Homemade Tomato Soup

1. 1

   Note: If you want to can this youll also need sterilized canning jars with lids and rings.

2. 2

   This recipe makes about 16 pints.

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   Prepare the tomatoes by blanching them in a pot of boiling water.

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   Place them into the pot of boiling water for 30-45 seconds, remove them quickly and peel the skin off.

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   Remove the cores.

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   Place the tomatoes into a large stock pot together with the onions, celery, garlic, parsley and salt.

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   Bring to a simmer and cook for 1/2 hour until the vegetables are tender.

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   Remove from heat, and blend or process the mixture in batches.

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   Do this in a blender (dont fill the canister too full if you do) or with an immersion blender.

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    Use a strainer to remove the pulp and seeds, or use some other method to result in the consistency of soup that you desire.

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    Transfer soup back to the stock pot over medium heat.

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    Add butter and pepper.

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    Taste and add up to the listed amount of table salt, only if needed.

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    In a small bowl, stir together the sugar and flour or cornstarch.

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    Once the soup is simmering whisk the sugar mixture into the tomato soup and simmer 45 minutes.

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    Ladle the mixture into hot, sterilized canning jars and quickly seal with lids and rings according to standard safe canning practices.

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    Pressure can for 25 minutes at 12 pounds or process in a boiling water bath for 90 minutes.

* Per serving · 4 servings · Values may vary.