Tomato Soup - Canning recipe

“This recipe is for a pressure canner and IS NOT suitable for a water bath canner.”
READY IN:
2hrs 20mins
YIELD:
6 pints
UNITS:
US

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: