Meal in a Jar | Soups | All the Beans | Pressure Canning

[@charlenewillingham6853]

Hi Carter, have you thought about making a home canned soup/meals in a jar recipe book? If/when you do, I want one!!!😊

[@growandpreserve]

Thanks so much, Charlene! Maybe someday...

[@kathygist6488]

I'm an avid canner and have home-canned meats, vegetables and meals for years. I always look for new recipes, and I found a bunch on this and the former videos you have made. This 70+ lady thoroughly enjoys learning from you! I'm glad I found your site several months ago.

[@growandpreserve]

Thank you so much, Kathy! I'm so glad to have you here!

[@vickihogan8207]

Same with this 71 yr old canner!

[@sharronwells4946]

Same for this 76 year old canner...they all look delicious!

[@KarenRolling]

Please make the third soup sampler. Thank you 😊💕😊 Thank you so very much for taking the time to make each of these soups. I really appreciate you sharing your talent and skills

[@growandpreserve]

My pleasure, Karen! Thank you for being here!

[@KarenRolling]

@@growandpreserve you're very welcome 🥰💯🎉I do a happy dance everytime I see the notification come up on my phone 😘🎉👏👏👏😊

[@freebird9772]

Hi Carter, I would love to see another soup sampler! Even if it’s only three recipes. I’m not new to canning but new to complete meal recipes. Really enjoy your videos. Thank you!

[@growandpreserve]

Thanks so much, freebird! So glad you're enjoying these.

[@brandibizzle3676]

I am also enjoying these complete meals in a jar. Especially the small batches. Just to make sure we like them before making a lot.

[@growandpreserve]

Thanks, Brandi!@@brandibizzle3676

[@growandpreserve]

😘@@sheiladiebel2896

[@feliciabailey9071]

Great job Carter! I so appreciate the hard work you put into developing some new recipes for us!

[@growandpreserve]

Thank you, Felicia! It is my pleasure!

[@debbiedouglass1478]

Carter, this is a wonderful video! I can hardly wait to try all of these soups! Like you, I love to see the colors in my jars. Being so beautiful on the shelf makes me so happy. I am a big soup eater. Being a 1 person household these soups are a balanced and healthy 1 bowl meal! Thanks for all the time you spend putting together your videos! To say that I really appreciate it is truly an understatement!

[@growandpreserve]

Thank you so much, Debbie! I'm so glad these may work well for you!

[@PDXTundra]

Another winner! I love how you list out the ingredient prep list and then the recipes. It’s a lot of work to do; just know it’s very much appreciated. These look delicious! Thank you, Carter!

[@growandpreserve]

You are so welcome!

[@tammynevil7852]

I love how you made 4 different types in 1 batch

[@growandpreserve]

Thanks, Tammy!

[@gail7138]

I would like to let you know how encouraged I have been watching your channel, now only have a 2 person household again, I needed some one preserving around this similar dynamic. As I explore small batch canning and ways to experiment and fill my shelves , while also meeting extra guests too on occasion. Thank you ☺️

[@growandpreserve]

Gail, thank you so much! It is so different when there are only two, isn't it? Easier, yet somehow harder too. Glad to have you here!

[@suziebell6206]

GOOD MORNING CARTER, LOOKS DELIOUS. YOU ARE SO CREATIVE. I HAVE MY FIRST OFFICIAL BATCH OF PINTO BEANS IN THE CANNER. I'M VERY NERVOUS. NEVER DONE THIS BEFORE. WISH ME LUCK. THANKS FOR SHARING. I'M LEARNING FROM YOU.

[@growandpreserve]

Good luck, Suzie!

[@Jport3]

I appreciate your reference to the split pea soup! I've often wondered that myself. I'm sooo canning pumpkin puree this year! Everything looks SCRUMPTIOUS!! Thank you!!! 💞🙏🏼💞

[@growandpreserve]

Thanks, Jeanne!

[@muddyacrefarms]

Me too. I’ve always thought this after I made split pea soup years ago. So I made my own butternut squash soup and it came out delicious

[@vickiefletcher4023]

I tried the last 4 soups you shared with us and Loved them. Just made bigger batches. Now I’m excited to try these. I’ve never had split pea soup so we’ll see what we think about this one. Thanks for sharing!! It’s Wonderful to only do 2 in case we don’t like them, so Thank You so much for taking the time to figure this out for us…

[@growandpreserve]

My pleasure, Vicki! So glad you liked the first batch! Please let me know what you think of this batch. It helps others to read feedback...

[@vickiefletcher4023]

@@growandpreserve well, these didn’t disappoint either!! It’s great having some new, tasty soups on the shelf. Thanks so much for sharing!! Can’t wait to see what you have for us next!!!

[@growandpreserve]

Thanks so much, Vickie! So glad you liked them!@@vickiefletcher4023

[@louannbinkley6456]

Thank you for all the time and effort to wonderfully teach canning. I appreciate your teaching style and wonderful recipes.

[@lindamyers953]

By doing soups this way it gives me a chance to have a greater variety in the pantry rather than a large batch of just one kind of soup. Love the recipes you come up with and will be trying some soon. Thanks so much😎

[@growandpreserve]

Thanks so much, Linda! I'm glad you enjoy variety!

[@kimdowning8736]

Love the soup recipes. Can't wait to try some.

[@growandpreserve]

Thanks, Kim! Hope you do!

[@cindyparker9920]

You are going to keep me very busy next week!! I’m only missing a few things and I can make all of these. I have a request. I have a recipe for pasta e fagioli and it is my husbands favorite. Here are the ingredients: 1 pound ground beef 1 small onion, diced (1 cup) 1 large carrot, julienned (1 cup) 3 stalks celery, chopped (1 cup) 2 cloves garlic, minced 214.5-ounce cans diced tomatoes 1 15-ounce can red kidney beans (with liquid) 1 15-ounce can great northern beans (with liquid) 1 15-ounce can tomato sauce 1 12-ounce can V-8 juice 1 tablespoon white vinegar 1 1/2 teaspoons salt 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon ground black pepper 1/2 teaspoon dried thyme 1/2 pound (1/2 pkg.) ditalini pasta Instructions: 1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. 2. Add onion, carrot, celery and garlic and saute for 10 minutes. 3. Add remaining ingredients, except pasta, and simmer for 1 hour. 4. About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until the pasta is al dente, or slightly tough. Drain. 5. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve. If you ever have time and you try and figure out how to can this. I know the pasta would have to be taken out but that could just be added when hearing it up. I know how you love a challenge and it is really a tasty soup.

[@growandpreserve]

Great, Cindy! Let me know how it goes with the soups! I've printed your recipe. We'll see if I come up with anything worthy!

[@cindyparker9920]

Oh that is fantastic!!! My husband will be thrilled!

[@Tinkerbell31326]

These look great. I am going to can all 4. Thank you for sharing.

[@growandpreserve]

Excellent! Keep me posted.

[@marshadonaldson8645]

I've never been much of a bean soup person, but one of the soups I made last year was dehydrated Tuscan Bean Soup, and I absolutely love it! It is very similar to your 1st canned variety. Only a LOT more trouble! I will definitely be using your recipe and canning it from now on. When I made the dehydrated soups last year, I chopped all the vegetables and then dehydrated them. I precooked the white beans and dehydrated them. I layered the beans, vegetables, dehydrated broth, and seasonings in cellophane bags, added moisture absorbers, and then vacuum-sealed the bags. I made "professional-looking" labels on my computer, with instructions. All was needed was water and to simmer 10 minutes. They were shelf-stable for 2 years. I made several varieties and gave them for Christmas gifts. I seriously doubt I'll ever do this again...WAY TOO MUCH TROUBLE!!! I'm really excited to can all of your soup recipes, and thank you so much for doing this video!!! You are such an inspiration!

[@growandpreserve]

Wow, Marsha! Labor of love there! I'm pretty sure you'll find this one much easier! If you try it, please come back to let me know what you think.

[@marshadonaldson8645]

I hope to make these very soon, and I'll definitely let you know how they turn out! This will be so much easier to make, as well as to prepare.❤

[@kamdonsmom]

Thank you so much for the recipes. I can't wait to try these. Love watching. Have you considered making a cookbook?

[@growandpreserve]

Thanks so much, Jennifer!

[@dbatistelli]

These look fabulous Carter! 4 of my favorites, and I love both of those Progresso Soups. Definitely will be trying your version 😊😊😊

[@growandpreserve]

Oooh! I love that you have had the progresso versions. I would really appreciate a report card for my versions. Honestly. Please keep me posted!

[@jaylynnthompson6836]

I finally got my pressure canner. I'm so excited. I'm definitely going to be trying some of your soup recipes. Pinto beans are going to be my first foods to preserve. Thanks for all your help and ideas.

[@growandpreserve]

Woohoo! Keep me posted on your progress!

[@beverlyheinritz5294]

I just finished 3 of the four soups from this show. They look great! My sister is doing the Italian sausage one so we will share when we get together.

[@growandpreserve]

What a fun way to divide and conquer, Beverly!

[@cocacolafiesta]

Great recipes. After more than 50 years of marriage I found out that my husband’s favorite soup was Campbell’s tomato soup, lol! I have been buying the Progresso Tomato and Basil soup now and he loves it and it has grown on me too. Going to find a recipe for that to can some up.🤞🤞

[@growandpreserve]

Love the story! Glad it's not just me.

[@lanaellis1712]

I really appreciate all your hard work putting together these soups! I have canned all 8 soups, and we love them all. I would love to see the other three sometime! Thanks again!

[@growandpreserve]

So glad you like them, Lana! Thanks so much for letting me know!

[@justpatty7328]

You are so wonderful to take the time to research, test and share these new canning recipes. Thank you so much! I cannot wait to try these. 😊

[@growandpreserve]

Thank you, Patty! I hope you enjoy them. Thanks for being here!

[@JillHickey-wc7mb]

I totally agree with this sentiment! Thank you, Carter!

[@schullieringer]

I bet those first two would be good with kale instead of spinach, just to change it up a bit if you wanted.

[@growandpreserve]

Yes! Or collards also work great in them.

[@UrbanHomesteadArtist]

Thank you. I’ve been wanting to make more beans and lentil ready meals. 🙏

[@growandpreserve]

You're welcome, Artist!

[@kayedean6123]

Carter, can you use fresh chopped tomatoes in the black bean soup? We love the white bean Italian soup! Trying the black bean, canning today!

[@growandpreserve]

Woohoo! Fresh chopped tomatoes are fine. Your choice whether or not you choose to peel them first.

[@pinschrunner]

Progress soups are a waste of money, especially the organic ones. They are mostly broth with token pieces of food morsels. I used to buy the corn and black bean one and just to have it for lunch for me, I would add a half can of corn and a half can of black beans. They supplied the broth.

[@growandpreserve]

Funny! I definitely hope I improved on them! If you make these, please let me know.

[@wendyellis6402]

I used to love the Chickarina soup by Progresso, as a child. I could probably wing it, using mini meatballs and ancini di pepe pasta. I know we are not supposed to can using dried pasta, but this is just little balls, I think it will work. Maybe one tablespoon per pint.

[@anneb726]

Wonderful Carter soup is the go to quick meal in this house and having recipes is great thanks a bunch

[@growandpreserve]

My pleasure, Anne! Glad to have you here!

[@wendyellis6402]

I have digestive issues if I don’t presoak dried beans. I’ll try these recipes by measuring out the dried beans before soaking, and portion them out. Each year I make my traditional Hopping John, and portioned out my product before it was completely cooked, so I would have some canned for leftovers. Ate a pint last week, and it was so comforting ❤

[@growandpreserve]

Sounds like a good plan, Wendy!

[@vickihogan8207]

I made all of the soups in your first soup video and the Italian Sausage and White Bean and the Mediterranean Lentil Soup from this second soup video. For supper tonight I chose the Chipotle Beef (from the first video) and my hubby chose the Italian Sausage and White Bean (we actually traded bowls mid-meal because he preferred the Chipotle Beef). Each had overall delicious flavors. But, when I make them again I will cut way back on the salt, if not leaving out altogether and add to taste when I heat them up. The sausage and bacon in the Italian Sausage and Bean were salted and my chicken broth had salt, which I used to thin the soup, so I don't think we'll need/want more salt when I make it again. The heat in the Chipotle Beef was a bit too much for us. The flavor was wonderful but again, I would cut the amount of chipotle and cut way back on the salt. I am thinking I'd rather have less beef in this one and more corn. Can't wait to try the Chicken Corn Chowder, Chicken Chipotle, Beef Stew, and the Mediterranean Lentil. Haven't canned the Split Pea and Ham and Southwestern Black Bean soups yet. But I imagine they will be just as delicious. Thank you for the recipes!

[@growandpreserve]

That's great, Vicki! Make them your own!

[@JoyfullyOrangeDeborah]

I cast my vote for another soup sampler please! If we want to soak & rinse the beans prior to adding to jars, how does the measurement change? You would'nt like me or my house if I didn't lol! I tried a "burrito in a jar" mix with lentils added in dry and I found out that I can't do that again. I made soup jars with semi soaked beans and it wasn't much better. I could buy stock in beano. Thanks & Blessings Carter! Now to write all these down in my notebook!

[@growandpreserve]

Deborah, you are too funny! Just measure the beans for each jar dry, then soak and rinse as desired. Maintain the generous inch headspace. Let me know how it goes!

[@pjd2709]

Those jars of soup look yummy, I'll have to try them. Thank you for sharing!

[@growandpreserve]

Thanks, PJ! Let me know if you try them!

[@pjd2709]

@@growandpreserve Yes, I'll let you know for sure, maybe a little while though!

[@erikalouwrens3992]

I love lentil and split pea soup. I also have made black bean and lamb soup that you top with a form of gremalata. Haven't made it in years and have lost the recipe 😢 Great video, Carter!

[@erikalouwrens3992]

I remember the gremalata having grated Cheddar and cilantro finely chopped, and maybe some parsley. So delicious!

[@growandpreserve]

That sounds so good, Erika! Don't you hate it when you lose track of an amazing recipe? I have done that more often than I care to admit! Always good to see you. I hope that things are settling down.

[@erikalouwrens3992]

@growandpreserve Thanks for caring Carter! Some of the most beautiful roads will take years to repair.

[@growandpreserve]

I hope it comes back as beautiful as ever.@@erikalouwrens3992

[@patriciaking1577]

Please do another one! This is going to be so helpful! I can’t have canned soups from the store because of dietary restrictions I follow and this is amazing! Do you have a condensed chicken and and mushroom condensed?

[@Elizabeth45840]

❤❤❤

[@Katya-zj7ni]

I’ve had lids pop off, Ball lids and it was two weeks after I put it in the pantry. I had to check everything after that , it’s made me paranoid 😂

[@growandpreserve]

It's enough to make you crazy, isn't it?

[@JC-mr1qp]

Carter, I just can’t keep these cans on my shelf! They are so good my family just eats them before they have time to make the canning process worth it! 😂😀 Will I ever get ahead of these hungry bellies? Maybe I need more than one pressure canner! Lol! Thank you Carter! Your recipes are the best on KZbin in my opinion!🙏🏼 🩷🙏🏼

[@growandpreserve]

I love this! Thanks so much for letting me know.

[@sheronbrewer4255]

Love this series!!! Were the beans fully cooked or still a bit undercooked? I have little success PC beans. Thanks for all the effort you put into this series!

[@growandpreserve]

Hey, Sheron! The beans were fully cooked during the canning process. Hopefully you'll have great success with these!

[@sheronbrewer4255]

@@growandpreserve Thanks for the reply. Going to try!

[@lisagrafton2529]

Carter, I recently watched a "one acre homestead" video from 3 years ago, on making homemade vanilla. Her sister showed how to make it, by putting the vodka or rum, in pint jars, with sliced open vanilla beans. She put the lids on and placed 4 jars in her pressure COOKER (with about 1 inch of water and the jars were placed on the wire rack insert). She set the timer for, I think, 20-30 minutes, and once done, she had instant vanilla!!! No waiting 6+ months for the vanilla bean to be infused into the vodka! Have you ever tried that? They said you can make vanilla on 12/23, to give as gifts on 12/25! I think that's brilliant, but have never seen a video on doing that! Maybe you could try it, and make a video on it, for people to see how easy, and cost effective it is.......and it makes terrific gifts! I made 2 quarts of vanilla, several years ago. I use vanilla from 1 quart jar, until it's down to 2/3 full. I then add more rum or vodka and place that jar behind the second jar, to give it time to infuse, while I use vanilla from the second quart! This way I never run out and have to start over with the 6 month wait. I've had my vanilla since 2017 or 2018, and have even given small bottles away as gifts, but I never run out!!!

[@growandpreserve]

Hey, Lisa! I remember that video. Maybe I will do some this year. I'll give it a try first to see how it goes. Thanks for the idea!

[@C5Rose3]

How would the water/bean ratio change if we presoak the beans? I like to soak or sprout for health reasons. Thanks. These look amazing!

[@growandpreserve]

Thanks, Rose. How does the ratio change when you cook your beans from soaked versus cooking from dry? I didn't test that when doing these recipes, so I can't say for sure.

[@bernadettestykel7504]

You helped me round out my pantry with the addition of your soup recipes!! Thank you 😊

[@growandpreserve]

Excellent, Bernadette!

[@beverlyheinritz5294]

I have tried all but the Italian sausage and white bean. I don’t like lentils but as you stated you don’t either I gave it a shot in my sampler batch. I now have 5 more jars in my electric canner.

[@growandpreserve]

Woohoo! Shocking, right? So glad you like it!

[@huemanexperience1738]

I have a 1943 Ball Blue book. Recipe for pumpkin and winter squash::::pg,24 Use firm, fully ripe, pumpkin or squash. Wash; discard seed. Pare, cut into cubes, cook with water, or steam or bake until tender. If steamed or baked, scoop out pulp and mix with water to give consistency of pie filling. Pack into hot Ball jars. Add 1tsp salt to each quart. Process 70 minutes at 15lbs pressure or (ugh) water bath 3 1/2 hours. Then complete the seal. Sugar and spices may be added at time of canning. Pg. 43 Pumpkin preserves 4lbs pumpkin 8 cups sugar 3 lemons 1/2 tsp salt Cut pumpkin into squares 1/4" thick and 1 1/2" wide. Add sugar and let stand overnight. Add thinly sliced lemons and salt. (1 tbsp mixed spices tied in a bag may also be added). Boil until pumpkin is clear and sirup (yes, it's spelled that way) thick. Pour into hot Ball jars, seal at once. No water bath or pressure canning. I know neither of these are pumpkin puree, but there's at least something pre WW2 that has recipes. I refer to this book more than anything after WW2. The alphabet agencies changed everything...cuz we're stupid and don't know what's best...lol

[@growandpreserve]

Outstanding, Hueman! That first one is pretty close! Thanks so much for typing all this out!

[@sharonwittmayer1221]

Regarding lids on new jars; I have found that sometimes the cases of jars get very hot in the store/warehouse or in transit and they are partially sealed on arrival when I get them home. I check the lid and if there is an indentation on the rubber are I don’t use them. Also, remember they get stacked pretty heavily and the weight is not good on those either. Thanks for all these amazing videos!

[@janetmcdonald9092]

I just found you yesterday & have watched Soup samplers 1 & 2 and can’t wait to make them. I enjoy watching you very much. Your personality is delightful, genuine & calm which I really appreciate! I look forward to finding some more of your canning videos!

[@growandpreserve]

We're going to get your pantry stocked up, Janet!

[@silver_threads]

Oh my, Carter...these also sound amazing! Soup weather is starting to arrive, and I'm ready to try all of these! Thanks and blessings, Marie

[@growandpreserve]

Thank you, Marie! I hope you enjoy these!

[@katrinagarland5219]

So glad you made this video! Thank you for all your efforts in prepping everything and easy to follow presentation. Can 't wait to make these for my family. Love your channel!!!

[@growandpreserve]

You are most welcome, Katrina! So glad to have you here!

[@shestar81]

I have the Italian sausage soup in the canner now! I can’t wait to taste it!! Thank you Carter! I love your channel! Gotta try the mustard next!

[@growandpreserve]

Yay, Sheenah! Can't wait to hear what you think of the soup. I'm out of mustard again! I should get another batch done this weekend too.

[@carolallen6219]

Good evening Carter. Thanks so much for this teaching video. I’ve been wanting to do ham & beans but needed a trusted source. We are big fans of split pea!

[@growandpreserve]

Hey, Carol! Always so good to see you. Hope you are doing well. Let me know what you think of these if you make them!

[@crazymama73]

Hi Carter, can you please confirm which colour of lentils you are using, red, green or brown? Thank you!

[@growandpreserve]

I used green. It was all they had at Kroger, but they worked really well in this.

[@robinclutter8222]

Walmart only had brown. What are your thoughts about that. I'm not sure I even like lentils! 😮

[@crazymama73]

I actually love and prefer brown lentils, but concern is that brown lentils cook faster than red and green. I think all of them would be lovely @@robinclutter8222

[@thereseacoombs4645]

Hey Carter, my man loves meat in his soups... Can ya help me with these bean soups with an addition of meat... Please .

[@growandpreserve]

Hopefully he'll like the sausage and white bean soup. If he wants more, have you seen my other soup sampler video here: kzbin.info/www/bejne/Y5DFnmiKpr57d8U

[@ginettecourchesne8225]

I found your videos not too long ago, been canning since 2023, love your videos. Thank you

[@growandpreserve]

Thanks so much for being here!

[@carolynbrown6792]

I’ve found that you’re a pretty good “REGIGGLER” CARTER. I watch your videos over & over again. You’re Great.

[@growandpreserve]

Thanks, Carolyn!

[@colleenbryant3614]

You did it again Carter 👏 all look so delicious. Most certainly, I'll give these a try.

[@growandpreserve]

Thank you, Colleen!

[@corinne7126]

Thank you, I will be making these. I like that the ingredients are by the pint, thank you

[@growandpreserve]

Thanks, Corinne! So glad the by-the-pint approach is helpful!

[@jaylynnthompson6836]

Thank you for sharing your recipes on canning. And I love the fact that you do small batches of different soups and meals in a jar. I'm disabled, and I loved to cook, but now I can't stand for long. But I can wheel up to the table and make these recipes and have a cabinet full of a variety of dishes on a disability income. Prep once and eat healthy foods. I can't stand buying food from a restaurant, when I know I can make it better ❤.

[@growandpreserve]

I'm so glad this method helps you!

[@waynehendrix4806]

Carter, I can't lie, I like any good bean soup. You might want to step out of the room for a minute. 😆 I also think that there is no bad split pea soup. I'm with James on that one. I just learned that non soaked beans are ok in the jar, with no bad results. Thanks.

[@growandpreserve]

Hey, Wayne! Always good to see you! Sounds like you need some bean soups on the shelf, Wayne!

[@waynehendrix4806]

Classic struggle. Beans on the shelf, or getting ready for muzzleloader bear and doe in this state. I feel spread so thin. Please send retirement dollars to.....@@growandpreserve

[@JillHickey-wc7mb]

I just did up 12 quarts of “pasta-less Fajioli. I’m thrilled with the outcome. I’m eating it with a nice slice of homemade bread and I don’t miss the pasta at all. I have a question. My recipe has Parmesan cheese in it. Should I have left it out? I pressure processed it for 90 minutes. …did I mention that it’s delicious?!!

[@growandpreserve]

It sounds wonderful. I've never canned with parmesan as an ingredient. While many folks will tell you no, I lean toward it probably being fine.

[@vickiegroome3220]

New sub. Really like your channel. Have a question about the lids. Mom always put her lids in a small saucepan of simmering water. She did water bath only. Would it harm the process for pressure canning to use hot lids like she did? Thanks, NC🇺🇸

[@growandpreserve]

No harm at all. The powers that be decided a few years ago that it was no longer necessary if you were processing for 10 minutes or longer in either water bath or pressure canning. Welcome, Vickie!

[@lindamussehl6768]

You don't need to rinse the dry beans? I've never used them straight out of the bag; I've seen dirt in the water of beans I've soaked, so just don't take the chance.

[@growandpreserve]

I've had no issues with the beans, Linda.

[@SandrinaN]

I am on it! ❤ I am so excited to try these. Thank you!

[@growandpreserve]

Yay, Sandra! Let me know how it goes!

[@lianacaceres-l3v]

I just tried the italian sausage soup !!! Amazing ❤ Thank you so much 😊 I hope you have a soup sample 3 . I also made all 4 chicken - beef and oh wow !!! Love them so much

[@growandpreserve]

Fantastic! So glad you're enjoying them.

[@paulatrybus7738]

I made all 4 soups and we love them all!! Regarding your 4 soup idea, lentil, I make a Moroccan lentil soup, if take your current lentil recipe you could replace the Italian seasonings with equal measures of cumin, cinnamon, turmeric, and a pinch of cayenne, it is a wonderful soup. I have never canned my version but am thinking it would be fine.

[@growandpreserve]

So glad you like them, Paula! You can certainly change out the seasonings in any of these soups.

[@susantate-yt6jk]

Another great video....I'm making the Korean beef this weekend...I love the look of your new kitchen, you are blessed

[@growandpreserve]

Thanks so much, Susan!

[@monicarobbins447]

This is such a good idea! More soup sampler recipes please! 😊

[@growandpreserve]

Thanks!

[@maggiecutler-honnold942]

I love this! As a 76 year old widow these are perfect for me. I can in an Instapot Max ( yes that's approved), which only takes pints. I plan on making all of these recipes. Thank you.

[@growandpreserve]

Excellent, Maggie!

[@ohiofarmgirl3384]

I just found your channel and have subscribed! I do a lot of home canning and I’ve wondered about much of what you discuss regarding approved canning. Do you think they aren’t approved because they just haven’t been tested by them, such as pumpkin purée? I’d really like to can that but I’m a worrier and afraid of making my family ill even though the chances are extremely minimal.

[@growandpreserve]

Welcome, Ohio! I do think that many things have not been tested, because there’s really no incentive for anyone to do so. I also think that many things are either not tested or they are “advised against” because there are factors that are less controllable, such as the amount of water in the pumpkin purée for person A versus person B. For instance, the national center for home preservation says on its site that there is no approved recipe for Brunswick stew because there are too many variations to test them all. Is it CYA? In my opinion, it often is. It would be nice if they were a bit more upfront about what’s what.

[@pennywillis8895]

🇦🇺I don’t have access to fresh fish only frozen. I’ve only found one Canning recipe for Tuna or Salmon. It says to soak for an hour and can. I can’t find a recipe for non oily fish like Flake, Snapper or Hoki. Would I still need to soak the defrosted pre-frozen fish? I’ve only been canning 18 months and don’t understand why the need to soak.

[@growandpreserve]

Penny, I wish I could help you. I've been reading up on it this morning, and all I'm seeing only applies to fatty fish. Every site I've seen recommends that freezing lighter fishes produces are far better quality product. I don't see anything about soaking the frozen fish. This is from the healthycaning.com website: www.healthycanning.com/pressure-canning-fish-and-seafoods/#Home_canning_frozen_fish HOME CANNING FROZEN FISH Fish may be frozen before canning. However, it must be thoroughly thawed with no ice crystals in it before canning. So Easy to Preserve says, “If the fish is frozen, thaw it in the refrigerator before canning. Rinse the fish in cold water.” [19] Bernardin says, “… it must be thawed in the refrigerator before you begin. Do not pack frozen fish into jars.” [20] Note that all reputable sources agree that the fish must be thawed in the refrigerator. This means “no” to the usual “sink of hot water” trick we all are tempted to engage in from time to time in the kitchen Wish I could be more helpful!

[@michelleboedeker1799]

Some of the "rules" really don't make any sence. Like adding lemon juice to tomato sauce when you pressure can... You don't add lemon juice to meat sauce. Why would just plain tomato sauce need it? These look fanrastic! I'm doing some bone broth tomorrow, I have some pinto beans I need to can to. Was thinking about doing ranch beans but may try one of these!!

[@growandpreserve]

Sounds great, Michelle! Please let me know if you try the soups! Don't get me started on the "rules"!

[@carolRichardson-v2n]

Hi Carter, Love ALL your video's. Have you canned any Rice recipes, seeing a lot of them on FB but a basic newbie after many years between and so much has changed over the last 50+ years. TIA

[@growandpreserve]

Hey, Carol. Welcome! I've seen quite a bit of rice canning in the fb rebel groups as well. I have not done it, but personally, it's about the quality of the end product for me. I have never enjoyed the taste or texture of commercially canned rice or pasta products. I love rice (and pasta), but I want them to be an entirely blank canvas for whatever creation I'm serving up. Does that make sense?

[@paulapulse3172]

Carter I tried the Southwestern Black Bean and the split pea and ham soup . I have never tried spit peas before, but I love peas so gave it a try in quarts. Is the Peas suppose to be like a soft solid to the top of the jar or at least 90% of the jar. Really no fluid to speak of in the jar. I used the 3/4 c x 2 as I doubled the pint recipe. I also like I mentioned never have eaten split pea soup so not sure if this is normal. Thanks in advance for your response. PS i tried the Beef stew and Chicken corn chowder and you are right the jalapenos are a must ,So unbelievable delicious.

[@growandpreserve]

Yes. Split peas are a giant mass. It makes for a nice thick soup. Feel free to add a bit of water or broth when you heat it up to serve. So glad you liked the beef stew and chicken corn chowder. Thanks for reporting back!

[@tjtj5732]

Hi Carter , Thank you for all the recipes. I'm new to pressure canning , i have lentil curry chicken recipe that we love , but I am wandering if is safe to pressure can lentils and chicken together ? thank you 🙂

[@growandpreserve]

The short answer is that there's no safety issue, as long as you process for chicken times. However, there are some cautions. If you want to email me your recipe, I will be happy to give you my thoughts on it. [e-mail]

[@ammiedoering4205]

Every recipe is an inspiration! Can’t wait to try them

[@growandpreserve]

Thank you, Ammie!

[@lorigroleau7731]

I am really enjoying your videos. I can't wait to try these soup recipes. Thank you😁❤️

[@growandpreserve]

Thank you, Lori!

[@bernadettestykel7504]

USDA may approve the peas because when they go in jar they are individual and the liquid is surrounding them unlike pumpkin purée that goes in as a liquid solid. Maybe?

[@growandpreserve]

I gave up trying to find their reasoning on many things. Recipes for making split pea soup in a pressure cooker (like the InstaPot) call for a 14-15 minute cook time. That would imply that they are thick for the last 60 of the 75 minutes of processing.

[@madelinebahr2327]

I made all four soups last night and today they look really thick. I can hardly see any liquid. Just blocks of thick ingredients. I followed your directions but what went wrong?

[@growandpreserve]

It sounds like maybe you were a smidge over on beans. They'll still be fine. You may want to add a bit of broth or water when you heat them up.

[@heatherforeman5552]

Hi all, I processed the white bean and sausage recipe. My lids are sealed but none of my jars have any liquid left in them? When I tilt the jar after it has sat the 24hrs no liquid. Is this normal?

[@growandpreserve]

Hmmm. Sounds like you had some siphoning. That can happen when temperature or pressure change too rapidly.

[@rresneder5083]

Carter have you tried the slow cooker zucchini soup. I’d love some help figuring out recipe to can in pints. Thank you for all these recipes ❤️

[@growandpreserve]

I haven't. Never even heard of it.

[@ginettecourchesne8225]

Making the lentil soup again, but in the written recipe, don't see garlic powder, but in the video you add some, I think. Is it the written recipe that has a mistake or the video, lol. Love your recipes

[@growandpreserve]

So sorry! Yes to garlic powder.

[@ginettecourchesne8225]

Made 2 of your recipes, what would replace your great northern beans in the Italian sausage white beans, please?

[@growandpreserve]

I think I would try cannellini or navy beans.

[@jillcox8084]

First time watching. Corn frozen, pepper jarred. Are the onions and carrots raw, dehydrated, or freeze dried? Thanks

[@growandpreserve]

Welcome, Jill! Onions, jalapenos, carrots, spinach all fresh.

[@DawnBloomberg]

Hi Carter I have a large bag of heirloom bean blend…beans, peas, lentils would these work in the Mediterranean style lentil soup recipe?

[@growandpreserve]

I'm sure they would be delish in the recipe. Just adjust the quantity down. Beans expand much more than lentils.

[@kgeistfeld]

I am a new subscriber and tried the italian sausage and bean soup :) phenomenal! Thanks❤️

[@growandpreserve]

Woohoo! Welcome!

[@bonnietuttle8674]

On the Italian sausage soup it looks like you used freeze dried spinach. Can we also use fresh?

[@growandpreserve]

It was fresh spinach, just quite crunchy!

[@jenniferharris3989]

Im making the split pea soup later on today im waiting for my bone broth to finish cooking.

[@growandpreserve]

Excellent, Jennifer! Please let me know how it turns out!

[@brendalay5161]

Absolutely love these videos! Made the first ones and love them! My husband is saying to make a lot more! You’re amazing!

[@growandpreserve]

Thanks so much, Brenda! I'm so glad to hear you liked the first round!

[@chevypreps6417]

These soups look very delicious. Would it be ok to pre-soak the beans allowing more liquid in canning jar from being soaked up when processed..????? Thank you for sharing.

[@growandpreserve]

Hey, Chevy! Yes, that would be fine if you are used to working with beans. I have not done it though, so I can't give you measurements. I have found that if you soak beans a good 24 hours, they will be near full expansion. Less than that, and you may need to account for further expansion during processing.

[@chevypreps6417]

@@growandpreserve Thanks again for the innovative soup ideas. I can just by looking at the finished product they are going to be good. Your husband is very lucky to have you making his lunches.

[@lifeisgood-victoria796]

These look soooooo good. Must make some.

[@growandpreserve]

Thanks, Victoria! If you make them, let me know what you think!

[@lincox8757]

I see you used the Presto Digital Canner. I have heard so many negatives about this canner since it is not approved by NCHFP. Obviously you are happy with it and feel comfortable using it to can. Lots of folks are but I’m just afraid to use mine. Your recipes look awesome and I think I’ll pull out the canner and give them a try.

[@growandpreserve]

Lin, it's truly my first choice canner these days. I reach for it before my All American unless I'm doing a larger load.

[@growandpreserve]

This was just published, and I thought it might put your mind to ease a bit. canningdiva.com/is-digital-canning-safe/

[@ГотовимсТатьяной-к3л]

👍👍👍💯🙋‍♀️👋

[@donnarichey144]

All look good. Can you blend the tomatoes in your ninja?

[@growandpreserve]

Sure!

[@karenpage9383]

I *want* to like beans so much, but I have not been able to get past the texture. This is probably the only texture issue I have (ok, this and oysters) and aside from hummus, I just can't seem to make myself eat them. Carter, would you have any suggestions for recipes that hide the beans well enough that a bean hater would actually like them? 😅 Oh, I did find a black bean brownie recipe that was surprisingly good (even hubby couldn't tell there were black beans in it) but let's just say they were rough on the digestion process, and honestly brownies should not be in my regular diet anyway. I have wanted to experiment with pureed beans added to sauces, etc but don't even know where to begin (like which beans would go well with what other ingredients). So if you have ideas, maybe you could make a video... I can't be the only one who isn't eating beans!

[@growandpreserve]

No worries, Karen! I don't like beans either! Also a texture thing for me (along with okra, eggplant, and now that you mention it, oysters).

[@karenpage9383]

@@growandpreserve LOL, then you're no help! 😄 Unlike you, I can put down some serious okra... *but* I prefer it sauteed and charred, and not like Jess @ R&R did a few weeks ago. I mean totally black and crispy. Tastes more like popcorn than okra that way! Now I can understand eggplant, though fried eggplant sticks are awesome if done right. My MIL made them so good but I've never been able to replicate it. She's passed and taken her recipe with her 😥 I'll let you know if I ever find a bean recipe for us bean haters!

[@vickiiluvboxers4191]

Hi Carter, This is off topic. Can sweet potatoes be dry canned as fries like the russets? I have 5 of them that are 2.5 pounds each, the perfect size for fries. Hope all is well up your way!! ♥

[@growandpreserve]

Hey, Vicki! I hope you are great! I've heard from several folks who have tried dry canning sweet potatoes that the end product is not good. I tend to cut, roast, flash freeze, and then vacuum seal them for the freezer. You could do them that way for fries.

[@vickiiluvboxers4191]

@@growandpreserve Hi Carter, Thank you! I'm beginning to feel better. Several doctors and appointments later, we're getting some answers! HalleluYah! ♥

[@madelinebahr2327]

I made the second batch and the same thing happened. It's okay..I just add some water when I open it. I do think that there is much too much pepper for our taste but we love all four of the soups. Thank you for all of your testing and sharing these recipes. Merry Christmas 🎄.

[@growandpreserve]

Merry Christmas, Madeline!

[@madelinebahr2327]

@@growandpreserve and a very happy New Year.

[@vickipeterson8679]

Can you use store bought black-eyed peas in a can, in soup you want to pressure can. I have a recipe we absolutely love for black-eyed pea soup and would like to can it for my pantry shelf.

[@growandpreserve]

Gosh, Vicki. I'm not sure, I would think that re-canning already canned beans for another 75 minutes might make them pretty mushy.

[@vickipeterson8679]

Well, I figured, but thought it wouldn't hurt to ask someone with lots of canning experience. Thanks! Love your videos and knowledge!

[@mfdixon2265]

I use smoked turkey instead of ham.

[@growandpreserve]

Sounds good!

[@redgingerbreadpam]

I really enjoyed this & will look for rhe first set of soups. I'd love to see a 3rd soup sampler. I live alone & will usually can big amounts even though it's just me, but this gives a great variety with just a few jars. Thanks so much.

[@growandpreserve]

Excellent! Hope you enjoy!

[@carolinewalker4012]

You don't sort and wash the dried beans?

[@growandpreserve]

I watched for shells and debris as I poured them into the measuring cup and jar, but no, I didn't wash them. Feel free to wash them if you prefer.