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Wednesday, June 26, 2019

30 Day Preserving Challenge: Day #14 ... Soup Base

I had about a half gallon of cherry tomatoes I had been harvesting over a 3 - 4 day period and a few overripe tomatoes from the garden that needed to be used so I decided to preserve them.  Here's how I used a little of this and a little of that and turned it into something very useful …

… soup base!  

I chopped up 3 jalapeno peppers from the garden, 2 banana peppers from the garden, 3 bell peppers from the garden, 3 garlic cloves from our garlic harvest and one large onion from my pantry.  While I was chopping the peppers, garlic and onion, I had the tomatoes simmering on the stove.  I let them simmer for about 30 minutes and set them aside to cool down a bit.  (I took a potato masher and mashed the tomatoes several times while they were simmering to help break them down.)

When they were somewhat cool, I strained the skins and seeds out using a food mill.  It allowed the pulp and juice of the tomatoes to go through but not the seeds and peelings.  I really liked the thick texture of the tomato juice/puree that was the end product.

I then dumped the peppers, onion and garlic into a pot followed by the tomato juice/puree and simmered this for about 15 minutes.  After filling and putting the lids on the jars, I water- bath canned them for 20 minutes.

This will be the base for some yummy soups this winter!

A Working Pantry

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  1. What a great idea, I will use this when I am at the end of the season and have too much produce.

    1. Out My Window, it makes a delicious soup base!


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