Thursday, December 10, 2015

Soup of the Day... Spicy Tomato Vegetable Soup

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.
Spicy Tomato Vegetable Soup 
Found on thebabblingbotanist

Makes 9 - 10 pints


6 cups chopped tomatoes 

2 cups chopped tomatillos 

1 cup chopped onion 

1 cup chopped carrots 

1 cup chopped red bell pepper 

1 cup chopped green pepper 

1/2 cup chopped and seeded hot pepper 

6 cups whole kernel corn, uncooked 

2 tsp chili powder 

1 tsp cayenne pepper 

1 tsp black pepper 

1 tsp salt 

1 Tbsp hot pepper sauce

7 cups tomato juice (home canned, homemade, or store bought) 

2 cups water

Combine all the veggies in a large stockpot. Add in the tomato juice, water, and all the seasonings. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes. Turn off heat. Using a slotted spoon, fill the jars about half full with solids. After the jars are half full with solids, fill them with liquid, leaving an inch headspace. Remove air bubbles, adjust headspace, wipe rims, and apply the lids and bands, tightening to finger tip tight. Place the jars in your pressure canner. Bring the canner up to 11 pounds of pressure (10 for weighted gauge; sea level). The processing time for this recipe is 60 minutes for pints or 75 minutes for quarts. When time is up and pressure has dropped, remove lid and wait 10 more minutes before removing your jars to a hot pad or towel. After 12-24 hours, remove the bands, check the seals, wipe clean, label and store.

Tomorrow's Soup of the Day... Split Pea with Ham Soup

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