Garden Tomato Soup-Canning |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 24 |
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Adapted from The USDA Canning site. The source was told to come from The Best of Friends Cookbook. Ingredients:
36 -40 ripe tomatoes (skins removed and quartered) |
4 -5 stalks celery & leaves, chopped |
1/2 green pepper, chopped |
1/2 red pepper, chopped |
5 medium onions, chopped (if you have a food processor, use it to chop the celery, pepper, onions) |
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) |
1/3 lb butter |
1/4 cup salt, to taste |
1/2 cup brown sugar |
1 cup flour |
Directions:
1. Put all of the ingredients in a large kettle. Bring to a boil, turn down to simmer and cook until the celery is soft, about 15 minutes; then add the butter sauce and brown sugar paste.
2. Mix the sugar and flour together in a bowl. Add enough of the hot soup to make a paste, then stir this into the hot soup and bring to a boil until soup thickens, about 10-15 minutes.
3. If the soup is thicker than you prefer, add a little water. Adding the red pepper flakes makes the soup zingier. If too sweet, add a little more salt.
4. Pour soup into quart jars and can in a pressure canner for 25 minutes at 10 pounds pressure.
5. Yield: 6-7 quarts, depending on size of tomatoes.
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