Thursday, September 25, 2014

Tomato Soup Canning Recipe

There's no doubt about it, it has been an incredible year for the garden.  I have literally canned so much that I ran out of jars twice and had to clean out  cabinets to make room for all my canned goods.  It will be quite the reward this winter when we are eating from our stocked pantry.

Last year I received a recipe from one of our 4-H Grandma's for Tomato Soup that is pressure canned.  This soup is delicious and perfect for eating with a grilled cheese sandwich on a cold Winter's (or Fall) day.

Tomato Soup

Ruby Hoop's Regal Tomato Soup Recipe

6 medium onions
1 bunch celery
8 quarts cut-up tomatoes
(I used about 24 pounds worth)
3/4 cup sugar
(I only used 1/2 cup)
1/4 cup salt
1 cup butter or margarine
(make sure it's at room temperature)
1 cup flour

Chop the onions and celery and put them into a large kettle with just enough water to start a good boil and prevent scorching. Add the tomato pieces (no need to peel off the skins) and cook the vegetables until they're tender. Then put them through a food mill to remove seeds and chunks, and return the pulp to the kettle along with the sugar and salt. Cream together the butter and flour, add the well-blended mixture to the boiling purée, stir thoroughly, and continue to simmer the combination until it thickens slightly (to about the consistency of thin gravy). Pour the soup into hot jars and process in a pressure canner for 10 minutes at 5 pounds. At serving time, (I omit this step when serving but you are welcome to do it) empty the concentrate into a saucepan, add 2 pinches of, soda per pint, warm the tomato mix slightly, and dilute it with an equal amount of milk or water. Then heat the soup to eating temperature. 

For a publication on tomatoes and canning visit The University of Maine.

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