Canning and Preserving For Dummies by Amelia Jeanroy

Author:Amelia Jeanroy
Language: eng
Format: epub, mobi
Publisher: John Wiley & Sons, Ltd.
Published: 2010-03-11T05:00:00+00:00

Using Canned Vegetables

Seeing a shelf lined with pressure-canned vegetables is quite rewarding, knowing all the care and effort applied to the process. Are you wondering, though, what you can do with all this nutritious food? Try the following:

Serve a canned vegetable as a side dish: Use vegetables that have a firm texture such as corn or carrots for a side dish. Softer vegetables like squash and onions are better used as a flavor ingredient in a recipe.

Combine your canned vegetables with meats and other ingredients to create easy, nutritious meals. The following recipes offer a few suggestions.

When using low-acid, pressure-canned vegetables, always boil your food for 15 minutes before you taste the food. For altitudes over 1,000 feet above sea level, extend the boiling period 1 minute for each increase of 1,000 feet.

Easy Vegetable Soup

Don’t have time to make vegetable soup from scratch? No problem! You can whip up a delicious vegetable soup in no time just by using the canned veggies you have in your pantry. This recipe uses canned corn, carrots, peas, and bell peppers, but you can use any combination that strikes your fancy — or that you have on hand. Serve this hearty soup in large bowls with Parmesan cheese shavings and sourdough bread.

Preparation time: 30 minutes

Yield: 4 servings

1 pint jar each of corn, carrots, peas, and bell peppers (or any combination you prefer)

1 cup dried pasta, any kind

1 teaspoon Italian seasoning (optional)

1/4 cup Parmesan cheese, grated

1 Combine one jar each of corn, carrots, peas, and bell peppers (or your favorite vegetable mix) along with their canning liquids into a large soup pot. Add enough additional water to cover the ingredients by an inch. Bring the vegetables to a boil over medium-high heat and boil for 15 minutes.

2 Add the dried pasta and Italian seasoning to the boiling vegetables. Continue boiling the soup until the pasta is tender, about 15 minutes longer.

3 Ladle the soup into four large serving bowls and sprinkle each with 1 tablespoon Parmesan cheese.

Per serving: Calories 435 (From fat 40); Fat 4g (Saturated 1g); Cholesterol 4mg; Sodium 1,713mg; Carbohydrates 90g (Dietary fiber 18g); Protein 17g.

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