Posted in Canning & Preserving
Canning Tomato Soup
Janelle
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Well, the tomatoes keep on coming, so today I decided to can some tomato soup! Our family loves Tomato Soup and Grilled Cheese sandwiches for Sunday lunch. So here’s the recipe I used from www.thebakingbeauties.com They have a website all about eating gluten-free and she just published a book.
Canned Tomato Soup
Author: Jeanine Friesen
Recipe type: Canning
Yields 8-10 pints. (I had approximately 48 cups of tomatoes and yielded 7 Quart jars)
Ingredients
- 1 1/2 ice cream pails (24 cups) tomatoes, cut into chunks (I prefer to use Roma tomatoes because they are less juicy than other tomatoes
- 2 cups chopped celery (4 cups to double)
- 4 cups onions, roughly chopped ( I didn’t double the onions)
- 2 large green peppers, chopped (about 2 cups) ( I had 3 cups)
- 1 small bunch of parsley, roughly chopped (about 3/4 – 1 cup chopped)
- 1-2 bay leaves (I used a handful of oregano & basil because that’s what I had in my herb garden)
- 1/2 tsp whole cloves
Instructions
- Put chopped tomato into a large stock pot. Mash them with a potato masher to extract some of the juice. Begin to heat the tomatoes on a low-medium temperature while you prepare the rest of the vegetables.
- Add the rest of the ingredients to the tomatoes, and bring the mixture up to a boil over medium – medium/high heat, stirring often, being careful not to burn.
- Once ingredients have come to a boil, reduce heat and allow the vegetables to slowly boil for another 2 hours, or until the vegetables are all very soft.
- Remove bay leaf (if you can find it, if not, don’t worry about it). Use an immersion blender to puree the mixture until smooth. Note: If you do not have an immersion blender, you will have to wait for your soup to cool before using your regular blender. Hot liquids in a blender can be very dangerous.
- Carefully scoop some of the soup mixture into a Chinois or rotary food press fitted over a large bowl. Press the juice through the press, and discard the peel and seeds. Repeat until you have pressed/strained all the soup. Reserve 2 cups of the soup mixture. Return the rest of the soup to the stock pot
- In a medium bowl, whisk together: 1/4 cup cornstarch, 1/4 cup granulated sugar, 1/4 cup salt, and 1/2 tsp Cayenne pepper
- Add 1/2 cup melted butter or margarine, and the reserved soup.
- Slowly bring the strained soup back up to a gentle boil. Whisk in the cornstarch mixture, and continue to boil until the soup has thickened.
- While the soup mixture is reheating, place your canning jars in a large canner with enough water to cover them by at least 1-inch, and bring to a boil. Boil for at least 10 minutes. Also place your lids in a pan of simmering water, and simmer for 10 minutes. This ensures that the jars and lids are sterilized before adding the soup to them.
- Lift the sterilized jars from the boiling water bath and empty them. Half should be emptied into the sink, and half should be emptied back into the pot to keep the boiling water level up.
- Fill each jar with tomato soup, to within 1 cm of the rim. Wipe the rim clean with a paper towel dipped in boiling water, and place the lids and rings on top of the jar. Return the jars to the boiling water bath and boil them for 20 minutes, well covered in water.
- Remove from waterbath and set jars on a dry towel, free from drafts. Allow to cool completely before checking that each jar has sealed (the lid is pulled down slightly, and no longer “pops” when you push on it). Label and store in cool, dark place. It is best to used home canned goods within 12 months.
Notes
To serve the soup: Empty the contents of the jar plus an equal amount of milk into to a saucepan. Heat over medium heat, stirring occasionally, until soup is hot & steaming. We like to serve ours with tortilla chips, shredded cheese & sour cream for a quick, simple tortilla soup.
Here are 7 beautiful jars of Tomato Soup, ready to be carried to my canning shelves. 🙂
