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Tomato Soup (Canning) Recipe

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This recipe for Tomato Soup (Canning) is from The Pace Family Cookbook , 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:  
Cook :
30-40 large, peeled tomatoes
4 green peppers,
2 onions
1 bunch celery.
Put them in blender, then through food saver (10 qts juice)

2/3 c. sugar
1/4 c. salt
1 ½ c. flour
1 c. margarine
Directions:
Directions:
Scald and peel tomatoes and place in large canning kettle. Add peppers, onions, and celery and cook. Mixture will form a foam and when that has cooked down the vegetables should be cooked.
Dip tomato mixture into blender and blend, then put through a food saver to remove all pits and chunks. You will need 10 quarts of juice.
Add margarine to juice and melt. Mix together,flour, sugar and salt, pour some tomato juice in and mix to make a paste. Then add to tomato juice. Boil all together until thick.
Put in scalded quart bottles with lids. Cold pack for 20 minutes OR pressure @ 13 pounds For 10 minutes.
Number Of Servings:
Number Of Servings:
12 quarts
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This is much better tasting than commercial canned soup.

 

 

 

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