Mom’s Best Tomato Soup Canning Recipe
(from amylicious’s recipe box)
Source: http://www.recipezaar.com/Moms-Best-Tomato-Soup-Canning-Recipe-44058
Categories: canning, frugal, tomatoes
Ingredients
- * 6 onions, chopped
- * 1 bunch celery, chopped
- * 8 quarts fresh tomatoes (or 5-6 quarts of juice)
- * 1 cup sugar
- * 1/4 cup salt
- * 1 cup butter
- * 1 cup flour
Directions
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- Chop onion& celery.
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2
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Place in large kettle w/ just enough water to keep them from burning.
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3
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While this simmers, cut tomatoes (remove stems if not using strainer).
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4
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Add to kettle& cook until tender.
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5
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Place this all through Victorio strainer (or similar).
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6
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Return to kettle.
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7
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Add sugar& salt.
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8
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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.
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9
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Add butter/flour mixture to warmed tomato juice. (Add before it’s hot, to avoid lumps of flour!).
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10
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Stir well.
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11
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Heat just until hot. (If it gets to a boil, it can make the flour lumpy).
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12
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Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).
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13
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Ladle into jars& close securely with lids.
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14
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Return to canner & process 20-30 minutes (start timing when it’s at a ‘rolling’ boil).
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15
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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).