Rockridge Press - The Preppers Cookbook

4. Once the meat is gently browned, add the onions and garlic and sauté for another 3 to 4 minutes or until the onions are transparent. Reduce the heat to low.

5. In a large saucepan, heat the broth over medium-high heat until it boils and continue a soft boil.

6. Pack the hot meat loosely into the jars, leaving 1 inch of headspace. Add enough hot broth to cover, leaving 1 inch of headspace.

7. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

8. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

9. Process for 90 minutes at 11 pounds of pressure, adjusting for altitude. Remove the canner from the burner, and allow to cool before removing the jars.

You can make a lot of great meals starting with just cooked chicken and a little pan gravy. Use this as the starter for chicken potpie, chicken and dumplings, chicken noodle casserole, or anything else you and your family enjoy. This recipe works equally well with turkey.

• 10 pounds bone-in chicken breasts or thighs

• 3 tablespoons olive or canola oil

• 4 teaspoons salt

• 2 teaspoons freshly ground black pepper

• 8 tablespoons reserved chicken drippings

• 8 tablespoons flour

• 6 cups chicken broth or stock

• 1 teaspoon dried rosemary

• 1 teaspoon dried thyme

• 7 quart jars, lids, and bands

1. Prepare your jars by bringing them to a boil in a large pot. Once they reach a boil, reduce the heat to low, and allow them to simmer until you’re ready to use them. Prepare the lids and bands by simmering (not boiling) them over low heat in a small saucepan.

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. Preheat the oven to 375 degrees F.

4. Brush the chicken with the oil, and then season on all sides with the salt and pepper. Place into one or two large baking dishes, and bake for 40 to 45 minutes or until the chicken is cooked through. Set aside in the casserole dishes for 10 to 15 minutes or until cool enough to handle.

5. Remove all of the meat and skin from the chicken. Reserve bones and scraps for stock if desired.

6. Measure out 8 tablespoons of chicken drippings from the pans and place in a large saucepan. Bring to a boil over medium-high heat.

7. Once the drippings boil, quickly add the flour, whisking constantly until it resembles a paste.

8. Slowly stir in the broth or stock, and whisk until smooth. Add the rosemary and thyme. Bring back to a boil and then simmer for 20 minutes.

9. Pack the meat loosely into the jars, leaving 2 inches of headspace. Add enough gravy to cover and leave 1 inch of headspace.

10. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

11. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

12. Process for 90 minutes at 11 pounds of pressure, adjusting for altitude. Remove the canner from the burner, and allow to cool before removing the jars.

This basic spaghetti sauce is versatile enough to use as a pizza sauce, for pasta dishes, or on sub sandwiches. It’s quick and easy to make, and it tastes wonderful.

• 30 pounds fresh tomatoes

• ¼ cup vegetable oil

• 1 cup chopped yellow onion

• 5 large garlic cloves, chopped

• 1 cup chopped green bell pepper

• 1 pound fresh mushrooms, sliced

• 4½ teaspoons salt

• 2 teaspoons freshly ground black pepper

• 4 tablespoons dried parsley

• 2 tablespoons dried oregano

• ¼ cup packed brown sugar

• 9 pint jars, lids, and bands

1. Prepare your jars by bringing them to a boil in a large pot. Once they reach a boil, reduce the heat to low, and allow them to simmer until you’re ready to use them. Prepare lids and bands by simmering (not boiling) them over low heat in a small saucepan.

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. Bring a large pot of water to a boil over high heat.

4. Wash the tomatoes and plunge in boiling water for 30 seconds or until the skins begin to split. Dip immediately into icy cold water, and slip off the skins. Core and quarter the tomatoes.

5. In a large saucepan, bring the tomatoes to a boil over medium-high heat, stirring frequently. Boil for 20 minutes, uncovered. If you would like the sauce to be smoother, put the tomatoes through a food mill or sieve.

6. In a large saucepan, heat the vegetable oil over medium-high heat and sauté the onion, garlic, bell pepper, and mushrooms until tender. Combine the sautéed vegetables and the tomatoes, and add the salt, black pepper, and herbs. Once the sauce boils, stir in the brown sugar. Simmer uncovered, until reduced by about half.

7. Ladle the hot spaghetti sauce into the jars, leaving 1 inch of headspace.

8. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

9. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

10. Process for 20 minutes at 11 pounds of pressure, adjusting for altitude. Remove the canner from the burner, and allow to cool before removing the jars.

This vegetable soup is a great one for using plenty of fresh vegetables when they’re abundant in your garden or at their peak and priced low at the farmers’ market.

• 8 cups peeled and chopped tomatoes

• 6 cups peeled and diced potatoes

• 6 cups sliced carrots

• 4 cups green beans, trimmed and cut into 1-inch pieces

• 4 cups uncooked corn kernels

• 2 cups 1-inch sliced celery

• 2 cups chopped yellow onions

• 6 cups water

• 2 teaspoons salt

• 1 teaspoon freshly ground black pepper

• ½ cup chopped fresh parsley

• 1 tablespoon chopped fresh rosemary

• 7 quart jars, lids, and bands

1. Prepare your jars by bringing them to a boil in a large pot. Once they reach a boil, reduce the heat to low, and allow them to simmer until you’re ready to use them. Prepare the lids and bands by simmering (not boiling) them over low heat in a small saucepan.

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. Combine all of the vegetables in a large stockpot over medium-high heat. Add the water. Season with salt and pepper, and stir well. Add in the herbs and stir.

4. Bring to a boil. Reduce the heat and simmer 25 minutes.

5. Ladle the hot soup into the jars, leaving 1 inch of headspace.

6. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

7. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

8. Process for 1 hour and 25 minutes at 10 pounds of pressure, adjusting for altitude. Remove the canner from the burner, and allow to cool before removing the jars.

This hearty chicken soup is a classic and a real favorite among home canners. This makes a wonderful gift for a new mother or someone who is ill. To make it even heartier, boil some egg noodles as you’re reheating your soup and stir them into the soup at the end.

• 16 cups chicken stock

• 3 cups diced cooked chicken

• 1½ cups diced celery