Homemade Vegetable Soup

This soup can be made with garden or farm market fresh vegetables, vegetables you canned during summer months, leftovers or store purchased.

Making a large pot of soup at one time leaves enough leftovers to heat up on a cold snowy day when you are short on time.  
Canning the soup will be even handier to quickly heat and serve for a quick meal after a day playing in the snow or hiking. 

Tip:
Here’s a great tip a friend gave me.  Anytime you have leftover vegetables from a meal, simply store them in a Ziploc freezer bag.  Keep adding different leftover vegetables until you have enough to make a pot of vegetable soup!

And don’t be afraid to add different types of vegetables like squash, cabbage, peas or lima beans.  Each will add their own distinct flavor to the soup.

Canning Tomatoes

Easy Home Canned Tomatoes
Tomatoes are one of the first things I canned well over 20 some years ago as a beginner canner.  I read it was one of the easiest things to learn as a newbie canner and they were right.

There is nothing better than a fresh tomato straight off the vine, but I think the second best thing is a jar of home canned tomatoes in the middle of winter!

I use canned tomatoes in chili, spaghetti sauce, soups and casseroles and many different recipes.  If I run out, I also make salsa or tomato juice from the tomatoes I canned. 

I can so I can preserve my garden harvest but also because I can control what's in my food.  I grew it and I grow organic. I know what's in each and every jar. 

Canning is the process in which foods are placed in jars and heated to a temperature that destroys microorganisms and inactivates enzymes. This heating and later cooling forms a vacuum seal. The vacuum seal prevents other microorganisms from recontaminating the food within the jar.