Canning VEGETABLE SOUP RECIPE: Add Rabbit, Chicken or Beef If You Like
Channel: Pantry Living
Date: 2024-02-10

Rabbit Recipe Pressure Canning Rabbit Soup a Tasty Versatile Soup | Homestead Cooking Today, we are making one of our favorite soups here on our Canadian Homestead. This recipe does require a pressure canner, but you can omit the rabbit meat and water bath can a great vegetable soup. This soup is very versatile; you can add noodles or rice when you serve it, change up the meats, or go with no meat. Be sure to reference your usual instructions on canning. 

Recipe for soup base: 
10 -12 lbs of tomatoes - peeled and cored (I love to use the food mill) 
1/4 cup butter 
4 cups chopped onions 
2 1/2 cups carrots chopped 
1 cup celery chopped 
6 cloves garlic crushed 
1/4 cup Sugar 
4 tsp kosher salt 
2 cups herbs (I use mostly basil with a bit of parsley) 
3/4 cup lemon juice 

Meat: 2 lb ground rabbit (can use more if you would like, also can use different types, just be sure to drain any excess fats) 
2 tbsp olive oil 
2 tbsp chili powder 
1 tbsp cumin 
1 tsp onion powder 
1/2 tsp garlic powder 

Brown meat and season, set aside In pot with butter, cook onions, carrots, celery and garlic (approx. 10 minutes) Add meat, tomatoes, sugar and salt Bring to a boil for 10 minutes then add chopped herbs and lemon juice Ladle into sterilized jars leaving 1 inch headspace, and pressure can at 10lb pressure - 90 minutes for quart jars, 75 minutes for pint jars. (be sure to follow your pressure canner manual for weights specific to your altitudes etc.) If you are making this just as the soup base in a water bath canner, boil the soup for 20 minutes instead of 10 and water bath for 35 minutes.

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Thanks for watching! 
Steph and Chris

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