Canned Tomato Soup: Difference between revisions
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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..." |
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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 boil, stirring frequently | 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]] | ||
Revision as of 01:12, 22 September 2015
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | ~3 hrs |
| Source | Joan M. (via Elaine Hanson) |
| Yield / serves | ~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 rolling boil, stirring frequently. Continue with a rolling boil for about 3-4 minutes.
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.
