Tomato Soup for Canning

By 1C_Z

Ingredients

• 25 pounds ripe tomatoes
• 3 large onions
• 8 c. celery
• 2 whole bulbs of garlic
• 3 + T. Italian seasoning
• 1/2 c. brown sugar
• 2 tsp. salt
• lemon juice

Preparation

Step 1

Blanch tomatoes and let cool.
Run vegetables through juicer. Add all ingredients to large pot and simmer. taste and adjust basil and salt as needed. When soup tastes cooked through, Taste and adjust spices as needed. Ladle into sterilized quart jars leaving 1/2" headspace. Add 2 T. lemon juice to each jar. Wipe rims of jars and place sterilized lid on jar. Process in pressure canner for 30 minutes at 10 lbs. pressure.