Home Canned Tomato Soup

By cindygwest

Ingredients

• 8 quarts tomatoes, cored and chopped (fill an 8-cup glass measuring cup four times)
• 5 cups pureed onion
• 3.5 cups pureed celery
• 3.5 cups pureed peppers (mostly red with a bit of green)
• 2 cups pureed carrots
• 1 TB fresh basil leaves
• 1 bulb garlic
• 4 tsp unrefined sea salt
• 2 bay leaves

Details

Servings 10

Preparation

Step 1

1. Puree the veggies in a food processor.
2. Combine all ingredients in a large pot.
3. Bring to a boil, then reduce to a simmer and cook slowly until thick.
4. Stir frequently to prevent sticking.
5. Remove bay leaves.
6. Ladle into clean, hot jars leaving 1/2 inch headspace.
7. In a pressure canner, process pints and quarts for 20 minutes at 10 pounds pressure.