1 hr 20 mins
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.
My Private Note
Units: US | Metric
- 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)
BROWN SUGAR PASTE
- 1Put 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.
- 2Mix 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.
- 3If 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.
- 4Pour soup into quart jars and can in a pressure canner for 25 minutes at 10 pounds pressure.
- 5Yield: 6-7 quarts, depending on size of tomatoes.
Browse Our Top Vegetable Recipes
You Might Also Like...View All Vegetable Recipes
Nutritional Facts for Garden Tomato Soup-Canning
Serving Size: 1 (5735 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 509.6
- Calories from Fat 200
- Total Fat 22.3 g
- Saturated Fat 13.3 g
- Cholesterol 54.1 mg
- Sodium 4931.1 mg
- Total Carbohydrate 74.7 g
- Dietary Fiber 11.6 g
- Sugars 42.2 g
- Protein 10.2 g
The following items or measurements are not included: