Soup of the Day... Tomato Soup Concentrate... and 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.

Tomato Soup Concentrate

Found on Canning Craze

Ingredients: (This is what I put in one large crock pot.) 

1 gallon of peeled and seeded tomatoes 

7 or 8 sweet banana peppers, stemmed, split in half and seeded 

12 large cloves of garlic, smashed 

1 large onion, coarsely chopped 

2 teaspoons salt 

Tomato Soup Concentrate Steps: 

1. Place all ingredients into the slow cooker and stir them well to evenly distribute the garlic and onion. 

2. Turn the cooker on low. 

3. Keep the cooker uncovered until bedtime and then place the lid slightly ajar to allow steam to escape. Having the lid on will keep the soup base from drying out too much through the night. 

4. This base is ready to can anywhere from 12-24 hours after the cooking started. This is handy. You don’t have to feel pressured. 

5. Before setting up your canning project, use an immersion blender to puree the soup base. This is always fun to see what color will develop. There is noticeable difference in the shades of red from one tomato variety to another. 

6. Set up your canning operation. 

7. When you load your jars, the mixture should be liquid enough that there are no air pockets. If there are air pockets, add a little more boiling water to the total mixture. 

8. Process in hot water for 40 minutes. 

9. After allowing the filled and sealed jars to rest for 24 hours, label them and indicate the date on which they were made.

Tomato Soup 

Posted by Carey Vandertie Petersilka 

14 quarts tomatoes 

7 medium onions 

1 stalk celery 

14 sprigs parsley 

3 bay leaves 

Cook down about 1 hour. Run through sieve. Put back on stove and bring to a boil. 

14 T flour 

14 T butter ­ melted 

3 T salt 

8 T sugar 

2 t pepper 

Mix together & add some of the juice mixture to thicken. Whisk vigorously into juice mixture. Water bath 30 minutes. This year I blended my tomato mixture in a vitamix. Onions, celery, parsley and tomatoes. No juicing necessary, and it was very thick. If you don't have a vitamix, I recommend running the veggies thru the sieve.

Tomorrow's Soup of the Day... 

Tomato, Collards, and Bean Soup