Kabocha-Potato soup

[Worth1]

Originally Posted by carolyn137

There was a 3 burner kerosene stove there that my mother used to can tomatoes and other stuff in the summer before pressure cookers came along.
Carolyn

Just how old are you anyway.

On a side note I read the other day that after the second world war there was a boom on pressure canning.
So much so that a lot of inferior canners came on the market and failed in disastrous ways.
This in turn scared people from canning and it took years for it to catch back on again.
Just about every soup I make gets pressure canned sometimes I freeze it.
Right now I have two kinds of chili, gumbo and stew put up in jars.

Worth

[bower]

Originally Posted by Fred Hempel

That sounds really good. I have a bunch of Lovage... Hmmm...

I have a huge lovage plant in my garden, it's I guess about 20 years old. First thing through the ground in spring, and gets big really quick. My friend usually cuts some for her first CSA when vegetables are still scanty. One plant is enough for 40 shares... easily.

[Sun City Linda]

Originally Posted by Fred Hempel

That sounds really good. I have a bunch of Lovage... Hmmm...

That reminds me I need to get some Lovage. I grew it years ago and its a great add in to all soups, tastes a lot like celery, only stronger. Grows as tall as me too, and better looking...