canned tomato soup

How To Make canned tomato soup

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  1

  In a very large soup pot, sauté the chopped onions and celery in the 1/2 cup of water till tender. Watch that the pieces don’t start to burn. After about 10 minutes, add the chopped garlic and cook another 3 minutes. If needed, add a small amount of water to keep it all from sticking.
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  2

  Now you can do what you will, but I prefer the food possessor! I pureed my tomatoes with the basil at the same time BEFORE cooking, and then added them to the celery,onion,garlic mix! (IF YOU ARE GOING TO USE THE FOOD PROCESSOR,JUMP TO STEP #5) OTHERWISE PROCEED WITH #3
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  3

  Otherwise chop all the tomatoes and add basil (if using), stir well, and cover. Cook on medium until the tomatoes are tender (about an hour). **************************************************** Scoop out about 2 cups of the tomatoes into the colander and, using the back of a large slotted spoon (works best), press down on the tomatoes so that the juice runs down through the colander into the bowl below. Keep doing this until you’ve pressed all the juice out of the tomatoes. What you’re doing is a) collecting juice and b) getting rid of all the skins, which have a very unappealing texture if left in the soup. Now that you have a giant bowl full of tomato juice, put it all back into your soup potand cook over medium heat for a few minutes to heat back up. Take about a cup of the juice and pour it over the butter/flour mixture in your other bowl. Stir well to smooth it out into a creamy paste. Then pour that butter/flour/soup mixture into the big soup pot with all the rest of the juice, and stir well. Cook for ten minutes.
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  4

  At the end of the cooking time, taste and add 1 to 2 TBSP of sugar to smooth out the taste.
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  5

  (IF YOU PROCESSED YOUR BASE FOLLOW THESE STEPS) Cook on medium for about an hour. **************************************************** At the end of the cooking time, taste and add 1 to 2 TBSP of sugar to smooth out the taste. **************************************************** Place all of the cooked tomato soup back into the processor and blend until smooth,Now that you have a giant bowl full of tomato juice, put it all back into your soup pot and cook over medium heat for a few minutes to heat back up. Take about a cup of the juice and pour it over the butter/flour mixture in your other bowl. Stir well to smooth it out into a creamy paste. Then pour that butter/flour/soup mixture into the big soup pot with all the rest of the juice, and stir well. Cook for ten minutes.
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  6

  At this point, you have soup base. You can cool it and store it in freezer bags, or you can can it in a water bath(dont add milk yet) , or you can serve it up on the spot. Whichever way you go, when it comes time to cook and serve the soup, just mix two parts soup base to one part milk.
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  7

  If canning........ DON'T ADD MILK YET!!!!! Sterilizing your jars and rings, there are many ways to do this, here is a selection you can choose from, I do mine in the dishwasher ! Much faster! Dishwasher Method This method is great if you’re short on time. Wash the jars in the dishwasher and then simply leave them there until ready to fill. Keeping the door to the dishwasher closed keeps in the steam and heat. Remove the jars a couple at a time as needed. Stove Top Method 1.Place your jars in a canner right side up. 2.Then, fill the canner with water, stopping an inch above the jars. 3.Bring the water to a boil and continue boiling for 10 minutes. 4.Reduce the heat and keep the jars in the hot water until you’re ready to fill them. Tips: If you live above 1,000 feet in altitude, add one minute of boiling time for each 1,000 foot increase in elevation. Oven Method 1.Preheat your oven to 225 degrees Fahrenheit. Make sure to adjust the oven racks to accommodate the jar’s height. 2.Arrange your jars, lids, and bands on the cookie sheets. Leave space between them for the hot air to circulate. If you’re reusing Mason jars from previous years, remove the lids and bands from those jars so that everything is open and separated before you put your equipment in the oven. 3.Place the cookie sheets with your jars, lids, and bands on them in your preheated oven. Set a timer for 10 minutes, and do not remove anything or open the oven door before these 10 minutes have elapsed. If more than 10 minutes elapses, that’s OK, but 10 minutes at that temperature is all you need. 4.Turn the oven off and leave the jars, lids, and bands in the oven to keep them warm until you’re ready to use them for canning. Although 225 degrees is a comparatively low oven temperature, always use oven mitts or thick hand towels to handle anything you take out of your oven.
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  8

  in a small sauce pan boil about 2 c of water and remove from heat, place your lids in this water and leave until ready to seal your jars Clean rims of the jars with a hot,clean cloth or coffee filter.
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  9

  Fill jars, leaving 1/2-inch headspace. Adjust lids and process jars.
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  10

  Put in canner & process 30 minutes (start timing when it’s at a ‘rolling’ boil). Remove and set them upright on a towel to set for 12 hours. LEAVE THE RINGS ON, YOU WILL HEAR POPPING NOISES, THIS IS WHAT YOU WANT TO HEAR!!! ONCE JARS HAVE SET FOR NO MORE THAN 12 HOURS, (VERY IMPORTANT) REMOVE THE RINGS, THIS IS THE ONLY WAY TO EVER KNOW IF YOUR JARS SEALED PROPERLY,OTHERWISE YOU WONT KNOW YOUR FOOD IS SPOILED UNTIL YOU SMELL SOMETHING HORRID IN THE CUPBOARDS! TRUST ME!!!
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  11

  Don't forget to date your jars and use within 3 years!! Enjoy!
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  12

  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.The USDA has new recommendations and you can choose which is best for you,pressure canning,water bath and gives new timings of each method to choose from!
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