Hi Sandy, Here's the recipe: Roasted Tomato Garlic Soup Recipe By :Katie 12 tomatoes -- *see Note 2 carrots -- cut in 1" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) cream -- to taste Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. I didn't have a stick blender so I just put the veggies through my Foley food mill after roasting them. It worked great. Annie Annie posted the recipe for someone who had asked about it in another thread. I pasted as I copied it from the thread word for word. One thing though...I read the whole thread and from what I understand the cream does not go into the soup until AFTER it has been processed. I could be wrong so hopefully someone will correct if I am. I tasted the end product before canning without cream and it tasted wonderful. So good in fact, that I'm making more tomorrow...as soon as I get some lids. Shirley it really is yummy! I did pints today but tomorrow I'm doing some quarts too. I think it would be a great base for a shrimp creole recipe I make! One more thing about the way I made it. I left the skin on and put everything in my food processor figuring I'd pick out the skins but there weren't any to pick out. I couldn't believe how easy this recipe was! PS... if I am wrong and I should have canned it with the cream could someone let me know if it will make the soup "unsafe"?

Tried to find the recipe on Ball site but no luck. Step 1 put dry beans in saucepot, cover with water to 2" over, boil 2 minutes, let soak 1 hour, Drain. Step 2 Cover beans with water by 2 inches, add meat, onion, pepper, bring to boil, simmer 2 hours. I guess the gelatin in the stock would make it thicker than using water in Step 2? I can do either the 50/50 soup rule (in which case I wouldn't simmer for 2 hours but follow the NCHFP instructions for bean soup which says heat boil again and drain again after the 1 hour soak and then cook 5 minutes with the meat) or the BBB instructions (which call for longer processing times of 75/90 minutes). Ball just had measurements and I'm assuming with the longer times the jars are filled with beans and liquid to the 1 inch HS, not half-filled with beans then remainder stock? Those times are also longer than beans in tomato sauce or molasses given on NCHFP site. Do the beans turn mushy so only suitable for a pureed (after opening jar) soup? Maybe the NCHFP "soup" recipe would give firmer beans - I'd really like to can beans in ham broth maybe with a little meat, not a bean soup but can't find an approved recipe. Looking for something to cut some time off making cassoulet, or flexible enough to make ham bean and potato soup when opening the jar. Maybe canning stock and beans separately would be best but I do have some meat on the bone I'd like to put in with either the stock or the beans. And I don't want to waste the gelatin either.

I live with my audio books and little CD player at my side! My days are filled with blocks of "mindless chores" time and that's when the books really shine. At first I did have to "train my brain" to let the audio book be the foreground and the focus, and the folding laundry/food prep/cleaning/dusting/putting away tasks became the background 'noise.' Once I made that change in my "mental wiring" I totally enjoy the books. One day I folded and put away three loads of laundry, changed the bed linens, and damp mopped three floors...without realizing it. I had been so focused on the Sookie Stackhouse (True Blood) book I was "reading" I hadn't noticed my "must do" list had shrunk. Just this past weekend I bought unabridged copies of The Girl with the Dragon Tatoo; The Girl Who Played with Fire, and The Girl Who Kicked the Hornet's Nest. I can't wait to start listening to them. Getting the fall cleaning and season switching done will be a breeze this year! Right now I'm lisening to Spencer Quinn's third "Chet and Bernie" book To Fetch a Thief.

I like them a lot. I'm always in the middle of one and have 2 to 4 others on deck and ready to go. My pace is about 3-4 books a month, depending on the length of the books. Real long ones can take several weeks. I listen when exercising, on solo drives of >15 minutes, and (less frequently) on plane flights. I'm pretty indifferent who the reader is or how good or bad they are. Author and content are much more important to me. I abandon maybe one out of every five books I start, always because of the story or writing style. I can't remember once doing so because of the narrator. I'm not sure how one could say one particular reader "is Jack Reacher". As I recall, all or almost all the Reacher books are written in the third person, so the written words being spoken belong to a narrator, not the character, except for direct quotes.