No problem. Dave

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.

No, I haven't tasted it, it's still cooling down on the counter. You can see the skins in there, so it may just get used for pasta sauce or Chili. If I get some more tomatoes, I'll try it again and this time skin them. And I'm going to type it into my recipe. I wondered when I was roasting it but I just figured the recipe would mention it if it was needed. Boy do I feel stupid!! Oh well, live and learn. Normally it wouldn't be a big deal, but all of my tomato plants died this year and these were a gift from a friend. And it was a double batch.

Very different recipes. You can't generalize from one recipe to another even if they appear to be for similar things - like soup. Each recipe is evaluated independently. For example, Katie's roasted soup has much less tomatoes, no sugar which can bind up free water, olive oil, chicken broth which also contains fats, and MUCH more garlic which is ranked very high on the botulism source list. Different ingredients mean different pH and different density so different processing requirements. Dave