EASY TOMATO SOUP RECIPE FOR CANNING
This home canned tomato soup recipe is easy to make and kid friendly. The soup is condensed, so it takes up less storage space in the pantry. If you don't have a pressure canner, you can also freeze the soup.
Provided by Laurie Neverman
Categories Soup
Time 4h20m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 cup, Calories 169 calories, Sugar 19.6 g, Sodium 911.4 mg, Fat 1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 38.7 g, Fiber 6.6 g, Protein 4.7 g, Cholesterol 0 mg
CANNED TOMATO SOUP
The best canned tomato soup recipe! A great way to use up those extra tomatoes from the garden. When ready to serve, mix with equal parts milk and warm.
Provided by jennyrose81
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 13h15m
Yield 32
Number Of Ingredients 9
Steps:
- Place onions, celery, and tomatoes in a large pot; pour in enough water to just cover vegetables; bring to a boil. Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour tomato mixture through a strainer or food mill, discard solids, and return liquid to the pot; stir sugar and salt into liquid.
- Blend butter and flour together in a blender until smooth and creamy; add tomato juice. Blend until smooth. Pour butter mixture into liquid in the pot. Cook and stir over medium heat just until tomato soup is hot.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato soup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 20 to 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 12 hours before opening.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 17.2 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 2.4 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 104.1 mg, Sugar 11.4 g
MOM'S BEST TOMATO SOUP CANNING RECIPE
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!
Provided by WJKing
Categories Vegetable
Time 1h50m
Yield 8-10 quarts
Number Of Ingredients 7
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).
- .
Nutrition Facts : Calories 529.3, Fat 24.8, SaturatedFat 14.9, Cholesterol 61, Sodium 3827.1, Carbohydrate 74.4, Fiber 11.4, Sugar 48.5, Protein 9.5
TOMATO SOUP FOR CANNING
An old recipe for tomato soup. For canning, check the Ball canning book for more up to date times for canning. Looks good although it called for 1/2 cup salt, I changed to 3 tablespoons because that seemed excessive to me. Feel free to add more if you wish.
Provided by Dienia B.
Categories Low Protein
Time 3h30m
Yield 10 pints
Number Of Ingredients 9
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.
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