Could you share your recipe for corn salsa or tell me what page it’s on in your book?
Saint Charles, Michigan
The recipe I use is on page 91 of the new version of Growing and Canning Your Own Food (If you have the older version it is on page 97). I’m making a batch this week! It’s very good. — Jackie
Canning tomato soup
A friend of mine has the following recipe and asked if it could be canned. If so, how?
Creamy tomato-basil soup
2 Tablespoon chopped green onion
2 garlic cloves, minced
1-1/2 teaspoon olive oil
1 can (28 ounces) crushed tomatoes
1 can (10.5 ounce) condensed chicken broth,undiluted
1-1/3 cup water
1/4 teaspoon pepper
3/4 cup heavy whipping cream
2 tablespoon sherry or additional chicken broth
2 tablespoon minced fresh garlic
2 teaspoon sugar
In large pot saute onion and garlic in oil until tender. Add the tomatoes, broth, water and pepper. Bring to boil. Reduce heat and simmer 10 minutes stir in cream, sherry or additional broth, basil and sugar. Cook 1 minute and heat through.
New Freedom, Pennsylvania
Sorry but I’ve tried similar recipes and with the addition of the cream, the canned soup kind of curdles and looks unappetizing. — Jackie