The header photo is of the Valley#3 school and well-preserved school bus in Leando, Iowa
Tomato Barley Soup
1 Cup Onion -- chopped
1 Cup Carrots -- sliced 1/4-inch thick
1 Cup Celery -- sliced 1/4-inch thick
2 Tablespoons Salad Oil (I used olive oil)
2 Teaspoons Garlic -- minced
¼ Cup Barley – pearled (I used “quick” barley)
2 ½ Cups Water
2 Cups Ripe Tomatoes -- cubed 1"
1 Pint Canned Whole Tomatoes (I had stewed tomatoes on hand)
1 Pint Chicken Broth -- (or 10 ounce can) (or vegetable stock)
¼ Teaspoon Pepper
4 Leaves fresh basil, snipped (my addition)
In 3 quart saucepan, combine onions, carrots, celery, oil and garlic. Cook over medium heat, stirring occasionally, until crisp tender 8-10 minutes. Add remaining ingredients, bring to a full boil. Reduce heat to low, cover; cook until barley is tender, about 20 minutes for quick barley or 35-40 minutes for pearled barley.
Shared by Sue
We like carrots…and I like them canned better than frozen. The amount of vegetables needed depends on the size of your carrots – you will have more waste with smaller carrots. Carrots, like all except pickled vegetables, need to be pressure canned. It is a good product for learning how to can; they are relatively easy to get ready. I usually can mine with a hot pack, but raw packed carrots are every bit as good, and a little easier. They will shrink more in the jar, however, and you may have some floating. That certainly doesn’t hurt the flavor!
Never throw away the liquid from canned carrots - it is excellent in beef gravy as the liquid.
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| Don and Bonnie's Canned Garden Carrots |
I used these for the first thing I canned in my new All-American canner to try it out! I also have a larger Presto canner. My brother-in-law, Don, gave me the old Hazel-Atlas jars - pretty, aren't they? He and his family canned 20 quarts and 20 pints of carrots from 50 pounds of raw carrots just a few weeks ago.
Home Canned Carrots
5 1/2 -7 pounds Whole Carrots -- (depending on size of carrots)
2 Quarts Hot Water -- for filling jars
Wash carrots and drain. Peel and wash again. Leave baby carrots whole. Slice or dice larger carrots.
Raw pack: Tightly pack carrots into hot jars.
Hot pack: in a stainless steel saucepot, combine carrots with boiling water to cover. Bring to a boil over medium-high heat. Reduce heat and boil gently for 5 minutes, until tender-crisp. Drain, reserving cooking liquid for packing. Pack hot carrots into hot jars.
Either raw or hot pack:
Pack within a generous 1 inch of top of jar. Add salt, if desired, 1/2 teaspoon for each pint. Ladle boiling water or cooking liquid into jar to cover vegetables, leaving 1" head space. Remove air bubbles and adjust headspace if necessary, by adding more hot liquid. Wipe rims. Adjust lids and rings.
Place jars in pressure canner, filled with approximately 3 quarts hot water (check mfg. directions).
Process at 10 pounds pressure for 25 minutes for pints and 30 minutes for quarts at 1000' altitude. Check your book for other altitudes.
"Kerr Kitchen Cookbook page 25"
"7-8 Pints"
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