Garden Tomato Soup-Canning

Made This Recipe? Add Your Photo

Total Time
1hr 20mins
Prep
20 mins
Cook
1 hr

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.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Pour soup into quart jars and can in a pressure canner for 25 minutes at 10 pounds pressure.
  5. Yield: 6-7 quarts, depending on size of tomatoes.