Madison permalink
    January 24, 2012 9:01 pm

    I’m just going to leave my usual soup recommendation: puree after canning rather than before. Especially with a beautiful recipe like this, you get the added advantage of choosing whether you’re in a chunky or creamy mood.

    The USDA guideline times for canning vegetable soups assume vegetable chunks in broth. The times have been tested extensively based on the heat-conducting properties of the broth, but have not been tested for a puree.

    Another method I’ve enjoyed using is to just parboil the vegetables in the broth, distribute them amongst the jars and then cover with the broth. They will cook fully during the canning process and this can be a time saver.

    I like to do one batch in quarts (liters for most of the world) for dinners for two and a batch in pint jars for a hearty and portable microwavable lunch for one. (Obviously, remove the metal lid before nuking)

    I’ve found a lot of versatility out of leaving things whole in general because it’s much easier to puree later than to reassemble.

    I’m definitely putting this recipe on my to do list, and may throw in a few handfuls of pre-soaked beans if the mood strikes me!

  2. January 28, 2012 1:45 am

    Yum, i love soups like this.

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