"Award Winning French Onion Soup" Kim Foster Schonefeld This recipe makes a pot of soup that serves 6. I triple it if I am going to can it that way I get 7 quarts with enough left over for lunch or dinner.  Ingredients:  6 large yellow onions (sliced thin),  2 tablespoons olive oil, 1 carton each or 32.oz home made chicken broth and beef broth,  1 cup sherry,  1/2 teaspoon salt,  1/4 teaspoon pepper,  1/2 teaspoon granulated garlic,  2 teaspoons fresh or dried thyme,  1 bay leaf,  Directions: In a large stock pot over ..read more

Bone Stock and Bone Meal By Kelly Kindle Cheney Be the master of the bird and don't waste a thing. Get your money's worth out of any meat bones. The difference between stock and broth is stock is made with bones, broth is made with meat only. Stock is much richer and will even turn into a gelatin if very concentrated. After roasting a turkey, chicken or bone in beef or pork cut, remove most of the meat. Or if canning raw pack just get off as much as you can. At this point you can roast the bones for an hour or so; this will deepen the flavor even more but is not ..read more

Brodo Found on pinterest Makes 3 quarts  NOTE: Brodo is Italian for ‘broth’ - and it’s a thinner, less concentrated stock than the traditional chicken or beef stocks. Brodo is typically made from a mixture from beef and poultry. 3 pounds chopped, cracked, or sawed veal or beef bones (or a combination) Bones from one chicken 1 large carrot, peeled and chopped 1 large leek, green top removed, cut up 1 large onion, peeled and chopped 1 stalk celery chopped Green leafy ends cut from the tops of the head of celery 3 good sized stalks of parsley including stems 1 bay leaf 1 good ..read more

Asian Chicken Stock  Found on pinterest Makes 4 quarts  3 pounds of chicken bones 5 pound chicken fryer 6 chicken feet, or 6 chicken necks, or one turkey wing 6 chicken wings Enough hot tap water to cover 2 ½ ounce peeled and sliced ginger 1 full bunch of scallions ¼ onion peeled (about three ounces) 2 stalks celery cleaned and broken in half ½ bunch cilantro 1 tablespoon salt 6 black peppercorns 1 ½ gallons cold water In a large stock pot, place chicken bones, fryer, feet or necks or turkey wing and chicken wings. Fill with just enough hot water to cover. Quickly b ..read more

Zucchini Mincemeat Found on allrecipes Original recipe makes 4 pints Ingredients · 6 cups peeled, chopped zucchini · 6 cups apples - peeled, cored and chopped · 2 cups raisins · 1 cup dried currants · 1 cup distilled white vinegar · 1 orange, juiced and zested · 2 cups brown sugar · 2 cups white sugar · 1 1/2 tablespoons ground cinnamon · 1/2 teaspoon ground allspice · 1/2 teaspoon ground cloves · 1/2 teaspoon ground nutmeg · 1/2 teaspoon salt · 2 tablespoons dry bread crumbs, if needed (optional) · 4 (1 pint) canning jars with lids and rings Directions 1. In a large pot over medium hea ..read more

Tropical Topper/Pie/Tart Filling Found on SBCanning Yield 1 quart or 2 pints 3 cups chunked fresh pineapple 3/4 cups shredded coconut 1 cup sugar 1/4 cup + 1 tbsp Clear Jel 2 cups Orange Juice Preparation:  Cut, core, and cube a fresh pineapple. Make sure to remove any of the core and the eyes. Cooking:  Combine orange juice, sugar, and Clear Jel in a large stainless steel pot. Stir and cook over medium high heat until mixture thickens and begins to bubble. To keep a smooth consistency use a wire whisk if available. Boil sauce 1 minute stirring constantly. Remove from he ..read more

Strawberry Pie Filling Found on sbcanning For 1 quart 3-1/2 cups Strawberries Fresh or Frozen (thawed) 3/4 cup + 2 Tbsps Sugar 1/4 cups + 1 Tbsp Clear Jel 1 cup Cold Water 3-1/2 tsps Bottled Lemon Juice For 7 quarts  6 quarts Strawberries Fresh or Frozen (thawed) 6 cups Sugar 2-1/4 cups Clear Jel 7 cups Cold Water 1/2 cup Bottled Lemon Juice Wash Strawberries well and drain fruit in a covered bowl or pot. Combine sugar and Clear Jel® in a large kettle. Stir. Add water. Cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minut ..read more

Rhubarb Triple Berry Pie Filling Found on Canning Only Recipes Makes 4 quarts with some left over.  -8 cups water -4-1/2 cups sugar -1 cup Clear Jel -7 quarts fruit - You can use 5 quarts of chopped rhubarb and a 3 lb. bag of frozen triple berry blend with blueberries, raspberries and blackberries OR any combination of rhubarb and berries you desire. Combine water, sugar and clear jel in a large heavy duty pot. Stir in all of the rhubarb. Add the berries and cook until the mixture comes to a boil and boil 1 min. Ladle the hot pie filling into hot jars, leaving 1 inch of headsp ..read more

Rhubarb Blueberry Pie Filling Found on Canning Only Recipes INGREDIENTS  2 and 1/2 lbs rhubarb, rinsed, trimmed and sliced into 1/2-inch pieces 1 and 1/2 lbs (about 4 cups) blueberries, rinsed and picked through Zest and juice of 1 large lemon or use 1 tbsp lemon juice 1 lb (2 cups) sugar Pinch of sea salt In large pot, combine rhubarb, blueberries, lemon zest & juice, sugar and salt. Bring to a simmer over medium heat, mixing to dissolve sugar and bring out fruit juices. Reduce heat to low and simmer, covered with a splatter screen if you have one, until rhubarb is softene ..read more

Raspberry Pie Filling Found on Canning Only Recipes To make 1 quart jar of filling 3-1/2 cups raspberries 1 cup sugar 1/4 cup + 1 Tbsp Clear Jel 1-1/3 cups cold water 1 Tbsp + 1 tsp of bottled lemon juice To make 7 quarts of filling 6 quarts of raspberries 7 cups sugar 1-3/4 cups Clear Jel 9-1/3 cups cold water 1/2 cup bottled lemon juice You can use either black or red raspberry or a combination of both. First wash and drain your raspberries to get rid of all the bugs. I normally fill the pail up with water and let sit a bit to allow the bugs to come out of the berries. Drai ..read more