Tomato Soup - Canning recipe |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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This recipe is for a pressure canner and IS NOT suitable for a water bath canner. Ingredients:
4 quarts cored, peeled and chopped ripe tomatoes |
3 cups chopped onions |
2 cups chopped celery |
2 cups chopped red bell peppers |
1 1/2 cups sliced carrots |
2 teaspoons salt |
1 teaspoon dried basil or 2 teaspoons fresh basil |
1 bay leaf |
Directions:
1. In a large pot cook tomatoes until soft.
2. Press through a food mill.
3. In a saucepan combine all of the other veg and add enough water to just cover.
4. Cook to tender, drain and put veg thru a food mill.
5. Now combine the two puree's and add salt and herbs.
6. Bring to a boil, reduce to a simmer and cook slowly until thick, stirring frequently to prevent sticking.
7. Remove bay leaf.
8. Ladle into clean hot jars leaving 1/2 inch head space.
9. Process in a pressure caner 20 minutes at 10 pounds pressure at altitudes up to 2000 feet.
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