Canning Recipes




Tomato Soup
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
7 quarts tomatoes -- chopped
4 cups chopped celery - (abt 7 stalks)
3 cups chopped onions
1 small or 1/2 large green pepper -- chopped
(use more if you like peppers)
7 cloves garlic or 3 large elephant garlic cloves -- chopped
7 sprigs fresh parsley -- chopped
(or 3 tbspns dried parsley)
6 bay leaves
(or 1/2 tspn ground bay leaf)
5 whole cloves
(or 1/4 tspn ground cloves)
4 tablespoon salt
1 cup very hot water
3/4 cup butter or margarine
1 1/2 cups flour
1 1/2 cups sugar
2 tablespoons paprika
3 tablespoons lemon juice

Combine first 8 ingredients in large kettle over low fire and cook till
all vegetables are tender (about 30 minutes). Remove from fire and put
through sieve or food mill. Return to kettle to bring up to a boil.

Meanwhile melt butter in hot water, add sugar, flour, salt and paprika.
Beat into a paste, add slowly to kettle, stirring to blend. Add lemon
juice and stir all until blended.

Bring up to a bubble, lower heat and ladle into hot sterilized pint jars,
adjust 2 piece lids and process in pressure canner for 60 minutes at 10
pounds pressure. Adjust pressure for altitude if necessary.

To serve, add equal amount of water or milk.

This recipe yields 16 to 17 pints.




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