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Canning Tomato Soup

Canning Tomato Soup
By Dale Murphy on Wednesday, November 6, 2013 at 5:46pm
Makes 5 quarts
? 12 pounds of ripe tomatoes
? 6 cups onions
? 4 cups celery
? 4 cloves garlic
? 1 cup fresh basil
? 1/4 – 1/2 cup brown sugar
? 1 tsp salt
Start by chopping the onions, celery, garlic and basil.
Select tomatoes that are fresh, ripe and firm. Wash, core and remove any bruised or soft spots from the tomatoes. Place a large pot on the stove over medium-high heat. Quarter a third of the tomatoes and quickly add them to the pot. Use a potato masher or something similar to gently smash and break down the tomatoes, stirring frequently. Quarter another third of the tomatoes and add them to the pot, continuing to smash and stir. Quarter and add remaining third of tomatoes, then add the onion, celery, garlic and basil.
Simmer tomato mixture, stirring frequently, for 15 minutes or until tomatoes are broken down and vegetables are soft.
Press tomato mixture through a sieve, food mill or fine mesh strainer, to separate the juice.
Return juice to the large pot and add sugar and salt. Start with 1/4 cup of brown sugar and taste. If you want it sweeter, add the other 1/4 cup. Bring to a boil, then reduce heat to medium and simmer for 15 minutes. Ladle hot soup into sterilized jars using a sterilized funnel, leaving 1/2″ of headspace.
Wipe the rimes of the jars with a clean paper towel, then place sterilized lid on top of the jar. Thread ring onto the jar and tighten until fingertip tight.
Process in pressure canner at 10 pounds pressure for 20 minutes for pints and 30 minutes for quarts. Be sure to check your pressure canner’s instruction manual to follow proper procedure.

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