Homade Tomato Soup to Can |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 9 |
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I can't remember where I got this recipe, but I have been using it for about 15 years. I think it taste like campbells tomato soup. I double this with very good results. I also do not add any other liquids to it when serving it says you can. Ingredients:
17 lbs tomatoes |
2 medium onions |
2 hungarian hot peppers |
3 small bunch celery |
1 large bunch fresh parsley |
1/2 cup coarse salt |
1 cup brown sugar |
1 cup flour |
1 teaspoon ground allspice |
1 teaspoon cinnamon |
1 teaspoon clove |
1/4 teaspoon pepper |
1/2 cup butter or 1/2 cup oleo |
Directions:
1. chop tomatoes, onions, hot peppers, celery. Put in large kettle add salt. Cover bring to boil and simmer for 1 hour. Stir often. Put mixture through food mill. Put back in kettle. In med bowl add remaining ingredients except butter. Add the seasonings to the hot puree, beating in with a whisk. Add the butter and whisk smooth. Bring to a boil then simmer over med heat for 3 minutes. Pour into hot pints. Process 15 minutes in hot water bath.
2. To Serve, add 1 can mushroom soup and 1 can water to the pint of soup or you can add 1 1/2 cup milk or water. I use as canned.
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