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Thursday, December 29, 2011

CANNED HAM BONE VEGETABLE SOUP(low carb)





 This is an easy and delicious food storage item.My grandma always used a ham bone to make this soup and simmered it on the stove for hours to get all the flavor she could. Everyone has their own version of this soup and what they add to it.

I need to hide the vegetables my husband hates, but are good for him, like cauliflower and broccoli.I just dice these up into small micro morsels, and then he doesn't even know he's eating them!(unless of course he reads my blog) .LOL


Here's how I do it :
2 T.                                                     Chicken bouillon 
1/4 cup                                             Chopped fresh parsley
1 cup                                                  Frozen peas
1                                                           Bay leaf
1 pinch                                              Red Pepper Flakes 

1Meaty Ham Bone
2 cups eachFinely chopped frozen broccoli and cauliflower
1/4 cupCorn frozen
1× 16-oz cansGreen Beans, drained
6-oz canTomato Paste
14.5-oz canPetite Diced Tomatoes
1½ cupsBaby Carrots, cut in thirds
1Large Onion, diced
1½ tspSalt
1 tspPepper
8 cupsWater



Directions:
In large crock pot ham bone, and all other ingredients. Cook on high heat setting for 5-6 hours or on low for 10-12 hours. Remove the ham bone before serving.






Here's how to can it , but you could let it cool and put in freezer bags too:

Remember no thickeners, pasta or rice. These can be added later when you serve the soup.


Fill your jars leaving a 1 inch headspace. The best way to do this is to fill each jar about halfway full with the solid ingredients. Then add liquid to the cover. This way you don't end up with some jars being mostly broth and others having too much solid ingredients.
You want to be sure to have enough liquid in your jars so that the heat will penetrate fully. This can also be helpful if you'll be adding noodles or rice when you serve it.

Place your lids and process following :

Process pints 60 minutes, quarts 75 minutes. Be sure to adjust your pressure according to your altitude.
If your soup has seafood you will need process either pints or quarts for 100 minutes.

Be sure to adjust processing according to your altitude. For more information see this altitude adjustments page.

Adjustments for Pressure Canner
Altitude in FeetDial Gauge CannerWeighted Gauge Canner
0-10001010
1001-20001115
2001-40001215
4001-60001315
6001-80001415
8000-10,0001515



GOOD LUCK EVERYONE!