Mom's Best Tomato Soup Canning Recipe

By cwyorkiex3

My Mennonite mother's 'famous' tomato soup - hard to beat! Perfect anytime of the year! Enjoy! Here's what I purchased (for you to use as a baseline reference): - to yield 75 quarts of soup - 3 bushels of tomatoes, 6 lbs. butter, 5 lbs. sugar, 3 bunches celery, 5 lbs. flour. Hope that helps! (RECIPE BELOW IS FOR 8-10 QUARTS) (I make lots, and then frequently give this as a gift for a new mother, a hostess gift (when invited to dinner), a get-well meal, etc..) Super quick - easy to make, and can easily add garlic bread and a salad and dessert for a quick meal to bless someone. ENJOY!
By WJKing

Ingredients

• 6 onions, chopped
• 1 bunch celery, chopped
• 8 quarts fresh tomatoes (or 5-6 quarts of juice)
• 1 cup sugar
• 1/4 cup salt
• 1 cup butter
• 1 cup flour

Details

Servings 8
Preparation time 60mins
Cooking time 110mins
Adapted from food.com

Preparation

Step 1

1.Chop onion& celery.

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

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

4.Add to kettle& cook until tender.

5.Place this all through Victorio strainer (or similar).

6.Return to kettle.

7.Add sugar& salt.

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

10.Stir well.

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

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

13.Ladle into jars& close securely with lids.

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

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).