Garden Tomato Soup-Canning Recipe

Name: Garden Tomato Soup-Canning
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 36 -40 ripe tomatoes (skins removed and quartered); 4 -5 stalks celery & leaves, chopped; 1/2 green pepper, chopped; 1/2 red pepper, chopped; 5 medium onions, chopped (If you have a food processor, use it to chop the celery, pepper, onions); 1 tablespoon dried parsley; 5 garlic cloves, minced; 3 whole cloves; 1 bay leaf; 8 -10 whole peppercorns; 1/4 teaspoon crushed red pepper flakes (optional); BUTTER SAUCE; 1/3 lb butter; 1/4 cup salt, to taste; BROWN SUGAR PASTE; 1/2 cup brown sugar; 1 cup flour

Servings: persons

36 -40 ripe tomatoes (skins removed and quartered)
4 -5 stalks celery & leaves, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
5 medium onions, chopped (If you have a food processor, use it to chop the celery, pepper, onions)
1 tablespoon dried parsley
5 garlic cloves, minced
3 whole cloves
1 bay leaf
8 -10 whole peppercorns
1/4 teaspoon crushed red pepper flakes (optional)
BUTTER SAUCE
1/3 lb butter
1/4 cup salt, to taste
BROWN SUGAR PASTE
1/2 cup brown sugar
1 cup flour

1
Put all of the ingredients in a large kettle. Bring to a boil, turn down to simmer and cook until the celery is soft, about 15 minutes; then add the butter sauce and brown sugar paste.
2
Mix the sugar and flour together in a bowl. Add enough of the hot soup to make a paste, then stir this into the hot soup and bring to a boil until soup thickens, about 10-15 minutes.
3
If the soup is thicker than you prefer, add a little water. Adding the red pepper flakes makes the soup zingier. If too sweet, add a little more salt.
4
Pour soup into quart jars and can in a pressure canner for 25 minutes at 10 pounds pressure.
5
Yield: 6-7 quarts, depending on size of tomatoes.

960

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 36 -40 ripe tomatoes (skins removed and quartered), 4 -5 stalks celery & leaves, chopped, 1/2 green pepper, chopped, 1/2 red pepper, chopped, and more.

Yes, Garden Tomato Soup-Canning falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Tomato Soup-Canning

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