I wouldn't be worried about the salt, at the level called for in soup it is flavoring rather than preservative, but I'd be worried about waterbath processing meat and low acid vegetables. Everyone gets to choose their own level of risk, of course, but other than pickles, low acid foods should be pressure canned to assure safety. This is not new, pressure canning has been the recommended method for meat and vegetables since before 1940, the earliest recommendation I can find fore pressure canning meats and vegetables is 1924, so nearly 100 years. Annie

My younger son is a vegetarian and will be home just over a week between summer & fall semesters. I tend to cook mostly vegetarian when he's here anyway because he's usually here for such short periods of time but with only a week which will come out to maybe six dinners total, I'm probably going to just stick with meatless for every meal I cook. I've posted these recipes before but here are two of my favorite veggie meals. Anna's Spaghetti and Pesto Trapanese (Pesto alla Anna) By Lidia Bastianich 3/4 pound(s) cherry tomatoes (about 2 1/2 cups), very ripe and sweet (I use regular ol' tomatoes and just cut them into chunks) 12 large fresh basil leaves 1 clove(s) (large) garlic, crushed and peeled 1/3 cup(s) whole almonds, lightly toasted 1/4 teaspoon(s) peperoncino (crushed red pepper), or to taste (I leave the pepper out when making this for my son as he does not like spicy foods and it comes out just fine) 1/2 teaspoon(s) coarse sea salt or kosher salt, or to taste, plus more for the pasta 1/2 cup(s) extra-virgin olive oil 1 pound(s) spaghetti 1/2 cup(s) Parmigiano-Reggiano or Grana Padano, freshly grated Rinse the cherry tomatoes and basil leaves and pat them dry. Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, almonds, basil leaves, peperoncino, and 1/2 teaspoon salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived. With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seasoning. (If youre going to dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.) To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt, to boil in a large pot. Scrape all the pesto into a big warm bowl. Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls. --------------------------------------------------------------------- Garden Vegetable Enchiladas Bon Appétit : September 1998 4 tablespoons (1/2 stick) butter 3 cups coarsely chopped zucchini and/or yellow crookneck squash 1 cup chopped onion 1 1/2 cups fresh corn kernels or frozen, thawed 1 4-ounce can diced mild green chilies 1/2 cup chopped fresh cilantro 3 tablespoons chili powder 2 tablespoons all purpose flour 1 1/2 teaspoons ground cumin 2 1/2 cups whole milk (I use 1%) 2 cups (packed) grated Monterey Jack and/or sharp cheddar cheese (about 8 ounces) 8 8-inch warm flour tortillas Preheat oven to 350°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add zucchini and onion and sauté until vegetables are just tender, about 4 minutes. Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper. Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk. Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper. Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish. Mix 3/4 cup sauce into filling. Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling. Place enchilada in baking dish. Repeat with remaining tortillas and filling. Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese. Bake vegetable enchiladas until heated through, about 45 minutes. Sprinkle with 1/4 cup cilantro and serve. Again, I leave the chilies and reduce the amount of chili powder out when making this for Ben. The beauty of this recipe is that the enchilada sauce it makes is really good and you can fill the enchiladas with anything you like. Ben's favorite filling is spinach, black beans and corn. I have made this with chicken as well. Also, I don't bother to roll up each enchilada (call me lazy!) I just put a layer of tortillas, a layer of filling and another layer of tortillas.

This is not a crockpot pasta -- more a salad that could easily be served cold or room temp, which could make things even easier for you. I found the recipe on another website and I think it came from a blog where the person recommending it had found it. My apologies to the author for only getting the first name -- no site to go check for more. Anyway, the recipe is very good. We used Olive Garden's Italian Dressing because we had some open but I don't remember what I used for the seasoning (never heard of Spike). Might have just been a seasoned pepper and maybe not a tsp. I had this on the brain this weekend, wanting to make it again, so thought I'd share since it is something a little different. Whole Wheat Orecchiette Pasta Salad with Roasted Asparagus, Red Bell Pepper, and Mushrooms (Makes at least 6 servings; recipe created by Kalyn.) 1 lb. asparagus, trimmed and cut into 1 inch pieces 12 oz. brown Crimini mushrooms, cut into thick half in slices 1 large red bell pepper, cut into thick strips about 1 inch long 2 T olive oil salt and fresh ground black pepper to taste (for seasoning roasted vegetables) 1/2 lb. whole wheat Orecchiette pasta (or use any smallish whole wheat pasta shape) salt, for pasta cooking water 1/2 cup thickly sliced green onion 1/4 cup coarsely chopped parsley 1/4 cup freshly ground Parmesan Dressing Ingredients: 6 T purchased Italian Dressing (for South Beach Diet use a dressing with less than 2 grams of sugar per serving, I used Newman's Own Olive Oil and Vinegar Dressing) 1 tsp. Spike Seasoning (or use any all-purpose seasoning blend) 1/2 tsp. coarse ground black pepper Preheat oven to 400F/200C. Break a piece of asparagus to see where the woody part starts, then trim all the asparagus to that size and cut into 1 inch pieces. Seed pepper and cut into strips about 1 inch long. Wash mushrooms if needed and cut into thick slices (or half-slices if the mushrooms are large.) Put the prepared vegetables into a bowl and toss with 2 T olive oil; season with salt and fresh ground pepper to taste. Spray or brush baking sheet with olive oil or nonstick spray and arrange vegetables in a single layer. (Next time I'd use 2 pans if the vegetables look crowded.) Roast vegetables 15-20 minutes, or until they're starting to shrivel but not completely soft. While vegetables are roasting, fill a medium-sized pot with water, add about 1 tsp. of salt, and bring to a boil. Remove vegetables from the oven and cool on the baking sheet 4-5 minutes. While vegetables cool, whisk together the salad dressing, Spike Seasoning and coarse ground pepper. Chop the parsley and slice the green onions. When the roasted vegetables are partly cooled, put them in a colander placed in the sink and let them drain until any excess liquid runs off. (Don't skip this step or the salad will be watery.) After vegetables drain, return to bowl and toss with 3-4 T of the dressing mixture and let vegetables marinate. Cook pasta to barely al dente (check package cooking time.) Drain pasta into a colander placed in the sink and rinse with COLD water, and then let drain well, stirring a few times so it won't stick together. When the pasta is well-drained, add it to the marinated vegetables, mix in the rest of the dressing, chopped parsley, and sliced green onions, and gently stir to combine. Add the freshly-grated Parmesan, stir again, and serve salad slightly chilled or at room temperature. This was still quite good after it had been in the fridge overnight, although pasta salad like this is best freshly made.

I've got a few family recipes. Of course, my family is Greek, so the flavors might be different from what you're used to. But, on the other hand, they might be an interesting change. Briami (Baked Summer Vegetables) A variety of summer vegetables, baked in olive oil. A simple, tasty, and nutritious casserole. Use as a main dish or a delicious vegetable side dish. Vary the vegetable depending on what is available. 1 pound summer squash (zucchini, crookneck, patty pan, etc.) 1 pound eggplant 1 pound potatoes 2 onions 1 - 1 pounds tomatoes (fresh or canned) ½ - 1 cup olive oil Salt and pepper to taste 1 cup chopped parsley ½ 1 cup water, hot 2 green peppers (optional) 2 cloves garlic, minced (optional) I cup buttered breadcrumbs (optional) ½ cup grated Parmesan cheese (optional) ÂScrub squash and cut off ends; cut in ¼ inch slices or in 1 inch chunks. ÂScrub eggplant and cut off ends; cut into ¼ inch slices. (Eggplant may be salted and set aside on paper towels to absorb moisture for at least 30 minutes. Rinse well before adding to casserole.) ÂWash and peel potatoes; cut in ¼ inch slices. ÂPeel onions; cut in ¼ inch slices. ÂWash, peel and cut tomatoes into slices (roughly slice or chop canned whole tomatoes). ÂIf using peppers, wash, remove seeds and cut into strips. ÂBeginning with sliced potatoes, layer all vegetables in a large casserole. ÂSalt and pepper each layer of vegetables lightly (If eggplant slices have been pre-salted, do not salt eggplant layer.) ÂAdd olive oil and hot water. ÂCover and bake at 350° for 60 minutes. ÂIf desired, sprinkle with buttered breadcrumbs and grated Parmesan cheese. ÂUncover and bake for an additional 30 minutes. ÂLet stand uncovered 10-15 minutes before serving. For a complete vegetarian meal, serve with hearty bread slices and a fresh salad. May be served hot, warm, room temperature, or even cold. Fasolakia (Greek Stewed String Beans) A flavorsome combination of green beans stewed in a tasty tomato sauce. Simple, healthful, and delicious. A wonderful holiday alternative to the usual cream soup based green bean casseroles. 2 pounds string beans, fresh or frozen 2 onions, chopped 2  4 cloves garlic, minced ½ cup olive oil 1 - 8 ounce can tomato sauce ¼ - ½ cup fresh parsley, chopped 1-2 teaspoons mint 2 potatoes, peeled and cut in 1-2 inch chunks 2 carrots, sliced 1 cup water or broth 2 teaspoons salt Pepper to taste ÂIn Dutch oven, sauté onion lightly in olive oil. ÂAdd tomato sauce, string beans, and remaining ingredients. ÂCover and simmer over medium heat for about 60 minutes or until all vegetable are tender. ÂCheck after 30 minutes; add more water or broth if necessary. ÂStir occasionally. Serve hot or room temperature. Patatosalata (Greek Potato Salad) Fresh, lively, and bursting with flavor. This salad brightens any meal and is a delicious alternative to the typical mayonnaise-laden versions. 2  2 ½ lbs. wax potatoes (white, Yukon Gold, or red) ½ cup extra virgin olive oil Juice of 1- 2 large lemons 1 red onion, finely diced 1 cup finely chopped fresh parsley 1 teaspoon dried Greek oregano (optional) Salt and Pepper to taste ÂFinely chop onion and parsley ÂIn a small bowl, combine olive oil, lemon juice, oregano (if used), parsley, 1 teaspoon salt and onion. Mix well and set aside. ÂWash potatoes well. ÂAdd potatoes to a large pot of boiling, lightly salted water. Cook potatoes at low boil for about 15 - 20 minutes, or until potatoes are just tender. Do not overcook. ÂDrain water and let potatoes cool slightly to touch. ÂWhen slightly cooled, peel and cut potatoes into slices or large dice (If desired, leave skin on red potatoes). ÂPlace potatoes in a large bowl; add dressing and season with additional salt and pepper to taste. Toss to coat. ÂCover bowl and refrigerate for several hours or overnight. Stir every once in a while to redistribute dressing. Macaronia me Voutyro (Pasta with Brown Butter Sauce) Simple yet delicious. Browned butter, tender pasta, and sharp, tangy cheese. A real treat for pasta lovers everywhere. 1 pound. spaghetti or other pasta ½ pound butter (1 cup/2 sticks)* ½ cup grated dry Mezithra** or Parmesan Salt and pepper to taste ÂFill a large deep pot 3/4 full with water. ÂAdd salt and bring to a rolling boil. ÂAdd pasta slowly, without breaking the boil. ÂCook until al dente, following package directions; stir frequently. ÂDrain well in a colander and return to pan in which it was cooked. ÂWhile pasta is cooking, melt butter and heat to a deep golden brown. ÂWatch it carefully; it burns quickly and suddenly. ÂPour browned butter over drained pasta in pot. ÂAdd half the grated cheese and toss well to coat. ÂAdd salt and pepper to taste. ÂSprinkle each serving with the extra grated cheese. ÂServe with additional grated cheese and freshly ground pepper. *If desired, substitute ½ cup very light olive oil for half of the butter. **If using Mezithra cheese, substitute ½ cup sweet, unsalted butter to cut down on salt content. Melintzanosalata (Roasted Eggplant Salad) Deliciously different! A perfect appetizer spread with crackers. 1 large eggplant 1 medium onion, finely chopped 2 garlic cloves, finely minced or crushed ¼ cup chopped parsley ¼ cup olive oil ¼ cup wine vinegar or lemon juice (juice of 1 lemon) Salt and pepper to taste ÂPlace whole, washed eggplant in greased baking pan. ÂBake at 350° oven 60 minutes, until soft. Allow skin to turn black so as to give a smoky flavor to the salad. ÂAllow eggplant to cool off a bit so you can handle it. ÂSlice the eggplant down the middle and scoop out the pulp. ÂPut the eggplant pulp on a cutting board and chop it up finely. ÂLightly sauté chopped onion and garlic in olive oil. ÂIn a bowl, combine the chopped eggplant, onion and garlic mixture with all the olive oil, and vinegar or lemon juice. ÂSalt and pepper to taste. ÂCover and refrigerate for at least 1 hour. ÂAdjust seasonings if necessary. Serve with pita bread, flat bread, or whole wheat/sesame crackers (like Ak Mak). Spanakorizo (Spinach and Rice) A peasant dish thatÂs perfect for vegetarians. Simple and tasty! ¼ cup olive oil ½ cup parsley, chopped fine 1 medium yellow onion, chopped fine 1 bunch green onions, chopped 2 - 4 cloves garlic, finely chopped 1-teaspoon mint 1-teaspoon dill weed 2 teaspoons oregano 1½ - 2 cups water 1 8-ounce can tomato sauce 1 teaspoon salt and pepper 2 bunches spinach, washed, dried, stems removed, chopped (or 2 packages fresh spinach [stems removed] or 2 packages frozen chopped spinach [thawed and squeezed dry]) 1 cup white rice ÂIn a large saucepan place the oil and heat it on medium high until it is hot. ÂAdd the parsley, onions, and garlic. ÂSauté the ingredients until the onions are soft and translucent. ÂAdd the rice and sauté for a few minutes, stirring constantly. ÂAdd the water, tomato sauce, salt and pepper; bring to a boil. ÂMix the ingredients together thoroughly so that everything is well combined. ÂCover and simmer the ingredients until the rice is almost tender, approximately 15 minutes. ÂAdd water as needed. ÂUncover and stir in the spinach. ÂCover the pan and continue cooking on very low heat, about 5-10 minutes, until the spinach has wilted and all the liquid has been absorbed and the spanakorizo is tender, not mushy. ÂAdjust seasonings. ÂCover and let stand for at least 10 minutes before serving. Serve Spanakorizo with grated Parmesan cheese and/or plain, unflavored yogurt. Variation: To make Prassorizo (Leek Rice), substitute 1 1/2 pounds sliced leeks (white and green portions) for the spinach and add with the liquid. Leeks need longer cooking time. Omit green onions. I know you said you eat a lot of beans already, but this is a classic Greek bean soup recipe. It just might be different enough to try: Fasolada (Greek Bean Soup) Comfort foodÂGreek style! Thick, hearty, and full of vegetables. Peasant food fit for a king! 1 pound dry beans (great northern, lima, garbanzo, black eye pea, lentil) 1 onion, chopped 2Â3 stalks celery, chopped 2-3 carrots, chopped 2 4 cloves garlic, minced 1 pound lean ground beef or lamb (optional) 1Â2 bay leaves 1 teaspoon oregano 1 8 ounce can tomato sauce ¼ cup olive oil Salt and pepper to taste 2  3 quarts water Dry Bean Preparation: Great Northern/Lima/Garbanzo: ÂRinse beans ÂSoak beans oOvernight Soak Method  In large pot soak 1 lb. beans overnight in at least 2 quarts water oQuick Soak Method  Combine 1 lb. beans & 2 quarts water in large pot. Heat beans & water to boiling. Boil 2 minutes. Remove from heat, & let stand for at least 1 hour. ÂDrain soaking water & rinse beans ÂAdd 2 quarts water ÂCover & bring to boil ÂReduce heat to simmer ÂCook for 45  60 (or longer) until beans are just tender (not mushy) Black Eye Pea/Lentil (no soaking necessary): ÂRinse beans ÂAdd 2 quarts water ÂCover & bring to boil ÂReduce heat to simmer ÂCook black eye peas for 45  60 minutes until just tender (not mushy); cook lentils for 30  40 minutes until tender. Canned Bean Preparation: ÂUse equivalent to four (4) 15 oz. cans of desired beans ÂDrain & rinse beans ÂAdd 1½ quarts water Soup Preparation: ÂLightly sauté chopped onion, celery, carrots, and minced garlic in olive oil. Cover and cook over medium heat until just tender (not mushy). Do not brown. Â(Optional: brown ground beef/lamb; drain well). ÂAdd vegetables (with oil) & meat (if used) to prepared beans (approximately 6  8 cups prepared beans). ÂAdd salt, pepper, bayleaves, and oregano (dry beans will require more salt than canned beans). ÂAdd tomato sauce. ÂAdd additional quart water, if desired. ÂCover & bring to boil ÂReduce heat to simmer ÂSimmer for 30  45 minutes. ÂTaste & adjust seasonings This soup tastes even better reheated the next day; it also freezes well.