Garden Soup - Local Ingredients Only

Day One:

2 Quarts canned tomatoes, pureed
1 small onion, minced
3 cups cut up potatoes
3 cups sliced carrots
1 patty pan squash, peeled and seeded, cut up
1 green zucchini, large shredded
and a sprinkling of seasoned salt from the store.

Day Two took the leftovers and added:
Another quart of tomatoes, pureed
1 lb. ground beef , scramble fried first
1 cup green peppers, cut up
more onion
and a sprinkle of chili powder with a bit more seasoned salt.

Both were really good and I would have added beans to the second night for a bit of a chili taste but I didn't grow any this year and wanted to see what I could cook using only local stuff.

Bruschetta in a Jar

from Tomatoes by Bernardin

9 cups chopped plum tomatoes about 3 1/2 lbs.
5 cloves garlic, minced
1 cup dry white wine
1 cup white wine vinegar
2 Tbsp. balsamic vinegar
1/2 cup water
2 Tbsp. sugar
2 Tbsp. dried basil
2 Tbsp. dried oregano

Wash, seed and chop tomatoes into 1/2 inch pieces; measure 9 cups; set aside.

Combine garlic, white wine, wine vinegar, balsamic vinegar, water, sugar and spices in a deep stainless steel saucepan. Bring to a full oil, reduce heat. Boil gently, covered, 5 minutes.

Lightly pack tomatoes into hot jars leaving 3/4 inch headspace. Add hot liquid to cover tomatoes. Using nonmetallic utensil, remove air bubbles. Wipe jar rim. Center lid and apply screw band.

Process in boiling water canner 20 minutes. I do everything in a pressure canner so I process the pint jars at 5 lbs. for 15 minutes.

Makes about 7 250ml jars.

I did 9 jars and stretched the liquid by filling each jar about 2/3 with the recipe and the remainder with boiling water.