Simple homade tomato soup for canning
- Ready In:
- 1hr 30mins
- 14 quarts ripe tomatoes
- 14 tablespoons flour
- 7 medium onions
- 14 tablespoons butter
- 1 stalk celery
- 3 tablespoons salt
- 14 sprigs parsley
- 8 tablespoons sugar
- 3 bay leaves
- 2 teaspoons pepper
- WASH; cut up tomatoes.
- Chop onions, celery, parsley, bay leaves.
- Add to tomatoes; cook until celery is tender.
- Put through sieve.
- Rub flour and butter into smooth paste thinned with tomato juice.
- Add to boiling soup; stir to prevent scorching.
- Add salt, sugar and pepper.
- For smoother consistency put through sieve again.
- Fill clean jars to within one inch of top of jar.
- Put on cap, screwing the band firmly tight.
- Process in water bath 15 minutes.
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I mixed this recipe with a roasted tomato soup recipe that I wanted to try. I didn't want to spend an entire day roasting all of the tomatoes that I had, so I roasted half of them with some onions and garlic, and used this recipe for the rest. YUMMO!! Lots of time to make it, but worth it. My mom asked if I would take orders, but nope, not for this one.
Very simular to old Kerr Canning book. I double the flour, butter, salt, and sugar, because I like a thicker creamer tomato soup. To process in water bath canner new quidelines recommend 85 min. I did run out of celery so I used 4 tsp of celery salt and omited 4 tsp of salt. Still very good. Makes appx. 26 pints.
The first time I made this I followed it precisely, except omitted the celery, and ended up with 9 quarts. I may have simmered it longer...the recipe didn't really say how long. It was good, but the onion flavor was a little strong for us. So the second time I used only 2 onions, left out the butter, and also increased the sugar to my husband's taste. I will use this again with my modifications. The amount of acidity in this recipe is not out of line with other water bath canning recipes I've seen, so I'm not worried about that at all. This is a great way to use up the tons of tomatoes I have every fall. Thanks for posting!