Clippings by kltampa

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Bring Out Your Soups and Stews!

posted by: zabby17 on 09.22.2008 at 10:16 am in Harvest Forum

Fall is in the air---and on the calendar. It's the equinox, which means two things: my first wedding anniversary, and time to bring out the soup and stew recipes!

Inspired by jude's request for the recipes I used to fill my new-mom sister's freezer, I am starting a thread that asks for your fave soup & stew recipes. They don't have to be canning ones; any good recipe (they surely all use a harvest of some kind, so we're on topic!). It would help if you mentioned if they freeze well, if you know.

I LOVE to make a big batch of something hearty and tasty, filling the house with yummy smells, then freeze it in portions so as to be able to grab one for a supper some night I don't feel like cooking.

Here are the two jude asked for to start it off:


4 Tbsp butter or safflower oil
2 cups chopped leeks
4 Tbsp flour
4 cups water or stock
3 cups cubed raw potatoes
1 tsp salt
ground pepper
3 cups milk
1 cup corn
1/2 cup diced red pepper

Saute the leeks till soft. Sprinkle with flour. Cook a minute or two, then add water/stock, potatoes, salt, pepper.

Bring to a boil, reduce heat, simmer (covered) for 15 minutes. Puree or mash (I use a blender; you can use a potato masher for a chunkier soup). Return to the pot. Add corn & peppers and cook 5 minutes more.

Add milk. Heat gently for a few minutes (DON'T return to boil).

**Freezes well. You can freeze it before adding the milk and it takes less room. A dollop of cream and a few chives added at serving time makes it ultra-special.

**I made it with just-dug new potatoes from the Halifax Farmers' Market, with thin, curling-off-themselves peels, so I didn't even peel them; the result is a great flavour but a somewhat beige soup; for fancy company I would peel and have a more attractive pale colour.

**This is a slight adaptation of from _Mrs. Restino's Country Kitchen_ by Susan Restino (Bolinas, CA: Shelter Publications, 1996), a lovely Nova Scotia cookbook. She gives a recipe for a basic Potato bisque (uses everything above but the corn & peppers, and calls for one cup of onion where I used two cups of leek). It can then be adapted into corn chowder, fish chowder, asparagus bisque, etc.


This is a fave of my husband's. I made it for him the first time he came to visit me, when we were living 1500 miles apart and were only a few months into a long-distance courtship. His plane arrived just before dinnertime and I served him this with freshly made rosemary foccaccia bread. After a few bites, he looked at me with his big, brown eyes and said, "I can't tell you how strong the temptation is to propose to you right this moment."

He didn't (it was only the second time we'd met in person!)---but he moved up to Toronto to be with me within the year. We always call it "Proposal Stew." Last year when we finally got organized enough to plan a wedding, I told him I wouldn't need to make the stew for him any more once I had a ring. He threatened to call off the marriage. ;-)

1 Tbsp vegetable oil
2 lbs beef stewing cubes
6 slices bacon, chopped [I find 2 or 3 is enough]
2 onions, chopped
4 cloves garlic, minced
1/4 cup all-purpose flour
4 cups water
1/4 cup tomato paste
1 tsp dried thyme
1/2 tsp each salt and pepper
2 lbs sweet potatoes, peeled and cubed
1 each sweet red and green pepper, chopped [I use all red]
1 Tbsp wine vinegar
[I often use the last dregs of a bottle of wine from a dinner party a few days before]
1 tsp hot pepper sauce (or to taste)

-- In large saucepan or Dutch oven, heat oil over high heat; brown beef in batches & transfer to plate.
-- Add bacon to pan; cook over medium heat for 5 minutes or until crisp. Drain off fat. Add onions and garlic; cook, stirring occasionally, for 5 minutes or until softened.
-- Sprinkle with flour; cook, stirring, for 1 minute. Add stock & water; bring to boil. Reduce heat to medium-low. Return beef and any juices to pan; add tomato paste, thyme, salt and pepper.
-- Cover and simmer, stirring occasionally, for 1 hour.
-- Add sweet potatoes and red and green peppers; cook, covered, for 30 minutes or until potatoes are tender. [Freezes well at this point; reheat to continue.]
-- Stir in vinegar and hot pepper sauce.

Makes about 16 cups (8 to 10 servings). About 300 calories and 10 g of fat per serving.

** from _Canadian Living_ Magazine


Favorite soups and stews
clipped on: 08.28.2012 at 11:42 am    last updated on: 08.28.2012 at 11:43 am

Yield- Linda Lou's Apple Pie Jam

posted by: grlsixx on 03.09.2012 at 01:39 pm in Harvest Forum

Hi everyone!

My neighbor has given me a few bags of apples, thought I'd finally try Linda Lou's Apple Pie Jam. Does anyone know the yield of this recipe? If I want to double should I cook in two batches?


Linda Lou's Apple Pie Jam
4 cups tart apples, peeled and finely chopped
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 cups sugar
1 cup firmly packed dark brown sugar
1 box pectin
1/2 teaspoon butter
Add water to chopped apples to measure 4 cups. Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice. Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes.


clipped on: 07.20.2012 at 09:48 am    last updated on: 07.20.2012 at 09:48 am

RE: Home Canned Tomato Soup Recipe, Please! (Follow-Up #1)

posted by: Linda_Lou on 07.14.2005 at 12:41 pm in Harvest Forum

Spiced Tomato Soup:
Cooking Directions:
4 quarts chopped peeled cored tomatoes
3 1/2 cups chopped onions
2 1/2 cups chopped celery
2 cups chopped sweet red peppers
1 cup sliced carrots
7 bay leaves
1 tablespoon whole cloves
1 garlic clove
1 cup brown sugar
2 teaspoons salt

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Combine tomatoes, onions, celery, peppers, carrots, bay leaves, cloves and
garlic in a large saucepot. Simmer until soft. Press through a sieve or
food mill. Add sugar and salt. Cook over medium heat 15 minutes.

Carefully ladle hot soup into hot jars, leaving 1-inch headspace. Wipe
jar rim clean. Place lid on jar with sealing compound next to glass.
Screw band down evenly and firmly just until a point of resistance is met
-- fingertip tight.

Process pints 20 minutes at 10 pounds pressure in a steam-pressure canner.
For elevations higher than 1,000 feet, increase pressure accordingly
following cooker manufacturer's recommendation.

This recipe yields about 4 pints.

I would taste it before I added the full amount of sugar in case you don't like it that sweet.


clipped on: 07.20.2012 at 09:46 am    last updated on: 07.20.2012 at 09:47 am

RE: Home Canned Tomato Soup Recipe, Please! (Follow-Up #2)

posted by: annie1992 on 07.14.2005 at 03:36 pm in Harvest Forum

Here is my favorite, from KatieC:

Roasted Tomato Garlic Soup
Recipe By :Katie
12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)
1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
cream -- to taste

Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken 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 taste. 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. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup.

I didn't have a stick blender so I just put the veggies through my Foley food mill after roasting them. It worked great.



clipped on: 07.20.2012 at 09:46 am    last updated on: 07.20.2012 at 09:46 am

RE: Blue Chair Jam cookbook - a keeper? (Follow-Up #1)

posted by: gardendawgie on 01.01.2011 at 11:34 pm in Harvest Forum

If you can return it to the store may as well take the cash or store credit and pick a book you like.

I have not seen the book but you are obviously not jumping up and down with joy over the book. Different books for different people.

You can do book searches below and get low prices usually but not always. Shipping has gone up too much recently.

Here is a link that might be useful: Fetch Book Finder


Locate books
clipped on: 05.07.2012 at 03:53 pm    last updated on: 05.07.2012 at 03:53 pm

RE: It is time for the spring party... (Follow-Up #44)

posted by: whgille on 03.16.2012 at 01:34 pm in Florida Gardening Forum


I have:
Rouge Vif D'Etampes (Cinderella)
Potimarron a gros fruit (red kuri)
Kabocha Orange Sunshine F1
Table Queen Acorn Squash
Kabocha Sweet Dumpling
Tan Cheese
Chinese squash
Kabocha Shishigatani
Burgess Buttercup
Moscata di Provenza (Italian seeds)

These seeds are from packets, I don't save squash seeds unless I am growing only 1 variety because they can cross pollinate.
Winter squash is one of the crops that are good for us because they keep well and can be made into many meals, I am still using squash from past season and have more in the freezer.
Tell me what you like and will put aside for you and I only need a couple of your squash to try it out.

It is going to help if we put names on the things we are separating for gardeners before the party, I know that once the day starts we all get very busy...



Garden squash
clipped on: 04.10.2012 at 02:51 pm    last updated on: 04.10.2012 at 02:52 pm

RE: Citric acid - powder or crystal form (Follow-Up #5)

posted by: linda_lou on 10.30.2011 at 08:55 pm in Harvest Forum

How much lemon juice or citric acid should I use when canning tomatoes?

Add 1 tablespoon bottled lemon juice to pints and 2 tablespoons bottled lemon juice to quarts of tomatoes. Or add one-fourth teaspoon crystalline citric acid to pints and one-half teaspoon crystalline citric acid to quarts of tomatoes. Acid can be added directly to jars before filling. Four tablespoons of 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid, however, it may cause undesirable flavor changes.

Note: Add sugar to offset acid taste if desired.

Note: Don't use fresh lemon juice as it's acidity varies. Tomato canning tablets should not be used as they are ineffective.

Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia

Here is a link that might be useful: citric acid crystals in canning tomatoes.


Canning tomatoes: citric acid per jar amounts. Also lemon juice and vinegar amounts.
clipped on: 03.24.2012 at 11:49 pm    last updated on: 03.24.2012 at 11:51 pm