Hi Ashleigh, thanks so much for all the resources you provide. It's such a huge help. I just have one question please. After last winter, I boiled down and then canned all the ham bones that we had to make stock so that there wasn't so many bones in the freezer. I was going to make it into Pea and Ham Soup which is a family favourite and can it ready for winter (I'm from Australia and want to be ready for that one week that we can call winter - LOL ). I just read that keeping ham stock is not recommended but am a bit confused because there are safe recipes for Pea and Ham soup. Could you shed a bit of light on the mystery please?
It never occured to me, for some reason, that you can make marmalade at home, but we used your recipe from a week or two back, and now we have lots of great marmalade, better than store-bought. The catsand chickens don't seem t o like it, but we sure do.
I do hot water canning for jams and pickles sometimes, but prefer to lean into lacto-fermentation when possible. With soups, I have not gotten into the pressure canning / hot water canning of yet due to my owning a freeze dryer and my being a stickler for preserving maximizing nutrients/vitamins but the idea is growing on me as I want to diversify my off grid preparedness skills/tools incase the grid goes down.
Another question I have is have you ever experimented with making lacto-fermented soups? The necessary salt content might be prohibitive for some people's diet, but I thought maybe something like (veggie) Gazpacho, Borscht, or Minestrone. One could ferment some of the ingredients separately and then combine if that was easier for seasonal garden harvest/foraging logistics or one could weight down the ingredients all together in a light salt brine with herbs that lend them selves to compliment flavor. It would be a tangy probiotic rich appetizer soup for hot summer days. What do you think? :)
Thanks for this great idea! I love soup, but usually just can tomato soup. I never thought about canning other soups so that we could have an easy meal.
What a great resource your posts are, and this one especially. Thank you for sharing your abundance of knowledge and experience.
Thank you for the recipes
Hi Ashleigh, thanks so much for all the resources you provide. It's such a huge help. I just have one question please. After last winter, I boiled down and then canned all the ham bones that we had to make stock so that there wasn't so many bones in the freezer. I was going to make it into Pea and Ham Soup which is a family favourite and can it ready for winter (I'm from Australia and want to be ready for that one week that we can call winter - LOL ). I just read that keeping ham stock is not recommended but am a bit confused because there are safe recipes for Pea and Ham soup. Could you shed a bit of light on the mystery please?
We will try these.
It never occured to me, for some reason, that you can make marmalade at home, but we used your recipe from a week or two back, and now we have lots of great marmalade, better than store-bought. The catsand chickens don't seem t o like it, but we sure do.
Thanks!
Hey Ashley!
I do hot water canning for jams and pickles sometimes, but prefer to lean into lacto-fermentation when possible. With soups, I have not gotten into the pressure canning / hot water canning of yet due to my owning a freeze dryer and my being a stickler for preserving maximizing nutrients/vitamins but the idea is growing on me as I want to diversify my off grid preparedness skills/tools incase the grid goes down.
This is my favorite soup recipe: https://gavinmounsey.substack.com/p/sopa-de-lima-yucatan-style-lime-tortilla it freezes well (and freeze dries/rehydrates well) but I am wondering if you think it would be a recipe that would be good for pressure canning?
Another question I have is have you ever experimented with making lacto-fermented soups? The necessary salt content might be prohibitive for some people's diet, but I thought maybe something like (veggie) Gazpacho, Borscht, or Minestrone. One could ferment some of the ingredients separately and then combine if that was easier for seasonal garden harvest/foraging logistics or one could weight down the ingredients all together in a light salt brine with herbs that lend them selves to compliment flavor. It would be a tangy probiotic rich appetizer soup for hot summer days. What do you think? :)
Thanks for this great idea! I love soup, but usually just can tomato soup. I never thought about canning other soups so that we could have an easy meal.