It's a "make your own" soup kind of day.

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We love soup here, and it is one of the things I focus my canning efforts on in the winter. Pint jars are the perfect single-serving size of soup and make a fast lunch. They are even hearty enough for dinner when paired with a sandwich (did someone say Panini?).

This soup is a wonton soup base- garlic, ginger, broth, ground pork and bok choy. We added carrots for extra veggies. All we need to do is heat it up and add wontons or noodles if we want.

There are a lot of safe recipes out there for soup, but it's possible to make up your own! Following a few simple rules you can be confident your recipe is safe, but you may want to start with small batches to make sure you like the flavor.  The rules below assume you know the basics to pressure canning and how to operate the pressure canner.  You can review those here and here.  

An important thing to remember when making a recipe, is to can only safe and approved products.  This means recipes should not contain rice, pasta, flour, milk (or any dairy products) or thickening agents.  These items should be added to the recipe when removed from storage after heating up. 

Most recipes will indicate how tightly materials should be packed in the jar, but for "Make Your Own" soup recipes, it should be no more than halfway.  This is important to ensure all contents are heated through evenly and adequately. 

Below is our basic recipe for wonton soup!  You can use your own broth or store bought is fine.  

Wonton Soup Base: (makes 8 pints)

3 lbs ground pork
1 1 inch chunk of ginger grated
3 Cloves garlic minced
1 medium onion diced
I head bok choy
2 medium carrots thinly sliced
3 ounces mushrooms sliced
3 quarts chicken broth

Blanch produce, plunge in cold water to stop cooking, drain and set aside.  Brown pork in pan.  Remove and drain fat, set aside.  Wipe pan leaving a light film of oil for aromatics.  Brown onion on low heat until translucent.  Add ginger and garlic and stir until fragrant.  Add pork, broth and all veggies to pan.  Boil 5 minutes then process in pint jars (this is considered hot pack) with 1inch headspace. Pint jars process for 60 minutes at 11 lbs PSI  quarts 75 minutes at 11 lbs PSI  ( 0-2000 ft, adjust accordingly for altitude ).