Home Canned Tomato Soup Recipe Canned tomato soup, How to can tomatoes, Canned

Condensed Tomato Soup Canning Recipe • New Life On A Homestead Homesteading Blog

Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour through a strainer or food mill, discard solids, and return liquid to the pot; stir in sugar and salt. Blend together butter and flour in a blender until smooth and creamy; pour in tomato juice. Blend until smooth, then pour into liquid in the pot.

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Quality of Tomatoes: Choose ripe, flavorful tomatoes for the best taste.If tomatoes are out of season, high-quality canned tomatoes can be a good alternative. Pressure Canner Check: Before you start, ensure your pressure canner's gasket and pressure valves are in good working order for safe canning.; Consistency Adjustments: After straining, if your soup concentrate seems too thin, simmer it.

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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 the canned tomato soup, just heat with equal amount of liquid such as milk, water or chicken broth.

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Return to kettle. Add sugar& salt. 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. Add butter/flour mixture to warmed tomato juice. (Add before it's hot, to avoid lumps of flour!). Stir well.

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Transfer the tomato puree to a pot over low heat or a crockpot set to low. Keep warm until ready to can. Add 3 quarts of water to your pressure canner and put it on a burner set to high. Make sure there is a canning rack in the bottom of the canner. Add lemon juice or citric acid to your canning jars.

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The Ball Blue Book recommends processing at 10 pounds of pressure for 20 minutes, for a similar recipe (Spicy tomato soup). The National Home Food Preservation Center does not have a recommended processing time or recipe for tomato soup, so I use the Ball Blue Book number: 20 minutes.

easy tomato soup recipe canned tomatoes

Instructions. Preheat oven to 400°f. Cover two large baking sheets with foil. Prep your ingredients: Wash all of your peppers and tomatoes. Core the tops of your tomatoes, remove the stem, seeds, and inner white flesh of your peppers. Quarter tomatoes and peppers and peeled onions and put them on the baking sheet.

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Cook until the tomatoes have broken down. Pass the mixture through a food mill or strainer to remove the skins and seeds. Return the strained mixture to the pot, add the sugar and salt and simmer again for 15 minutes. Ladle hot soup into sterilized jars leaving 1/2 inch of headspace. To each pint jar, add 1 Tbsp lemon juice.

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When the tomatoes are cool enough to handle, simply peel away the skin and cut out the core. Cut tomatoes in ½ then place in a large stockpot. Add onions, basil, garlic, and thyme. Cook on medium-low heat until vegetables are soft, about 40 minutes. Using a stick blender, mix until smooth.

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Add the vegetables to the tomatoes in the stock pot. Bring to a boil. Reduce heat to a fast simmer until the water content is reduced—usually about 2 hours. Purée the soup with an immersion blender or in batches in a food processor or blender. Add them to the tomatoes.

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Make the Tomato Soup: Place a large saucepan or Dutch oven on the stove and heat the olive oil over medium heat. Once the oil is hot, add the prepared onions, minced garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté them briefly until aromatic and cook until the onions turn tender, about 10 minutes.

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Add Wet Ingredients: Add the canned diced tomatoes and vegetable broth to the sauteed onions, and mix to combine. Cook: Bring to a boil, then reduce the heat to a gentle simmer and cover with a lid. Cook, covered, for 30 minutes, stirring occasionally to prevent this canned tomato soup from burning.

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The recipe. Jar size choices: Either quarter-litre (½ US pint / 8 oz) OR half-litre (1 US pint / 16 oz). Processing method: Pressure canning only Yield: 4 x half-litre (US pint) jars Note on yield: Ball says the yield is 8 pint jars. Bernardin says 4, and in fact we got 4 several times when making this.

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Carefully ladle hot soup into a hot jar, leaving a generous 1-inch headspace at the top of the jar. Remove any air bubbles and adjust for proper headspace if necessary. Wipe rim, center lid, and finger tighten screw band. Place jar back in canner while packing remaining jars. Process the jars.

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The recipe. If you wish to double or triple the batch, do the math first on paper.. Jar size choices: Either half-litre (pint) jars OR litre (quart) jars. Processing method: Either water-bath or steam canning Yield: 4 x litre (quart) jars Headspace: 2 cm (½ inch) Processing time: Both size jars, half-litre (pint) and litre (quart), for 40 minutes.Adjust time for altitude when over 300 metres.

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Place them in a large soup pot along with ½ cup of water. Cook, uncovered, for 30 min - 1 hour, stirring occasionally, until tomatoes are very soft. Remove tomatoes from the heat and let them cool slightly. Working in batches, transfer the warm tomatoes to a food processor, blender, or food mill to puree.