...and loving it. This summer I decided to can my crop of tomatoes. I had canned jellies and jams before using a water bath canner but after research I decided to buy a pressure canner. My tomatoes turned out beautiful, so much so that I would go to the farmers market just to buy tomatoes to can.
After the tomatoes I decided to become adventurous and can some Chicken Noodle Soup. The soup darkened during the canning process and I have yet to test, I mean taste it. Soup, tomatoes, stocks and jellies finished what could I do now?
Well, I could use the pressure canner as a pressure cooker. What soup does my family love but takes me tons of time so I only make it about once a year? ... (thinking) ... (still thinking)....Oh, Crab Soup! And I don't mean just regular Maryland Crab Soup, what I brew is something we refer to as Baltimore Crab Soup. Baltimore City had a very large German (and Polish and Irish) population and I think this is the reason for the difference in the soup that is made in the rest of Maryland. I never find this style of soup in restaurants but this is how my momma taught me (over the phone, no measurements) and this is what my family enjoys. Blah, blah, blah.... back to the cooking.
The soup usually takes me all day to cook and cool, then we eat it on the second day for the best taste. With the pressure cooker within 2 hours the soup was ready to eat and the best of all it tasted exactly the same!! Now I'm trying to come up with other "family" recipes that I can convert.
Bon Apetite!!!
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