Beef Barley veggie soup.. Canning

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Mom never used a pressure canner, in truth I still prefer waterbath canning myself but when it comes to safely making soups that hubby takes a pint to work and heats up barely, the pressure canner is the only safe way to go

She had never seen me do a batch of 18 pints, first thing did was add a tsp of pearl barley to each jar, then I made   blend of carrot, onion and celery, half a cup per jar, in a heavy steel pot, I cooked our home raised beef with a couple cloves of diced garlic till brown, 1/4th cup on top, jar filled to 1 inch below rim with hot beef broth, rim checked, lids on and into the pressure canner for 75 min at ten pounds (per my sea level)

P1050033So hot still they are floating and jar boiling, it lowers as it cooled, where they will be washed and have the rings removed but hubby will put a ring on while traveling to work.

The cost on these are worth talking about, some things are only reasonable because I had thing, grew things and got on sale. The jars are eight years old, so .10 cents per for this year, the lids were got on a huge sale and I bought a case of them, so .20 per jar, .66 cents for the meat, veggie, barley and broth per jar. So not including power, it was 99 cents per jar.

high end soup in our local store will run you 2.19 per can and its not anywhere as healthy as what I can make

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16 Responses to Beef Barley veggie soup.. Canning

  1. Denise says:

    I never have done it that way. Makes so much more sense. This way the barley and veggies are not all mushy. Next time i will try it that way. Thanks for that.

  2. Marie says:

    Ooooh so that’s how you do it! Thanks! I will be doing this too!

  3. Karen says:

    What a wonderful idea! Thanks for sharing the ingredient quantities and instructions.

  4. Buffy says:

    Thanks for sharing! I can’t wait to try this! I wish you had a Pinterest share button.

  5. Deb Weyrich-Cody says:

    Nice job FarmGal! It makes so much more sense to (pretty much; ) cook them right in the jar! Vegetable, beef & barley was always one of my faves as a kid and it never, ever “came on sale” (plus that was the add-a-can-of-water, concentrated kind) but you’re talking about straight-out-of-the-can Hungry Guy type at a buck per serving? Wow, now that is an amazing savings, for sure!!

    • Thanks Deb, I was pleased with it as well, given that it would count as pretty much organic grass-fed beef and veggies, and I expect that if you had to add that in the cost, it would go up a far bit.. Plus its just so tasty 🙂 Nice to hear you from.. hope you are well and pick up the phone and give me a call soon..

  6. Pingback: October unprocessed week 2 cost info | Just another Day on the Farm

  7. Michelle says:

    I just canned 6 qts of my own version of Veg Beef Barley Soup today! I used what I have on hand so do not have a set recipe for it; just chop and add your favorites. I precooked the barley and hamburger, used some dehydrated veggies, onion soup mix, cubed potatoes, and frozen veggies along with my own pureed tomatoes and other seasonings.

    • Sounds delightful Michelle.. and I am sure in the coming months, you will enjoy being able to grab those jars and heating up some amazing soup! I know I love my soup in winter always.. I never pre-cook my barley, as the soup is at pressure long enough to fully cook it, I would be interested if you find it holds its shape fully or if it softens and breaks a bit when reheated.. both ways would be yummy..

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