Tomato Soup Concentrate

Found on Canning Craze

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.

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

Tomato Basil Soup 

posted by Donna Hitchcock 

Yield: approx. 10 pints or 5 quarts 

4 quarts chopped tomatoes 

3 cups chopped onions 

2 cups chopped celery 

2 tsp garlic 

1/2 fresh or 1/4 cup dried basil 

1/4 cup lemon juice 

1 cup brown sugar 

0-2 tsp salt 

Cook tomatoes down using a potato masher to mash into a pulp. Add onions, celery, garlic, basil into pot. Cook down. Run thru food mill or blend with a blender or stick blender. Add sugar/salt. Bring to a boil. Cook to desired thickness. Add lemon juice. 

Pc 10# pressure for 20 mins.

Tomorrow's Soup of the Day... Tomato Soup Concentrate

Spicy Tomato Vegetable Soup 

Makes 9 - 10 pints

Ingredients: 

6 cups chopped tomatoes 

2 cups chopped tomatillos 

1 cup chopped onion 

1 cup chopped carrots 

1 cup chopped red bell pepper 

1 cup chopped green pepper 

1/2 cup chopped and seeded hot pepper 

6 cups whole kernel corn, uncooked 

2 tsp chili powder 

1 tsp cayenne pepper 

1 tsp black pepper 

1 tsp salt 

1 Tbsp hot pepper sauce

7 cups tomato juice (home canned, homemade, or store bought) 

2 cups water

Combine all the veggies in a large stockpot. Add in the tomato juice, water, and all the seasonings. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes. Turn off heat. Using a slotted spoon, fill the jars about half full with solids. After the jars are half full with solids, fill them with liquid, leaving an inch headspace. Remove air bubbles, adjust headspace, wipe rims, and apply the lids and bands, tightening to finger tip tight. Place the jars in your pressure canner. Bring the canner up to 11 pounds of pressure (10 for weighted gauge; sea level). The processing time for this recipe is 60 minutes for pints or 75 minutes for quarts. When time is up and pressure has dropped, remove lid and wait 10 more minutes before removing your jars to a hot pad or towel. After 12-24 hours, remove the bands, check the seals, wipe clean, label and store.

Tomorrow's Soup of the Day... Split Pea with Ham Soup

Spiced Tomato Soup

Found on Vicki's Canning World

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

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

German Tomato Soup

2 lb plum tomatoes

1 medium chopped onion

1 stalk of chopped celery

2 cups chicken or vegetable broth

1 tbsp tomato paste

1 tbsp fresh basil

1 tsp pepper

1 tsp salt

1 clove of chopped garlic

1 tsp thyme 1 tsp sugar

Preparation:

Dip tomatoes in hot water and peel

Cut tomatoes into pieces and cook in the broth for 10 minutes Add all other ingredients to the tomatoes and broth

Cook 30 minutes uncovered so your house will smell like tomato soup

Get a strainer and pot and strain mixture into pot –let some seeds go through – good for vitamins (DO NOT THROW AWAY THE VEGETABLES IN THE STRAINER!)

Put the stuff in the strainer back into the pot and blend well.

After you’ve blended the tomatoes in the pot (use one of those hand held blenders) put the strained tomato juice back into the pot.

Cook awhile longer and taste. Cook uncovered if you want it thicker. Add basil, salt, and sugar to taste. Red or chili peppers will give it a little kick. Best served hot with a little sour cream “dollop” on top.

Can be doubled, tripled.

(How I make for canning)

Everything X 18

64c = 16qts chopped tomatoes

9c chopped onion

18 stalks of celery, chopped

36c chicken or veggie broth

1 cup tomato paste

1 c fresh basil (or 1/3c dried)

¼­ 1/3 c pepper

¼ ­ 1/3 c salt

18 cloves garlic, chopped

¼ ­ 1/3 c thyme (or 2Tbsp dried)

¼ ­ 1/3 c sugar

Wash and core tomatoes. Peel and chop onions. Wash, trim and chunk celery. Peel garlic. Add all to a big stock pot and add little of the stock to get it going. Simmer, stirring occasionally, until all veggies are soft. Run through a food mill and return to pot. Add remaining stock and rest of ingredients except paste. (If using fresh herbs add just before canning) Simmer to almost desired consistency, add paste (and fresh herbs, if using). Taste and adjust seasonings to suit your taste.

PC pints for 20 minutes or quarts for 25 minutes.

Tomorrow's Soup of the Day... Golden Mushroom Soup

Campbell's Type Tomato Soup 

Found on Pinterest

1/2 cup roughly chopped onion 

2 celery ribs or 1/4 teaspoon celery seed 

1/4 cup salt 

3/4 cup sugar 

1/2 teaspoon pepper 

7 quarts tomato puree, juice 

Directions: Note: use a large oversized non reactive (stainless steel or enamelware) pot for stirring ingredients together. Put seven quarts of the tomato juice or puree that you get when you run your tomatoes through a food mill or strainer into the large oversized stockpot. Put the chopped onion, celery, sugar, salt and pepper in a blender and put in about 3 cups of the tomato puree or juice. Blend until smooth and add to pot.

Cook over medium heat and stir constantly to avoid sticking. Cook until thick and bubbly. Stirring constantly. (If using juice, that is what I do, let it cook on low in a crock pot overnight to thicken. If it is not as thick as you like add in a can of tomato paste). You add to jars now or put it back in the a pot and boil one minute and then fill pint jars, adjust sterilized lids, and process for 30 minutes at 10 lbs pressure in pressure canner or you can do quarts for 40 mins at 10 lbs of pressure. 

To serve: mix in equal parts of soup and water or milk (I use one can of evaporated milk, makes it real creamy) and whisk in 3 tbsps of flour or cornstarch and 3 tbsps of melted butter.

Tomorrow's Soup of the Day... Canned Carrot and Ginger Soup