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Posted in response to a request for soups to can. Adapted from The USDA Canning site. The source was told to come from The Best of Friends Cookbook.
- 36 -40 ripe tomatoes (skins removed and quartered)
- 4 -5 stalks celery & leaves, chopped
- 1⁄2 green pepper, chopped
- 1⁄2 red pepper, chopped
- 5 medium onions, chopped (If you have a food processor, use it to chop the celery, pepper, onions)
- 1 tablespoon dried parsley
- 5 garlic cloves, minced
- 3 whole cloves
- 1 bay leaf
- 8 -10 whole peppercorns
- 1⁄4 teaspoon crushed red pepper flakes (optional)
- 1⁄3 lb butter
- 1⁄4 cup salt, to taste
BROWN SUGAR PASTE
- 1⁄2 cup brown sugar
- 1 cup flour
- Put all of the ingredients in a large kettle. Bring to a boil, turn down to simmer and cook until the celery is soft, about 15 minutes; then add the butter sauce and brown sugar paste.
- Mix the sugar and flour together in a bowl. Add enough of the hot soup to make a paste, then stir this into the hot soup and bring to a boil until soup thickens, about 10-15 minutes.
- If the soup is thicker than you prefer, add a little water. Adding the red pepper flakes makes the soup zingier. If too sweet, add a little more salt.
- Pour soup into quart jars and can in a pressure canner for 25 minutes at 10 pounds pressure.
- Yield: 6-7 quarts, depending on size of tomatoes.