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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 quarts 940g Recipe makes 8 quarts) |
||
| Calories 529 | ||
| Calories from Fat 223 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.8g | 38% | |
| Saturated Fat 15.0g | 74% | |
| Monounsaturated Fat 6.4g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 61mg | 20% | |
| Sodium 3786mg | 157% | |
| Potassium 2005mg | 57% | |
| Total Carbohydrate 75.3g | 25% | |
| Dietary Fiber 11.2g | 44% | |
| Sugars 48.6g | ||
| Protein 9.4g | 18% | |
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Mom's Best Tomato Soup Canning Recipe
8 -10 quarts
Ingredients
- 6 onions, chopped
- 1 bunch celery, chopped
- 8 quarts fresh tomatoes (or 5-6 quarts of juice)
- 1 cup sugar
- 1/4 cup salt
- 1 cup butter
- 1 cup flour
Directions
1
Chop onion& celery.2
Place in large kettle w/ just enough water to keep them from burning.3
While this simmers, cut tomatoes (remove stems if not using strainer).4
Add to kettle& cook until tender.5
Place this all through Victorio strainer (or similar).6
Return to kettle.7
Add sugar& salt.8
Cream butter and flour together& mix thoroughly with two cups of COLD juice, until dissolved (or blend together in a blender), to avoid lumps of flour in the juice.9
Add butter/flour mixture to warmed tomato juice. (Add before it's hot, to avoid lumps of flour!).10
Stir well.11
Heat just until hot. (If it gets to a boil, it can make the flour lumpy).12
Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).13
Ladle into jars& close securely with lids.14
Return to canner & process 20-30 minutes (start timing when it's at a 'rolling' boil).15
Remove from canner & allow to set until sealed (approx. 12 hours) To serve, mix equal parts tomato concentrate to milk, and add 1/2 t. of baking soda per pint as it cooks (1 t. per quart).16
.
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- Course > Soups
- Main Ingredient > Vegetables
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings
- Preparation > Technique > Canning
- Occasion > Gifts
- Occasion > Everyday
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
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- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Jade #3
On Nov 1, 2008
I canned this during the summer. Just tried the first jar last week. Next time I am only going to add a half of a jar of milk because I wanted it to be more tomatoey.
From: Chef #956992 - Diana
On Sep 15, 2008
My husband is a picky eater. I wasn't finished canning this recipe and he was eating it. It is very good and easy to make. Thank you for sharing. Diana
From: Lezlie
On Sep 29, 2003
This is indeed a very good, very flavourful soup. However, that said, in the interests of safety, namely the low acid vegetables used in it's preparation, I highly recommend that this recipe NOT be processed in a Boiling Water Bath. Process in a pressure canner 10 lbs pressure, 20 minutes pints, 30 minutes quarts according to Putting Food By. Alternatively - frozen.
From: Zeldaz
On Oct 29, 2008
This is not a review, but an observation. It sounds food enough for 5 stars to me, but I have not tried it yet, but I hope to try it soon. What I am about to say is in no way intended as a criticism of the recipe, but a point of information only. Anyone planning to can it should be aware that, according to current USDA standards, the use of starches in home-canned products is not considered safe, even if processed in a pressure canner for 75 minutes. The butter is another problem, too. Freezing the soup as it is written is a safe option, or adding the butter and flour to thicken it after opening the jar is another. There are many many heirloom recipes which are no longer considered safe without some simple changes. For instance, today's tomatoes have been bred to be less acidic than the old time ones, so acid must be added to them in many recipes. There is a canning forum on RecipeZaar that is very helpful with recipes and safety issues for those who would like more information.
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