Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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#1 |
Tomatovillian™
Join Date: Sep 2015
Location: NE Ohio
Posts: 992
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7 - 10 oz jars and 3 pints of condensed tomato soup canned and ready for winter!
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#2 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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Spike, what is your recipe for this? Looks so pretty.
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#3 |
Tomatovillian™
Join Date: Sep 2015
Location: NE Ohio
Posts: 992
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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. |
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#4 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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Sounds good! Thank you for the recipe.
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#5 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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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 |
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#6 |
Tomatovillian™
Join Date: Sep 2015
Location: NE Ohio
Posts: 992
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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.
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#7 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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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.
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Corona~Barb Now an Oregon gal |
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#8 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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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).
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Corona~Barb Now an Oregon gal |
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#9 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() Quote:
Like if it has meat in it like stew that is time I will can. Worth |
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#10 | |
Tomatovillian™
Join Date: Jul 2013
Location: Ontario
Posts: 3,892
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Linda |
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#11 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() Quote:
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 |
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#12 | |
Tomatovillian™
Join Date: Jul 2013
Location: Ontario
Posts: 3,892
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![]() Linda |
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#13 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() Quote:
And you can always use a pressure canner to hot water bath process too. Worth |
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#14 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
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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).
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#15 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() Quote:
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 |
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