Name: Mom's Best Tomato Soup Canning Recipe
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 8-10 quarts
Ingredients: 6 onions, chopped; 1 bunch celery, chopped; 8 quarts fresh tomatoes (or 5-6 quarts of juice); 1 cup sugar; 1/4 cup salt; 1 cup butter; 1 cup flour

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Recipe by WJKing

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Mom's Best Tomato Soup Canning Recipe created by anniesnomsblog

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My Mennonite mother's 'famous' tomato soup - hard to beat! Perfect anytime of the year! Enjoy! Here's what I purchased (for you to use as a baseline reference): - to yield 75 quarts of soup - 3 bushels of tomatoes, 6 lbs. butter, 5 lbs. sugar, 3 bunches celery, 5 lbs. flour. Hope that helps! (RECIPE BELOW IS FOR 8-10 QUARTS) (I make lots, and then frequently give this as a gift for a new mother, a hostess gift (when invited to dinner), a get-well meal, etc..) Super quick - easy to make, and can easily add garlic bread and a salad and dessert for a quick meal to bless someone. ENJOY!

Ready In:: 1hr 50mins
Yields:
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ingredients

6 onions, chopped
1 bunch celery, chopped
8 quarts fresh tomatoes (or 5-6 quarts of juice)
1 cup sugar
¹⁄₄ cup salt
1 cup butter
1 cup flour

directions

Chop onion& celery.
Place in large kettle w/ just enough water to keep them from burning.
While this simmers, cut tomatoes (remove stems if not using strainer).
Add to kettle& cook until tender.
Place this all through Victorio strainer (or similar).
Return to kettle.
Add sugar& salt.
Cream butter and flour together& mix thoroughly with two cups of COLD juice, until dissolved (or blend together in a blender), to avoid lumps of flour in the juice.
Add butter/flour mixture to warmed tomato juice. (Add before it's hot, to avoid lumps of flour!).
Stir well.
Heat just until hot. (If it gets to a boil, it can make the flour lumpy).
Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).
Ladle into jars& close securely with lids.
Return to canner & process 20-30 minutes (start timing when it's at a 'rolling' boil).
Remove from canner & allow to set until sealed (approx. 12 hours) To serve, mix equal parts tomato concentrate to milk, and add 1/2 t. of baking soda per pint as it cooks (1 t. per quart).
.

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RECIPE MADE WITH LOVE BY

@WJKing

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@WJKing

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"My Mennonite mother's 'famous' tomato soup - hard to beat! Perfect anytime of the year! Enjoy! Here's what I purchased (for you to use as a baseline reference): - to yield 75 quarts of soup - 3 bushels of tomatoes, 6 lbs. butter, 5 lbs. sugar, 3 bunches celery, 5 lbs. flour. Hope that helps! (RECIPE BELOW IS FOR 8-10 QUARTS) (I make lots, and then frequently give this as a gift for a new mother, a hostess gift (when invited to dinner), a get-well meal, etc..) Super quick - easy to make, and can easily add garlic bread and a salad and dessert for a quick meal to bless someone. ENJOY!"

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question by l154yam

8/17/2021

I love the reviews and want to try this recipe but I need conversions of the onions and celery into actual amounts (cups). (the recipe calls for one bunch of celery but I doubt it really means the whole bunch! esp since the conversion she gave for 75 qts - was 3 bunches.) Thanks for any help

Replies 2
review by jbudney2000

10/30/2020

I left the flour out and it still came out thick and my family loved it.

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question by Bassethound

10/18/2020

How much baking soda do you add to cut the acidity?

Replies 1
question by Janet J.

10/9/2020

I don't understand about the baking soda. What is it's purpose?

Replies 1
review by Brian G.

10/5/2020

I'm sure this soup tastes great, but freeze it, don't can it. Never ever, under any circumstances should you waterbath can anything with flour in it. Be careful when using canning recipes that are not verified to be safe.

1

Replies 1