Mom’s Best Tomato Soup Canning Recipe
Description:
This beloved tomato soup recipe, passed down from my Mennonite mother, is a cherished family favorite that’s hard to beat! Perfect for any time of the year, it’s a comforting and nourishing dish that’s sure to delight. Whether enjoyed on its own or paired with garlic bread, salad, and dessert for a complete meal, this soup is a wonderful way to bless someone special in your life.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Onions | 6 |
| Celery | 1 bunch |
| Fresh tomatoes | 8 bushels |
| Sugar | 5 lbs |
| Salt | 1/4 cup |
| Butter | 1 lb |
| Flour | 1 cup |
Nutritional Information (per serving):
- Calories: 529.3
- Fat Content: 24.8g
- Saturated Fat Content: 14.9g
- Cholesterol Content: 61mg
- Sodium Content: 3827.1mg
- Carbohydrate Content: 74.4g
- Fiber Content: 11.4g
- Sugar Content: 48.5g
- Protein Content: 9.5g
Recipe Yield: 8-10 quarts
Cooking Time:
- Preparation Time: 1 hour
- Cooking Time: 50 minutes
- Total Time: 1 hour 50 minutes
Instructions:
-
Begin by chopping the onions and celery.
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Place the chopped onions and celery in a large kettle with just enough water to prevent them from burning. Allow them to simmer.
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While the onions and celery are simmering, prepare the tomatoes by cutting them into smaller pieces, removing any stems if you’re not using a strainer.
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Add the chopped tomatoes to the kettle with the onions and celery. Cook until the tomatoes are tender.
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Pass the mixture through a Victorio strainer or similar tool to extract the juice. Return the juice to the kettle.
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Add the sugar and salt to the tomato juice in the kettle.
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In a separate bowl, cream together the butter and flour until thoroughly combined. To avoid lumps of flour in the juice, mix two cups of cold juice with the butter/flour mixture until dissolved. Alternatively, you can blend them together in a blender.
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Add the butter/flour mixture to the warmed tomato juice in the kettle. Be sure to add it before the juice becomes hot to prevent lumps of flour.
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Stir the mixture well to combine all the ingredients.
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Heat the soup just until hot, being careful not to let it boil. Boiling can cause the flour to become lumpy.
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Just before the soup reaches a boiling point, turn off the burner. The soup will continue to thicken as it cools.
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Ladle the soup into clean jars and close them securely with lids.
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Place the jars back into the canner and process them for 20-30 minutes. Start timing once the soup is at a rolling boil.
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Remove the jars from the canner and allow them to set until sealed, approximately 12 hours.
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To serve, mix equal parts of the tomato concentrate with milk. As it cooks, add 1/2 teaspoon of baking soda per pint or 1 teaspoon per quart to enhance the flavor.
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Enjoy your delicious homemade tomato soup!
Whether you’re making a large batch to share with loved ones or simply enjoying a cozy bowlful on your own, Mom’s Best Tomato Soup is sure to become a staple in your kitchen. Bursting with flavor and made with love, it’s a recipe worth savoring time and time again.
