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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

GRANDMA NELLIE’S TOMATO SOUP BASE Recipe

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This recipe for GRANDMA NELLIE’S TOMATO SOUP BASE is from Made with Love: Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
VEGETABLE MIXTURE---
4 RED PEPPERS
4 GREEN PEPPERS
1 HOT PEPPER
7 STALKS CELERY
7 LARGE ONIONS
1 WHOLE HEAD GARLIC
1 TO 1 ½ BUSHEL CANNING TOMATOES
1 CUP PICKLING SALT
1 ¼ CUP SUGAR
Directions:
Directions:
CHOP AND GRIND IN FOOD GRINDER ALL VEGETABLES. SIMMER 3 HOURS. PUT IN 8 CUP CONTAINERS AND FREEZE.

ON CANNING DAY, WASH AND STERILIZE JARS. BOIL LIDS & TONGS FOR 10 MINUTES ONLY

BLANCH (Plunge into boiling water for 30 seconds and then into ice water for 5 minutes) TOMATOES, PEEL AND QUARTER. INTO LARGE HEAVY POT.
COOK TOMATOES UNTIL THEY ARE LIQUID AND COOKED THROUGH.
CAREFULLY, PUT INTO BLENDER FILLING ONLY ¾ FULL, BLEND UNTIL SMOOTH. POUR EACH BATCH INTO CLEAN 5 GALLON PAIL. WHEN PAIL IS UP TO FIRST RIM WITH TOMATO JUICE, ADD ONE BATCH (8 cups) THAWED VEGGIES, SALT AND SUGAR. ADJUST TO TASTE. PUT INTO KETTLES TO ALLOW 7 QUARTS OF SOUP (one canner batch). HAVE CANNER & WATER READY. BRING TO SLOW BOIL, POUR INTO JARS, FILL JARS TO ½ INCH FROM TOP.WIPE RIMS, AND COVER. IF JARS AND SOUP ARE HOT WHEN GOING INTO JUST BELOW BOILING WATER IN CANNER, IT’S LESS LIKELY THE JARS WILL BREAK. TURN HEAT UP ON CANNER TO BOILING THEN REDUCE TO SLOW BOIL. START TIMER. HOT WATER BATH FOR 35 MINUTES. LEAVE SPACE ON COUNTER BETWEEN JARS WHEN COOLING. REPEAT PROCESS UNTIL SOUP IS ALL PROCESSED.
Number Of Servings:
Number Of Servings:
USUALLY MAKES 3 BATCHES (21 quarts).
Personal Notes:
Personal Notes:
YOU CAN MAKE THE VEGETABLE MIXTURE IN ADVANCE TO FREEZE UNTIL CANNING DAY

 

 

 

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