Canning Recipes




Spiced Tomato Soup
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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4 quarts chopped peeled cored tomatoes
3 1/2 cups chopped onions
2 1/2 cups chopped celery
2 cups chopped sweet red peppers
1 cup sliced carrots
7 bay leaves
1 tablespoon whole cloves
1 garlic clove
1 cup brown sugar
2 teaspoons salt

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Combine tomatoes, onions, celery, peppers, carrots, bay leaves, cloves and
garlic in a large saucepot. Simmer until soft. Press through a sieve or
food mill. Add sugar and salt. Cook over medium heat 15 minutes.

Carefully ladle hot soup into hot jars, leaving 1-inch headspace. Wipe
jar rim clean. Place lid on jar with sealing compound next to glass.
Screw band down evenly and firmly just until a point of resistance is met
-- fingertip tight.

Process pints 20 minutes at 10 pounds pressure in a steam-pressure canner.
For elevations higher than 1,000 feet, increase pressure accordingly
following cooker manufacturer's recommendation.

This recipe yields about 4 pints.





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