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    You are in: Home / Recipes / Tomato Soup for Canning Recipe
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    Tomato Soup for Canning

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Dienia B.'s Note:

    An old recipe for tomato soup. For canning, check the Ball canning book for more up to date times for canning. Looks good although it called for 1/2 cup salt, I changed to 3 tablespoons because that seemed excessive to me. Feel free to add more if you wish.

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    My Private Note

    Ingredients:

    Yield:

    pints

    Units: US | Metric

    Directions:

    1. 1
      Cook all vegetables together.
    2. 2
      When done, sieve until like a smooth paste.
    3. 3
      Add remaining ingredients and cook until thick.
    4. 4
      Seal in glass jars while hot.
    5. 5
      I would process in pressure cooker myself for about 90 minutes.
    6. 6
      I'm guessing this to be safe however, it may be less time.

    Ratings & Reviews:

    • on July 29, 2010

      Please do not use this recipe if you are going to can it... Using canners or hot water baths is no place for guessing games. It is very important to follow tested recipes as the interior of the jarred fruit or vegetable has to reach at least 155 for a proper period of time dependent on what you are cooking. Salt is also used in canning recipes as a preservative and does effect the temperature of the interior of the jar. OVER PROCESSING IS AS BAD AS UNDER PROCESSING!!! DO NOT DO IT

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tomato Soup for Canning

    Serving Size: 1 (4399 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 385.9
     
    Calories from Fat 172
    44%
    Total Fat 19.1 g
    29%
    Saturated Fat 11.8 g
    59%
    Cholesterol 48.8 mg
    16%
    Sodium 2281.5 mg
    95%
    Total Carbohydrate 52.0 g
    17%
    Dietary Fiber 4.8 g
    19%
    Sugars 29.6 g
    118%
    Protein 4.9 g
    9%

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