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soup

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henapple
henapple Posts: 16,025
in EggHead Forum
8 quarts of baked potato soup. Keeping everyone stocked up.
Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Griffin
    Griffin Posts: 8,200
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    Did you save the skins for tater skins?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    That looks delicious.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • travisstrick
    travisstrick Posts: 5,002
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    You been busy.
    Be careful, man! I've got a beverage here.
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  • cortguitarman
    cortguitarman Posts: 2,061
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    Get yourself a pressure canner and go save the extras for a snowy day or a quick reheat after work. I'm addicted to canning. Just did 7 quarts of beef stew last week.
    Mark Annville, PA
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    @cortguitarman - what advantage do you find of canning over freezing? Is it texture, flavor?

    We have used preserve jars for soup, kept very well but found the texture and flavor no different than freezing, so we usually go that way. Never tried canning stews. 

    @henapple - nice looking soup, looks like the skins are still on. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • henapple
    henapple Posts: 16,025
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    Griffin said:

    Did you save the skins for tater skins?

    I leave the skins on. I bake the potatoes with the bacon on the raised rack to drip on the taters. How do you do your skins?

    I foodsaver the soup and give most away. We eat ours fresh.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • cortguitarman
    cortguitarman Posts: 2,061
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    @skiddymarker the tastes aren't different. I'd say the advantage is that canned soups and stews don't take up room in the freezer, you make bigger batches in quart jars or smaller single serve batches in pint sized jars, and the biggest advantage is that they'll last longer -- up to a year. Things in the freezer that long will get freezer burned.

    With that said, my stew that I made will need thickeners added when I make it. Right now it looks more like vegetable soup, which is fine too. Also, if I forget to take frozen soup out of the freezer to thaw it takes too long. With canned I can open it up, heat, and eat.
    Mark Annville, PA
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  • Griffin
    Griffin Posts: 8,200
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    I've never put any thought into it. I guess I've just always put a little olive oil and coarse sea salt on 'em, tossed them on the grill for a while to warm and get a bit toasty and then topped with some cheese and bacon and let them cook until the cheese melts. Pull off and top with green onions and sour cream on the side for those that want it. Not sure what temp and time I've done them at. 350-400 range seems like it might be right.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • henapple
    henapple Posts: 16,025
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    Sorry Griffin....misunderstood the question. Never have.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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