Homade Tomato Soup to Can

Submitted by Chef Stiles

"I can't remember where I got this recipe, but I have been using it for about 15 years. I think it taste like campbells tomato soup. I double this with very good results. I also do not add any other liquids to it when serving it says you can."

 

• Ready In: 1hr
• Ingredients: 13
• Yields: 12 pints

ingredients

• 17 lbs tomatoes
• 2 medium onions
• 2 hungarian hot peppers
• 3 small bunch celery
• 1 large bunch fresh parsley
• 1⁄2 cup coarse salt
• 1 cup brown sugar
• 1 cup flour
• 1 teaspoon ground allspice
• 1 teaspoon cinnamon
• 1 teaspoon clove
• 1⁄4 teaspoon pepper
• 1⁄2 cup butter or 1/2 cup oleo

directions

1. chop tomatoes, onions, hot peppers, celery. Put in large kettle add salt. Cover bring to boil and simmer for 1 hour. Stir often. Put mixture through food mill. Put back in kettle. In med bowl add remaining ingredients except butter. Add the seasonings to the hot puree, beating in with a whisk. Add the butter and whisk smooth. Bring to a boil then simmer over med heat for 3 minutes. Pour into hot pints. Process 15 minutes in hot water bath.
2. To Serve, add 1 can mushroom soup and 1 can water to the pint of soup or you can add 1 1/2 cup milk or water. I use as canned.