Moms Best Tomato Soup Canning Recipes

MOM'S BEST TOMATO SOUP CANNING RECIPE

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).
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MOM'S BEST TOMATO SOUP CANNING RECIPE RECIPE - (4/5)

Steps:

• 1. Chop onions and celery 2. Place in larger kettle with just enough water to keep them from burning. 3. While this simmers cut tomatoes (If not juicing) 4. Place cut tomatoes (or juice) in kettle and cook until tender. 5. Place everything through a Victorio Strainer or Fine Food Mill. 6. Return to kettle. 7. Add Sugar and salt (I let it simmer till the red color deepens nicely) 8. Melt butter in cast iron or other thick bottomed pot. Stir in flour to form a paste and slowly whisk in 2 to 4 cups of liquid to avoid lumps. 9. Add butter/flour mixture to warmed tomato juice. (If the juice is too hot it may form lumps) 10. Stir well 11. Heat until hot and thickened. (doesn't get real thick) 12. Ladle into prepared jars and secure lids. 13. Hot water bath for 30 minutes per pint. May add a little milk to desired consistency prior to serving. NOTE: For better compliance with current USDA preserve standards - Add 1 tbsp of lemon juice concentrate (like real-lemon - not fresh squeezed) to each pint and add the flour/butter thickening agent when preparing to serve rather than prior to processing. I have seen others that have chosen to process in a pressure canner at 10lbs for 30 minutes. NOTE:

CANNED TOMATO SOUP

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.