This is the canning recipe for the Italian soup base that I make each year to stock my pantry and get me thru the winter with as many fresh vegetable ingredients that I can put up from the garden in the fall.
These ingredients can also be found at a farmers market or summer fruit stand as well.
You will need to purchase fresh tomatoes, sometimes the farmers markets have 1/2 bushel baskets of seconds, these are really good for this, because you are mashing the tomatoes up anyways, the skin gets removed, so you don’t need perfect tomatoes.
Now you will need white onions, minced garlic and few green peppers, that’s it. Easy Peesey!
To remove the tomato skin, after washing, removing stem and cutting in 1/2 simply add the whole tomatoes to the crock pot, with 1 cup water.
Set the crock pot on medium and let the tomatoes soften and cook down, about 1 hour.
While the tomatoes cook, chop the green peppers, slice the onion. Add to a hot skillet with the minced garlic and some olive oil, cook until until soft, and the onions are slightly browned.
When ready stir the tomatoes until they are mostly mashed into just the pulp. Simply strain or pour out the tomatoes into a larger pot thru a strainer , this will get all the skins out easily which you can discard. Return the tomato pulp to the crock pot.
Add the onions, green peppers, to the crock pot with the tomatoes, add in the oregano, basil, thyme, rosemary, bay leaf, garlic powder, and onion powder.
Let this cook for about 4-6 hours on medium, stir often.
While this is cooking, its time to get setup for the canning process.
Wash the jars inside and out. Boil the rings, lids and jars. When ready set everything aside. I like to use the large cookie sheets to set the jars, rings and lids on, as they can go straight from the boiling water to the cookie sheet which is set and ready on the counter right next to the stove.
As soon as the Italian soup base is done to your satisfaction, ladle the soup base into the clean canning jars, place a lid and ring on top, tighten and place in the hot water bath, per the time needed for your altitude. https://extension.sdstate.edu/altitude-adjustments-home-canning
You can store this soup base up to 18 months in your pantry.
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Italian soup base
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While the tomatoes cook, chop the green peppers, slice the onion. Add to a hot skillet with the minced garlic and some olive oil, cook until until soft, and the onions are slightly browned.
When ready stir the tomatoes until they are mostly mashed into just the pulp. Simply strain or pour out the tomatoes into a larger pot thru a strainer , this will get all the skins out easily which you can discard. Return the tomato pulp to the crock pot.
