MOM'S BEST TOMATO SOUP CANNING RECIPE
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!
Provided by WJKing
Categories Vegetable
Time 1h50m
Yield 8-10 quarts
Number Of Ingredients 7
Steps:
- Chop onion& celery.
- Place in large kettle w/ just enough water to keep them from burning.
- While this simmers, cut tomatoes (remove stems if not using strainer).
- Add to kettle& cook until tender.
- Place this all through Victorio strainer (or similar).
- Return to kettle.
- Add sugar& salt.
- 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.
- Add butter/flour mixture to warmed tomato juice. (Add before it's hot, to avoid lumps of flour!).
- Stir well.
- Heat just until hot. (If it gets to a boil, it can make the flour lumpy).
- Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).
- Ladle into jars& close securely with lids.
- Return to canner & process 20-30 minutes (start timing when it's at a 'rolling' boil).
- 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).
- .
Nutrition Facts : Calories 529.3, Fat 24.8, SaturatedFat 14.9, Cholesterol 61, Sodium 3827.1, Carbohydrate 74.4, Fiber 11.4, Sugar 48.5, Protein 9.5
TOMATO SAUCE FOR CANNING
Provided by Sean Timberlake
Time 16h
Yield Seven quarts
Number Of Ingredients 4
Steps:
- Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Peel and core the tomatoes: Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. You will need to do this in batches. Discard skins and cores. Prepare the sauce: Coarsely chop the tomatoes and add them to a large stockpot. Place stockpot over medium-high heat, crushing and stirring the tomatoes to keep from burning. Continue until all the tomatoes are added and crushed. Bring the tomatoes to a boil, then reduce heat and keep at a low boil. Reduce to the desired thickness, by a third for a thin sauce, or by half for a thick sauce. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce. Turn the heat under the canner to high. Add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar; add a teaspoon of sugar to offset the added acidity if desired. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 40 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
THE BEST CANNING SALSA
This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!
Provided by cookingmama
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 17
Number Of Ingredients 13
Steps:
- Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g
MOM'S BEST TOMATO SOUP CANNING RECIPE RECIPE - (4/5)
Provided by CreativeJBean
Number Of Ingredients 7
Steps:
- 1. Chop onions and celery 2. Place in larger kettle with just enough water to keep them from burning. 3. While this simmers cut tomatoes (If not juicing) 4. Place cut tomatoes (or juice) in kettle and cook until tender. 5. Place everything through a Victorio Strainer or Fine Food Mill. 6. Return to kettle. 7. Add Sugar and salt (I let it simmer till the red color deepens nicely) 8. Melt butter in cast iron or other thick bottomed pot. Stir in flour to form a paste and slowly whisk in 2 to 4 cups of liquid to avoid lumps. 9. Add butter/flour mixture to warmed tomato juice. (If the juice is too hot it may form lumps) 10. Stir well 11. Heat until hot and thickened. (doesn't get real thick) 12. Ladle into prepared jars and secure lids. 13. Hot water bath for 30 minutes per pint. May add a little milk to desired consistency prior to serving. NOTE: For better compliance with current USDA preserve standards - Add 1 tbsp of lemon juice concentrate (like real-lemon - not fresh squeezed) to each pint and add the flour/butter thickening agent when preparing to serve rather than prior to processing. I have seen others that have chosen to process in a pressure canner at 10lbs for 30 minutes. NOTE:
TOMATO SOUP FOR CANNING
An old recipe for tomato soup. For canning, check the Ball canning book for more up to date times for canning. Looks good although it called for 1/2 cup salt, I changed to 3 tablespoons because that seemed excessive to me. Feel free to add more if you wish.
Provided by Dienia B.
Categories Low Protein
Time 3h30m
Yield 10 pints
Number Of Ingredients 9
Steps:
- Cook all vegetables together.
- When done, sieve until like a smooth paste.
- Add remaining ingredients and cook until thick.
- Seal in glass jars while hot.
- I would process in pressure cooker myself for about 90 minutes.
- I'm guessing this to be safe however, it may be less time.
CANNED TOMATO SOUP
The best canned tomato soup recipe! A great way to use up those extra tomatoes from the garden. When ready to serve, mix with equal parts milk and warm.
Provided by jennyrose81
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 13h15m
Yield 32
Number Of Ingredients 9
Steps:
- Place onions, celery, and tomatoes in a large pot; pour in enough water to just cover vegetables; bring to a boil. Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour tomato mixture through a strainer or food mill, discard solids, and return liquid to the pot; stir sugar and salt into liquid.
- Blend butter and flour together in a blender until smooth and creamy; add tomato juice. Blend until smooth. Pour butter mixture into liquid in the pot. Cook and stir over medium heat just until tomato soup is hot.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato soup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 20 to 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 12 hours before opening.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 17.2 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 2.4 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 104.1 mg, Sugar 11.4 g
GARDEN TOMATO SOUP-CANNING
Posted in response to a request for soups to can. Adapted from The USDA Canning site. The source was told to come from The Best of Friends Cookbook.
Provided by Sharon123
Categories Vegetable
Time 1h20m
Yield 6-7 quarts
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- Pour soup into quart jars and can in a pressure canner for 25 minutes at 10 pounds pressure.
- Yield: 6-7 quarts, depending on size of tomatoes.
More about "tomatosoupforcanning recipes"
17 CANNED TOMATO RECIPES - THE SPRUCE EATS
From thespruceeats.com
WE TRIED 10 CANNED TOMATO SOUPS AND THIS WAS THE BEST
From myrecipes.com
13 RECIPES FOR CANNING TOMATOES FROM YOUR GARDEN
From tasteofhome.com
CANNING SOUP: ADAPT YOUR RECIPE TO MAKE IT SAFE FOR …
From simplycanning.com
CANNING TOMATO SAUCE RECIPE FOR PRESERVING TOMATOES | FAMILY …
From familyfoodgarden.com
CANNING TOMATO SOUP RECIPE - CREATIVE HOMEMAKING
From creativehomemaking.com
CANNED TOMATO SOUP RECIPE: A DELICIOUS SOUP MADE TO BE …
From diynatural.com
10 RECIPES THAT START WITH A CAN OF TOMATO SAUCE
From allrecipes.com
TOMATO SOUP - WIKIPEDIA
From en.wikipedia.org
TOMATO SOUP CONCENTRATE FOR CANNING – FOOD IN JARS
From foodinjars.com
EASY TOMATO SOUP RECIPE (FOR CANNING)
From hillsborough-homesteading.com
5/5 (2)Total Time 2 hrs 20 minsEstimated Reading Time 2 mins
- Add the garlic, tomatoes and simmer, covered for 30-40 minutes. Stir often to prevent scorching.
BEST TOMATOES FOR JUICING AND CANNING -10 BEST CANNING …
From bestjuicerproducts.com
HOW TO USE CANNED TOMATOES? WE CANNOT COUNT THE WAYS! - CBC
From cbc.ca
TOMATO CANNING TIPS FOR DELICIOUS RESULTS - MOUNTAIN FEED
From mountainfeed.com
THE VERY BEST TOMATOES FOR CANNING (AND WHY) | KITCHN
From thekitchn.com
CREAMY TOMATO SOUP WITH CANNED TOMATOES - LOVE FOOD NOT …
From lovefoodnotcooking.com
THE ULTIMATE GUIDE TO CANNING TOMATO SAUCE | WHOLEFULLY
From wholefully.com
30+ TOMATO CANNING RECIPES TO PRESERVE THE HARVEST
From practicalselfreliance.com
TOMATO SOUP RECIPE FOR CANNING - THERESCIPES.INFO
From therecipes.info
THE BEST WAY TO PERFECTLY CAN TOMATO SAUCE AT HOME - TIPS BULLETIN
From tipsbulletin.com
12 EASY WAYS TO DRESS UP A CAN OF TOMATO SOUP - BON APPéTIT
From bonappetit.com
CANNING TOMATO SOUP BASE {HOMEMADE CANNED TOMATO SOUP}
From sustainablecooks.com
25 THINGS TO MAKE WITH CANNED TOMATOES - FOOD NETWORK
From foodnetwork.com
ZESTY TOMATO SOUP - HEALTHY CANNING
From healthycanning.com
ROASTED TOMATO SAUCE FOR CANNING - A MODERN HOMESTEAD
From amodernhomestead.com
CONDENSED TOMATO SOUP FOR CANNING - FARM BELL RECIPES
From farmbellrecipes.com
CANNING TOMATO SAUCE MADE EASY: HOW TO CAN TOMATOES SIMPLY …
From simplycanning.com
EASY TOMATO CANNING RECIPES TO PRESERVE YOUR TOMATO HARVEST
From backyardgardenlover.com
HOW 6 CHEFS DOCTOR UP CANNED TOMATOES | BON APPéTIT
From bonappetit.com
HOW TO CAN TOMATOES | ALLRECIPES
From allrecipes.com
HOME CANNED TOMATO SOUP – EASY RECIPE FOR CANNING TOMATO …
From commonsensehome.com
HOME CANNED TOMATO SOUP - ROOTS & BOOTS
From rootsandboots.com
15 OF THE BEST CANNING TOMATOES YOU SHOULD GROW - GARDENER'S …
From gardenerspath.com
BEST TOMATOES FOR CANNING - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
24 TOMATO CANNING RECIPES YOU NEED TO TRY THIS YEAR
From homesteadingwhereyouare.com
10 BEST HOMEMADE TOMATO SOUP WITH CANNED TOMATOES RECIPES
From yummly.com
A HOMEMADE TOMATO SOUP RECIPE MADE FOR CANNING | WIGHT CAN …
From wightcaneco.com
CANNING TOMATOES: DO'S AND DON'TS - PENN STATE EXTENSION
From extension.psu.edu
VINE-FRESH TOMATO SOUP - HEALTHY CANNING
From healthycanning.com
CANNING HOMEMADE SOUPS - HEALTHY CANNING
From healthycanning.com
TOMATO SOUP RECIPE: CREAMY, QUICK, & WITH INGREDIENTS ON HAND
From simplycanning.com
COOK WITH CANNED TOMATOES, AND SAVOR SUMMER ALL YEAR LONG
From allrecipes.com
You'll also love