Soup Questions
dandyrandylou
8 years ago
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dandyrandylou
8 years agoUser
8 years agoRelated Discussions
Another tomato soup question
Comments (5)I agree that when the yield is so far off it's a concern. I was wondering if it was a typo, actually. With a new recipe I'm always going back to the book so I'm pretty sure I measured correctly (although I greatly prefer it when preserving recipes measure in weight instead of cups or quarts...5 lbs of tomatoes seems clearer than, say, 5 quarts or whatever). The other thing that made me curious is the recipes instruction to simmer until the vegetables are soft, and then run it through a blender or food mill. I ran it through the blender. If I'd used my food mill a lot more fiber would have come out, and that would really reduce the volume. So maybe that's the difference? Or perhaps my "simmer until soft" was not as long as the recipe's, and less liquid evaporated? If I think I'll have enough tomatoes I may try it again just to see what happens....See MoreSoup Questions
Comments (3)I just canned a lovely soup made with Great White Tomatoes, the last of the fresh basil and some sweet red pepper, both beautiful and delicious. I used this recipe from the Ball Blue Book, but left out the cloves and the carrots because I didn't have any right then. I think I could have reduced the sugar, because the tomatoes were so sweet, but my girls loved this, and it's beautiful, the white tomatoes with bits of red pepper floating about in it. Spiced Tomato Soup 4 quarts chopped, peeled, cored tomatoes 3 ý cups chopped onions 2 ý cup chopped celery 2 cups chopped sweet red peppers 1 cup sliced carrots 7 bay leaves 1 Tablespoon whole cloves 1 clove garlic 1 cup brown sugar 2 teaspoons salt Combine all ingredients except sugar and salt in a large saucepan (I put the spices in a bag).Simmer until tender. Puree in a food processor until smooth. Return to saucepot. Add sugar and salt. Cook over medium heat 15 minutes. Ladle into hot jars, leaving 1 inch headspace. Adjust caps. Process 20 minutes at 10 pounds pressure in a steam pressure canner. I also make KatieC's soup with garlic and roasted tomatoes: Roasted Tomato Garlic Soup Recipe By :Katie 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. My girls love split pea soup, so I've canned that, as well as Bean Soup with Ham. It's nice to just have a jar of soup to warm up, sometimes. Annie...See MoreWizardNancy....Soup question re chowder/cheeseburger soups
Comments (3)I gave the less-than-one portion to one of our guests who is just 21. He lives on his own, and could use a quick meal. I didn't eat any of it...I don't care for chowder (the potatoes you know...) very much. I thought the potatoes would get softer also but hey, it was a chowder! That's not knife and fork food. Thanks for the confirmation my friends....See MoreDoucanoe - soup question
Comments (9)I don't see Linda here everyday. So just in case she does not respond I will weigh in. Soup bases are not usually dry bouillon. They are more like a dry paste or thick molasses. They contain real meat products. Penzey's makes great soup bases. My favorite line is Better than Bouillon. I have attached a link so you can see what the jar looks like. They aren't found everywhere....... but the Walmart in my area carries the beef and chicken. They also come in low salt versions, and their turkey base is marvelous. The Byerlys stores here in Minnesota carry almost all of the 11-12 varieties. Good luck. I might have to make Linda's soup after viewing the soup thread. Teresa Here is a link that might be useful: Better than Bouillon...See Moredandyrandylou
8 years agoUser
8 years agodandyrandylou
8 years agoUser
8 years agoAndrzej Wajda
2 years ago
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