Amish spaghetti soup!
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- Опубликовано: 9 ноя 2022
- Finally the spaghetti soup is here. Definitely let me know how you made yours! 😊 #spaghettisoup #amishmeals #waterbathcanning
Please know that all of these Amish recipes and techniques (concerning canning things that would normally be pressure canned) are considered REBEL canning recipes and are NOT USDA approved!!! Therefore using the recipe at your own risk. Please do your own research and decide what is safe for you.
Also, if you have never canned before I would suggest learning USDA methods first to build confidence and experience before venturing off on these methods!!! #waterbathcanning #canninglids #Amish #canninglife
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If the companies can can with pasta...ravioli, spaghetti Os, ect...then it feels to me that they have a financial reason to not encourage us to can with it😉. I definitely want to try this soup!
I just love the freedom to make Puerto Rican, Amish SPAGHETTI soup! Love to hear what Susie thinks!
Recently, I came across your channel and am appreciating your work. I just want to note, while I’m not opposed to “rebel canning” or having pasta in soups, Mrs. Susie likely had a good reason for having her soup as thin as she did. It has to do with getting the soup ingredients in the jar to a proper temp and being able to maintain it, which is harder to do with “thick” items. Great video; just wanted to put that info out there.
I am so happy that you show us alternate ways to can. Thank God for the Amish! Love, love, love what you do. Thanks so much.
I doubt you will see this comment since this video is now 8 months old but in looking at your jars, I would definitely say that the issue was with the shapes of your jars. You have the square peg round hole issue. Not that your jars are squares but some of them are square like & straight sided & others are completely round & more narrow. If you do this again fill your canning unit with all the same size "type" jars & I am sure they will come out of it just fine like normal. Good Luck...& L❤VE from Kentucky!
I have pressure canned spaghetti etc but put the noodles in raw and they turned out amazing
Can never have to much garlic 😊
Maybe some cabbage?
I agree. Was about to cry until I saw her rain it in like a blizzard!
You can pressure can with noodles after soup is cooked put a small amount of uncooked noodles to the jars before adding the soup. Pressure can 75 min noodle come out awsome I use fettuccine noodles comes out like canned chicken soup you buy.
My husband and I served in a church in Southside Virginia, way out in the country, 24 years ago. Mrs. Elise put her food out in a wash tub over a fire for 3 hours. She taught me how to do beans that way.
Growing up ..our family canned. Cold pack was when food went in not cooked. Hot pack was blanced with hot liquid and cooked foods were called open kettle canning.
My gran used to bottle, not runny, cheese, tomato and spaghetti for me as a child.. this was my favorite after school meal.. never saw another recipe for doing that.. Learn while you can and don't lose the recipe.. as that is lost to me forever now..
Wow, that sounds sooo good! As only a grandma could do. 🥰
❤🙏❤🙏❤
Beth
I love watching your channel and I am so happy I found it. You have given me the courage to start canning myself since 10-7-22. Thanks for sharing everything you do with us you have helped me a lot.
Sofrito (yes I did google it to make sure its spelt right!) 😅 sounds like something I would use in cooking 🤔 Please could you do a video on making it! Lots of love from 🇿🇦SA
To prevent the spaghetti from flying all over while breaking it up, roll the dry spaghetti in a clean kitchen towel. Roll the towel around the spaghetti before breaking. Hope this makes sense.
We always add chili powder and cayenne to our vegetable beef soup. Its a recipe from my uncle in Louisiana many many years ago. :)
At the end of the video, it looked like the quart jar on the right had a bigger diameter. I have noticed that heights and diameters vary but their mouths are standard. I have not been able to get as many jars in my pressure canner.
sounds sooooo good! If someone is worried about putting the pasta in - just can the base and add the pasta when you prepare it for your meal. I'm going to try it.
That's what I'd do. I prefer al dente. Cooking pasta for 3 hours? It's going to be softer than I like. If I was to make something cooked with pasta in it, I'd be more inclined to run it through the freeze dryer.
I love this!!! My husbands family is Amish. His family’s community literally had a family cook book. It’s awesome!!! I’m definitely going to make this.
Great video as usual! I love the consistency of your spaghetti soup! God Bless you and your family Lailani!
Can I do regular tomato sauce with hamburger..
In 2015 25 people were hospitalized after eating potato salad at a church potluck that was made from water bath canned potatoes. One person died. Yes it is rare. Very rare. But it happens. Do your research folks and know who and how your food was prepared. Just like wearing a seatbelt or using a care seat, why not just do what’s safer?
Been excited for this. Perfect After school dinner idea for kiddo ❤
Yea!!!!!! Been waiting😆😊😊 Thank you!
Rico!!!!! so good and happy you shared this process. Thank you so much. 😊
Good job! Different shaped jars can result in the canner being packed tighter - they will expand. I did notice the last jar was a little tougher to go in. In a lot of ways it can be like tetrus..lol.
Once again great video ❤. Thanks for sharing your knowledge. Even a old bachelor here has success once again! As always your cutter than a laundry basket full of spotted of spotted puppies ❤️😎
Can't wait to make the soup thanks
The soup looks SO good!!!
I like to use Ditalini pasta noodles for beef and vegetable soups. Great video! I've never tasted venison in soup, so I'd probly use ground beef.
Ground venison tastes just about the same as ground beef. I've served to plenty of guests who had no idea it wasn't beef.
I just bought my first bag of ditalini, because of your post. I haven't seen it here until very recently, probably wouldn't have bought it if not for you, so Thank You! ❤❤
Venison is so much more flavorful than store bought factory beef ma'am you must try it
I really enjoy your videos. Hope to see more of you canning like this.
Thank you so much for doing this and all the extras at the end! Looks delicious and I now know what I will be making/canning this weekend!! Yea!! ❤
Looks delicious....and so easy. I want to try it. Thank you!
U r so thorough, we newbys really appreciate it. Thx. Love your videos
THANK YOU FOR THE HELP YOU ARE THE BEST. ❤
About the trouble with getting the jars out of the canner, wide mouth jars are bigger around than small mouth jars. If you use a lot of wide mouth jars at once, they may not fit.
It looks delicious I've been thinking about making some soup thank you
Awesomeness 😊❤
Thank you and GOD BLESS you 2❤
Just put 4 chicken leg ..and thighs in cooker ..onion .carrot and celery .. onion stock from skins . Veg stock from asparagus bottoms. ..
Cooking til chickens done .adding noodles til eldent. Then canning..
Love watching you! I appreciate you sharing and letting us choose! Also love your jug of yummy wine😍!
So blessed to of found you. I'm excited to make all of the soup this will be the last of my canning for the year. Aka no more room for anymore food. Thank you much.
The tomatoes juice looks so good so colorful.
I love you thank you so much for sharing
I have eaten this my whole life we are Canadian Americans the only real difference is that we add more rice than spegetti noodles but we do use both meet is usually beef along with bone or pork including bones love it so much
This looks so delicious! I don’t know adobo and sofrito but after looking them up I think I should make their acquaintance right away!
I don't know sofrito, but I love my adobo. I buy it in the big jars like she has from Bj's or Sam's.
A sofrito is a base made of minced or dice onion, celery and carrots.
I know that soup was banging with the adobo and sofrito! I am definitely making this...and I will be adding sofrito!! 😍 Thanks for posting!
The recipes at the end are so so so Pennsylvania Dutch! So many memories of summers with my cousins in Lancaster county on my uncle's farm. The spaghetti soup reminds me of a minestrone soup, very similar, if not the same, ingredients, just a different spice pallet. I think I'm going to try canning my minestrone and see how it goes. It would be great to have more soups in my pantry.
Looked delicious, thank you for sharing! I grinned when you said Susie didn't have a recipe. Soups and stew recipes, for me, I "wing it" with whatever I have on hand and I add spices as I taste it.
Yay!!! It's here! 🍝 🍲
I'm glad that I saw this video. We are getting ready to move so I didn't have much food in the house. I looked up on the shelf and I had a couple cans on beef soup and some spaghetti noodles. It turned out really good. Yummy. I will be making this.
Thank you for sharing Amish tradition. This is my first visit to your channel. I appreciate your professionalism and attention to details. [Just like being evaluated for a promotion, sorry 😊]. I’m looking forward to understanding why canning could be advantageous to freezing.
This is great that you made the soup this way !!! Am going to try it !!! I have been finding it hard to get some of the jars on out of the canner also !!! I enjoy the weather and have found that it is the L ower and H igher pressure systems that have been going around the areas !!! It make the jars get bigger than they are to get !!!
Love your Channel...I am constantly canning. I live in Central PA where the Amish is all around me. I follow the Amish canning.
Looks great
Looks delicious
I am trying this today😊
Hmmm , it looks delicious. I am Portuguese and our soups are totally different. Sinces i learned to waterbath i made a couple like lentils and bean soup.
But i bet this one is delicious too . 😋
❤ this! I tried it tonight for dinner (canning some this weekend) & my husband and I loved it! I did use her suggested adobo seasoning and also added Roasted Garlic & Herb because I was out of dried garlic, & also used fresh garlic and parsley (added at the end of cooking time)! Thank you, Leilani, for sharing your Amish friend’s recipe!
I’ll have
Ve to try this thank you . GODBLESS sweetie
Subscribed..you are my new favorite channel.
If noodles are soggy when the soup is done, turn the burner off after putting them in the boiling water. Stir and wait about three minutes and pull them out to drain, because they’re going to cook more during bathing
Thank you
Regarding stuck jars: I noticed that the last jars you put in were snug. I have sometimes had to leave out a jar or switch jars if I have extras, to find one that’s a little smaller diameter. I have jars of all different brands/sizes. I’ve found the wide mouths often don’t fit as well as the regular mouth in a 7 jar canner.
I also use my mild salsa for soups etc.
I love soups and actually I make my soups just like this except I may sometimes add a can of beans pinto black navy what ever just to make it more hearty...never canned it tho and will try this. Thank you!
I’m glad she said it tasted like veggie soup because my moms Cajun and she still makes vegetable soup with broken spaghetti noodles in it. I recognized it immediately.
Spirals or shells would definitely help the slippery noodle factor. Looks like you made a nice rich base tho- yum!... Thanks for all the insight.
You are so darn cute! I love your laugh! We are strict vegans. I'm using water and veggie bouillon cubes and loads of veggies with the spaghetti and some seasonings that are mild.
Thanks!
Your welcome, thank you very much. ❤️❤️❤️
Girl you're gorgeous. Love the lipstick. And thank you for the video!!
Yes, and she’s super sweet, too! The whole package.
Maybe, as they were a bit of a close fit in the canner, the very small amount of expansion of the glass - yes, the glass - caused by the increasing heat of the canner, may have been just enough to close the gap? If you happen to have trouble getting them out again some time, you could experiment by letting them cool down more, before removing them. If they come out more easily after cooling, that could be it. 🥳
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Beth
When I make soup to can, I never add pasta to the jars before canning. I add it when I heat the soup up to eat since it doesn't take long to cook in the boiling soup AND I can then use one can of soup and stretch it by adding the pasta. I store my dry pasta and dry beans in glass gallon jars because it will keep for YEARS that way and it takes up less room when dry. I'm super excited to try this spaghetti soup, but I'll do just a stock with the carrots, peas, meat, onions, celery and spices. Thank you so much. I love your videos! Tell Suzie another Pennsylvania gal says THANKS!
Ok....before it's even started...I've hit the like button...I am so excited for this video 🍝🍝🍜🍜😊😊😊😊
Ok....I make soups that I want pasta in....but to avoid the noodle "issue", I premake my pasta to being almost done.....then I cool it, mix a little olive oil in it, Tupperware and freeze it. I drag the noodles out the night before if soup is for lunch and the morning of if soup is for dinner.....completely side stepping the pasta thing...plus it saves room in my jar for the rest of the goodies....just an idea 💡 🙃 😊
Thank you and to Susie for this soup experience! Only idea I can guess at as to the jars being unmovable, is some pasta starch siphoning, and acting like glue? Except...that should be after cooling? So I really don't know.
I now have four recipes for spaghetti soup, plus two bonus soups! (We don't eat vegetable soup like that, plus have our own recipe-ish, so I admired, but didn't write that one down.)
Marian's recipe made me feel like I'm not so completely alone, with the idea of shredded carrots in soups. Never could stand biting into a sharp bitter mushy cooked carrot chunk, especially in a soup, ick. My soups are always grated or shredded carrots, cooked as little as possible. Sweet ones, that we grew, to help prevent so much bitterness.
Did a double take at Rebecca's 20- 25 qt version's yield. Same amount of meat as your 9. lol That's a lot of onions, beans and tomatoes!
Once you cook the pasta, and rinse off the starch, it won't stick.
I’d love a link to your soup bowls. Greatly enjoying your recipes so far.
I've tried a couple different chicken noodle soups, this ones a bit different, maybe we will like it lol. I think I'm going to use alphabets in it. Thank you!!! BTW, because of your video on waterbath canning potatoes, I was able to put up 38 quarts of potatoes in 2 days lol.
How did the alphabets go?
My mother use to make a soup like this. Now we just call it Momma's soup. I do it all in one soup pot! We started browining ground meat with the onions. Remove and remove grease. Then we make it with potatoes and carrots in water. Then added what you did.
Thank you for showing this! I don’t care for vegetable soup, so I won’t make this probably. Years ago, I tried making soups with different kinds of noodles & even putting noodles in raw after cooking the soup & right before sealing & canning. The noodles always turned out mushy. But now thinking about the spaghetti, before Y2K while preparing for just in case, I canned stewed tomatoes according to the Ball Blue book and added spaghetti so it could be more of a full meal. When I ate them later, they were delicious! And I don’t remember the spaghetti being mushy like the alphabets & other noodles in other soups I’d canned. I may have to do this again next year when the tomatoes are growing fresh.
I call this "Stoop" its half way between stew and soup. a good hearty meal soup.
I can tolerate soft noodles but would always prefer al dante. So, here is the idea. Make and can the soup without the noodles and make the soup a bit thin so it can still be soup with cooked noodles once ready to eat. The amount of noodles I would use would be vacuum dry canned and put the soup and the noodle together somehow so folks would know that while you heat up the soup, you had put your dry noodles in and by the time the soup is hot enough to eat, the noodles are ready too. And so I just thought of a cute way to make sure the two are to be together and that would be build a cardboard two jar box for them to sit in or maybe a thin wood box make to hold two jars. There would be a spacer between the jars so they do not clank against each other. Also, it would seem that for a quart jar of soup, a half to one pint of dry canned noodles per quart of soup and so the noodles would be dry canned in a pint of half pint jar depending on how noodly you want your soup. A bit of shredded cheese and you can also call it a minestrone.
Love the channel. Addicted to canning the Amish way 🤟.
Please ... I have a question... Made a hamburger stew for the first time, and I did not provide enough liquid. So there is considerable head space. Should I fill the jars and do the process again?
Can you do a series on canning using a pressure cooker? Mine can be used to can and I don’t want to buy another appliance to can. I also live in Central Fla😂😂😂Thanks for this content ❤❤
That sounds delicious 😋 Thank You so much Sweetie, God Bless You!! Can you please tell me how to can ground deer meat? That is all we mostly eat. I've never canned it but would like to know how to save freezer space.
I think one of the Ball books gives instructions for game.
Perhaps the pasta noodles absorbed more of the liquid since you didnt cook them all the way through. I bet that. Love your channel. Many Blessings
I can chicken noodle soup that my grandson loves. I don't have a problem canning with pasta.
WOO HOO!! 🎉🎉❤
I'll be canning vegetable/hamburger soup next week. I may just throw a little spaghetti in as well.
Watched the 4 vids on open canning and the one on the spagetti soup.I have done the open canning with tomatoes pickled eggs potatoes and some other things .Me and everyone who has eaten from them is alive and well .I cannot smell never could but if something doesnt seal it gets eaten within a day or two. i Have looked into pressure canning and i just dont want to do it .Thanks for sharing i subbed and liked . Have a great day .
I forgot to say made lots and lots of pickles open canning as well and pickled fish.
😬
Hola from Philadelphia, PA..... You had me at sofrito and Adobo.... I've been trying to look for a method for canning sopa de fideo con salchichon y papas.... ("Abuela's old recipe") my comfort soup.....Is the process the same? I really enjoy watching your videos. I have tried looking for a spanish speaking channel that does pressure canning but haven't been able to find any. Thank you for all you do and I look forward to seeing more of your videos. Much Love🥰
Since I'm looking, on YT, and can't find anything.....I have a request. A 'How To' (Amish) can frozen pasta (cheese and/or meat Ravioli & cheese and/or meat Tortellini) in a tomato-based sauce. Would also be interested in a 'spaghetti-Os' type canning (water bath). I've found a few vids on doing ones own 'spaghetti-Os', but they pressure canned them; I don't own a pressure canner.
I see that you have a mix of regular and wide mouth jars and I believe that is the reason you had a problem with jars fitting in the pot. They are not exactly the same size although they are each a quart.
You're sweet, I love your energy and your videos. Thank you for all you do, are the noodles not soggy??
Thanks I had ordered pressure canner and instruction were not very good so I could never get reading on gauge sent back for new one haven't tried it yet if this one doesn't work I will be doing water bath before prices get much higher
With beef broth and ground beef, it can hardly be described as based on or tasting like Vegetable soup. So I'm hoping to find a way to make this without the meat as I prefer vegetable soups even though I'm not a vegetarian. Still nice presentation and worth a "like"
Did you see ForJars put out a notice if any of your lids fail please notify them and they will correct that….no one else does that!
I bought an electric canner….yep….I love it….with my bad shoulder lifting heavy canner around was stressful…I can do four quarts quickly after dinner which is great for the two of us…..
My quarts ( Ball jars ) that are empty have been popping for two days…..does anyone else have that….It’s like an fire alarm to me then I go to all my canned jars and check them…….no an easy task because I need a ladder to reach most of them…lol
I love your videos.
I am confused with canning any kind of pasta and/or rice.
Is it the process of WB versus PC with pasta in soups?
I actually make spaghetti soup all the time
Some of the jars look bigger than the others even though the openings look the same. I get that same problem here in europe.
Looks delicious! Question can you water bath Perubian or pinto beans?
I just don’t know how it’s possible to can pasta without it turning to absolute mush. I’ve kind of decided a while back that I was not going to do it for that very reason then just add the pasta after I open the canned soup, much like they do with milk or cream based soups, they just add it later
Head of tomato soup is it similar to that?
But what’s different is the venison. That leaves a different taste.