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, gather your tomatoes from the garden, wash them and take stems off if needed. Next, quarter or leave tomatoes whole and put them 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 them 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 save. It makes a wonderful base for a soup. Add tomato sauce or some type of broth, hamburger or other type of meat, cabbage and you have another wonderful, hearty meal.
- Now 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’s now time to can. While the soup has been heating you should also have your lids heating, jars in hot water, dishcloth ready and all the utensils you will need laid out. Be sure to turn your oven to its lowest setting. I then place a flat cooking sheet inside to set the jars on. This is optional of course but the filled jars slide nicely into the oven this way.
- Next take a jar from the hot water and replace it with a cold one using your canning tongs. Place your funnel in the hot jar and fill it with hot tomato soup from your pot until it’s a 1/2 inch from the top.
- Wipe off the top of the jar with your wash cloth to remove any spilled soup or residue.
- Grab a lid from the water on the stove with your magnet and place onto jar.
- Now while holding the center of the lid, put a ring on and tighten. You don’t need to crank it on, hand tight is good.
- When you have a jar ready, place it into the warm oven and repeat the process until all of your tomato soup is into the jars.
- Once they are all filled, move them from your stove into your dishwasher. Using your normal cycle and heated dry and then press start. Once the cycle is finished, remove them from the dishwasher and set them onto a counter, laying a hand towel over the top. Leave them there for 24 hours. After that store in a cool dry place until you are ready to use.
Well that’s 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