Canning: Chicken/Turkey Veggie Soup

Chicken/Turkey Veggie Soup

Winter is my favorite time of year for soups!  With so many holiday turkey and chicken left overs it makes it even better!  What is even better, is the ability to can your soups for later use!

When it comes to canning soup, you ALWAYS MUST can in accordance with your highest canning specification ingredient!  That means if it has any meat or beans you MUST use the meat/bean specification.  You also MUST PRESSURE CAN!

With that said, here is the Rice Family Chicken/Turkey Soup Recipe.

Preserving Method: Pressure Canning

 

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. COMBINE chicken stock, chicken, celery, carrots and onion in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 30 minutes. Season to taste with salt and pepper, if desired. Add bouillon cubes, if desired. Cook until bouillon cubes are dissolved.
  3. LADLE hot chicken soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  4. PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude, according to your pressure canners directions. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Enjoy the warmth!

 

Until next time,

Mrs. Kay L. Rice

Bacon Wrapped Cheese Stuffed Jalapeno Peppers

Bacon Wrapped Cheese Stuffed Jalapeno Peppers

These are a great little appetizer to spice up any party!  Some call them poppers, stuffed peppers, bacon wrapped jalapenos.  Enjoy!

Ingredients:

  • At least 2 dozen nice sized jalapeno peppers
  • Latex gloves
  • Cream Cheese (a block for each 2 dozen)
  • Thick cut smoked bacon
  • cookie sheets
  • foil

Directions:

  1. Prepare your items by opening your cream cheese brick and set to the side
  2. And open your bacon and cut in half down the middle and then each of the halves in half long ways so you have a 4 (four) sections of strips of bacon.
  3. Get your cutting board and knife out.
  4. Preheat your oven to 350 degrees F.
  5. Place foil on your cookie sheets (no need to grease or spray here).
  6. Set aside a can or something to pour hot grease into.
  7. THIS IS IMPORTANT!  PUT ON YOUR LATEX GLOVES!  You are welcome for that note.
  8. Cut your jalapeno peppers long ways half and remove the seeds and veins.
  9. KEEP YOUR GLOVES ON THROUGH ALL OF THIS!
  10. With your gloved finger scope a little ball of cream cheese and put the ball of cream cheese in the pepper half and smooth it out.  Do all of your peppers like this.
  11. Now, take each pepper and wrap your bacon strip around each pepper, one of the quarter strips should fit perfect.  Big peppers might take two.
  12. You can now remove your gloves.
  13. Place all of these on the foil covered cookie sheet and place the cookie sheet(s) in the preheated oven.
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  15. Set your timer for 25 minutes.
  16. You may want to put your oven vent on to avoid any smoke alarms.
  17. when the timer goes of, CAREFULLY, remove the cookie sheets one at a time.
  18. Using tongs, remove the peppers onto a temporary plate.
  19. Drain off the grease into your grease can, carefully.
  20. Remove the foil and replace with fresh foil (cleaning off any grease that may have gotten on the sheet from the previous foil).
  21. Place your peppers back on the new foil on the sheets and put back into the oven.
  22. Set your timer for 18-20 minutes.
  23. When the timer goes off your bacon should be completely done and the house will smell absolutely wonderful!
  24. Place your peppers into your container that you will be using carefully, and let them cool.
  25. Peppers can be served hot or cold.  Personally, I like them cold.

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You can add all kinds of variations to the insides, add some crab meat to the cream cheese or green onion or all kinds of things, you are only limited by your own imagination.

Enjoy!

Until next time,

Mrs. Kay L. Rice

 

Cowboy Candy (Pickled Hot Peppers)

If you know my husband you know that there are always hot peppers in this house and in a high percentage of our meals. So when we were blessed with a big vegetable box filled with a wide range of hot peppers we were in heaven. But what to do with this wide range of different types of peppers created a moment of pause. Then it came to me Pickled Hot Peppers aka Cowboy Candy!

My husband absolutely loved the outcome so here is the recipe. Since it’s pickling peppers, it’s water bath canning to preserve!  

Cowboy Candy (Pickled Mixed Hot Peppers)

Ingredients

  • 1 lb mixed hot peppers sliced (Wear gloves & yes, keep the seeds in the pepper slices)
  • 2/3 cups Apple cider vinegar
  • 2 cups sugar
  • 2 tbsp mustard seeds (whole)
  • 1/4 tsp celery seed
  • 1/4 tsp cayenne pepper ground
  • 1/4 garlic powder

This makes 2 pints or 4 half-pints. 

Make sure you sterilize and prep your jars, lids & water bath canner as you normally do to water-bath can.

Directions

  1. Put on latex gloves!!!!!!!! Do not touch your face! 😨😨😨😨
  2. Slice your mixed peppers into rings keeping the seeds inside the rings. 
  3. In a large pot mix your vinegar, sugar, mustard seeds, celery seed, cayenne pepper and garlic powder together.
  4. Bring to a rolling boil
  5. Reduce heat and simmer for 5 minutes. 
  6. Make sure you are stirring the mixture through these steps so the sugar doesn’t scorch.
  7. Add in all the peppers.
  8. Simmer and stir for another 5 minutes.
  9. Carefully fill your jars leaving 1/4 headspace.
  10. Wipe the rims clean, add your lids, place in your water-bath canner. 
  11. Make sure the water is at least 1 inch over your tallest jat.
  12. After reaching a rolling boil your canning time is 15 minutes.
  13. When time is up remove from heat.
  14. Take jars out of canner and place in a quiet, stable, cool area.
  15. When you hear the pop the jar sealed. 
  16. Leave to cool overnight.

My husband loves these peppers! He has them on sandwiches, as a side even in scrambled eggs!  I’d love to hear your comments on them. 

Until next time,

Mrs. Kay L Rice

Meal Prep Class 101: Moroccan Lentil Soup

On November 17, 2016 at 7pm at Quest Community Church we will be preparing two freezer meals. This is recipe #2. 

These are the instructions we will be following in class. Whether you can join us in person or not I hope you enjoy the recipe. 

Moroccan Lentil Soup (Vegetarian)

Ingredients

  • 2 cups chopped onions
  • 2 cups carrots
  • 4 cloves garlic minced
  • 2 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground black pepper
  • 3 cups chopped cauliflower (can be performed)
  • 1 3/4 cups lentils
  • 1 28 ounce can diced tomatoes
  • 1 10 ounce pkg frozen chopped spinach
  • 2 tbsp lemon
  • 1/2 cup chopped fresh cilantro
  • 1 one gallon freezer bag
  • 1 quart freezer bag

Preclass Instructions

  1. On the gallon bag write the name of the recipe & the date prepared.
  2. Write “on day of cooking add 3 cups vegetable stock”
  3. On the quart bag write lentils

Day of class

  1. In your quart bag add your lentils.
  2. Seal and set aside. 
  3. In your gallon bag add: onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon, and pepper.
  4. Add cauliflower, tomatoes, spinach.
  5. Add in cilantro & lemon juice.
  6. Carefully add your lentils bag on top of ingredients in gallon bag
  7. Carefully remove air and seal. 
  8. I like to double bag my soups.

When you want to cook

  1. The night before you prepare, place in the refrigerator in the bags to thaw (standing up in a bowl).
  2. Place your vegetable stock on the counter so you don’t forget

The morning of cooking

  1. I use a 8 quart oval Crock-Pot.
  2. Take out your lentils bag and set aside.
  3. Dump the ingredients in your Crock-Pot.
  4. Dump in your lentils.
  5. Add your vegetable stock
  6. Place your Crock-Pot on LOW and cook for 7-8 hours (5 hrs on High).
  7. Serve & enjoy!

Until next time,

Mrs. Kay L Rice

Meal Prep Class 101: Crock-Pot Lasagna

On November 17, 2016 at 7PM we will have our next Freezer meal Prep Class at Quest Community Church.  The following is Recipe #1 which we will be working with.  Whether you can physically join us or join us in spirit, I hope you enjoy this recipe.

The instructions are written exactly as well will be doing them in class.

Enjoy!

SLOW COOKER FREEZER MEAL LASAGNA

NOVEMBER 17, 2016 MEAL PREPPING FREEZER MEAL CLASS Recipe #1

SERVES 6

INGREDIENTS:

  • 1 ½ lbs. (precook weight) ground beef (OR ground turkey or chicken or venison), browned and drained
  • 8 lasagna noodles, broken into pieces (uncooked regular noodles not the oven baked noodles) you can also use approx. a cup of the “mini lasagna noodles, or pinwheels or any noodle you like”.
  • 1 (24 ounce) can/jar of your favorite pasta sauce
  • ½ cup fresh mushrooms diced (optional)
  • 1 cup fresh onion, diced
  • ½ cup fresh green pepper diced (optional)
  • ¼ cup black olives sliced (optional)
  • 2 – 3 cloves of garlic diced
  • 1 cup of small curd cottage cheese
  • 2 cups grated mozzarella cheese
  • 1 tsp ground parsley
  • ½ tsp ground oregano
  • ¼ tsp garlic powder
  • ¼ tsp dried basil
  • ½ tsp pepper
  • 1 tsp salt (prefer to not put this in as the flavor cooks out)
  • 1 Gallon freezer bag
  • 2 quart freezer bags
  • PERM MARKER FOR MARKING
  • Cooler and freezer packs to transport your goods to and from class.

PRE-CLASS PREP

  1. PLEASE, cook your ground beef the night (or nights) before class, drain off all grease and cool and place in a small bag and place in the fridge.
  2. On 1 quart bag write “cheese mixture”
  3. On 1 quart bag write “noodles”
  4. On the Gallon Freezer bag write “CROCK POT LASAGNA, the date [November 17, 2016].

CLASS INSTRUCTIONS

  1. DICE YOUR VEGGIES! If you have not already done so.
  2. First we will create our cheese mixture bag.
    1. Add in your cup of cottage cheese
    2. Add in your mozzarella cheese.
    3. “Squish” in bag and seal and set aside.
  3. Now your noodle bag.
    1. If you have not already broken your lasagna noodles do so here.
    2. If you are using a smaller shaped noodle (lots of fun here) you don’t need to break them.
    3. Add to your noodle bag. Seal and set aside.
  4. Now for your gallon freezer bag.
    1. Add in your browned meat.
    2. Add in your veggies.
    3. Add in all of your seasonings.
    4. “SQUISH” your bag to mix everything together.
    5. Add in your pasta sauce. Now it gets messy!
  5. VERY, VERY GENTLY, Add in the sealed noodle and cheese bags inside on top of the Ingredients of the gallon bag!
  6. Very Gently, PUSH out the air in the gallon bag and seal with the other two bags INSIDE the gallon bag.
  7. I like to double bag my gallon bags for a leakage safety net.
  8. Place in your freezer until you want it.

THE DAY BEFORE COOKING INSTRUCTIONS

  1. Take out of the freezer and place standing upright (in a bowl).

THE DAY OF COOKING

  1. Prepare your Large Crockpot (I use our 6 quart oval crockpot) by spraying with some “pam” type spray or use a crock-pot liner for your crockpot size. You will thank yourself later for this!
  2. Carefully remove the two separate bags from the larger bag and set aside.
  3. Dump your ingredients in from your larger bag into the crockpot.
  4. Now dump in your noodles.
  5. Stir the noodles throughout the mixture.
  6. Finally dump the cheese on the top and “spread it out a little”.
  7. Turn your crockpot on LOW and cook for 8 (eight) hours.
  8. Serve and Enjoy!

Until Next time,

Mrs. Kay L. Rice

 

The Season of Giving

The Season of Giving

 

 

I have been doing quite a bit of thinking about the subject of ‘giving’ lately.  It started with an observation of our fast paced world, which moved to people “watching” and their interactions with others.  Observations moved on to journaling and praying, and then this morning on the radio I heard a commercial “It is now the season of giving!” A joyful voice rang out.  That was when the bell that went off in my head.  The emphasis is on the word SEASON.  Seasons are short periods during the year that separate moments in time, the seasons of life, the seasons of the year, etc.  Why does there need to be a “Season” of giving?  Shouldn’t that be a daily thing not a “season”?

The push to give money for every cause you can think of ramps up under the umbrella of this so called season.  This makes me very sad, for many reasons.  The biggest is why do we have to be reminded to “give” during one time of the year?  Why is it that all of a sudden everyone wants money, specifically.

First and foremost I am a huge believer, especially when it comes to organizations of any kind, that they should be budgeting and forecasting for times of greater need.  Just as we as families should be doing.  I have no sympathy for any organization that does not budget the funds they have and utilize talents and capabilities of raising their funds to help with giving.  Let me explain.  Growing up in the Ohio Valley of SE Ohio it was very common for schools, churches, groups to utilize talents to raise money for things they needed and things to give to others.  Bake sales, craft shows, talent shows, cooking competitions were some of just many ideas that were embraced and widely utilized.  And the prices were very low so everyone could afford the items.  My mom always made and sold her chocolate chip cookies at PTA bake sales for a nickel a piece.  I know many a kid in our school that had smiles because of her cookies!   Auctions and community garage sales were another big draw.  It wasn’t just about giving some money and forgetting about the cause, but instead, having an input and a passion for a cause which everyone could get on-board with.  There was also much less waste involved.  How many of us have saved toilet paper rolls, cardboard, used crayons and scraps of paper, cloth and felt so that groups can work with kids on crafts?  Now days it seems easier to just throw money on the newest craft supplies and not even bat an eye to it or to buy some new equipment because the old one isn’t the newest thing there is.

Personally, I miss bake sales, craft shows, raffles and auctions.  It’s not just about raising cash to do things and give more; it’s about the social interaction and finding out the talents of others.

But you know what?  Giving is not just in giving money.  It’s about giving of yourself and your time to do one simple thing: To make someone smile.  I truly believe every single one of us on the face of this earth has one primary mission;  To make this world a much better place by spreading smiles.  Giving is not just in money.  Giving is carrying books for a coworker, classmate or someone you don’t even know.  Giving is getting the coffee going first thing in the morning for someone other than yourself.  Giving is baking and sharing with others.  Giving could be as simple as a hug to someone who is having a bad day or giving your lunch to someone who does not have one.   Giving should be for the what it does for others, not to grandstand yourself or to meet quotas or to take part in a competition.  It should be straight from the heart and the soul of a person to make the world a better place.  There should never be guilt or pressure to take part in any giving campaign.

Just something to think about when you hear that this is the “Season of giving”, you see, the real Season of Giving starts when we are born and continues every single day until we go home to the Lord.

Until next time,

Mrs. Kay L. Rice