Holly shows how to easily make and can tomato soup
Tomato Soup Recipe
8 quarts ripe tomatoes, cored and quartered (20-25 lbs)
2 cups onion, chopped
1 cup green bell pepper chopped
5-10 cloves of garlic, crushed
1/2 cup fresh basil
2 tbsp canning salt
Bottled lemon juice for acidification
Dried Italian seasoning to taste
Wash tomatoes, remove stems and cores. Crush and simmer. Add other vegetables to pot. Add no more than 3 cups of vegetables for every 22 pounds of tomatoes.
Heat everything to a rapid boil and simmer 20 minutes. Stir often.
Strain through a food mill or a fine sieve to separate juice from skins and seeds. Blend prior to straining if desired.
Return to stove and heat for 10 minutes, cook longer if thicker consistency is desired.
To sterile, hot jars add lemon juice — 1 tbsp per pint, 2 tbps per quart.
Carefully ladle hot soup in jars leaving ½ inch headspace. Wipe rims, adjust 2 piece lids.
Process jars in a boiling water bath canner. Pints for 35 minutes, quarts for 40 minutes.
Check seal, remove ring, and label for long term storage.
Yields approximately 10 quarts or 20 pints.
Recipe adapted from Tomatoes Tart and Tasty by Barbara Ingham (UWExtension)