I’ve blogged about my home canned tomato soup many times. It’s one of my most popular posts, people are always writing asking the recipe and telling me how much they love the soup. It’s one of the few things I can every year without fail. The first year I canned only 30 pints of it and it was gone way too soon. Last year I did 31 quarts and 7 pints and we only have 2 quarts left.
Yesterday I made the first batch of soup this season, most of the remaining tomatoes will be used for soup since I already have 44 pints and 8 quarts of crushed tomatoes. I’m hoping to get at least 35-40 quarts of soup again this year since it makes a perfect quick meal that’s healthy and delicious. It’s also great added to chili and vegetable soup.
I use an old Squeezo to make my soup, this one was handed down to me by my mom. It’s the one we used for applesauce & tomatoes growing up. It’s a relic but still works great, and I love that it doesn’t have any plastic parts. I love pulling it out, I even use the same block of wood on the counter that we used growing up.
I only made one batch of soup yesterday, I’m hoping to make another tomorrow or Sunday. I prefer making double batches so I don’t have to spend as much time canning, but I only had enough tomatoes for one batch. In case you’re interested in the recipe, here it is again. Yesterday I changed it slightly by using whey instead of lemon juice (didn’t have lemon juice but had plenty of whey in the fridge). I also added a few sprigs of fresh Italian parsley since I had some in the garden.
6 onions, chopped
1 bunch celery, chopped
8 quarts fresh tomatoes (or 5-6 quarts of juice) *I coarsely chop mine in quarters leaving the stems on them since I’m putting them through a food mill. (10-12 lbs of tomatoes)
1 cup sugar (I find this is too much and I use less usually 1/2 cup)
1/4 cup salt (I usually add 2 T and then taste before I add more)
1 cup butter
1 cup flour*
1/4 cup lemon juice
1. Chop onion& celery. Place in large kettle w/ just enough water to keep them from burning. While this simmers, cut tomatoes (remove stems if not using strainer).
2. Add tomatoes to kettle & cook until tender.
3. When tender put through Victorio or Squeezo (or similar food mill) strainer. (reserve 2 cups for mixing with butter/flour)
4. Return to kettle, add lemon juice, sugar & salt.
5. Cream butter and flour together& mix thoroughly with two cups of reserved juice (chill so it’s cold), until dissolved (or blend together in a blender), to avoid lumps of flour in the juice. Add butter/flour mixture to warmed tomato juice. (Add before it’s hot, to avoid lumps of flour!). Stir well.
6. Heat just until hot. (If it gets to a boil, it can make the flour lumpy). Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).
7. Ladle into hot jars with 1/4 headspace, close securely with lids.
8. Put in canner & process 30 minutes (start timing when it’s at a ‘rolling’ boil).**
9. 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). I actually prefer to add chicken stock to mine instead of milk & baking soda. I serve with a sprinkle of freshly grated romano cheese, a sprinkle of cayenne and a little freshly ground black pepper.
*feel free to omit flour if you don’t want it in your soup, the soup will be a little thinner.
**Some people say this isn’t long enough in a canner, some people say you should only pressure can this recipe. I’m happy with it and am quite comfortable making it and processing it in this way. If you’re uncomfortable with this method use whatever canning method you’re comfortable with.
This is one of our favorite quick meals throughout the year, each quart gives us two meals. I usually make mine with half chicken stock and half whey and we enjoy it with some crusty bread. My pantry will never be without some home canned tomato soup.
What item is your pantry never be without?Filed under Canning, Harvest Keepers Challenge | Comments (31)