Mom's Best Tomato Soup Canning Recipe

Recipe by WJKing
READY IN: 1hr 50mins




  • 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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