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Canned Garden Tomato Soup
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Boil tomatoes and run through the tomato milling machine. Add all ingredients (except butter sauce and brown sugar paste) to a large kettle. Bring to a boil, then turn down to a simmer and cook until the celery soft (about 15 minutes); then add butter sauce and brown sugar paste. To create the paste, mix sugar and flower together in a bowl and add enough of the hot soup to make a paste. Stir in the paste and butter sauce and bring soup to a boil until it thickens (10-15 minutes). Add a little water if soup is too thick. For a zingier soup, add the red pepper flakes; if the soup is too sweet, add a little more salt. Pour soup into quart jars and can in a pressure canner for 25 minutes at 10 lbs of pressure. Yield: 6-7 quarts, depending on size of tomatoes
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Ingredients
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36-40 ripe tomatoes 4-5 stalks celery & leaves, chopped 1/2 green pepper, chopped 1/2 red pepper, chopped 5 medium onions, chopped (Use a food processor to chop the celery, pepper, onions, if available.) 1 tablespoon dried parsley 5 garlic cloves, minced 3 whole cloves 1 bay leaf 8-10 whole peppercorns 1/4 teaspoon crushed red pepper flakes (optional)
BUTTER SAUCE 1/3 lb butter 1/4 cup salt, to taste
BROWN SUGAR PASTE 1/2 cup brown sugar 1 cup flour
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