Homemade soup recipes e-book. Delicious favorite soups made with home canned and dehydrated foods. Home Canned goodness, it's all in YOUR hands. Doesn't it feel good!
Including information on how to can your own homemade soup and how to make your own homemade stock. I've also included safety precautions and suggestions for how to adapt soup recipes for home canning.
This is a collection of homemade soup recipes using home preserved foods. Home preserved broth and meat, veggies and beans.
Some samples recipes....
What else is include:
Simple Soups also has tips and tricks for
Preserve foods by canning or dehydrating... and then learn to cook with it.
This delicious collection of recipes are soups made from home canned and dehydrated goods. They are not recipes tested for processing and canning. There is a distinction there. I have not used these recipes to preserve them.
If you want to can soups for storage on your shelf, I've included directions on how to adapt any soup recipe for home canning.
Stock or broth is a main ingredient in most of my soups. If you have not tried to made your own stock..... you don't know what you are missing!
For those who like to have a book in thier hands.
Purchase as an e-book
E-book Price 5.99
An e-book is a pdf file that you can download and save to your computer.
Print the entire book, or only the pages you choose. Place this in a 3 ring notebook and you are ready to go!
A PDF file can be downloaded and read right on your computer. Or printed and placed in a notebook for your convenience.
You can also read a PDF on your Kindle or iPad. To do so, follow these instructions.
I bought your book because I want to start canning my own soups. I have a couple of questions. I presume your warning about no dairy, thickeners, pasta or rice also applies to barley? If not, how do you incorporate barley in a soup to be canned? I live at less than 1000 feet altitude. Can I reduce the processing time by using the 15 psi weight? If so, by how much?
Hi Roger, Yes, that restriction should include barley as
well. I consider that a thickener and it can be added when you open
the jar to serve.
You really should not change the processing times or pressures. I get my information from the USDA recommendations. They've done testing to determine pressure and time required to get your soup to a high enough temperature to stop any risk of botulism. I suggest you stick with the recommended guides.
Thanks for the questions. Sharon