Mary, thank you so much for posting the recipes! They all look so good, I wouldn't know which one to try first!! I already have them copied and put in my new recipe folder. Beth

Yes, it's my recipe, Lexlani. It looks like you have an old copy. I've since added after 'To can:'...DO NOT ADD CREAM WHEN CANNING. There was a little confusion when I first posted it...I forget not everyone knows not to can dairy. You still have a lot of low acid vegies (the carrots, onion and all that garlic)and it needs to be processed in a pressure canner, just not as long as it would when using chicken broth. ksrogers may be thinking of the flavor of the final product (?). Many times added herbs will turn bitter when processed, but I've never noticed it with this recipe (I usually wind up using dried basil).

the long processing time and the low viscosity of soups allows a lot of wiggle room. Agree. As Annie explained above it is the long pressure canning time that makes it safe. So 2 cups or 3 cups only affects the density, the consistency of the soup as it goes into the jars and the long processing time allows for different consistencies. "the timing is for the chicken broth. 2 cups or 3 cups, it's still just chicken broth and the time required to can it doesn't increase whether you are canning 2 cups or 20 cups." Depending on the amount of vegetables I roast, I often use even more broth since I want it to have a ready-to-eat consistency when opened. I don't want to have to dilute it even more after opening. Dave

Yum, lots of recipes to cut and paste here, thanks everybody! Here are some more. Marilyn's Ziti in Roasted Bell Pepper Sauce 8 ounces ziti pasta 2 red bell peppers; roasted (or 16 oz. jar) 1 onion; chopped 2 cloves garlic; minced 2 tablespoon olive oil 1 cup heavy cream (I think you could easily use half & half in place of the cream.) Kosher salt and fresh ground pepper 1 pound mushrooms 1 red bell pepper 1 orange or yellow bell pepper 4 green onions; sliced thin 1 cup fresh grated Parmesan Pre-heat oven to 350°. Cook ziti pasta in boiling, salted water as directed on package; drain reserving 1/2 cup pasta water. Roast the 2 red bell peppers as instructed in "Vegetables" section, remove skin and chop. Or use a 1 pound jar; drain and chop. In a medium saucepan, cook onion in 1 tablespoon olive oil until tender. Stir in roasted bell pepper and garlic for one minute. Add cream and bring to a simmer; carefully puree in a blender until smooth (vent lid to allow steam to escape). Season with salt and pepper to taste. Slice mushrooms, red and orange bell pepper (1/4-inch slices) and add to a large skillet along with 1 tablespoon olive oil and a sprinkle of salt and pepper. Cook over medium heat until peppers are soft and liquid is mostly evaporated (about 10 minutes); stirring occasionally. Stir in pureed sauce, ziti, green onions, reserved pasta water and 2/3 cup of the Parmesan cheese. Place in a shallow baking dish and sprinkle with remaining 1/3 cup Parmesan cheese and chopped parsley if desired. Bake until hot and bubbly, 25 minutes. *Recipe inspired by Baked Ziti with Mushrooms, Peppers and Parmesan; Gourmet Magazine. Marilyn AVOCADO & PRAWN APPETIZER I also have an appetizer that I make has a first course at a dinner party that has slices of avacado laid between prawns on a bed of boston/butter lettuce and drizzled with a mayonnaise based sauce flavoured with minced roasted red pepper and garlic. Ann T. Woodie, The dressing is very simple. If you are using the roasted red pepper, then you need to roast the pepper first. Otherwise just use some hot red pepper flakes. This recipe was adapted from a Australian Womens Weekly cookbook. 1 cup mayonnaise 2 tablespoons lemon juice 1 tablespoons finely chopped roasted red pepper OR hot red pepper flakes to taste (1/4 tsp) 1 clove of garlic finely minced salt and pepper to taste Place a lettuce leaf on a salad plate, lay slices of avocado on leaf, and place cooked, cold large shrimp/prawns in between each slice of avocado. Drizzle with dressing and sprinkle with some chopped chives. DLynn's Roasted Red Pepper & Artichoke Tapenade 1 - 7oz jar Roasted red peppers, drained 1 - 6oz jar marinated artichoke hearts, drained 1/2 c minced fresh parsley 1/2 c grated parmesan cheese 1/3 c olive oil 1/4 c capers, drained 3-4 cloves garlic 1 T fresh lemon juice Combine all in food processor and pulse until well blended. Can be made in advance. Serve with crackers. Also good with a little more olive oil and a little more blended as a sauce for pasta. Doucanoe Bow Tie Pasta with Roasted Red Pepper and Cream Sauce Source: Cooking Light May 2006 1 pound uncooked farfalle (bow tie pasta) 2 teaspoons extra virgin olive oil 1/2 cup finely chopped onion *1 (12-ounce) bottle roasted red bell peppers, drained and coarsely chopped* 2 teaspoons balsamic vinegar 1 cup half-and-half 1 tablespoon tomato paste 1/8 teaspoon ground red pepper 1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese, divided Thinly sliced fresh basil (optional) Cook the pasta according to package directions, omitting salt and fat. Heat oil in a large skillet over medium heat. Add onion, and cook 8 minutes or until tender, stirring frequently. Add bell peppers; cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar; cook 1 minute or until liquid evaporates. Remove from heat; cool 5 minutes. Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan; cook over low heat until warm. Combine half-and-half and tomato paste in a small bowl, stirring with a whisk. Stir tomato mixture into bell pepper mixture, stirring with a whisk until well combined. Stir in ground red pepper. Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls; top each with about 1 1/2 tablespoons cheese. Garnish with basil, if desired. Yield: 6 servings *My note: I roasted my own red peppers, used 3 of them in the recipe. Linda Roasted Pepper and Garlic Turkey Burgers I am a huge turkey burger fan, and this recipe is a family favorite. The red pepper and garlic help overcome the two major complaints people have with turkey burgers (dry and tasteless) by adding oodles of flavor and keeping the meat moist. Serve these burgers with Aioli or your favorite herb mayonnaise, Romaine lettuce leaves, and kaiser rolls or grilled sourdough bread. 2 pounds ground turkey 1 cup chopped roasted red peppers 6 minced garlic cloves 3 tablespoons minced onion 1/2 cup dry bread crumbs Salt Freshly ground black pepper Preheat the grill. Combine all of the ingredients in a medium bowl. Gently pat the mixture into eight 4-inch patties. Grill over medium high heat for 10-12 minutes, or until cooked through, turning once partway through. Makes 8 servings. Preparation Time: 5 minutes Cooking Time: 15 minutes Total Time: 20 minutes LUIGIS GARLIC BREAD 1 stick butter, room temp 3 large garlic cloves, minced 1/4 teaspoon oregano 1/4 teaspoon basil 1 lb loaf French bread, halved lengthwise Roasted Red Pepper (jar or fresh) Provolone Cheese slices Combine butter, garlic, oregano and basil and spread on bread. Preheat broiler. Broil until golden brown and edges are crisp, careful not to burn. Preheat oven to 375º Place roasted red pepper slices on bread and Provolone slices on top. Heat in the oven until cheese is melted. Slice crosswise with serrated knife.