Garden Tomato Soup-Canning

Recipe by Sharon123
READY IN: 1hr 20mins
YIELD: 6-7 quarts




  • Put all of the ingredients in a large kettle. Bring to a boil, turn down to simmer and cook until the celery is soft, about 15 minutes; then add the butter sauce and brown sugar paste.
  • Mix the sugar and flour together in a bowl. Add enough of the hot soup to make a paste, then stir this into the hot soup and bring to a boil until soup thickens, about 10-15 minutes.
  • If the soup is thicker than you prefer, add a little water. Adding the red pepper flakes makes the soup zingier. If too sweet, add a little more salt.
  • Pour soup into quart jars and can in a pressure canner for 25 minutes at 10 pounds pressure.
  • Yield: 6-7 quarts, depending on size of tomatoes.