Canning Homemade Tomato Soup - Canning What You grow

Holly shows how to easily make and can tomato soup Tomato Soup Recipe Ingredients: 8 quarts ripe tomatoes, cored and quartered (20-25 lbs) 2 cups onion, chopped 1 cup green bell pepper chopped 5-10 cloves of garlic, crushed 1/2 cup fresh basil 2 tbsp canning salt Bottled lemon juice for acidification Dried Italian seasoning to taste Method: Wash tomatoes, remove stems and cores. Crush and simmer. Add other vegetables to pot. Add no more than 3 cups of vegetables for every 22 pounds of tomatoes. Heat everything to a rapid boil and simmer 20 minutes. Stir often. Strain through a food mill or a fine sieve to separate juice from skins and seeds. Blend prior to straining if desired. Return to stove and heat for 10 minutes, cook longer if thicker consistency is desired. To sterile, hot jars add lemon juice -- 1 tbsp per pint, 2 tbps per quart. Carefully ladle hot soup in jars leaving ½ inch headspace. Wipe rims, adjust 2 piece lids. Process jars in a boiling water bath canner. Pints for 35 minutes, quarts for 40 minutes. Check seal, remove ring, and label for long term storage. Yields approximately 10 quarts or 20 pints. Recipe adapted from Tomatoes Tart and Tasty by Barbara Ingham (UWExtension) http://thewisconsinvegetablegardener.com this it presented to you by http://thewisconsinvegetablegardener.com

Comments

Makeupby LeeLeeSATX: Why canning salt vs other salts

Aj's G-Tek: Very nice. Much appreciated.

Noel Sowerby: Hi Holly, why does it take so long (40 min) to cook in the jars if you have already cooked it first, I thought the heating of the jars was just so the tops seal, please advise me. Do you dehydrate, I made some fantastic apple rings the other day with Granny Smiths.

joysun1000: Nice! Thank you! Will be making this soon as my tomatoes ripen.

farmertrip: my glass top stove works great for canning. the pots heat up good, no problem 

Jessica Montiho: Wow, clean your stove!!

theIAMofME: Thank you! That is an awesome idea!

Mouse Toes: If you can not use your stove, consider an outdoor Camp Chef with 30K BTU. I have a two burner, use propane and have no problem getting the water hot enough. I KNOW what you mean about a microwave over the top; had in my previous home and was another reason I got the Camp Chef Explorer; so I could lift out my quart jars!

HomesteadersFreedom: Love the video. I remember canning tomato soup with my Grandma as a kid, those were good times! :)

Felisha Wild: Looking good Holly. Thanks for another wonderful video. :)

theIAMofME: I have a microwave that hangs out over the top. Plus, I tried to water bath can once and my burners are not big enough to fit the bottom of the pot. It doesn't get as hot as it should. Also, since I did that, the burner I used only works half way now. It messed up my burner somehow. =(

theIAMofME: I have a microwave that hangs out over the top. Plus, I tried to water bath can once and my burners are not big enough to fit the bottom of the pot. It doesn't get as hot as it should. Also, since I did that, the burner I used only works half way now. It messed up my burner somehow. =(

1graygeek: Thanks Holly. I have printed your recipe, and I am looking forward to using it.

JoaniesJourney: I can on my flat top all the time...dont let that stop you :)

anneirenej: Thanks Holly. Nice video.

F Harris: Very cool thanks Holly.

theIAMofME: I don't think I've ever commented on your vids before. I love them. You are so down to earth and make it look so easy. I had older grandparents and parents. They are all gone now and I'm in my 40's. WHY didn't they share this skill with me. I'm storing knowledge in the old noodle but, I have to wait till my stove breaks. I have a flat glass top electric. Not great for a newbie caner. I can think of so many things I could can.

Artiefrog: Looks good. Was surprised thought you had to use preasure cooker

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