Soup Baked in a Pumpkin – Straight to the Point

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1 medium pumpkin
1 qt of chicken on veggie broth
1 leek or medium onion
2 garlic cloves
fresh herbs
pinch of salt
pinch of pepper
any other spices

Preheat oven to 400 degrees F. Cut lid off of pumpkin, gut pumpkin, fill with other ingredients. Put pumpkin lid on and slide in over. Bake for 1-2 hours, check after 1 hour. If a fork or knife slides easily into the flesh, it is done. Scrape pumpkin from sides to serve with broth and leeks. Top with cheese or other garnish.


Canning Homemade Tomato Soup – Canning What You grow

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Holly shows how to easily make and can tomato soup

Tomato Soup Recipe

8 quarts ripe tomatoes, cored and quartered (20-25 lbs)
2 cups onion, chopped
1 cup green bell pepper chopped
5-10 cloves of garlic, crushed
1/2 cup fresh basil
2 tbsp canning salt
Bottled lemon juice for acidification
Dried Italian seasoning to taste

Wash tomatoes, remove stems and cores. Crush and simmer. Add other vegetables to pot. Add no more than 3 cups of vegetables for every 22 pounds of tomatoes.
Heat everything to a rapid boil and simmer 20 minutes. Stir often.
Strain through a food mill or a fine sieve to separate juice from skins and seeds. Blend prior to straining if desired.
Return to stove and heat for 10 minutes, cook longer if thicker consistency is desired.
To sterile, hot jars add lemon juice — 1 tbsp per pint, 2 tbps per quart.
Carefully ladle hot soup in jars leaving ½ inch headspace. Wipe rims, adjust 2 piece lids.
Process jars in a boiling water bath canner. Pints for 35 minutes, quarts for 40 minutes.
Check seal, remove ring, and label for long term storage.
Yields approximately 10 quarts or 20 pints.
Recipe adapted from Tomatoes Tart and Tasty by Barbara Ingham (UWExtension)