I grow gojis and make jam from them. They are bitter and sweet when fresh, but somehow fine in smoothies and oatmeal. The jam is to die for, according to me and about half of my friends who have received jam gifts from me. Jam blends are great too, e.g. goji and rhubarb or goji and peach. Also you can use them in savory cooking, and they add extra flavor to hot sauce. I don't notice bitterness then either. The animals don't like them, leaving them for you to harvest. We get some stink bugs in them but the birds take care of those well enough. They ripen continuously from July to October here in Colorado just east of the Rockies. I get a new harvest every 3-5 days during that time. They need little water and love sunlight.

This is one that many folks here use for canning soup. Roasted Tomato Garlic Soup for Canning Source of Recipe My own recipe * Exported from MasterCook * Roasted Tomato Garlic Soup Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tomatoes -- *see Note 2 carrots -- cut in 2" 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) 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. To can: Ladle into clean hot jars and leave a one-inch headspace. Process pints 60 minutes and quarts 70 minutes. For dial gauge canners use 11 lbs. pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001- 6000 ft., and 14 lbs. over 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft. and 15 lbs. over 1000 ft. To serve: Add cream to taste when heating if desired.

Thanks for your input, Dave. I'm actually trying to see if I can adapt my previously favorite Roasted Tomato Garlic Soup recipe to be safe for canning. I have been making, freezing, and swooning over this soup for 3 years. My freezer is now full, and I've got about 6 more pounds of almost ripe San Marzano tomatoes; I find less-than-ripe tomatoes don't hurt this recipe at all. It seems pretty close to Katie's but with one unacceptable difference- namely the 5 TBS of olive oil. So I was hoping by backing off on that and roasting the onions vs. sauteeing them I'd end up with something that tastes as good but is safe to can. Adapted from Epicurious recipe: 4 lb tomatoes, halved lengthwise 6 garlic cloves, left unpeeled 3 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 1 medium onion, finely chopped 1/2 teaspoon dried oregano, crumbled 2 teaspoons sugar 2 tablespoons olive oil 3 cups chicken stock or low-sodium broth Put oven rack in middle position and preheat to 350F. Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic. Cook onion, oregano, and sugar in olive oil in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes. Puree soup in batches in a blender. Kathy

Renée! Nice to "see" you. Here's our favorite, It's fabulous and worth the effort: Creamy Tomato Soup 2 tablespoons butter 1 large sweet onion; diced 1 large carrot; diced 1 large celery stalk; diced 1 teaspoon fresh rosemary 1 teaspoon dried oregano 3 cloves garlic; minced 1/2 cup dry white wine 2 tablespoons tomato paste 1 (28 ounce) can quality diced tomatoes*** 3 cups low-sodium chicken broth 1 tablespoon chopped parsley Salt and pepper to taste 1 cup heavy cream; whipped (optional) Basil pesto for garnish (Optional) 1 tablespoon sugar Heat butter in a soup pot over low heat and stir in onion, carrot and celery along with a sprinkle of salt and pepper; cover to sweat vegetables until very tender; about 10 minutes stirring occasionally. Remove cover and stir in rosemary, oregano and garlic until fragrant then add wine simmering until most of the liquid is evaporated. Stir in tomato paste then add diced tomatoes along with their juices and chicken broth; cover and simmer for 30 minutes to blend flavors. Remove pot from the heat and cool slightly for about 15 minutes. Puree soup 2 cups at a time in a blender until smooth. Press soup through a strainer and discard the residue. Stir in parsley; add salt and pepper to taste. Return soup to pot and heat as desired. Serve topped with a dollop of whipped heavy cream and if desired freshly made basil pesto. *I add 1 tablespoon sugar after pureeing to cut acidity. *Tomato Basil Soup; add a hand full of fresh chopped basil in place of parsley. **Also nice topped with parmesan cheese. ***I like Muir Glen Organic Fire Roasted diced tomatoes in this soup. Marilyn