Ball Tomato Soup Canning Recipes

EASY TOMATO SOUP RECIPE FOR CANNING

Steps:

• Place tomatoes, celery, onion, parsley and bay leaves in a large stainless steel pot. Cook gently, uncovered, until tender, stirring as needed. I aim to reduce the volume roughly by half, or until it starts to thicken.
• Press through a food strainer or sieve into a large stainless steel or enameled cast iron saucepan. Set aside 2 cups of puree to cool.
• Whisk together Clear Gel and cooled tomato puree to form a slurry.
• Bring soup back to a boil and stir in the Clear Gel slurry. Continue to boil for two minutes, until it thickens. Add salt, pepper and sugar (if desired). Soup will not resemble commercial soup concentrate. Instead, it will look like a slightly too thick tomato soup.
• Ladle into pint or half pint jars and fill to 1" headspace. Wipe rims and seat two piece caps.
• Process in pressure canner at 10 pounds of pressure for weighted gauge and 11 pounds for dial gauge, for 25 minutes for pints or half pints. Do not use quarts for this recipe.
• When ready to serve the canned tomato soup, just heat with equal amount of liquid such as milk, water or chicken broth.
• Makes around 4 pints.

MOM'S BEST TOMATO SOUP CANNING RECIPE

Steps:

• 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).
• .

TOMATO SOUP FOR CANNING

Steps:

• Cook all vegetables together.
• When done, sieve until like a smooth paste.
• Add remaining ingredients and cook until thick.
• Seal in glass jars while hot.
• I would process in pressure cooker myself for about 90 minutes.
• I'm guessing this to be safe however, it may be less time.