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Nutrition Facts

Serving Size 1 quarts 940g

Recipe makes 8 quarts)

Calories 529
Calories from Fat 222 (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%

how is this calculated?

Mom's Best Tomato Soup Canning Recipe

Recipe #44058 | 2 hours | 1 hour prep | add private note
(40) RATE IT NOW Print Recipe

By: WJKing
Oct 25, 2002

My Mennonite mother's 'famous' tomato soup - hard to beat! Perfect anytime of the year! Enjoy! Here's what I purchased (for you to use as a baseline reference): - to yield 75 quarts of soup - 3 bushels of tomatoes, 6 lbs. butter, 5 lbs. sugar, 3 bunches celery, 5 lbs. flour. Hope that helps! (RECIPE BELOW IS FOR 8-10 QUARTS) (I make lots, and then frequently give this as a gift for a new mother, a hostess gift (when invited to dinner), a get-well meal, etc..) Super quick - easy to make, and can easily add garlic bread and a salad and dessert for a quick meal to bless someone. ENJOY!

8 -10 quarts (change servings and units)

Ingredients

Directions

  1. 1
    Chop onion& celery.
  2. 2
    Place in large kettle w/ just enough water to keep them from burning.
  3. 3
    While this simmers, cut tomatoes (remove stems if not using strainer).
  4. 4
    Add to kettle& cook until tender.
  5. 5
    Place this all through Victorio strainer (or similar).
  6. 6
    Return to kettle.
  7. 7
    Add sugar& salt.
  8. 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. 9
    Add butter/flour mixture to warmed tomato juice. (Add before it's hot, to avoid lumps of flour!).
  10. 10
    Stir well.
  11. 11
    Heat just until hot. (If it gets to a boil, it can make the flour lumpy).
  12. 12
    Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).
  13. 13
    Ladle into jars& close securely with lids.
  14. 14
    Return to canner & process 20-30 minutes (start timing when it's at a 'rolling' boil).
  15. 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. 16
    .

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Featured Reviews for This Recipe

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From: Laureen in B.C.

On Nov 10, 2009

I love this soup, my mother used to make this all the time and it was a family favorite. I make it now but do not can it. I make smaller batches using can tomatoes and I puree about half in the blender and then pour it back in with the rest so a get a chunky tomato Soup. I have also frozen it many time and it comes out great. thanks for Sharing

1 person found this review helpful

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    • From: Chef #231057

    On Nov 3, 2009

    I canned this soup awhile back, but wanted to rate it when we ate it....it is absolutely delicious and wish I had more! I had to scale it down because I didn't have as many tomatoes. This is definitely going in my keeper file. So Yummy! I would give it more stars...definitely. Thank you for sharing!

    1 person found this review helpful

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    • 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.

    27 people found this review helpful

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    • 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.

    19 people found this review helpful

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    • Read all 44 reviews

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