Homade Tomato Soup to Can
Ready In: 1 hr
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
- 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.
- 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.
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