This is a little story about making soup. What I call "end of summer soup." For gardeners, that's the time when there is an abundance of squash, tomatoes, beans, what-have-you and I find that putting layers of the cut-up veggies into a jar with some soy sauce (for flavoring, to lower the pH), a pinch of salt and hot water makes an attractive and tasty way to preserve the abundance. It's easy to add what you like when you open a jar - grains, meat, tofu, fresh or other veggies. So above you see my current selections: sweet corn (those last ears that are really a bit far gone but still quite tasty), tomatoes, beans, onion, garlic, carrots, mixed summer squash, and lovage (a marvelous herb that tastes like celery and grows like weeds in my herb garden). Oh, and the "bible": Putting Food By.
Now the jars are layered and ready for seasoning, hot water, lids and rings.
On the stove the pressure canner is heating, the tea kettle with hot water is behind, and a lid rack in hot water in the saucepan is keeping the lids hot, sterile and making the seals pliable for a better seal.
Lids and rings being applied.
Jars in canner (mine does 14 quarts at a time).
Above and below, the finished product. All jars sealed, though I will check the seals tomorrow, (after letting the jars sit overnight) when I wash them, remove the rings and check the seals and label them before storing them in the pantry.
Oh, the basket of grapes? Well, while the soup is processing there are other things to do. I harvested all my lovely Himrod grapes before the squirrels and birds and deer get them (and other creatures of the night). And the basket of beets? Well, those get pickled next. What is not obvious is that I was listening to the incomparable Nina Simone while canning. It was a very good day!
This is a little story about making soup. What I call "end of summer soup." For gardeners, that's the time when there is an abundance of squash, tomatoes, beans, what-have-you and I find that putting layers of the cut-up veggies into a jar with some soy sauce (for flavoring, to lower the pH), a pinch of salt and hot water makes an attractive and tasty way to preserve the abundance. It's easy to add what you like when you open a jar - grains, meat, tofu, fresh or other veggies. So above you see my current selections: sweet corn (those last ears that are really a bit far gone but still quite tasty), tomatoes, beans, onion, garlic, carrots, mixed summer squash, and lovage (a marvelous herb that tastes like celery and grows like weeds in my herb garden). Oh, and the "bible": Putting Food By.
Now the jars are layered and ready for seasoning, hot water, lids and rings.
On the stove the pressure canner is heating, the tea kettle with hot water is behind, and a lid rack in hot water in the saucepan is keeping the lids hot, sterile and making the seals pliable for a better seal.
Lids and rings being applied.
Jars in canner (mine does 14 quarts at a time).
Above and below, the finished product. All jars sealed, though I will check the seals tomorrow, (after letting the jars sit overnight) when I wash them, remove the rings and check the seals and label them before storing them in the pantry.
Oh, the basket of grapes? Well, while the soup is processing there are other things to do. I harvested all my lovely Himrod grapes before the squirrels and birds and deer get them (and other creatures of the night). And the basket of beets? Well, those get pickled next. What is not obvious is that I was listening to the incomparable Nina Simone while canning. It was a very good day!
