We’ve been canning all day today! Woohooo!
Friday we canned up 8-8oz. jars of salsa. It’s a fantastic salsa fresh, but not as tasty cooked. Still, it’s pretty good. Today, we canned up 12 pints and 2 quarts of Basil Marinara sauce and 6 quarts of Roasted Tomato Garlic Soup. The marinara sauce turned out good, but could use more oomph, so we’ll have to add a little fresh spice to it when we use it. The Roasted Tomato soup turned out absolutely delicious!!! I’m excited to have all these yummy soups to look forward to this Fall and Winter! So, here’s the soup recipe (we doubled it):

Roasted Tomato Garlic Soup
8-12 tomatoes (depending on the size)
2 carrots — cut in 1″ pieces
1 large onion — quartered
2 large whole heads garlic — peeled
olive oil
2 1/2 cups chicken or Veggie. broth
1/2 cup chopped fresh basil — (or 1 Tbsp. dried)
1/2 pint cream

Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet. Use enough tomatoes to cover the cookie sheet. Then add carrots, onion and garlic to the cookie sheet. Brush with olive oil. Bake at 400F for about an hour, or until veggies are roasted and a little blackened. Place in a large saucepan with the broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min. For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. This makes ~3 quarts of soup.

Anyone have a good low sugar raspberry or blackberry jelly recipe for canning?