Recipe

Garden Tomato Soup-canning Recipe

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Ingredients

1/4 tsp crushed red pepper flakes (optional) .
1 bay leaf .
BROWN SUGAR PASTE .
1/2 c brown sugar .
36-40 ripe tomatoes (skins removed & quartered) .
1/2 red pepper, sliced .
1/3 lb butter .
1/4 c salt, to taste .
5 garlic cloves, minced .
BUTTER SAUCE .
5 medium onions, sliced (If you have a food processor/blender, use it to chop the celery, pepper, onions) .
3 whole cloves .
1/2 green pepper, sliced .
8-10 whole peppercorns .
1 c flour .
4-5 stalks celery & leaves, sliced .
1 tbsp dried parsley

Directions

Step #1 Put all of the ingredients In a large-ish kettle.
Step #2 Bring to a boil, turn down to simmer & cook this until the celery is soft, about 15 mins; then add the butter sauce & brown sugar paste.
Step #3 Mix the sugar & flour together in a bowl.
Step #4 Add enough of the hot soup to make a paste, then stir this into the hot soup & bring to a boil until soup thickens, about 10-15 mins.
Step #5 If the soup is thicker than you prefer, add a little water.
Step #6 Adding the red pepper flakes makes the soup zingier.
Step #7 If too sweet, add a little more salt.
Step #8 Pour soup into quart jars & can in a pressure canner for 25 mins at 10 lbs pressure.
Step #9 Yield: 6-7 quarts, depending on size of tomatoes.
Enjoy the Garden Tomato Soup-Canning recipe

Viewing Garden Tomato Soup-Canning Receipe