I finally settled on a tomato soup recipe, I chose this one for it’s simplicity. On Sunday evening I made up a batch and canned 13 pints (I did can for longer than the recipe stated, I think the canning times may be a bit outdated, I water bath canned my pints for 35 minutes, I also added 1/2 cup of lemon juice to the soup). So how does it taste – deliciously local!
This will be perfect for a quick meal this winter, accompanied by a grilled cheese of course (but no Kraft or Velveeta here, ours are made with local cheddar from Heini’s or from Colonial Classics Farmstead Cheese (raw milk cheese that’s super local, only a few miles away) on homemade sourdough of course)
I will probably still make Roasted Tomato Garlic Soup, but I plan on making a small batch just for eating and perhaps freezing. I was reluctant to make a huge batch and pressure can it for 70 minutes and risk not liking it. If I have a chance I’ll do that this week and let you know if it’s worth the time.
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