Today marks my first experiment with pressure canning. I made the soup recipe below and I’m currently letting the pressure build in the pressure canner. I ate some of the soup so I know that’s good, it’s just a matter of pulling off the canning process.
- 1 cup rice pilaf (w/ roasted garlic & sun-dried tomatoes)
- 1 can diced tomatos
- 8 oz frozen green beans
- 3 grilled sausages (approx 1 lb)
- 2 beef bouillon cubes
- 1 tsp garlic
- 1 tsp Cajun seasoning
- salt and pepper to taste
In one pot prepare rice pilaf. Boil 2 ½ cups of water then add 1 cup rice pilaf. Stir only once. Reduce heat to simmer for 35-45 minutes, covered. Do not remove lid. Remove from heat and let steam for 10 minutes. Water does not need to be fully absorbed as it will be mixed into stew.
In second pot boil 3 cups of water and dissolve 2 beef bouillon cubes. Once boiling, add green beans and tomato. After 5-7 minutes veggies will be cooked. Cut up sausage into bite size pieces and add in. Reduce heat to very low simmer. Stir in garlic and Cajun seasonings. Once rice pilaf is ready stir that into the stew and let simmer an additional hour.
Originally prepared as a way to use up slices of tomato and grilled leftover sausages after Ron & Savannah’s Engagement Party in the fall of 2010. Used mild sausage from Thurn’s Deli, but can substitute bratwurst.