Tomato Soup - Canning recipe

This recipe is for a pressure canner and IS NOT suitable for a water bath canner.

• Ready In: 2 hrs 20 mins
• Yields: 6 pints

Ingredients

• 4  quarts  cored, peeled and chopped ripe tomatoes
• 3  cups  chopped onions
• 2  cups  chopped celery
• 2  cups  chopped red bell peppers
• 1 1⁄2 cups  sliced carrots
• 2  teaspoons salt
• 1  teaspoon dried basil or 2  teaspoons fresh basil
• 1  bay leaf

Directions

1. In a large pot cook tomatoes until soft.
2. Press through a food mill.
3. In a saucepan combine all of the other veg and add enough water to just cover.
4. Cook to tender, drain and put veg thru a food mill.
5. Now combine the two puree's and add salt and herbs.
6. Bring to a boil, reduce to a simmer and cook slowly until thick, stirring frequently to prevent sticking.
7. Remove bay leaf.
8. Ladle into clean hot jars leaving 1/2 inch head space.
9. Process in a pressure caner 20 minutes at 10 pounds pressure at altitudes up to 2000 feet.