Russet potatoes are fine if you soak them, rinse, soak them again, rinse and use for raw pack or parboil for 1 min drain and use fresh boiled water to hot pack.
I can russet potatoes all the time. Once I peel and chop them, I let them soak in water for a bit. It helps get some of the extra starch out. Then I drain and rinse well.
I make Zuppa Toscana quite often but like some diced onion in my recipe. I’ve never canned it before. I will be making this to can for sure. When I open the jar to use it I’ll add the half and half cream and a little crumbled cooked bacon as a garnish. Thanks for doing this recipe for canning.
I am in Australia so we are preparing for summer here, but I love soup and I’m happy to eat it all year round. Thank you for sharing these great recipes.
I made the zuppa soup. I cant wait to open a jar. I tasted it before it went into the jars for seasoning and it was delicious. I have never had it before, so I am super excited. Thankf for sharing and I enjoy your channel. God bless
Perfect choices. I'm a cold weather person (stuck in florida) so it's never cool enough for soup....but I make it anyway. Do you have more soup canning favorites? I look forward to your videos. Thank you for sharing 😊
I love Zuppa Toscana! Thanks for the idea to can it. I canned vegetable soup last week and also still want to can Chicken Tortilla Soup. I used my two different pressure canners as well. I love your vintage timer!
Hi, could you please show the level of the water inside your pot. Should ot cover the caps or not. I have never done canning, and I have a lot of doubts because I did a preparation with meat and I asume that air came in, because those jars went bad in my pantry, and it was a shame having to through them away as waste.
With pressure canning, you usually only need about two inches of water in the canner. Your manual will give you the instructions. For soup or meat, you need to pressure can. So the water level is only part way up the side of the cans. Check your manual to verify how many inches of water. It is not safe to water bath can meat or other low acidic foods. With high acidic foods (such as jams, pickles, etc), you can water bath can... with water bath canning you need to have enough water to cover the lids by an in or two. A good online resource is the national center for home food preservation.
You never want to cover the jars in a pressure canner because the who,e point is to get the temperature up to 240-250F and boiling water can only go up to 212F.
This is my first time watching your channel. I tried to get the sausage & potato soup recipe using the link you provided. I received an alert that it was trying to collect information on me (risky site). Did anyone else have the same issue?
Love zuppa!!! Add 2 medium onions diced, 4-6 cloves of garlic both sauted with sausage, couple pinches of red pepper flake....you'll never go back ;)
Russet potatoes are fine if you soak them, rinse, soak them again, rinse and use for raw pack or parboil for 1 min drain and use fresh boiled water to hot pack.
LOVE Zuppa Toscana. I grew up with veg soup and grilled cheese for lunch. Yummy! Thanks for the inspiration.
I can russet potatoes all the time. Once I peel and chop them, I let them soak in water for a bit. It helps get some of the extra starch out. Then I drain and rinse well.
I enjoy watching your videos. Don't forget to put those notes on your recipes for next year.
I make Zuppa Toscana quite often but like some diced onion in my recipe. I’ve never canned it before. I will be making this to can for sure. When I open the jar to use it I’ll add the half and half cream and a little crumbled cooked bacon as a garnish. Thanks for doing this recipe for canning.
I am in Australia so we are preparing for summer here, but I love soup and I’m happy to eat it all year round. Thank you for sharing these great recipes.
I love veg soup and thought about canning a bunch for myself for lunches - you've inspired me to get on with it NOW! Thanks.
I made the zuppa soup. I cant wait to open a jar. I tasted it before it went into the jars for seasoning and it was delicious. I have never had it before, so I am super excited. Thankf for sharing and I enjoy your channel. God bless
Perfect choices. I'm a cold weather person (stuck in florida) so it's never cool enough for soup....but I make it anyway. Do you have more soup canning favorites? I look forward to your videos. Thank you for sharing 😊
I love Zuppa Toscana! Thanks for the idea to can it. I canned vegetable soup last week and also still want to can Chicken Tortilla Soup. I used my two different pressure canners as well.
I love your vintage timer!
Chicken tortilla soup sounds delicious! I may have to try that one.
Those look so delicious! Love the thrifted apron too
Mmmm...mmm......good ! Good ideas there !!! Thanks for all your efforts !
I'm out of jars. I need more! 😂
Beautiful lettuce
1 quart and a pint is 6 cups
Good morning from Huffman Texas
Hi Krista. Thank you for making this video. I will be canning soups soon. When you added the redmond salt, is it fine or coarse salt? Thank you.
I use fine. 😊
Hi, could you please show the level of the water inside your pot. Should ot cover the caps or not. I have never done canning, and I have a lot of doubts because I did a preparation with meat and I asume that air came in, because those jars went bad in my pantry, and it was a shame having to through them away as waste.
With pressure canning, you usually only need about two inches of water in the canner. Your manual will give you the instructions. For soup or meat, you need to pressure can. So the water level is only part way up the side of the cans. Check your manual to verify how many inches of water. It is not safe to water bath can meat or other low acidic foods.
With high acidic foods (such as jams, pickles, etc), you can water bath can... with water bath canning you need to have enough water to cover the lids by an in or two.
A good online resource is the national center for home food preservation.
3 qts is a general rule
You never want to cover the jars in a pressure canner because the who,e point is to get the temperature up to 240-250F and boiling water can only go up to 212F.
This is my first time watching your channel. I tried to get the sausage & potato soup recipe using the link you provided. I received an alert that it was trying to collect information on me (risky site). Did anyone else have the same issue?
Oh no I’ll double check the link when I get a minute. I didn’t get any of that when I linked it.
What kind of sausage? Breakfast or Italian?
I used Italian sausage.
Love soup weather..thanks for the inspo..great thrift score too