April SunRise Farm

11/12/2025

Canned Beans and Ham Soup
Part 7 of a 7-Part Series on Canning Soup at Home
Ingredients:
- ��2 pounds of your choice of beans (I’m using a 15-bean soup mix)
- ��Approximately 12 cups of water
- ��Approximately 12 cups of chicken broth
- ��4 cups of diced, cooked ham
- ��Salt and pepper to taste
- ��1 tablespoon of chili powder (or paprika for a milder option)
- ��1 tablespoon of cayenne pepper (optional)
- ��1 tablespoon of onion powder (or one large diced onion, sautéed)
- ��1 tablespoon of garlic powder
Directions:
- ��Rinse the beans under cold water to remove any debris.
- ��Place the beans in a large pot and cover them completely with water (approximately 12 cups).
- ��Bring the water to a hard boil and let it boil for 2 minutes.
- ��Turn off the heat and let the beans sit for 1 hour.
- ��After the beans have soaked, strain them and return them to the pot.
- ��Cover the beans with chicken broth, ensuring there are several inches of liquid above the beans (this will typically require about 12 cups, but adjust based on your pot size).
- ��Stir in the diced ham and all the seasonings (salt, pepper, chili powder, cayenne pepper, onion powder, and garlic powder).
- ��Mix well and allow the soup to simmer for 30 minutes.
- ��Immediately fill your clean, sanitized mason jars with the soup, leaving appropriate headspace.
- ��Remove any air bubbles by gently tapping the jars or using a utensil.
- ��Wipe the rims of the jars with a clean cloth to ensure a proper seal.
- ��Secure the lids and rings on the jars.
- ��Process the jars in a pressure canner for 60 minutes for pint-sized jars (adjust processing times based on jar size and altitude). �

11/05/2025

It’s official, Goldie is the big 18! Happy Birthday to my baby! God blessed me with you!
Thanks for making her birthday special!

11/04/2025

I’m eating the most americanized fish tacos on the beach in Cozumel Mexico. No one is ever allowed to talk crap about my tacos again 🤣🤣. If they are okay with serving these, it’s okay to serve them on taco Tuesday at home 🤣🌮

11/02/2025

11/01/2025

Home Canned split pea soup
5 cups spilt peas
6 qts broth
4-6 cups cooked diced ham
2 1/2 cups diced carrots
2 1/ 2 cups diced onions
Salt and pepper taste
1/2 tsp allspice

10/26/2025

Part 5 Homemade Canned Soup
Hamburger Soup aka Vegetable soup!
Ingredients:
18 cups liquid. This can be any combination of broth, water, tomato sauce that you like.
1 lg onion diced
2lb ground chuck
Salt and pepper to taste
2-3 cups diced tomatoes (I like tomatos with chilis in mine)
12 cups vegetables of your choice. If they are frozen, let them defrost first.
Pressure can for 60 minutes

10/25/2025

Homemade sugar made from sugarcane straight from the garden!

10/25/2025

Part 4 canning soup at home!
Chicken noodle soup!
1 whole chicken
Salt, pepper, oregano, parsley, to taste
6 cups of diced vegetables any combination of
onion
Diced carrots
celery sticks
Chicken broth
Optional egg noodles
Optional thyme, garlic, bay leaf

10/20/2025

Part 3 to a 7 part series on Canning soup at home.
Zuppa Toscana Soup Recipe
Ingredients:
- 2 pounds Italian sausage
- 5 pounds potatoes, peeled and diced into small cubes
- 1 large oniodig eo
10scana Soup
- 1/4 cup garlic, minceo
- Salt and pepper, to taste
- Optional: additional Italian seasoning, paprika, or other spices, depending on the well the sausage is seasoned.
- 12 ounces fresh kale, chopped into bite-sized pieces
- 10 cups chicken broth
- 1 tablespoon thickening agent of your choice (flour, cornstarch, or surjel)
Instructions:
Peel and dice the potatoes into small cubes.
To prevent them from browning, soak them in water until you’re ready to use them.
Dice the onion into small pieces. In a large saucepan, heat a little oil over medium heat.
Add the diced onion and saute for a few
Luppa loscana soup
minutes.
Add the Italian sausage to the saucepan, along with salt and pepper to taste, minced garlic, and any additional seasonings you desire. Cook until the sausage is browned and fully cooked.
Stir in the tablespoon of your chosen thickening agent and mix well. Allow the mixture to cook for a few more minutes to combine the flavors.
Warm up the chicken broth
Start filling your mason jars.
Layer each ingredient as shown
- 1/2 cup of the sausage mixture
- 1/2 cup of diced potatoes
- A handful of chopped kale
- Another 1/2 cup of diced potatoes
- Fill the remaining space with chicken broth, leaving about an inch of headspace.
Remove any air bubbles, then secure the lids and rings on the jars. Pressure can the jars for 90 minutes.
This recipe should yield approximately 11 pint-sized jars of Zuppa Toscana Soup.
Serve with milk or heavy cream

10/20/2025

Hey Darlin! Many of you have been following the Camaro series and have sent messages asking when the next video, like the oil change tutorial, will be released. I have an update, but it’s not the one I’d hoped to share.

At the beginning of the month, my daughter was in a car accident involving the Camaro. (Not her fault 😉) Thankfully, everyone will be okay. However, her car is still waiting on repairs, which unfortunately means the Camaro series is on hold for now. Possibly indefinitely, we will see.

Thank you for your understanding.

10/17/2025

Grandchildren give you the chance to live life all over again, a second opportunity to appreciate every perfectly imperfect moment. It’s a chance to see the gift in a messy house, to cherish the laughter and loud squeals that echo through the halls. It is also a second opportunity to let children build their own masterpieces with icing and sprinkles, and to simply let it be. You learn not to straighten or fix what they did, but to truly appreciate the beauty of their creation. I’m so blessed to have them to love

10/15/2025

Homemade Canned Tomato Soup Recipe
Ingredients:
- 8 pounds of tomatoes (approximately 12 large tomatoes or 22 medium-sized tomatoes)
- Salt and pepper to taste
- 1 tablespoon of oregano
- ½ cup of freshly diced basil (or 1 tablespoon of dried basil)
- ¼ cup of minced garlic
- ¼ cup of water
- 4 cups of finely diced vegetables (any combination of celery, carrots, onions, and sweet or hot peppers)
- 1 tablespoon of your choice of Clear Jel, flour, or cornstarch Instructions:
Prepare the Tomatoes:
- Core and roast the tomatoes in a 375°F (190°C) oven for 30 minutes, flipping them halfway through. Once done, set them aside to cool for a bit, then remove the skins and dice the tomatoes.
Sauté the Vegetables:
- In a hot, oiled saucepan, add the diced vegetables and salt to taste. Sauté over medium heat until the vegetables are completely tender.
Thicken the Soup:
- Stir in 1 tablespoon of your choice of Clear Jel, flour, or cornstarch along with ¼ cup of water. Mix until the thickening agent is completely dissolved.
Combine Ingredients:
- Add the roasted and diced tomatoes, oregano, basil, garlic, and additional salt and pepper to the saucepan. Stir well to combine.
Blend the Soup:
- Use an immersion blender to blend the mixture until smooth.
Cook the Soup:
- Allow the soup to simmer on low heat until the desired thickness is achieved. This should take only a short time. If you are water bathing, add a source of citric acid (such as lemon juice) to ensure safe preservation. You can also balance the acidity with a small amount of sugar, if desired.
Canning:
- Fill your mason jars with the soup, seal with lids and rings, and water bath for 40 minutes.