Home Canned Tomato Soup

• Produce

  • 6 Bay leaves
  • 1 cup Celery
  • 2 cups Onion
  • 1 cup Parsley, fresh
  • 8 lbs Tomatoes, ripe

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 1/2 tbsp Salt
  • 1/4 cup Sugar

• Other

  • 3/4 cup Ultra gel

Found on commonsensehome.com

Description

Ingredients

• 8 lbs ripe tomatoes, unpeeled, quartered
• 1 cup celery, diced
• 2 cups onion, diced
• 1 cup fresh parsley
• 6 bay leaves
• 3/4 cup Ultra Gel
• 1/2 teaspoon black pepper
• 2 1/2 Tablespoons salt (optional)
• 1/4 cup sugar (optional)

Directions

• Place tomatoes, celery, onion, parsley and bay leaves in a large stainless steel pot. Cook gently, uncovered, until tender, stirring as needed. Press through a food mill or sieve into a large stainless steel or enameled cast iron saucepan. Set aside 2 cups of puree to cool. Whisk together Ultra Jel and cooled tomato puree to form a slurry. Bring soup back to a boil and stir in the Ultra Gel slurry. Continue to boil for two minutes, until it thickens. Add salt and sugar if desired. Soup will not resemble commercial soup concentrate. Instead, it will look like a slightly too thick tomato soup. Ladle into pint or half pint jars and fill to 1” headspace. Wipe rims and seat two piece caps. Process in pressure canner at 10 pounds of pressure for weighted gauge and 11 pounds for dial gauge, for 25 minutes for pints or half pints. Do not use quarts for this recipe. When ready to serve, just heat with equal amount of liquid such as milk, water or chicken broth. Makes around 4 pints.

Nutrition