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.”
READY IN:
1hr 20mins
YIELD:
6-7 quarts
UNITS:
US

Ingredients Nutrition

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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