It's COLD out! When it's cold and dreary like this, I like to make a BIG pot of my Confetti Bean Soup. Well, I did, and when there are only two people to eat it, there are LOADS of leftovers. Usually, I just divide up the soup among a bunch of 1-quart containers and either freeze them or put them in the fridge and eat on it until it's gone.
Well, I made the soup, we ate the soup, and I looked in the refrigerator - FULL. No problem! I checked the freezers - FULL. Hmmmmmm... This was quite the dilemma. What to do, what to do?
CAN IT!
Now, I had never, ever, canned bean soup before, so I was wading into unknown waters. I was confident it was possible to pressure can it, but I just didn't know the headspace, pressure, or time required. I rummaged through my shelf of canning books, and in the third one I pulled out, there was a recipe for 10-bean soup that's similar to mine.
It's just the normal pressure canning process with these specifics:
1" headspace
10 lbs pressure
90 minutes
I ended up with SEVEN quarts (a full capacity load for the canner) of soup, plus almost another quart I stuck in the refrigerator. Now the guys won't get tired of eating bean soup every day for a week, and I can have it whenever it strikes my fancy, with no real effort (say hello to Mr. Microwave!).
And now I have to find some shelf space in the pantry...oh me.