Thursday, August 23, 2012

storing the harvest

Seeings how I'm canning the stuff now I figured I'd give out the recipe before it's all gone by and you can't try it.
So here she goes...

Start out with a bunch of this stuff, minus the cucumbers...and add some onions. Then...

Then chop it up. Then...

Throw it in a big ole pot and cook it for a while. Then...

Put it in some jars, pressure can it and tada!! Your done! Looks easy enough right? What is it? Oops for got that part. It's soup starter! We love it. When I want to eat it I fry up some sausage (rice, or chicken)  and then add soup starter, cook up some angle biscuits and have a nice warm supper!
Here's the recipe if yer interested...

***Disclaimer! Can at your own risk! Know what you are doing before you start!***

Soup Starter
Saute 1 onion in 1/4 C E.V.O.O (I like garlic so I put some in there too)
Then add 6C zucchini (I use summer squash, can use both)
3C Tomatoes (without the skin)
1 Carrot (I use more, and eyeball it)
1/2t salt
1/4t oregano
1/4t basil
1/4t pepper
1 bay leaf
Cover and simmer 15 min covered
Uncover and simmer 15 min
Put in jars and pressure can 10lbs for 35 minutes
1 batch makes about 2 quarts!
Happy canning!


  1. Sounds great and easy! I like easy dinners. Thanks!

  2. Very handy to have on hand for the winter and another great way to use up the summer harvest!
    P.S. I'm glad you didn't put the cucumbers in there!! LOL!!

  3. What a great idea! I think I might can some up myself! I need to can up some chicken/rice soup, so will have the pressure canner out already.

  4. Is there a reason you wouldn't freeze this? It surely does look yummy.

    1. I'm sure you could freeze this. I just prefer canning. I have little freezer space, so...