TOMATO SOUP FOR CANNING
An old recipe for tomato soup. For canning, check the Ball canning book for more up to date times for canning. Looks good although it called for 1/2 cup salt, I changed to 3 tablespoons because that seemed excessive to me. Feel free to add more if you wish.
Provided by Dienia B.
Categories Low Protein
Time 3h30m
Yield 10 pints
Number Of Ingredients 9
Steps:
- Cook all vegetables together.
- When done, sieve until like a smooth paste.
- Add remaining ingredients and cook until thick.
- Seal in glass jars while hot.
- I would process in pressure cooker myself for about 90 minutes.
- I'm guessing this to be safe however, it may be less time.
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thabiso hololo
[email protected]Great base recipe. I added a few extra veggies and some Italian seasoning, and it was a hit with my family.
Chad Becker
[email protected]Delicious! I'll definitely be making this soup again.
Al Muhtasim Tayeeb
[email protected]Meh.
irene ndichu
[email protected]Followed the recipe to a T and the soup was way too salty. I had to add a lot of water to dilute it.
Jef Ntungila
[email protected]I tried this recipe and it came out perfect! The soup was thick and creamy and the flavors were well-balanced.
Maureen Eagleton
[email protected]This soup is a family favorite! We make it every fall when the tomatoes are in season.
Hashim Nadan
[email protected]I'm a big fan of tomato soup, but this one is just average. Not bad, but nothing special.
Angelina Anderson
[email protected]Thought the soup was a bit bland. Maybe I'll add more spices next time.
Najeeb Sahil
[email protected]Made this soup for a potluck and got rave reviews. So easy, yet so tasty. Highly recommended!
Dawn McKee
[email protected]Fantastic recipe! I followed the steps exactly and the soup turned out flavorful and delicious. We loved it!