A Very Hestia Hobby

Not too long ago, Christmas 2009 to be exact; my family made our infamous Rice and Tomato soup. No need to shudder, it isn’t a cream soup!!

We sent these as Christmas gifts to family members, since a kettle of soup really doesn’t work as a gift, we also canned the soup and gave the cans as gifts.

Such a yummy sight.

this batch will be gone in about a week!

In a perfect world I would have sent the jars of soup through the pressure canner for 2 hours at 25 p.s.i., this world is far from perfect so we didn’t trek down to the storage unit and dig until we found the pressure canner, drag it back to the house, wash it inside and out, and then set it up.


1-2 quart bottles of V-8 vegetable juice

2 or 3 large cans of petite diced tomatoes

1 large onion, finely chopped

2 cloves of garlic, finely chopped

2 ham steaks, cut in 1-1/2 inch cubes

1 pound of carrots, thinly sliced

3-4 bay leaves


Lemon Pepper to taste

2-3 cups of instant rice

In a large kettle combine all the ingredients except the rice, use 2-3 inches of water in an empty bottle of the V-8 to rinse the last of the liquid from the juice and tomatoes into the soup. Simmer for 4-6 hours, or until the carrots are tender.

Add equal amounts of water and instant rice, and simmer for 1-2 hours or until the rice pops.  Serve with fresh baked bread and cheese, or good ol’ grilled cheese sandwiches.

The Soup is ready to can.

And the soup simmers on.

To can the soup, fill clean, hot quart-size jars to within 1 inch of the top.  Remove any air bubbles and wipe off the jar before placing the lid and ring on and tightening the ring.  When you have a canner load ready re-tighten the rings and fill the canner.

Emmm-by jars

Jars awaiting use.

Special tool # such-and-such

You really, really need this special funnel.

Special tool #, inserted into wide-mouth quart jar.

Don't they fit together well?

Fill to within 1 inch of the top.

I think that one might be a... tad... just a tad overfull.

Jar, with lid and ring in place.

Time for the jacuzzi guys!!

Set the canner for 25 pounds per square inch, once the pressure canner has sealed itself keep a constant temperature and p.s.i. for 2 hours.  Allow the canner to cool naturally, once it has unsealed itself carefully remove the jars and set them in a cool, dry place for 24 hours.

Remove all of the bands and check the seals on the jars by lifting them about an inch off the counter by the metal lids.  Wash the outside of the jars, label with contents and the date.

4 responses

  1. What a wonderful hearth project. I hope you will take full responsibility when I head out to get a Fowler Preserving outfit. Brings back memories of childhood and my mother preserving table fulls of fruit.

    1. There is something so purely feminine about canning food. I was so good before my ex got too drugged out, I was teaching a class on Food Preservation at the local Community College.

      Even I make m istakes. Like the time I used iodised salt to can some sweet corn. It was the awfullest stuff when it came out of the pressure canner 2 hoursd later.

      Every single kernel looked as though it had had a fatal haemorrhage!!!

      I don’t think we ever ate that.


  2. Homemade gifts are always full of that special ingredient love.

  3. This looks yummy – and it is clearly a gift from the heart.

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