canned tomato soup

Ingredients

• Servings: 32
• 3 onions, chopped
• 1 bunch celery, chopped
• 8 quarts fresh tomatoes, chopped
• 4 cups water, or as needed
• 1 cup white sugar
• 1/4 cup salt
• 1 cup butter, softened
• 1 cup all-purpose flour
• 2 cups chilled tomato juice

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 13 hrs 15 mins


• place onions, celery, and tomatoes in a large pot; pour in enough water to just cover vegetables; bring to a boil. reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. pour tomato mixture through a strainer or food mill, discard solids, and return liquid to the pot; stir sugar and salt into liquid.
• blend butter and flour together in a blender until smooth and creamy; add tomato juice. blend until smooth. pour butter mixture into liquid in the pot. cook and stir over medium heat just until tomato soup is hot.
• sterilize the jars and lids in boiling water for at least 5 minutes. pack the tomato soup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. bring the water to a rolling boil, cover the pot, and process for 20 to 30 minutes.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area, and wait at least 12 hours before opening.