Canning Soup Recipes
CANNING SOUP
Steps:
- Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.
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
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