/ck/ - Food & Cooking

>>4908392
>You know that stuff is basically just cumin, right?

I didn't have enough money to get all the spices needed to make what was in the taco seasoning packet. Aside from my own veggies the entire thing cost just over $43.

>Sounds like a more loose chilli, which works I suppose

The original recipe was soupier and called for powdered Ranch dressing. I was like "screw that" and instead made it heartier minus the Ranch.

>>4908412
lol Here's some I made back in March, 42 quarts then. It is a bit of a different recipe and less spicy.

>>4851693
>OP batch was, 22 quarts; 5.5 gallons; 704 ounces
>average soup serving is around 8oz
>88 servings
>Winter lasts for around three months; 89 days depending on where you are in the world.

Good thing I made soup, earlier this year, or I'd miss having at least one serving of soup each day in the winter.

>this pictured batch, made back in May, was 42 quarts; 10.5 gallons of vegetable soup.

I normally make some egg noodles and have them with the vegetable soup, or I'll open a pint of beef stew meat and add that to everything. So, 1 quart of vegetable soup + 1.5 cups dry egg noodles + 16oz beef stew = around 9 servings of food. Guests usually eat 2-3 servings each.

>>4851687
Thanks.

>>4796469
>what are the best canned soups?

The kind you make at home.

>>4672750
All you listed are methods of preservation including drying. Water bath canning and pressure canning are other forms of preserving food. Water bath canning normally uses vinegar or sugar to preserve as well as the heating process. Pressure canning sterilizes everything in the jar and doesn't need salt, sugar, or vinegar to help preserve.

Canned potatoes are what you'd get in vegetable soup or vegetable stew. For instance, the potatoes used in these images are the potatoes the eyes came from to grow the potatoes in the OP image (60 quarts total, 40ish shown). So long as you cut the potatoes into somewhat large chunks, they will fair well in the canning process. If you cut them into chunks that are too small they will be cooked to death and fall apart. The same goes for most pressure canned vegetables

>>4552008
Hearty vegetable-based soup. I just had some, but I added noodles and beef to it.

It was a 4-burner day for me today. I made 42 quarts of vegetable soup/stew. I was out of homegrown vegetables and out of last seasons homegrown vegetable stew and vegetable-beef stew. So, I had to buy everything, except the green tomatoes, I had those at least. Total was $55.08, ($1.31 per quart/$0.65 per meal). Pic related, color is a bit off though.

What did you cook today?