Cabbage Ground Beef Soup For Canning
Makes 6 Quarts – Easy Canning Recipe For Beginners
Cabbage Ground Beef Soup for Canning. Did you grow cabbage this year? And were you fortunate to have many heads produce for you? Mine were abundant as I wound up with 2 rows of luscious and glorious cabbage beds that did not disappoint when it came to a few corned beef and cabbage meals and many sides of cole slaw. But there were many more. So I searched and found this delicious recipe that I could can and save for later – check it out … Cabbage and Ground Beef Soup
If you grow your own vegetables, grow your own fruit, or raise your own livestock, then I’m sure you already know of the rewards and benefits of having homegrown food at your fingertips. But what if you’re just getting started and are looking for ways to preserve every bit of produce you’ve toiled over the past spring, summer, and fall? If this is you (and it was me) then you have to check out this quick and easy recipe – Cabbage Ground Beef Soup For Canning. So easy even a beginner canner will nail it.
Cabbage and Ground Beef Soup for Canning
thank you hiddenspringshomestead for your recipe inspiration
Ingredients
2 lbs Ground Beef
8 c of Water
l large Onion, chopped
10 Beef Bouillon Cubes
2 Garlic cloves, minced
6 c fresh cabbage, shredded thin (remove thick white stalk pieces)
1 c Green Bell Pepper, chopped
2- (16 oz) cans of Light Kidney Beans
1 cup celery, chopped
2 quarts of canned Diced Tomato with juice
2 tbsp Garlic Powder
20 turns of Fresh Pepper Corns
2 tsp Sea Salt
1 tbsp dried Parsley
2 tbsp dried Basil
1 tbsp dried Oregano
1 tsp dry Celery
Instructions
First things first – sterilize your jars and their lids and rings, which I do in my dishwasher and then keep in there so they stay warm until ready to use.
In a small pot dissolve the beef bouillon cubes in the 8 cups of water – set aside.
In a large pot, brown the ground beef until no longer pink. Add onions and garlic and saute along with the beef. Pour prepared broth into the beef, onions and garlic pot. Add the cabbage, celery, green peppers, kidney beans, tomatoes with juice to the pot and mix well. Stir in the garlic powder, pepper corns, sea salt, parsley, basil, oregano, and celery. Bring to a boil, cover and simmer for 20 minutes.
Fill your jars halfway with the solid soup ingredients and then fill the remainder of the jar with soup juice, leaving 1″ head-space. Wipe any particles or juice from the rim of the jars, place the lids on top, and hand tighten the rings. Place a rack on the bottom of the canner and then put the sealed on top of the rack.
Process pint jars at 10 pounds for 75 minutes or quart jars at 10 pounds for 90 minutes. When done remove the canner from the stove top and allow the pressure to release on its own. Remove the jars from the canner, place them on a towel, and let the pinging be music to your ears. Allow the jars to sit undisturbed for 12 hours. Check the the lids to make sure they’re sealed and move the canned soup to a cool dark area for storage. Viola !!
If you have any left overs after filling the 6 quart jars, the pot of soup is ready to serve. I added some cooked ziti noodles and garnished with spinach and parsley. Best of luck to you and I hope your soup turns out as yummy as mine 🙂