Home Canned Tomato Soup ~ Canning Tomatoes ~ Steam or Water Bath Canning

#canning #tomatoes #souprecipe

Turn vine ripened tomatoes into amazing, better than the leading brand, Tomato Soup.

14 lbs. chopped tomatoes (blanched, peeled and cored unless using a food mill to purée)
2 T. Olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
2 cloves minced garlic
1/4 c. Tomato paste
1-4 T. Sugar (to taste)
Salt and pepper to taste
Citric Acid (1/4t per pint jar, 1/2t per quart jar) or bottled lemon juice (1T. pint jar and 2T. quart jar)

Other suggested seasonings
Old Bay
Celery Salt
Celery seed
Garlic powder
Onion powder
Dried basil

Ladle hot soup into hot pint or quart jars, leaving 1/2" headspace. Debubble. Wipe jar rim. Center lid and apply band to fingertip tight.

Process for 40 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes

Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.

Recipe Source: Ball Blue Book: https://amzn.to/3cL1B6J

https://www.healthycanning.com/vine-f...

This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.

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As an Amazon Associate I earn from qualifying purchases. If you purchase through links on this post, I make a small commission at no additional cost to you. All proceeds will be used to support my channel.

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Enjoy!
xo~Carol

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