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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%
Vitamin A 6977mcg 139%
Vitamin B6 0.7mg 37%
Vitamin B12 0.0mcg 0%
Vitamin C 98mg 164%
Vitamin E 3mcg 12%
Calcium 125mg 12%
Iron 2mg 16%

how is this calculated?

Mom's Best Tomato Soup Canning Recipe Recipe #44058

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!
by WJKing

2 hours | 1 hour prep

8 -10 quarts

  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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