Garden Tomato Soup Canning

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Posted in response to a request for soups to can. Adapted from the usda canning site. The source was told to come from the best of friends cookbook.

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Steps

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Put all of the ingredients in a large kettle.

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Bring to a boil , turn down to simmer and cook until the celery is soft , about 15 minutes.

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Then add the butter sauce and brown sugar paste.

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Mix the sugar and flour together in a bowl.

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Add enough of the hot soup to make a paste , then stir this into the hot soup and bring to a boil until soup thickens , about 10-15 minutes.

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If the soup is thicker than you prefer , add a little water.

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Adding the red pepper flakes makes the soup zingier.

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If too sweet , add a little more salt.

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Pour soup into quart jars and can in a pressure canner for 25 minutes at 10 pounds pressure.

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Yield: 6-7 quarts , depending on size of tomatoes.

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Ingredients

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tomatoes, celery & leaves, green pepper, red pepper, onions, dried parsley, garlic cloves, cloves, bay leaf, peppercorns, crushed red pepper flakes, butter, salt, brown sugar, flour