Friday, November 6, 2015

Soup of the Day... Homemade Tomato Soup



Soupy Humor

"Which hand should you use to stir the soup?"

"Neither, you should use a spoon."



Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Homemade Tomato Soup 

14 quarts tomatoes 

7 medium onions 

1 stalk celery 

14 sprigs parsley (or handful dried) 

3 bay leaves 

14 Tbsp flour 

14 Tbsp butter 

3 Tbsp salt 

8 Tbsp sugar 

2 tsp pepper 

Combine tomatoes, onions, celery, bay leaves, and parsley. Cook until celery is tender. Run through juicer. Return to pan and add salt, sugar, and pepper and heat. In large bowl, blend softened butter and flour until smooth. Gradually add hot soup to butter and flour mixture. Mix until a thin paste. Add paste to heated soup. Stir frequently and thoroughly until soup thickens. Put in jars and seal. I pour the boiling soup right in the jars and they seal without needing a water bath or pressure canner.

Note from Granny: I, personally, would not trust a seal without processing this soup. I would either do a water bath for about 30-40 minutes or pressure can at 10 lbs. pressure for 15 minutes.

Tomorrow's Soup of the Day... Hopping John Soup

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