Canning Tomato Soup
I can this in in pints or half pints, I did half pints for single serving amounts. When you warm this up you will want to add cream, broth, or water until it is the the thickness you like.
- Prep Time : 10 minutes
- Cook Time : 25 minutes
Ingredients
- Ripe Tomatoes - 15 lbs, unpeeled, quartered
- Celery - 1 1/2 cup, diced
- Medium Onion - 3, diced
- Large Bell Peppers - 2, diced
- Fresh Basil - 1 cup
- Clear-Jel - 3/4 cup ( must be Clear jel NOT sure jel or pectin)
- Salt - 3 tablespoons
Instructions
- Place tomatoes, celery, onion, green pepper in a large stainless steel stock pot and bring to a boil. Cook until tender, stirring as needed, until everything begins to become soft.
- Press through a food mill or sieve ( I use my juicer ) add basil and salt and keep out 1/2 cup of the juice to mix with the clearjel. Bring soup back to a boil and stir the clearjel into the cooled tomato juice. Once it is mixed well pour into the soup mixture and bring to a boil and continue to stir until it become thicker.
- Ladle into hot jar and fill to 1” head space. Add 1 T. bottled lemon juice to each pint. This recipe is not recommended for quarts
- Process in pressure canner at 10 pounds of pressure for 25 minutes for pints or half pints.
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