It may be the dead of winter and there’s nothing to harvest outside but I still have my mason jars and canner going. Winter is a season of hearty foods; beef roast, roasted chicken or ham to name a few. When the meat has been mostly picked from the bone I love to make soups and stocks.
Soup was never meant to be made in small batches as far as I’m concerned. After a little bit of this and little bit of that, there’s a lot of everything. So I usually make a big pot of soup and can three to four quarts. I have such a hard time buying cans of soup, I don’t trust their ingredients (paranoid, I know) and the lining on the inside of the can leaches chemicals into the soup, not to mention soup is so easy to make.
I prefer homemade stocks for a lot of the same reasons. I do feel the store bought stocks are missing some important nutrition as well. I also can guarantee my stocks are made of grass fed animal bones.
Canning soup is so easy too! When I make soup a make a huge pot, we have a meal of it and I can the rest. With an exception of noodles; I don’t can soups with noodles. A soup like Chicken Noodle, I make the whole soup without the noodles, can it then add the noodles when I’m ready to serve it. Whole wheat pasta tends to get mushy fast especially when canned. Pasta also absorbs a lot of liquid. Bean soups, and vegetable soups can great!