We pulled in the last of ours over the week-end and cooked up some delicious green tomato and poblano chili. If you have green tomatoes left, I highly recommend this recipe. My dear friend Anne introduced me to this recipe and I'm so glad. It's a truly fabulous dish with just the right amount of complication to make you really appreciate how delicious it is. I substituted green tomatoes for the tomatillos and it was just as good as with tomatillos. Poblanos add just the right amount of quiet heat while the pumpkin seeds add a surprisingly awesome texture. I wish these pictures were going to do it justice, but they aren't.
I doubled the recipe, so we'll be enjoying this for quite awhile. It yielded over 6 quarts. The whole thing was made even more delish by my first giant batch of veggie broth cooked up in my thrifted stock pot. My old biggest pot was 6 quarts. This one is 16 quarts. However, I only made 9 quarts of broth. Any more than that and the pot gets too heavy for me to lift without fear of giving myself a boiling broth bath.
What I didn't use for the soup, I put up in my brand new pressure canner. My friend Robin and I were sharing a pressure canner for the past year. As we learned the ins and outs of pressure canning, it became clear that we each needed our own.
Isn't it shiny? I love it. It's a Presto 23 Quart. I'm looking forward to many years of canning with this baby.