Tomato Soup is full of vitamin C and is the perfect go to supper when you are busy or out of time.
That’s why I’m planning on having some for dinner after I’ve finished this post;).
Prep items needed:
- Large pot to hold ingredients, Medium pot to hold jars in water bath and a small pot to hold lids.
- Magnet (optional)
- Tall spoon to stir.
- Jar tongs
- Measuring cup
- Food mill or some kind of strainer
- 3 gallons tomatoes (48 cups)
- 14 stems celery
- 2 whole Cloves
- 2 bay leaves (optional)
- 14 sprigs parsley
- 8 onions sliced
- 1 1/4 cup flour
- 1 1/2 cup sugar
- 1 tsp pepper
- 4 Tbls salt
- First Step is to gather your tomatoes from the garden, wash them and take stems off if needed. Next quarter or leave tomatoes whole and put into your tomato juicer.
- Remove the core and skin from the tomatoes using your juicer. Keep scraps for chickens and other animals or throw them into the trash.
- When all of your tomatoes have been processed start measuring the amount of cups you need and put the desired amount into your big pot on the stove.
- Now add the first six ingredients to the pot also. Heat on medium high or high until soft, about an hour.
- Once veggies are soft put the mixture through a food mill or strainer. Return strained mixture to pot and bring to a boil. The veggies you have strained I actually save. It makes a wonderful base for a soup. Add tomato sauce or some type of broth, hamburger or some kind of meat, cabbage and you have a wonderful, hearty meal.
Mix flour, sugar, salt and pepper with 2 cups water to make a roux.
- Add to tomato mixture and return it to a boil, stirring occasionally.
It is now time to can. While the soup has been heating you should have your lids heating, jars in hot water, dishcloth ready and all of the utensils you will need laid out and ready. Be sure to turn your oven to its lowest setting and I place a flat cooking sheet to set jars on. This is optional of course but the filled jars slide nicely into the oven this way.
- Take a hot jar from the hot water and replace it with a cold jar using your canning tongs. Place your funnel in jar and fill it with hot tomato soup until it is a 1/2 inch from the top.
- Wipe off the top of the jar to remove any spilled soup or residue.
- Grab lid from water on the stove with magnet and place onto jar.
- Now while holding the center of lid put ring on and tighten. You do not need to crank it on, just hand tight.
- When you have a jar ready, place it into warm oven and repeat process until you have all of your tomato soup in jars and in the oven.
- Once they are all filled, move them into your dishwasher. Use your normal cycle and heated dry. When they are finished remove and set onto counter and lay a hand towel over the top. Leave for 24 hours and then store in cool dry place until you are ready to use.
Well that is it. You did it! Now you can serve a simple but satisfying meal to your family or friends. Enjoy and Bon Appetit!
For other canning tutorials go to: How to Can Strawberry Jam using a Dishwasher