Wednesday, December 9, 2015

Soup of the Day... Spiced Tomato Soup



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.

Spiced Tomato Soup

Found on Vicki's Canning World

This recipe yields about 4 pints. 

4 quarts chopped peeled cored tomatoes 

3-1/2 cups chopped onions 

2-1/2 cups chopped celery 

2 cups chopped sweet red peppers 

1 cup sliced carrots 

7 bay leaves 

1 tablespoon whole cloves 

1 garlic clove 

1 cup brown sugar 

2 teaspoons salt 

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Combine tomatoes, onions, celery, peppers, carrots, bay leaves, cloves and garlic in a large saucepot. Simmer until soft. Press through a sieve or food mill. Add sugar and salt. Cook over medium heat 15 minutes. 

Carefully ladle hot soup into hot jars, leaving 1-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process pints 20 minutes at 10 pounds pressure in a pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation.

Tomorrow's Soup of the Day... Spicy Tomato Vegetable Soup

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