Here are 2 of my husband’s favorite meals to take out on the truck. They are really easy to make. Enjoy!
Cream of Tomato Soup
1 cup butter
8 tsp. sea salt
1/2 of a small onion, finely minced
4 bottles or cans of Tomato juice
1-1/2 cups of flour
1-1/2 cups of sugar
1 tsp. ground black pepper
Saute’ onion in the butter until translucent. Combine flour, sugar, salt & pepper. Add to the butter mixture and cook gently until bubbly. Use a wire wisp to make sure there are no lumps. You may need to add a bit of the tomato juice to get a smooth mixture. Remove from heat and gradually mix in the remaining tomato juice. Bring to a boil and cook for 1 minute.
Ladle soup into pint jars, adding the lids and rings. Process by waterbath for 1 hour. NOTE: Be sure the temperature of the water is near that of the soup or the jars will shatter in your canner.
Yield: about 12 pints.
2 pounds of dried navy beans, rinsed and sorted
In a dutch oven, cover beans with water and let boil for 10 minutes. Turn off heat and let soak for an hour. Drain and rinse the beans. Cover with water again and bring to a boil. I then cook the beans until they are 3/4 way cooked. Drain and rinse. Fill pint jars about 2/3’s full of the beans. Set aside.
Sauce for the beans:
4 cups of water
1/2 cup molasses
2/3 cup brown sugar
1/2 tsp. dry mustard
Mix all ingredients into a saucepan and heat until brown sugar is dissolved. Ladle over the beans so that the sauce reaches the bottom of the jar neck (1/2 inch headspace). Wipe off rims and add the lid/ring assembly.
Process in a pressure canner 65 minutes for pints, and 75 minutes for quarts.
***I often will brown ground beef and add this to the jars for my husband. Another option is to add 2-3 of the “Lil Smokies” sausages to each pint jar.
Yields: 9 pints without meat, 11 pints with meat.