Sometime after Jon turned forty-ish he became lactose intolerant. Meaning the boy who grew up having ice cream could no longer stomach milk products!
It's been a bit of a learning curve to modify meals for him, because almost everything he loves has butter, cheese and cream!
As kids growing up in the '70s and '80s we both grew up on wonderful creamy casseroles, including his favorite cream of mushroom soup. I've been doing some research to figure out how to make homemade 'cream of' soup without using cream!
The next obstacle was could it be canned so that I can go to my pantry pull out a jar and finish a recipe.
Step one, was to heat up seven cups of chicken broth. I used some of the chicken bone broth that I had canned earlier. Because the broth has such a rich chicken flavor, better than the store bought variety, I didn't add any cubed chicken to the stock. But you could cube up chicken if you choose.
Bring the broth to a boil and then reduce to a medium heat. Mix 1 cup of cold or room temperature stock with 3/4 cup of Clear Jel
. Slowly add the Clear-Jel mixture to the chicken stock, stir about a minute. Being careful that soup does not scorch, turn the heat down if need to avoid scorching.
. Slowly add the Clear-Jel mixture to the chicken stock, stir about a minute. Being careful that soup does not scorch, turn the heat down if need to avoid scorching.
Ladle hot soup into hot sterilized Half Pint Mason Jars
, remove bubbles, wipe jar rims with a paper towel dampened with white vinegar. Place hot lids on and tighten rings finger tip tight. Place hot jars of soup into Pressure Canner
. Put lid on canner and vent canner for a full 10 minutes after it has a steady stream of steam coming out the steam hole. Then put on the weight and process for 75 minutes at 10 pounds of pressure.
, remove bubbles, wipe jar rims with a paper towel dampened with white vinegar. Place hot lids on and tighten rings finger tip tight. Place hot jars of soup into Pressure Canner
. Put lid on canner and vent canner for a full 10 minutes after it has a steady stream of steam coming out the steam hole. Then put on the weight and process for 75 minutes at 10 pounds of pressure.
As for the taste, despite the darker non-'white/creamy' look, it does taste like a creamy chicken gravy. I love adding a jar to my potato soup, or chicken and noodles, or chicken and rice casserole or chicken pot pie, or . . .
For lunch today I used one of these along with a quart of bone broth, diced onions, shredded chicken and noodles to make chicken noodle soup! Doesn't it look yummy!
For lunch today I used one of these along with a quart of bone broth, diced onions, shredded chicken and noodles to make chicken noodle soup! Doesn't it look yummy!
He gives food to every creature. His love endures forever.
Psalm 136:25
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