leolady
New member
From a friend on another forum!
Tomato Soup
Yield: 18 pint jars of condensed tomato soup
½ bushel tomatoes
2 pieces celery (not 2 entire celery stalks, but 2 pieces of celery from a celery stalk)
9 medium onions
14 sprays of parsley
21 whole cloves
½ lb butter, unsalted
1 ¼ c sugar (I use ¾ c polydextrose and ¼ c sugar)
¼ c salt
1 ¼ c all-purpose flour
36 oz tomato paste
Coarsely chop tomatoes, celery and onions. Put chopped vegetables in large, heavy pot. Add parsley and whole cloves. (I put the cloves in a stainless steel tea infuser spoon so they are easy to ‘fish out’ later. If you don’t have a tea infuser spoon or ball, put the cloves in a piece of clean cheesecloth, gather it up around the cloves and tie it shut.) Bring to a boil, stirring to prevent sticking. Reduce heat and simmer for 30 minutes. Check pot and stir from time to time so the mixture doesn’t stick to the bottom of the pot and burn.
Remove from the heat. Remove the cloves. Run the mixture through the KA food strainer attachment.
Put some of the hot juice into a blender and put the rest of the juice back into the large heavy pot.
Carefully turn the blender on the lowest speed setting. (IMPORTANT: never turn a blender on high speed if the contents are hot! Start out on low speed with the lid partially tilted (to allow steam to escape) and gradually increase the speed. High speed + hot contents = instant pressure build-up that will expode out of the blender!!! So, start out on low speed!)
Cut up the butter and add it to the blender while the blender is running. Add the salt, sugar, and flour with the blender running. Gradually increase blender speed to med speed. Add the tomato paste. Gradually increase blender speed to higher speed and blend until mixture is smooth. (You may have to add the tomato paste in two batches, depending on the size of your blender and how much juice you put into the blender container.)
Add the blender contents to heavy pot. Heat while stirring until mixture thickens.
Process in canner as you would tomato products.
To serve, open jar, mix contents with equal amount of milk or water and heat. Enjoy!
Tomato Soup
Yield: 18 pint jars of condensed tomato soup
½ bushel tomatoes
2 pieces celery (not 2 entire celery stalks, but 2 pieces of celery from a celery stalk)
9 medium onions
14 sprays of parsley
21 whole cloves
½ lb butter, unsalted
1 ¼ c sugar (I use ¾ c polydextrose and ¼ c sugar)
¼ c salt
1 ¼ c all-purpose flour
36 oz tomato paste
Coarsely chop tomatoes, celery and onions. Put chopped vegetables in large, heavy pot. Add parsley and whole cloves. (I put the cloves in a stainless steel tea infuser spoon so they are easy to ‘fish out’ later. If you don’t have a tea infuser spoon or ball, put the cloves in a piece of clean cheesecloth, gather it up around the cloves and tie it shut.) Bring to a boil, stirring to prevent sticking. Reduce heat and simmer for 30 minutes. Check pot and stir from time to time so the mixture doesn’t stick to the bottom of the pot and burn.
Remove from the heat. Remove the cloves. Run the mixture through the KA food strainer attachment.
Put some of the hot juice into a blender and put the rest of the juice back into the large heavy pot.
Carefully turn the blender on the lowest speed setting. (IMPORTANT: never turn a blender on high speed if the contents are hot! Start out on low speed with the lid partially tilted (to allow steam to escape) and gradually increase the speed. High speed + hot contents = instant pressure build-up that will expode out of the blender!!! So, start out on low speed!)
Cut up the butter and add it to the blender while the blender is running. Add the salt, sugar, and flour with the blender running. Gradually increase blender speed to med speed. Add the tomato paste. Gradually increase blender speed to higher speed and blend until mixture is smooth. (You may have to add the tomato paste in two batches, depending on the size of your blender and how much juice you put into the blender container.)
Add the blender contents to heavy pot. Heat while stirring until mixture thickens.
Process in canner as you would tomato products.
To serve, open jar, mix contents with equal amount of milk or water and heat. Enjoy!