Tomato soup!

Spike2 · August 30, 2016

7 - 10 oz jars and 3 pints of condensed tomato soup canned and ready for winter!

imp · August 30, 2016

Spike, what is your recipe for this? Looks so pretty.

Spike2 · August 30, 2016

Below is the basic recipe I use. I tend to mix it up a bit with whatever is growing in my garden! This time I added some fresh basil, one small Alma paprika pepper and 1/4 of a Thai chili pepper. The little bit of spicy pepper I added didn't add heat, just some extra flavor!!

8 lbs ripe tomatoes, unpeeled, quartered
1 cup celery, diced
2 cups onion, diced
1 large green or red pepper, seeded and diced
1 cup fresh parsley
6 bay leaves
3/4 cup Clear-Jel
2 1/2 Tablespoons salt (not required and can salt when serving)

Place tomatoes, celery, onion, green pepper in a pot and bring to a boil. Add parsley and bay leaves. Cook uncovered until tender, stirring as needed.

Press through a food mill or sieve into a large pot, add salt.

Mix Clear Jel by adding it to a ½ cup of cooled tomato puree. Bring soup back to a boil and stir in the diluted Clear Jel. Continue to boil for two minutes till thick consistency.

Ladle into pint jars and fill to 1” head space. Add 1 T. bottled lemon juice to each pint and Wipe rims and add hot lids and rings.

Process in pressure canner at 10 pounds of pressure for weighted gauge and 11 pounds for dial gauge, for 25 minutes for pints or half pints. Do not use quarts for this recipe.

When ready to make the soup just heat with equal amount of liquid such as milk, water or chicken broth.

imp · August 30, 2016

Sounds good! Thank you for the recipe.

Worth1 · August 30, 2016

Why not quarts couldn't you just increase the processing time?
Not that I am going to make tomato soup I cant stand tomato soup.

But the recipe sounds good because it doesn't have dairy in it.
Worth

Spike2 · August 31, 2016

I have no idea why not quarts? That is the basic recipe that was given to me that works great. I just mix it up a bit.

**coronabarb** · August 31, 2016

Maybe it has something to do with the addition of clear jel (never seen that in tomato soup) and the density of qts. Would have to do more checking.

**coronabarb** · August 31, 2016

I looked at NCHFP guidelines for spaghetti sauce (this recipe is a puree so would be similar) and here are the ingredients;

30 lbs tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 lb fresh mushrooms, sliced (optional)
4-1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar
1/4 cup vegetable oil
Yield: About 9 pints

Process pints 20 mins - qts 25 mins

Soup guidelines are completely different and call for much longer processing times due to other ingredients possibly being used like meats. It does say not to thicken before processing. I *personally* see the clear jel as a problem and would use it when opening the jar if needed. Other than that, I don't see a problem with canning in qts (w/o the clear jel).

Worth1 · August 31, 2016

Quote:

Originally Posted by coronabarb

I looked at NCHFP guidelines for spaghetti sauce (this recipe is a puree so would be similar) and here are the ingredients;

30 lbs tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 lb fresh mushrooms, sliced (optional)
4-1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar
1/4 cup vegetable oil
Yield: About 9 pints

Process pints 20 mins - qts 25 mins

Soup guidelines are completely different and call for much longer processing times due to other ingredients possibly being used like meats. It does say not to thicken before processing. I *personally* see the clear jel as a problem and would use it when opening the jar if needed. Other than that, I don't see a problem with canning in qts (w/o the clear jel).

When I pressure can food I always can the food at the longest time of the ingredients in the recipe.
Like if it has meat in it like stew that is time I will can.

Worth

Labradors2 · August 31, 2016

Quote:

Originally Posted by coronabarb

I looked at NCHFP guidelines for spaghetti sauce (this recipe is a puree so would be similar) and here are the ingredients;

30 lbs tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 lb fresh mushrooms, sliced (optional)
4-1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar
1/4 cup vegetable oil
Yield: About 9 pints

Process pints 20 mins - qts 25 mins

Soup guidelines are completely different and call for much longer processing times due to other ingredients possibly being used like meats. It does say not to thicken before processing. I *personally* see the clear jel as a problem and would use it when opening the jar if needed. Other than that, I don't see a problem with canning in qts (w/o the clear jel).

Interesting that there is no requirement for citric acid in that recipe!

Linda

Worth1 · August 31, 2016

Quote:

Originally Posted by Labradors2

Interesting that there is no requirement for citric acid in that recipe!

Linda

It is because it is pressure canned no need for high acid.
http://nchfp.uga.edu/how/can_03/spaghetti_sauce.html

Here is the one with meat.
http://nchfp.uga.edu/how/can_03/spag...auce_meat.html
Worth

Labradors2 · August 31, 2016

Quote:

Originally Posted by Worth1

It is because it is pressure canned no need for high acid.
http://nchfp.uga.edu/how/can_03/spaghetti_sauce.html

Here is the one with meat.
http://nchfp.uga.edu/how/can_03/spag...auce_meat.html
Worth

Oh thanks Worth! I didn't know that pressure canning alleviated the necessity for citric acid. Another reason to get one

Linda

Worth1 · August 31, 2016

Quote:

Originally Posted by Labradors2

Oh thanks Worth! I didn't know that pressure canning alleviated the necessity for citric acid. Another reason to get one

Linda

Many reasons to get one, you can pressure cook in them too.
And you can always use a pressure canner to hot water bath process too.

Worth

encore · August 31, 2016

just did tomato juice and it calls for citric acid or bottled lemon juice, right out of the presto canner instruction and recipe book. so it's up to you what you do. read somewhere that bringing it up to 15 lbs. of pressure for the last 5 min. works too (without lemon juice or acid).

Worth1 · August 31, 2016

Quote:

Originally Posted by encore

just did tomato juice and it calls for citric acid or bottled lemon juice, right out of the presto canner instruction and recipe book. so it's up to you what you do. read somewhere that bringing it up to 15 lbs. of pressure for the last 5 min. works too (without lemon juice or acid).

I just looked at the recipe and instructions.
Here is the deal.
It is for both pressure canning AND hot water bath.
And the processing time isn't long enough.
The national center for home food safety has the instructions for tomato juice too.
Both processes they say you have to acidify it.
In these instructions it says to process pressure canner for 20 and 15 minutes pints or quarts.
The link above for the spaghetti sauce no acid added is 20 and 25 minutes.

Now my opinion on acid.
I prefer to use the powdered citric acid over the lemon juice.
If I want a lime or lemon flavor in something then I add it too plus the citric acid.
If I want the acid to be gone like in a sauce I put a wee pinch of baking soda in it when I cook it when I am ready to eat it.

About 1/8 to 1/4 teaspoon of the stuff will make a big tangy glass of tomato juice taste sweet.
Worth

August 31, 2016	#7
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Maybe it has something to do with the addition of clear jel (never seen that in tomato soup) and the density of qts. Would have to do more checking. __________________ Corona~Barb Now an Oregon gal

August 31, 2016	#8
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	I looked at NCHFP guidelines for spaghetti sauce (this recipe is a puree so would be similar) and here are the ingredients; 30 lbs tomatoes 1 cup chopped onions 5 cloves garlic, minced 1 cup chopped celery or green pepper 1 lb fresh mushrooms, sliced (optional) 4-1/2 tsp salt 2 tbsp oregano 4 tbsp minced parsley 2 tsp black pepper 1/4 cup brown sugar 1/4 cup vegetable oil Yield: About 9 pints Process pints 20 mins - qts 25 mins Soup guidelines are completely different and call for much longer processing times due to other ingredients possibly being used like meats. It does say not to thicken before processing. I personally see the clear jel as a problem and would use it when opening the jar if needed. Other than that, I don't see a problem with canning in qts (w/o the clear jel). __________________ Corona~Barb Now an Oregon gal

August 30, 2016	#2
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	Spike, what is your recipe for this? Looks so pretty.

August 30, 2016	#3
Spike2 Tomatovillian™ Join Date: Sep 2015 Location: NE Ohio Posts: 992	Below is the basic recipe I use. I tend to mix it up a bit with whatever is growing in my garden! This time I added some fresh basil, one small Alma paprika pepper and 1/4 of a Thai chili pepper. The little bit of spicy pepper I added didn't add heat, just some extra flavor!! 8 lbs ripe tomatoes, unpeeled, quartered 1 cup celery, diced 2 cups onion, diced 1 large green or red pepper, seeded and diced 1 cup fresh parsley 6 bay leaves 3/4 cup Clear-Jel 2 1/2 Tablespoons salt (not required and can salt when serving) Place tomatoes, celery, onion, green pepper in a pot and bring to a boil. Add parsley and bay leaves. Cook uncovered until tender, stirring as needed. Press through a food mill or sieve into a large pot, add salt. Mix Clear Jel by adding it to a ½ cup of cooled tomato puree. Bring soup back to a boil and stir in the diluted Clear Jel. Continue to boil for two minutes till thick consistency. Ladle into pint jars and fill to 1” head space. Add 1 T. bottled lemon juice to each pint and Wipe rims and add hot lids and rings. Process in pressure canner at 10 pounds of pressure for weighted gauge and 11 pounds for dial gauge, for 25 minutes for pints or half pints. Do not use quarts for this recipe. When ready to make the soup just heat with equal amount of liquid such as milk, water or chicken broth.

August 30, 2016	#5
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Why not quarts couldn't you just increase the processing time? Not that I am going to make tomato soup I cant stand tomato soup. But the recipe sounds good because it doesn't have dairy in it. Worth

August 31, 2016	#14
encore Tomatovillian™ Join Date: May 2015 Location: wisconsin Posts: 536	just did tomato juice and it calls for citric acid or bottled lemon juice, right out of the presto canner instruction and recipe book. so it's up to you what you do. read somewhere that bringing it up to 15 lbs. of pressure for the last 5 min. works too (without lemon juice or acid).