Tomato Soup - Canning recipe

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Ingredients:

Serving

4 quarts cored, peeled and chopped ripe tomatoes
3 cups chopped onions
2 cups chopped celery
2 cups chopped red bell peppers
1 1/2 cups sliced carrots
2 tsp salt
1 tsp dried basil
1 bay leaf

Directions:

In a large pot cook tomatoes until soft.
Press through a food mill.
In a saucepan combine all of the other veg and add enough water to just cover.
Cook to tender, drain and put veg thru a food mill.
Now combine the two puree's and add salt and herbs.
Bring to a boil, reduce to a simmer and cook slowly until thick, stirring frequently to prevent sticking.
Remove bay leaf.
Ladle into clean hot jars leaving 1/2 inch head space.
Process in a pressure caner 20 minutes at 10 pounds pressure at altitudes up to 2000 feet.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	206.04 Kcal (863 kJ)
Calories from fat	0.09 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	1274.55mg	53%
Potassium	1981.69mg	42%
Total Carbs	45.8g	15%
Sugars	29.64g	119%
Dietary Fiber	12.07g	48%
Protein	8.19g	16%
Vitamin C	190.9mg	318%
Vitamin A	2.8mg	95%
Iron	40.4mg	224%
Calcium	132.9mg	13%

Amount Per 100 g
Calories	22.01 Kcal (92 kJ)
Calories from fat	0.01 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	136.17mg	53%
Potassium	211.72mg	42%
Total Carbs	4.89g	15%
Sugars	3.17g	119%
Dietary Fiber	1.29g	48%
Protein	0.87g	16%
Vitamin C	20.4mg	318%
Vitamin A	0.3mg	95%
Iron	4.3mg	224%
Calcium	14.2mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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