Making Soup Stock

Making soup stock is always a big process.  We start with tomatoes from the garden.  (Several buckets full.)

This year, Ethan was chief tomato washer (splasher, waterfall maker, tomato describer, etc.)

I usually inspect them and hack them up and put them in pans to cook.

Then we run the soft, cooked tomatoes through the Victorio strainer.  Levi was the main "cranker" this year.  Alana took some turns, too.

When the pan under the seive got full, we dumped it into large pots which we would eventually heat up on the stove once all the ingredients were added.  We add green peppers, onions, celery from the garden (has a stonger flavor than store celery) and carrots to the soup stock.  We bring it to a boil, put it into jars and then pressure cook it for around a half hour.  It's a big job, but rewarding when accomplished.