Canned Tomato Soup & More Yield: 6 Quartz 15 cored, peeled and chopped ripe tomatoes 3 cups of chopped onions 2 cups chopped celery 2 cups chopped red bell peppers 1 1/2 cups sliced carrots 2 teaspoon salt (or to taste) 2 teaspoon pepper (or more if you like it spicy!) 1 teaspoon dried basil (or to taste) 2 bay leaves STEP 1: Cook tomatoes down until “softer” (around 15 minutes) and puree through a blender. STEP 2: Combine all of the other veggies and add enough water to cover. STEP 3: Cook veggies until tender (20-30 minutes) and then drain water. STEP 4: Puree the soft veggies in the blender. STEP 5: Start heating the water bath (my canner takes 30+ minutes to boil). STEP 6: Combine both the tomato and veggie puree in a large pot adding all other ingredients. STEP 7: Bring to a boil (15 minutes) and simmer and cook slowly until thick (I just waited about 15 minutes and called it good!). STEP 8: Heat empty jars in the hot water bath for 2-3 minutes. STEP 9: Place jar lids only in hot water (I use a sauce pan on the stove). STEP 10: Remove bay leaves from the tomato juice. STEP 11: Remove empty jars one at at time from the water bath. Ladle hot tomato juice into hot clean jars, leaving 1/2 in. head space. Place lids on jars and a wet rag to seal with rings. STEP 12: Once all the jars are filled place them in the water bath for 20 minutes. STEP 13: Let stand for 6-8 hours until the middle part of the lid sucks in and does not “click” when you push it. This can take some time so if you don’t hear the cans seal right away do not worry! If the middle button does not seal down then your cans did not seal properly. Store any can lids that remain un-sealed in the refrigerator OR you can open them up, clean the top off (in case there is extra sauce or something preventing it from sealing) and put them through the hot bath again. ** This recipe specifically said DO NOT USE a water bath canner. Instead I was suppose to use a pressure canner. I did a lot of research on this and found a great article that helped break it down for me. Ultimately it is up to you but I ran it across my expert canner (Grandma) who has never had a problem with canning tomatoes in her water bath canner. As long as the jars seal you should be fine BUT… I’m letting you know this so that you don’t sue me later down the road! Take it as you wish, can at your own risk! Kick your soup up a notch by adding these yummy (not necessarily healthy) ingredients while heating up your soup later down the road: 1 1/2 C whipping cream 3/4 C butter 2 C. chicken broth thehomesteadsurvival/canning-tomato-soup-recipe/#.Uczvjqz2R6N
Posted on: Mon, 01 Jul 2013 01:12:56 +0000
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