Winter Canning Ideas

wintercanning  The Farmers Markets are closed for the winter, but that doesn’t mean we have to stop canning!  With all the New Years resolutions to loose weight the grocery stores have most of their produce on sale and if you are lucky enough you can still find great deals on clearance canning supplies.

Here are some of my family’s favorites!

Navy Bean & Ham Soup for Canning

8 cups dried navy beans (small white beans)

1 ½ gallons water

2 T salt

2lbs ham meat cut in bite size pieces

1 large onion, chopped

2 cans diced tomatoes

1 cup molasses

1/3 cup brown sugar

1t pepper extra water, as needed salt to taste

Begin by cooking the beans. Put the 8 cups of dried beans in a large stock pot (I used a 14-quart pot) and add water and 2 tablespoons of salt. Bring to a boil, reduce heat and cover. Cook for 2 hours. When beans are done cooking add the ham, diced tomatoes, molasses, Sucanat or brown sugar, and pepper. At this point, you may need to add more water to make sure you have plenty of soup broth. I added another 3 to 4 cups of water. Bring to a boil let it cook for a few minutes to blend flavors. Taste and add salt if it needs it. Fill hot quart jars with hot soup leaving 1 inch of headspace. Put lids and rings on. Place in canner. Can soup (quarts) for 90 minutes at 10 lbs. of pressure and pint jars for 75 minutes at 10lbs of pressure (if you live at higher elevations be sure to check what pressure you need for canning.


Beef Soup with Country Vegetables

6 lbs Stew meat browned- do not fully cook it (or meat of your choice)

2 lbs chopped carrots (1 cup per qt)

2 lbs potatoes peeled and cubed (1 cup per qt)

1 lb chopped celery (1/2 cup per qt)

1 lb or less chopped onion (1/4 cup per qt)

1 tsp per qt minced garic (optional)

1/2 tsp per qt Worcestershire Sauce

1/2 tsp per qt Catsup

1/2 tsp per qt Beef Base if using hot water otherwise

6 qt of Beef Broth brought to a boil



Chop all vegetables and put in bowls of water until ready to use. Drain them when ready to fill jars.

Meat is 1 inch cubed with as much fat trimmed as possible

Once broth is at a boil – Pack jars in this order-

Meat, Potatoes, Carrots, Celery, Onions, Spices, Hot Broth with 1-inch headspace

Process for meat used.

Stew meat 90 minutes at 10 lbs pressure


Potato Soup

8-10 quarts

5lb. red potatoes, peel & cubed

6 ribs + the heart of celery, cubed

3-4 lb. onions, cubed

4 shredded carrots

1 bouillon cube for each quart jar

Layer in quart jar starting with potatoes (I fill half the jar with potatoes) fill with water leaving headspace. I wb for 90 minutes.



Put veggies in pan & heat ( mash veggies just to lumpy). Add can milk & butter, salt & pepper to taste. I also have added Velveeta cubed & melted in the mixture before adding milk.


Wendy’s Chili


2 pounds fresh ground beef/turkey

1 quart tomato juice

1 (29-ounce) can tomato purée

1 (15-ounce) can red kidney beans, drained (or use dried beans)

1 (15-ounce) can pinto beans, drained(or use dried beans)

1 medium-large onion, chopped (about 1 1/2 cups)

1/2 cup diced celery

1/4 cup diced green bell pepper

1/4 cup chili powder (use less for milder chili)

1 teaspoon ground cumin (use more for real flavor)

1 1/2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon sugar

1/8 teaspoon cayenne pepper


In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

Or, 90 minutes at 10 lbs in pressure cooker.



YIELD 16 pints

2 – 1 lb bags of navy beans, rinsed and soaked overnight

6 cloves garlic crushed

2 large onions chopped

4 qts. good chicken broth (plus 1Tablespoon of chicken bullion powder as well)

2 7 ounce cans diced green chiles

6 teaspoons of ground cumin

3 teaspoons of dried oregano or fresh if you have it!

1/2 teaspoon cayenne pepper powder

1/4 teaspoon ground cloves

1 Tablespoon white pepper

1 Tablespoon chili powder

8 cups shredded chicken ( TIP:  use a whole rotisserie chicken and collect the juices that come with it and combine with other chicken broth)


Soak navy beans overnight. Drain and rinse.

Take chopped garlic an onions and saute them in a little EVO just until translucent

Place all ingredients into a very large stainless stock pot. Bring it to a boil and then turn down to a simmer for 30 minutes

Prepare your jars–Sterilize and then place in the oven on 200 degrees until you are ready to fill.

Using a canning funnel, fill the jars up to an inch from the top. Leave 1″ head space!!

Wipe rims &  Put on lids and rings. Finger tight. Don’t over tighten them.


(Follow your canner manufacturer’s directions for process times. )

10# pressure for 75 minutes.