Creating a delicious pepper and garlic winter soup that can be preserved in a jar is a fantastic way to enjoy the flavors of fresh vegetables all year round. This recipe will guide you through preparing and canning a flavorful soup that you can enjoy during the colder months.

Ingredients:

• 6 large bell peppers (a mix of colors is nice)

• 2 large onions

• 6 cloves of garlic

• 2 cups of chopped tomatoes (fresh or canned)

• 4 cups of vegetable broth or water

• 2 tablespoons olive oil

• 1 tablespoon salt

• 1 teaspoon black pepper

• 1 teaspoon dried basil or a few fresh basil leaves

• 2 tablespoons lemon juice (for canning safety)

Equipment:

• Large pot

• Blender or food processor

• Canning jars with lids and bands

• Large canning pot with rack

• Jar lifter and canning funnel

Instructions:

1. Prepare the Vegetables:

• Wash, core, and seed the bell peppers. Chop them into rough pieces.

• Peel and roughly chop the onions and garlic.

2. Cook the Vegetables:

• In a large pot, heat the olive oil over medium heat.

• Add the onions and garlic, cooking until they are soft and translucent.

• Add the bell peppers and continue to cook for about 5-10 minutes until they start to soften.

3. Add Liquids and Seasonings:

• Add the chopped tomatoes, vegetable broth, salt, pepper, and basil.

• Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes, or until all vegetables are tender.

4. Blend the Soup:

• Carefully transfer the soup to a blender or use an immersion blender to puree the soup until smooth. Return the blended soup to the pot and bring it back to a simmer.

5. Prepare for Canning:

• Sterilize the canning jars, lids, and bands by boiling them in a canning pot for at least 10 minutes.

• Add 1 tablespoon of lemon juice to each jar. This step is crucial to ensure the acidity level is safe for canning.

6. Can the Soup:

• Ladle the hot soup into the sterilized jars using a canning funnel, leaving about 1-inch headspace.

• Wipe the rims of the jars with a clean cloth to remove any residue.

• Place the lids on the jars and tighten the bands to fingertip tightness.

7. Process the Jars:

• Place the filled jars on the rack in the canning pot. Make sure they are completely submerged under water.

• Bring the water to a boil and process the jars for 40 minutes.

• After processing, turn off the heat and let the jars sit in the water for another 5 minutes.

8. Cool and Store:

• Carefully remove the jars from the pot using a jar lifter and place them on a towel to cool for 24 hours.

• Check that the jars have sealed properly; the lids should not flex when pressed.

• Store in a cool, dark place. The soup should be good for up to a year if canned properly.

Serving Suggestions:

Warm the soup on the stove when ready to eat. It’s delicious served with a dollop of sour cream or crusty bread for dipping.

This pepper and garlic winter soup is not only hearty and warming but also a delightful way to preserve the flavors of the season. Enjoy opening a jar on a cold day and relishing the taste of freshly made, homemade soup!