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Tomato Soup for Canning

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“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.”
READY IN:
3hrs 30mins
YIELD:
10 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook all vegetables together.
  2. When done, sieve until like a smooth paste.
  3. Add remaining ingredients and cook until thick.
  4. Seal in glass jars while hot.
  5. I would process in pressure cooker myself for about 90 minutes.
  6. I'm guessing this to be safe however, it may be less time.

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