8 cups blended tomatoes
1 large red pepper, chopped
1/2 cup minced onion
4 stalks of celery, diced
1 tsp. salt
1 Tablespoons sugar
2 Tablespoons real butter
¼ cup water
¼ cup flour

Combine tomato, pepper, onion, celery and salt in large pot.  Bring to boil and cook over medium heat, stirring occasionally, until vegetables are crisply tender – about 30 minutes.  In a 5 cup blender container, blend 2 cups of mixture at a time (no more), until smooth; return to pan.  Combine water and flour, slowly add to soup.  Add sugar and butter, cook over medium heat until mixture comes to a boil, boil 1 minute.  Milk or cream may be added right before serving, if desired.

For canning:  once soup is completely done and simmering, fill clean jars with hot soup and attach clean lids.  Process in boiling water bath:  35 minutes for quarts, 30 minutes for pints.  Time is counted when water is at a full boiling roll.  Do not add milk before canning.

Makes 8-9 cups of soup

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Blubarb Jam Recipe

May 13, 2010

4 cups chopped rhubarb
4 cups fresh or frozen blueberries
¾ cup water
¼ cup dry pectin or one package SureJell
1 Tablespoons Lemon juice
6 – 7 cups sugar

Cook rhubarb, blueberries, and water on medium low heat until cooked and soft, about 15 minutes.  Add pectin and lemon juice, bring to a boil on medium high heat.  Add sugar, then return to a boil.  Boil for 5 minutes, skim off any foam, and pour into hot sterilized jars.  Follow with a boiling water bath time of 10 minutes.  Makes 9-10 cups.

recipe spaghetti sauce

12 cups tomatoes, blended
1 large onion, chopped
1 green pepper, chopped
4 Tablespoons butter
½ teaspoon garlic powder
¼ teaspoon pepper
1 ½ teaspoons salt
2 teaspoons Italian seasoning
2 bay leaves
¾ cup sugar (less if desired)
4 beef bouillon cubes
1 large can tomato paste

Bring all ingredients EXCEPT sugar and tomato paste to a boil. Reduce heat and simmer for about 45-60 minutes, stirring occasionally, until vegetables are well cooked and sauce is starting to thicken.  Remove bay leaves, then add sugar and tomato paste, combine well.  Place in clean jars or containers, leaving head space for sauce to expand when frozen.

For canning this recipe instead of freezing, pour spaghetti sauce into clean quart or pint jars, and seal with canning lids.  Put filled jars in a hot water bath canner, covering jars by at least one inch of water.  Bring water to a rolling boil, and keep water at a rolling boil for 30 minutes if canning pints, and 35 minutes if canning quarts.

Makes 7 pints or 3 1/2 quarts.