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Canned Tomato Soup
Canned Tomato Soup
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
795 minutes
Creamy tomato soup made with fresh summer tomatoes and milk in small servings.
Ingredients:
  • 8 quarts fresh tomatoes, chopped
  • 1 bunch celery, chopped
  • 3 onions, chopped
  • 4 cups water, or as needed
  • 0.25 cup salt
  • 1 cup butter, softened
  • 2 cups chilled tomato juice
Instructions:
  • In a large pot, combine tomatoes, celery, and onions. Add enough water to cover the vegetables. Bring to a boil, then simmer until tomatoes are tender (20-30 minutes). Strain the mixture, discarding solids, and return the liquid to the pot. Stir in sugar and salt.
  • In a blender, combine butter and flour until creamy, then add tomato juice and blend until smooth. Transfer the mixture to a pot and heat over medium heat until the tomato soup is hot, stirring occasionally.
  • 1. Place jars and lids in boiling water for a minimum of 5 minutes to sterilize them. 2. Fill hot, sterilized jars with tomato soup, leaving 1/4 inch of space at the top. 3. Use a knife or thin spatula to eliminate any air bubbles inside the jars. 4. Clean the rims of the jars with a damp paper towel to get rid of any residue. 5. Seal the jars with lids and screw them on firmly.
  • - Fill a large stockpot halfway with water and bring to a boil. - Using a jar holder, lower the jars into the boiling water, making sure they are 2 inches apart. - Pour more boiling water into the pot to cover the jars by at least 1 inch. - Cover the pot, bring to a rolling boil, and process for 20 to 30 minutes.
  • Transfer the jars from the stockpot to a cloth-covered or wood surface, spacing them several inches apart. Press the center of each lid with a finger to check for proper sealing. Store in a cool, dark place and allow to rest for at least 12 hours before opening.

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