Mom's Best Tomato Soup Canning Recipe |
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Prep Time: 60 Minutes Cook Time: 50 Minutes |
Ready In: 110 Minutes Servings: 15 |
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My Mennonite mother's 'famous' tomato soup - hard to beat! Perfect anytime of the year! Enjoy! Here's what I purchased (for you to use as a baseline reference): - to yield 75 quarts of soup - 3 bushels of tomatoes, 6 lbs. butter, 5 lbs. sugar, 3 bunches celery, 5 lbs. flour. Hope that helps! (RECIPE BELOW IS FOR 8-10 QUARTS) (I make lots, and then frequently give this as a gift for a new mother, a hostess gift (when invited to dinner), a get-well meal, etc..) Super quick - easy to make, and can easily add garlic bread and a salad and dessert for a quick meal to bless someone. ENJOY! Ingredients:
6 onions, chopped |
1 bunch celery, chopped |
8 quarts fresh tomatoes (or 5-6 quarts of juice) |
1 cup sugar |
1/4 cup salt |
1 cup butter |
1 cup flour |
Directions:
1. Chop onion& celery.
2. Place in large kettle w/ just enough water to keep them from burning.
3. While this simmers, cut tomatoes (remove stems if not using strainer).
4. Add to kettle& cook until tender.
5. Place this all through Victorio strainer (or similar).
6. Return to kettle.
7. Add sugar& salt.
8. Cream butter and flour together& mix thoroughly with two cups of COLD juice, until dissolved (or blend together in a blender), to avoid lumps of flour in the juice.
9. Add butter/flour mixture to warmed tomato juice. (Add before it's hot, to avoid lumps of flour!).
10. Stir well.
11. Heat just until hot. (If it gets to a boil, it can make the flour lumpy).
12. Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).
13. Ladle into jars& close securely with lids.
14. Return to canner & process 20-30 minutes (start timing when it's at a 'rolling' boil).
15. Remove from canner & allow to set until sealed (approx. 12 hours) To serve, mix equal parts tomato concentrate to milk, and add 1/2 t. of baking soda per pint as it cooks (1 t. per quart).
16. .
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