Mom'S Best Tomato Soup Canning Recipe

1. 1

   Chop onion& celery.

2. 2

   Place in large kettle w/ just enough water to keep them from burning.

3. 3

   While this simmers, cut tomatoes (remove stems if not using strainer).

4. 4

   Add to kettle& cook until tender.

5. 5

   Place this all through Victorio strainer (or similar).

6. 6

   Return to kettle.

7. 7

   Add sugar& salt.

8. 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. 9

   Add butter/flour mixture to warmed tomato juice. (Add before it's hot, to avoid lumps of flour!).

10. 10

    Stir well.

11. 11

    Heat just until hot. (If it gets to a boil, it can make the flour lumpy).

12. 12

    Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).

13. 13

    Ladle into jars& close securely with lids.

14. 14

    Return to canner & process 20-30 minutes (start timing when it's at a 'rolling' boil).

15. 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. 16

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* Per serving · 4 servings · Values may vary.

No additional tips available.