Tomato Soup - Canning recipe

Dib's's Note:

This recipe is for a pressure canner and IS NOT suitable for a water bath canner.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 6 pints

• 4 quarts cored, peeled and chopped ripe tomatoes
• 3 cups chopped onions
• 2 cups chopped celery
• 2 cups chopped red bell peppers
• 1 1/2 cups sliced carrots
• 2 teaspoons salt
• 1 teaspoon dried basil or 2 teaspoons fresh basil
• 1 bay leaf

Directions:

1. In a large pot cook tomatoes until soft.
2. Press through a food mill.
3. In a saucepan combine all of the other veg and add enough water to just cover.
4. Cook to tender, drain and put veg thru a food mill.
5. Now combine the two puree's and add salt and herbs.
6. Bring to a boil, reduce to a simmer and cook slowly until thick, stirring frequently to prevent sticking.
7. Remove bay leaf.
8. Ladle into clean hot jars leaving 1/2 inch head space.
9. Process in a pressure caner 20 minutes at 10 pounds pressure at altitudes up to 2000 feet.

Reviews

[mmlwjr]

i am just making tomato soup right now have onions, peppers, chile peppers, celery & saw that you have added carrots so that is better than sugar so I wen to the garden & to a few but have to wait till it boils down before I add them sounds good to me will edit this later when it is done or tomorrow......

[farmchick #2]

This is a wonderful soup. I think the flavor is the best of any tomatoe soup I have ever had. Everybody who has had this thinks it puts the commercial soups to shame. I made one batch of this last year with our garden tomatoes. My husband said he could eat this everyday...no sugar, no milk, no butter:) Thank you.

[Chef pnannenga]

Wonderful taste! I didn't use the carrots and it was still wonderful. This will be the canning recipe I use from now on. Thanks.