Prep 30 mins
Cook 1 hr
Simple homade tomato soup for canning
- 14 quarts ripe tomatoes
- 14 tablespoons flour
- 7 medium onions
- 14 tablespoons butter
- 1 stalk celery
- 3 tablespoons salt
- 14 sprigs parsley
- 8 tablespoons sugar
- 3 bay leaves
- 2 teaspoons pepper
- WASH; cut up tomatoes.
- Chop onions, celery, parsley, bay leaves.
- Add to tomatoes; cook until celery is tender.
- Put through sieve.
- Rub flour and butter into smooth paste thinned with tomato juice.
- Add to boiling soup; stir to prevent scorching.
- Add salt, sugar and pepper.
- For smoother consistency put through sieve again.
- Fill clean jars to within one inch of top of jar.
- Put on cap, screwing the band firmly tight.
- Process in water bath 15 minutes.
I've tried this recipe and it's wonderful! I did add two cloves of garlic and increased the celery to 3-4 stalks. I'm not a big fan of bay leaves so I only used one. It turned out great.
The first time I made this I followed it precisely, except omitted the celery, and ended up with 9 quarts. I may have simmered it longer...the recipe didn't really say how long. It was good, but the onion flavor was a little strong for us. So the second time I used only 2 onions, left out the butter, and also increased the sugar to my husband's taste. I will use this again with my modifications. The amount of acidity in this recipe is not out of line with other water bath canning recipes I've seen, so I'm not worried about that at all. This is a great way to use up the tons of tomatoes I have every fall. Thanks for posting!
DANGER; This recipe does NOT contain enough acidity to use the Water Bath Canning process. One may add some vinegar and a bit of sugar to offset the taste of the vinegar and then use a WBC process. angela marie pro-chef Le Cordon Bleu