Canned Tomato Soup
Skip the store-bought soup from a tin and make this flavorful Homemade Canned Tomato Soup with a few simple ingredients from the garden.
Ingredients
- 24 cups(about 1 1/2 ice cream pails) tomatoes, cut into chunks (i prefer to use roma tomatoes because they are less juicy than other tomatoes)
- 2 cupschopped celery
- 4 cupsonions, roughly chopped
- 2 largegreen peppers, chopped (about 2 cups)
- 1 smallbunch of parsley, roughly chopped (about 3/4 - 1 cup chopped)
- 1bay leaves
- ½ tspwhole cloves
- ¼ cupgranulated sugar
- ¼ cupsalt
- ¼ cupthermflo (or cooked clearjel, not instant)
- ½ teaspooncayenne pepper
Directions
- 1
Put chopped tomato into a large stock pot. Mash them with a potato masher to extract some of the juice. Begin to heat the tomatoes on a low-medium temperature while you prepare the rest of the vegetables.
- 2
Add the rest of the ingredients to the tomatoes, and bring the mixture up to a boil over medium - medium/high heat, stirring often, being careful not to burn.
- 3
Once ingredients have come to a boil, reduce heat and allow the vegetables to slowly boil for another 2 hours, or until the vegetables are all very soft.
- 4
Use an immersion blender to puree the mixture until smooth. Note: If you do not have an immersion blender, you will have to wait for your soup to cool before using your regular blender. Hot liquids in a blender can be very dangerous.
- 5
Carefully scoop some of the soup mixture into a Chinois or rotary food press fitted over a large bowl. Press the juice through the press, and discard the peel and seeds. Repeat until you have pressed/strained all the soup. Reserve 2 cups of the soup mixture. Return the rest of the soup to the stock pot
- 6
In a medium bowl, whisk together the reserved soup, granulated sugar, salt, Thermflo, and cayenne pepper
- 7
Slowly bring the strained soup back up to a gentle boil. Whisk in the thickening mixture, and continue to boil until the soup has thickened.
- 8
Be sure to wash your jars before using them. While the soup mixture is reheating, place your lids in a pan of simmering water, and simmer for 10 minutes. This ensures that the lids are sterilized before using them.
- 9
Fill each jar with tomato soup, to within 1 cm of the rim. Wipe the rim clean with a paper towel dipped in boiling water, and place the lids and rings on top of the jar.
- 10
When pressure canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.
- 11
When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – in pressure canner – 500 ml jars – 20 minutes at 10 lb (69 kPa). NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.
- 12
When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place. It is best to used home canned goods within 12 months.