Tomato Soup for Canning 2 |
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Prep Time: 120 Minutes Cook Time: 120 Minutes |
Ready In: 240 Minutes Servings: 6 |
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My second soup for canning recipe. This one is from Libbie, via Mrs Carl Sporleder. It is a very old recipe and I am writing the recipe as written. I am guessing at the amount this makes. Always follow the Ball canning book directions. This is an interesting recipe to read just by itself for how they did things back then. Ingredients:
8 quarts tomatoes, peeled, chopped |
6 onions, small, chopped |
1 bell pepper |
1 bunch celery, not to big, chopped |
1 cup sugar |
1/4 cup salt |
1/2 cup butter |
1 cup flour |
Directions:
1. This is the recipe as written.
2. 8 qts ripe tomatoes; peel and put on to cook.
3. Add 6 small onions, 1 pepper green or red, 1 bunch celery not too large.
4. Cook all this together until tender then put through a hired girl.
5. Strain and use clear or thin juice for the soup, reserving the pulp part of the tomatoes for beef soup or stew or spaghetti then add 1 scant cup of sugar to juice and 1/4 cup salt and 1/2 cup butter.
6. Thicken this with 1 cup flour.
7. Put in jars and seal and cook 15 minutes in canning kettle.
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