Canning Tomato Soup

Welcome! Today, we're canning tomato soup, a flavorful and hearty recipe perfect for stocking your pantry. This recipe is adapted from the book "Putting It Up with Honey." If you've never enjoyed tomato soup, I encourage you to give this version a try. It doesn't resemble the store-bought canned soup—it's packed with rich flavors and has a superior texture.
This recipe is perfect for those busy nights when you need a quick, comforting meal. Pair it with a grilled cheese sandwich for a classic combination. Let's walk through the steps of making this delicious homemade canned tomato soup!

Ingredients (For Half Batch):
10 pounds of fresh tomatoes, cleaned and stemmed
½ stalk of celery
7 sprigs of parsley
1 ½ bay leaves
3 onions, chopped
7 tablespoons butter (or oil)
6 tablespoons all-purpose flour
3 tablespoons honey
1 ½ tablespoons salt
1 teaspoon black pepper

Instructions:
Prep the Tomatoes: Start by coarsely chopping your 10 pounds of tomatoes. Since we'll be cooking these down, a rough chop is fine. Place them in a large stockpot.

Chop the Vegetables: Next, chop the celery, parsley, bay leaves, and onions. Add them to the pot with the tomatoes.

Cook Down the Mixture: Heat the pot over medium heat and cook the vegetables until the celery is tender and all ingredients have softened.

Strain the Mixture: Once the vegetables are cooked down, run the mixture through a food sieve to remove the tomato peels and seeds. This step will give your soup a smooth texture. Set the strained soup back into the large pot.

Make the Thickening Paste: In a separate pan, melt 7 tablespoons of butter (or use oil). Gradually add 6 tablespoons of flour, stirring continuously to avoid lumps. This will create a paste that will help thicken your soup.

Combine the Paste with the Soup: Stir the flour paste into the soup, mixing well. Let the soup simmer for a few minutes, allowing it to thicken to your desired consistency.

Add Final Ingredients: Stir in 3 tablespoons of honey, 1 ½ tablespoons of salt, and 1 teaspoon of black pepper. Let the soup cook for another 15 minutes to let the flavors meld together.

Prepare for Canning: Sterilize your jars and keep them hot. Carefully ladle the hot soup into the jars, leaving about 1 inch of headspace at the top. Wipe the rims clean with a damp paper towel to ensure a good seal.

Seal and Process: Place heated lids on the jars and hand-tighten the rings. Process the jars in a boiling water bath for 15 minutes.

Cool and Store: After processing, carefully remove the jars and let them cool completely. Check that the lids have sealed properly before storing them in your pantry.

Final Notes:
This tomato soup is a wonderful addition to your pantry, perfect for a cozy meal at any time. The recipe is simple yet delicious, and you'll be glad to have it on hand for those busy days. Enjoy!
Until next time, happy canning!

Created by : Blooming Wildwood Homestead