Stuffed Pepper soup, for canning

 Hi there! It's been awhile... but I'm back, to share a recipe I came up with today, that I think you all are going to love!

Each year, we order a whole hog to be butchered, filling our freezer with pork chops, bacon, stuffed sausage, pork loin, and bulk sausage. I ordered more bulk sausage than usual last year, and we're barely getting it all eaten before it's time to pick up our meat again in March.

To use up some of our bulk sausage, I made up a Stuffed Pepper soup recipe, that can be canned, and it turned out delicious!!

I'll be serving it over baked rice, topped with sour cream and Parmesan cheese shavings-YUM!!

10lbs. bulk sausage, fried and drained of fat

4-28oz petite diced tomatoes

1TBS granulated garlic

1TBS + 1tsp Himalayan pink salt

1TBS Italian seasoning blend

4c green bell peppers, diced small

4c onions, diced small

1/4c organic cane sugar

2-32oz chicken broth

-Fry up your bulk sausage, till cooked through, draining excess fat. Pour into a large stock pot and add remaining ingredients. Bring it to a boil, and simmer for 5 minutes. 

-Pour into clean canning jars, leaving 1 inch head-space. Wipe rim tops clean, place lids on & screw tightly shut.

-place jars in a water bath canner. Fill canner with water till jars are just covered.

-Bring to a boil, and cook for 3 hours. 

-Remove from the water bath and listen for that wonderful "ping"that ensures a sealed jar!

Disclaimer: Some people swear you need to pressure can anything that contains meat or veggies.

I've been canning for 20+ years and have always used the water bath method for canning all my soups, containing meats and veggies, and I've yet to have a jar that hasn't sealed, or that's come unsealed over a period of time. 

That being said, you do you. If you're more comfortable using a pressure canner, by all means, go for it!