TOMATO SOUP

WASH; cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to tomatoes; cook until celery is tender. Put through sieve. Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill clean jars to within one inch of top of jar. Put on cap, screwing the band firmly tight. Process in water bath 15 minutes.

Italian Sausage Soup

1 - 2 lbs. Italian sausage

2 Cloves minced garlic

2 medium onions, chopped

1 lg. can crushed tomatoes

3 cans beef broth

1 1/2 C. red wine

1 T. basil leaves

1/2 tsp. oregano leaves

1 T. chopped parsley

2 unpeeled zucchini, sliced thin

1 cup small shell macaroni

1/2 Cup water

grated Parmesan cheese

Take covering off sausage and brown meat. Drain well and add all ingredients in large pot except zucchini and macaroni. Then put into your jars, if you have the zucchini frozen you can add when you open jar to eat and add the cheese on top when ready. Process quarts at 11 lbs. pressure for 90 min. pints for 75 min.

                            Tomato soup like no other you have experienced. This recipe is adapted from a
                            Spokane, Washington recipe—the original of which calls for about three
                            buckets of tomatoes, etc. I have utilized the basic ingredients so that you
                            can savor the fruits of the harvest.
                            Source: Best-of-Friends, Etc. Cookbook

                            36 ripe tomatoes (skins removed and quartered)
                            1/3 bunch celery with leaves, chopped
                            1/2 green pepper, chopped
                            5 medium onions, chopped (If you have a food processor, use it to chop the
                            celery, pepper, onions)
                            1 tablespoon dried parsley
                            3 whole cloves
                            1 bay leaf
                            8-10 whole peppercorns
                            1/4 teaspoon crushed red pepper flakes (optional)

                            BUTTER SAUCE:
                            1/3 pound butter
                            1/3 cup salt

                            BROWN SUGAR PASTE:
                            1/2 cup brown sugar
                            1 cup flour

                            Put all of the ingredients in a large kettle.

                            Cook until celery is soft; then add the Butter Sauce and Brown Sugar Paste.

                            Mix the sugar and flour together. Add enough of the hot soup to make a paste,
                            then stir this into the hot soup and bring to a boil until soup thickens.

                            If the soup is thicker than you prefer, add a little water-I personally do
                            not like it so thick. By adding the red pepper flakes I found the soup
                            zingier - it can be too sweet, depending on the tomatoes.

                            Yield: 6-7 quarts, depending on size of tomatoes.

                            BONUS: Soup may be put in hot jars and processed in hot water bath according
                            to any canning book directions, 15 minutes at least, or soup can be put
                            into plastic freezer containers and frozen. It keeps well either way.

                            Warn partakers of this soup not to bite into a peppercorn, for obvious
                            reasons.

                            DO NOT WATERBTH THIS. this must be pressured. 10 Pounds for 30 minutes.

Lots of Veggies Chili

This chili can be eaten alone, over rice or baked potatoes it's especially good topping a baked sweet potato! Make a big batch and preserve.

1 can (28 oz) tomatoes

3 cups water

4 cloves garlic, minced

1 cup each whole-kernel corn, chopped onion, carrots, bell pepper and zucchini

1 can (4.5 oz) chopped green chilies

4 tsp. chili powder or to taste

1 tsp. oregano

1 tsp. basil

1 can (15 oz) soybeans or your own cooked soybeans

1 can (15 oz) black, kidney or garbanzo beans or your own cooked

Puree the undrained tomatoes in the blender and pour into a large soup pot. Stir in the water, garlic, corn, onion, carrots, bell pepper, zucchini, chilies, chili powder, oregano and basil. Drain and rinse the soybeans and black beans. Stir them into the soup pot and cook for 10 min. and ladle into jars. Process 60 min. at 10 lbs pressure.

Chili

5 pounds ground beef

2 cups chopped onions

1 clove garlic, minced

6 cups cooked or canned tomatoes and juice

1.2 cup chili powder

1 1.2 tablespoons salt

1 hot red pepper, finely chopped

1 teaspoon cumin seed

Brown meat, drain off excess fat. Add onions and garlic; cook slowly until onions are tender.

Add remaining ingredients and simmer 20 minutes. Skim off excess fat, if necessary, before

canning. Ladle hot chili into hot jars, leaving 1-inch headspace. Adjust 2-piece caps. Process

pints 1 hour 15 minutes, quarts 1 hour 30 minutes, at 10 pounds pressure in a steam-pressure

canner. Yield: about 6 pints or 3 quarts. To Serve: Add cooked or canned pinto or kidney beans;

heat and serve. Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands

from being burned.

Recipe: Corn Chowder

CORN CHOWDER

6 TO 8 MEDIUM EARS SWEET CORN

3 CUPS WATER

1 TBL INSTANT CHICKEN BOUILLON GRNAULES

4 CUPS CUBED, PEELED POTATOES

1 1/2 CUPS SLICED ONION

1 CUP CHOPPED CELERY

1/4 TEASPOON PEPPER

1. REMOVE HUSKS AND SILKS FROM CORN. RINSE AND CUT CORN FROM THE COBS. MEASURE 4 CUPS OF CORN.

2.IN A 4-6 QUART POT, HEAT WATER TO BOILING. ADD CORN AND BOUILLON GRANULES. RETURN TO BOILING. COVER AND BOIL 3 MINUTES.

3. ADD POTATOES, ONION, CELERY, AND PEPPER; HEAT THROUGH.

4. LADLE HOT SOUP INTO HOT, CLEAN PINT CANNING JARS, LEAVING 1-INCH HEADSPACE. REMOVE AIR BUBBLES, WIPE JAR RIMS, AND ADJUST TWO-PIECE LIDS. PROCESS FILLED JARS IN A PRESSURE CANNER -- 10 POUNDS PRESSURE FOR A WEIGHTED CANNER, OR 11 POUINDS FOR DIAL-GAUGE CANNERS -- FOR 85 MINUTES (ONE HOUR, 25 MINUTES).

MAKES 5 PINTS.

TO SERVE:

In a medium saucepan bring one pint of chowder to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat. Add 1/2 cup milk and 1/4 cup shredded process American or Swiss cheese. Stir to melt cheese; heat through. Makes two servings.

Chicken Corn Chowder

6 tbsp butter

2 medium onions chopped

2 stalks celery diced

1 tsp garlic, minced

half a sweet red pepper, diced

4 tbsp flour

8 cups chicken stock (I now use Lurker's broth recipe)

1 tsp salt

big pinch each white pepper and cayenne

2 tbsp chopped parsley

6 cobs peaches & cream corn

1 lb cooked diced chicken

1/2 cup cream

Heat butter in a large saucepan over medium heat. Add onion, celery, garlic, red pepper and cook covered on low for 5 minutes. Add flour and cook, stirring, 2 minutes then slowly add stock stirring til smooth. Add salt and white and cayenne peppers. Bring to a boil and simmer uncovered about half an hour. Add chopped parsley, corn (removed from cobs) and chicken (and cream now when making it to serve today). Bring back to boil and then simmer 10 minutes.

Editor's note:  To can, omit cream till ready to serve and process in a pressure canner for the time and pressure recommended for chicken.  This is from the following posts to this recipe.

TOMATO SOUP

WASH; cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to tomatoes; cook until celery is tender. Put through sieve. Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill clean jars to within one inch of top of jar. Put on cap, screwing the band firmly tight. Process in water bath 15 minutes