Recipes

Harvest Sausage Stew

Ingredients:

• 2 Tbsp Canola or olive oil
• 6 links of High Caliber Garlic Sausage, sliced
• 1 diced onion
• ½ tsp High Caliber Rubbed Oregano

• ½ tsp High Caliber Basil

• ¼ tsp High Caliber Smoked Paprika
• ½ tsp High Caliber Butcher Grind Pepper
• salt to taste
• 2 cloves pressed garlic
• 2 medium carrots, peeled and diced
• 2 medium parsnips, peeled and diced
• 2 stalks of celery, diced
• 6 baby yellow potatoes, cubed (skin on)
• ½ pound (8 ounces) diced butternut squash
• 6 cups chicken stock
• 1 cup chopped kale
• 1 Tbsp chopped fresh parsley

Directions:

  1. Pour 2 Tbsp of oil into stock pot and pre-heat on medium-high; add the sausage and brown for a few minutes until caramelized.
  2. Add in the onion, and stir to combine; sauté with the garlic sausage for about 3-4 minutes, until lightly golden; add in the basil, oregano, paprika, black pepper, garlic, salt to taste, and stir until well mixed.
  3. Next, add in the remaining vegetables (except the kale and parsley) and stir in the chicken stock, then bring to a boil.
  4. Reduce the heat to medium-low, and allow the stew to simmer, uncovered, for 40 minutes.

Pressure Canner Split Pea Soup

Pressure Canner Split Pea Soup

Ingredients:

  • 1 cup diced carrots (approx 4)
  • 1 cup diced celery (approx 3 sticks)
  • 1 cup diced onion (approx 1 large or 2 medium)
  • 4 cloves garlic, minced
  • ¼ cup water
  • 1 bay leaf
  • 16oz (500g) dried green split peas
  • 8 cups hot chicken stock (homemade or add 2 stock cubes to 8 cups boiling water)
  • 1 cup diced High Caliber Bacon
  • salt to taste
  • a dash of High Caliber Butcher Grind Pepper

 

Directions:

  1. Wash, peel and dice carrots, celery and onion. Cook in a big stock/soup pot with ¼ cup of water on medium heat, for about 5 minutes.
  2. Rinse the peas well and pick out any discoloured peas. Add to the pot with the minced garlic and hot chicken stock and mix well.
  3. Simmer for 50-60 minutes or until peas are soft and tender.
  4. Dice the bacon and add to soup, simmering for a further 20 minutes while you pre-heat your jars and lids. Bring jars to a boil in a large pot of water covering them, boiling for 10 minutes. Bring seals and rings to a simmer in a saucepan covered with water for 10 minutes. While they're heating you can pre-heat the water in the pressure canner too. You don't want hot jars cracking if they go into cold/cool water! [Hot soup goes into hot jars then into hot water]
  5. Add an extra cup of hot water if soup thickens too much (it should be at serving consistency before canning and it will thicken during processing). Season to taste, then ladle hot soup into pint-sized jars, to 1 inch (2.5cm) headspace. Remove bubbles, adding extra soup (if required) to 1 inch (2.5cm) headspace.
  6. Wipe rims, apply seals and twist bands on to fingertip-tight.
  7. Place hot jars into pressure canner (which has 2 inches of hot water already inside). Attach pressure canner lid and heat on high until visible white steam has vented for 10 minutes. Add weight and bring up to 10 pounds pressure then process for 75 minutes (pints) at this pressure. Once finished, turn off heat, allow pressure to return to zero before venting then remove lid. Remove jars after 5 minutes to a tea towel-covered bench to rest overnight.
  8. The next day remove bands, label and store in a cool, dark place for up to 12 months.

Featured Products