Canned Tomato Soup: Difference between revisions
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{{RecipeSummary | {{RecipeSummary | ||
|PrepTime= | |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 | ||
| Line 7: | Line 7: | ||
}} | }} | ||
=== Ingredients === | === Ingredients === | ||
* 1 | * 1 peck tomatoes (~8 qts of puree) | ||
* 12 onions | * 12 onions | ||
* 1 bunch celery | * 1 bunch celery | ||
| 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 | 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. | ||
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]] | ||
Latest revision as of 02:12, 14 September 2018
| Summary | |
|---|---|
| Prep time | 1 hr |
| Cook time | ~2-3 hrs |
| Source | Joan M. (via Elaine Hanson) |
| Yield / serves | ~14 pints |
| Rating | Very good |
Ingredients
- 1 peck 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 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.
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.
