Canned Tomato Soup - Revision history

Cheri: /* Ingredients */

2018-09-14T02:12:52Z

Ingredients

← Older revision		Revision as of 02:12, 14 September 2018
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	}}		}}
	=== Ingredients ===		=== Ingredients ===
	* 1 ~~pick~~ tomatoes (~8 qts of puree)		* 1 peck tomatoes (~8 qts of puree)
	* 12 onions		* 12 onions
	* 1 bunch celery		* 1 bunch celery

Dhanson: /* Preparation */

2016-09-18T02:57:51Z

Preparation

← Older revision		Revision as of 02:57, 18 September 2016
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	=== Preparation ===		=== Preparation ===
	Puree the tomatoes, onions and celery into a 4+ gallon stock pot. Bring to a boil and simmer for 1-2 hours, stirring occasionally. Remove from heat ~~and~~ strain ~~back into~~ a stock pot(s). Add the sugar, salt, pepper and flour mixture, and bring to a rolling boil, stirring frequently. Continue with a rolling boil for about 3-4 minutes.		Puree the tomatoes, onions and celery into a 4+ gallon stock pot. Bring to a boil and simmer for 1-2 hours, stirring occasionally to reduce the volume by about 1/8. Remove from heat, strain through a food mill, and return to the stock pot(s). Add the sugar, salt, pepper and flour mixture, and bring to a rolling boil, stirring frequently. Continue with a rolling boil for about 10-15 minutes. Remove from heat.

	~~Remove from heat~~ and ~~divide~~ into canning jars--filling to the ~~shoulder~~ of each jar. When pressure cooker ~~is ready~~, put on the rings and tighten to seal; but ~~don't do this~~ too ~~soon so that they lids start popping before cooking~~. Cook in a pressure cooker for 8 minutes at 5 lbs pressure.		Prep the canner with two quarts of hot water plus ~2-4 tablespoons of vinegar, and put the canner on the burner.

			Divide the soup into canning jars--filling to the neck of each jar. With a wet washcloth, clean the rim of each jar before setting a lid on. When enough jars are ready to load the pressure cooker, put on the rings and tighten to seal; the ring should be firm, but not too tight. Once the pressure cooker is loaded, put the lid on and turn up the heat. Once steam is constantly coming out of the pressure valve, continue letting it vent for ~4 minutes. After 4 minutes of constant steam, put the weight on the pressure valve to close it. Cook in a pressure cooker for 8 minutes at 5 lbs pressure. Keep an eye on the pressure (between 5-10 lbs) and adjust the temperature if it is rising/falling to much. The important thing is to keep the pressure at or above 5 lbs.

			After 8 minutes, remove the pressure cooker from the heat and let cool until the pressure has dropped to 0. Remove the weight to make sure the pressure is normal, then remove the jars and let cool.

	[[Category:Canning]]		[[Category:Canning]]
	[[Category:Soup]]		[[Category:Soup]]
	[[Category:Tomatoes]]		[[Category:Tomatoes]]

Dhanson at 02:46, 18 September 2016

2016-09-18T02:46:08Z

← Older revision		Revision as of 02:46, 18 September 2016
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	{{RecipeSummary		{{RecipeSummary
	\|PrepTime=~~45 min~~		\|PrepTime=1 hr
	\|CookTime=~3 hrs		\|CookTime=~2-3 hrs
	\|Source=Joan M. (via Elaine Hanson)		\|Source=Joan M. (via Elaine Hanson)
	\|Yield=~14 pints		\|Yield=~14 pints

Dhanson: /* Preparation */

2015-09-22T01:12:06Z

Preparation

← Older revision		Revision as of 01:12, 22 September 2015
Line 17:		Line 17:

	=== Preparation ===		=== Preparation ===
	Puree the tomatoes, onions and celery into a 4+ gallon stock pot. Bring to a boil and simmer for 1-2 hours, stirring occasionally. Remove from heat and strain back into a stock pot(s). Add the sugar, salt, pepper and flour mixture, and bring to a boil, stirring frequently ~~until ______~~.		Puree the tomatoes, onions and celery into a 4+ gallon stock pot. Bring to a boil and simmer for 1-2 hours, stirring occasionally. Remove from heat and strain back into a stock pot(s). Add the sugar, salt, pepper and flour mixture, and bring to a rolling boil, stirring frequently. Continue with a rolling boil for about 3-4 minutes.

	Remove from heat and divide into canning jars. Cook in a pressure cooker for 8 minutes at 5 lbs pressure.		Remove from heat and divide into canning jars--filling to the shoulder of each jar. When pressure cooker is ready, put on the rings and tighten to seal; but don't do this too soon so that they lids start popping before cooking. Cook in a pressure cooker for 8 minutes at 5 lbs pressure.

	[[Category:Canning]]		[[Category:Canning]]
	[[Category:Soup]]		[[Category:Soup]]
	[[Category:Tomatoes]]		[[Category:Tomatoes]]

Dhanson: Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=~3 hrs |Source=Joan M. (via Elaine Hanson) |Yield=~14 pints |Rating={{Very Good}} }} === Ingredients === * 1 pick tomatoes (~8 qts o..."

2015-09-19T18:59:20Z

Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=~3 hrs |Source=Joan M. (via Elaine Hanson) |Yield=~14 pints |Rating={{Very Good}} }} === Ingredients === * 1 pick tomatoes (~8 qts o..."

New page

{{RecipeSummary
|PrepTime=45 min
|CookTime=~3 hrs
|Source=Joan M. (via Elaine Hanson)
|Yield=~14 pints
|Rating={{Very Good}}
}}
=== Ingredients ===
* 1 pick tomatoes (~8 qts of puree)
* 12 onions
* 1 bunch celery

* 1 1/2 c sugar
* 1/4 c salt
* 1 t pepper
* 1/2 - 3/4 c flour (mixed with cold water to avoid clumps)

=== Preparation ===
Puree the tomatoes, onions and celery into a 4+ gallon stock pot. Bring to a boil and simmer for 1-2 hours, stirring occasionally. Remove from heat and strain back into a stock pot(s). Add the sugar, salt, pepper and flour mixture, and bring to a boil, stirring frequently until ______.

Remove from heat and divide into canning jars. Cook in a pressure cooker for 8 minutes at 5 lbs pressure.

[[Category:Canning]]
[[Category:Soup]]
[[Category:Tomatoes]]