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    You are in: Home / Cookbooks / Canning soups and stews
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    21 recipes in

    Canning soups and stews

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    Serve this with crusty rolls to soak up the sauce.

    Recipe #40713

    I have been making this since I was a newlywed. We still love it today. I personally like it best over buttered noodles, but it is very flexible.

    Recipe #46906

    28 Reviews |  By Lennie

    A delicious meal on a cold evening. You can also use skinless boneless chicken thighs if you prefer dark meat. I sometimes add mushrooms too, making it an 8-veg stew!

    Recipe #16412

    33 Reviews |  By chia

    this is a winter staple here, especially when my college kids come home

    Recipe #47921

    Thick, rich and hearty beef stew that is anything BUT bland, if you know what I mean! It took me several years to perfect this recipe, and I'm proud to say that it was recently published in Taste of Home magazine! I'm a Midwest meat and potatoes kind of girl, and always liked beef stew, but it was always just "ok". Even people that say they don't care for spicy foods really liked it! Hope you try it! Enjoy!

    Recipe #100379

    Very delicious comfort food!

    Recipe #22127

    My mother gave me this recipe. She found it while clipping coupons. It is from S&W. This is the best stew I have ever eaten and my family requests me to make it quite frequently. It has become a "comfort food" for us. Perfect to make if you have leftovers after baking a large turkey or chicken. Can be made vegetarian or vegan if desired.

    Recipe #114558

    You will not believe the deeply satisfying flavour of this stew. This is our favourite wintry stew dish - comfort food to the max. The cooking time is more or less accurate, but it really depends on the cut of meat used - not everyone used chuck, and then, not all chuck is the same! You really have to poke and prod and taste to get it to where you want it...but that's what cooking is all about, isn't it? ;-)

    Recipe #80536

    This is my mother's recipe for spaghetti sauce and is wonderful! It is a chunky, meaty sauce. We usually make this in two 5 quart pots and freeze them in 2-3 cup portions, great for OAMC. It uses jars of spaghetti sauce for ease and flavor, you could also purchase a warehouse sized can of spaghetti sauce and flavor to taste to cut costs. Also add more vegetables as desired and if the mixture is too thick add another jar or a can of sauce.

    Recipe #151654

    A friend brought over a 50# bag of large sunflower seeds. I decided to try to salt and dry some,give out to friends and kids.If you have an opportunity to purchase Sigco Sun Products brand,South Dakota. They are twice as large as the ones you purchase in the store.This is so easy!

    Recipe #159546

    2 Reviews |  By WJKing

    This recipe is from dh's Amish mother. This is simply outstanding - AND easy to make! This is perfect for the nights you're in a hurry to make supper - just grab a jar of meat, open & heat! We purchase these thighs when on sale (by the case) and try to keep this meat on hand. You won't be disappointed - it's SO yummy! Enjoy! Read editors' note below - and use your own judgment. The Amish have canned this way for generations (water bath) & it's never been an issue. I continue to make this recipe - with a water bath canner. Editors Note: From the University of Wisconsin-Cooperative Extension, Safe Food Preservation: Meat, wild game, poultry, and fish are low-acid foods and must be processed in a pressure canner for the full time specified to destroy food-poisoning bacteria that might be present. Under no circumstances should you use any other processing method such as boiling water bath, microwave, or over canning.

    Recipe #44111

    i got this off of another website an it is the best to eat gift giving conversation piece

    Recipe #486110

    3 Reviews |  By Dib's

    Had these the other night-WOW-this one's going into the Christmas basket. Serve over vanilla ice cream or frozen banana yogurt or pound cake.

    Recipe #11521

    Adapted from the Ball Blue Book, this is a good recipe. You may reduce it to make it for a single dinner.

    Recipe #138027

    I personally have not canned this one yet, but expect to soon. I'm posting by request, this recipe is from the USDA Complete Guide To Home Canning & Preserving. Be sure to measure ingredients exactly, but extra salt (or less salt), pepper or chili powder will not adversely affect canning results. Prep time does not include soaking time for beans, cooking time does not include time to get up to pressure.

    Recipe #109490

    Yet another winner for our home! It is easy and you add the noodles after you can it! Enjoy.

    Recipe #181995

    1 Reviews |  By ellie_

    A great potluck stew that reheats easily (see note below)

    Recipe #193066

    This is my own creation and my family loves it served with corn bread or crusty french bread for dunking. On the plus side, the leftover wine goes well with the soup! Extremely easy to prepare, hot and filling on cold winter nights! If this is a little too salty for your taste, leave out the tablespoon of bouillon, just use as much soup mix as sounds good to you and keep adding and tasting until perfect! Makes a lot of soup!

    Recipe #18652

    True Chicken a la King is made of all white meat, pure cream and sherry wine. The recipe here, adapted from the Ball Blue Book of Canning, is suitable for canning.

    Recipe #138511

    Making your own vegetable stock is easy and costs almost nothing. Use the trimmings from your vegetables, including onion skins, garlic skins, herb stems, potato and carrot peelings--just about anything in your kitchen except sulfurous vegetables such as broccoli, cauliflower and cabbage. Also toss in anything in your fridge that looks like it's not so happy any more. This recipe uses a reduction method that produces a very rich stock, which increases the cooking time. You can do this in a third of the time by doing only 1 reduction, which takes about 45 minutes to an hour cooking time. But I highly recommend reducing 3 times.

    Recipe #217620

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