Scatter Brained and Canning

Ok, I know sometimes/most of the time/ all the time I am a bit scatter brained. Last night had to take the cake for not keeping my mind in one place.

I was busy getting the information I had "gathered" for The Weekly Mailer's "School Zone" ready to send to the Editor, and decided to go outside to talk to Kirk while he was working in the garden. While I was out there, I could see that we had lots of red tomatoes, the next thing I knew I was picking tomatoes, pulling carrots and onions and heading for the house.

A couple of hours later...TADA...Veggie Soup Mix! This batch doesn't have celery, well because I don't have any in my garden, but there are still plenty of more veggies out there and I am sure I will have a couple of batches with celery before the end of fall.

I was just glad when I was done canning I remember what I was doing when I went out to talk to Kirk for a minute. I think I got everything sent to the editor. Who knows maybe he ended up with just a veggie soup recipe!

Veggie Soup Mix:

15-30 carrots, sliced

1 Large Bunch celery, sliced

2 - 5 lbs of Onions, cut in chunks

1/2 Bushel Tomatoes, blanch, peel and crush

1/2 Cup Salt

1 Cup Sugar

1 Cup Pearl Barley

Cook carrots, celery and onions in a large pot with enough water to cover everything for 20 mins. Add Salt and Sugar (I will cut the sugar down a little next time it was just a little to sweet for me) and cook for 10 more minutes or until veggies are tender. Add tomatoes and barley. Cook 5 mins. Bottle, Seal and pressure cook at 15# for 25 mins. It made 9 quarts Recipe from Lorna Arbogast

I like to use this to make Chicken Veggie Soup during the winter, add a can of chicken meat, or cook a boneless, skinless chicken breast in water or chicken broth. When it is done add veggie mix and bring to a warm simmer. OH YEA!!! It is a simple and easy meal during the winter when you are running out the door for a High School Football Game!