Here's how I canned tomato soup. This soup is similar to store bought only much better. It does not result in a concentrated soup, it is ready to heat and eat. The recipe is from a book called "Putting Food By". If you found this video helpful, be sure to subscribe so you'll be notified of any videos I upload in the future. It doesn't cost anything. Also, be sure to check out mhpgardener's channel. He has a lot of great gardening advice. Country Tomato Soup Makes about 4 1/2 quarts Wash 1 peck (8 quarts) of ripe red tomatoes; remove blossom and stem ends and cores; cut in pieces. In a large kettle, cook and stir the tomatoes until soft - about 15 minutes. Push the pulp and juice through a wire strainer or food mill to remove skins and seeds; return the puree to the kettle (I cut up my tomatoes and run them through the food strainer raw). Cook together until soft (in enough water just to cover) 3 large onions and 2 green peppers - all finely chopped. (I used 2 onions and 1 pepper) Sieve and add to the pureed tomatoes in the kettle. Mix together 3/4 cup of sugar and 8 tablespoons of regular Clear Jel; blend in 3 tablespoons of white vinegar and just enough water or cool tomato juice to make a smooth paste. (Optional - add 2 tablespoons of salt to the paste) Pour slowly into the tomato mixture, stirring all the while. Heat to boiling and stir until the liquid clears. Pack hot only, in jars. Pour boiling hot soup into clean, hot jars, leaving 3/4 inch of headroom for pints, 1 1/4 inches for quarts. Adjust the lids. Pressure process at 10 pounds pressure for 20 minutes for pints, 30 minutes for quarts. mhpgardener's channel: http://www.youtube.com/user/mhpgardener
Tanny Le Master: Thank you so much for the recipe.
Lilly Lynn: ok, trying this today!!!
mdfjimbeamful: the link you gave for the clear jel was great fast shipping nice folks
mdfjimbeamful: thanks your a great teacher Mike Fox Corryton Tn.
Shiral Boone: regular clear gel not instant.. i made a mistake ONCE and used the instant.. instant is good but it doesn't reheat well it gets thinner. Regular works great if its something you are going to be reheating
Shiral Boone: I love my strainer works great .. i use it for making cranberry sauce too.,
jack ailles: A keen eye can tell he was green-screened in. still entertaining.
محمد العبدالله: good giis and miss💖
carolyn holman: First off,I love your videos.My question is I have 4 quarts of juice i strained off my tomato sauce.Can i use that in this recipe and would i have to make any changes to the recipe? Thanks
Sherry Wilson: OMGosh! Just made this soup today. I came up with 8 pints, as there are only 2 in my household. It tastes great and I am sooo proud of myself right now! LOL Thanks for the great video and easy (but time consuming) recipe! I will definitely be making this again.
UpandiTembo: Do you add anything to the soup when you are getting ready to serve it like the store bought ones or is it ready to go?
Von D: I can't get this video to play....been trying for 2 weeks to watch it.
Linda: I watched a video where she ran the waste through the strainer, again and it put out a lot more juice.
Zoe Doucette: I love the tools you're using!
Linda Jenkins: Thank you for the video. I made the tomato soup today and loved it. I used some roasted red pepper I had in place of the green pepper. Next year I will be planting the Super Italian and Amish Paste for a tastier sauce. P.S. I love you and Bobby together.
F Williams: Where do you buy clear gel?
BEVERLY FARM Tim Beverly: that was kool seeing bobby in the video too
N Ash: Hi Susan....can you direct me to a good seed co that sells the Amish Paste and Super italian
joysun1000: Another question: Which recipe did you like better? The old video Ball recipe or this one?
joysun1000: I've been looking at several videos and recipes. Can you tell me the difference in making sauce and soup from homegrown tomatoes? Is it the cooking time?
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