The finest recipe for tomato soup from cans! a fantastic method to utilize the surplus garden tomatoes. When ready to serve, reheat the milk and combine with the cereal.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 12 hrs |
| Total Time: | 13 hrs 15 mins |
| Servings: | 32 |
Ingredients
- 8 quarts fresh tomatoes, chopped
- 1 bunch celery, chopped
- 3 onions, chopped
- 4 cups water, or as needed
- 1 cup white sugar
- ¼ cup salt
- 1 cup butter, softened
- 1 cup all-purpose flour
- 2 cups chilled tomato juice
Instructions
- Place tomatoes, celery, and onions into a large pot. Pour in just enough water to cover vegetables; bring to a boil. Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour through a strainer or food mill, discard solids, and return liquid to the pot; stir in sugar and salt.
- Blend together butter and flour in a blender until smooth and creamy; pour in tomato juice. Blend until smooth, then pour 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 tomato soup into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring water to a rolling boil, cover the pot, and process for 20 to 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area. Wait at least 12 hours before opening.
Nutrition Facts
| Calories | 125 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 104 mg |
| Sugars | 11 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
According to USDA standards, this recipe is not safe to can.
It is delicious soup to prepare for a meal. However, because of the addition of (1 bunch or about 1 pound) fresh celery which isn’t acidic and 1 lb is enough to alter the pH of the entire recipe it really should be acidified properly (i.e. vinegar or lemon juice in proper pH tested proportions) if water bath canning and otherwise should be pressure canned. Recommend verifying current safety practices and updates annually with a reliable source such as National Center for Home Food Preservation (available online), local county extension agency/courthouse, or a local university, or the latest/most recent Ball canning manual/book. And if live above 1,000 feet will always need to make recommended adjustments whether to water bath processing times or to the amount of pressure if pressure canning. Most canning lids manufactured now are not supposed to be dipped in boiling hot water, only hand washed and rinsed, because they use a different type of sealant now which could disintegrate and come off if dipped or left sitting or sterilized in boiling water; are designed to be placed on jars at room temperature now. Also if the food being canned is going to be maintained at a constant boil for at least 10 minutes (0-1000 feet elevation; adjust for higher elevation) while being processed, the jars only need to be cleaned by hand (or in dishwasher) and do not require sterilization — although it doesn’t hurt anything if you do; just an unnecessary step since being sterilized right along with the food — BUT should never pour hot foods into a jar before heating it up first to avoid temperature stress on the glass; just not required to leave them boiling long enough to actually sterilize them anymore before filling with hot foods.
Tastes awesome
Love it. Good flavor. I would not can this because of the butter and recipe does not have any lemon juice. Better off freezing. Or use as a base and add the butter flour when going to eat it. I made a 1/3 of this batch as 8 quarts is 32 cups chopped tomatoes and wasn’t sure I would like it. Also before adding the butter flour mixture I blended in food processor in batches. Then ran through cone strainer.
I loved it instead of tomato juice I used homemade V8 juice will make it in the future
Absolutely delicious! We made this as listed, other than adding some minced garlic and dehydrated basil. This made just under 8 quarts, so there were 7 to store away and one to keep for samples. To be honest I truly didn’t think I “liked’ tomato soup, but I do now that I’ve tasted this. It will be our one and only go to now.
I have made and canned this soup for 3 years. DELICIOUS!
If you know about preserving and canning than you know this is NOT not Proper canning procedure for these ingredients. Celery and onions are low acid ingredients. Tomatoes are just barely acidic enough on their own, so to be safe we add lemon juice. When you combine the large amounts of low acid vegetables (3onions & a bunch of celery!) to the tomatoes it changes the acidity enough that you can get very very sick! It might not happen the first time or the twenty third but botulism is nothing to be la-de-da about. It only takes once to kill you!
loved it! thanks for the recipe
I love tomatoes but I always remove the seeds when I can them. Seeds cause the tomatoes to become bitter. Easy to do and the soup will taste great!
I have a recipe identical to this except it calls for spices. We love it and have always canned using the water bath method. Recently we were told that because of the other non acidic ingredients we should not be using a water bath but a pressure canner instead. It might be a good idea to check with y our local Extension to see what they recommend. I dont like to use the pressure canner but now have concerns that the water bath is not enough for safety.
You can not add flour when canning. It has to be added after opening the jar. This recipe is very unsafe.
I diced the onion and celery real fine and then did not strain. Used tomato sauce instead of juice. Otherwise followed recipe. Very good.
I have not made this particular recipe, but it is very similar to one I have made for many years. It has flour and butter with the vegetables. I can it in a water bath canner. Never have had any problems with it.
This is for the canning scaredey cats…Tomatoes are highly acidic. Sugar is a great preservative. There is no doubt in my mind that this is perfectly safe for canning. If you are truly worried you could always pressure can it, but it is likely more acidic than your run of the mill home canned salsa.
Added red peppers and garlic, and some dry chicken base. Yummm!
Apart from making the tomato juice a day previous, I followed directions from my All American canner guide book and processed the pints for 20 minutes in a boiling water bath. This recipe made 14 pints! I’m thrilled with it.
I have made this and liked it, but like the first reviewer, I am worried about the safety of water bath canning this. How about trying freezing it?
I didn’t make the recipe, but found it while looking for safe instructions to can my family’s favorite recipe. I have no doubt this recipe tastes good, from looking at the ingredients…BUT BE CAREFUL with this recipe. The USDA recommends using ONLY PRESSURE CANNING when preserving soups and they advice against using thickeners, such as flour, because the product will not heat evenly or thoroughly for safe processing. If you want to use this recipe, I suggest you leave out the butter and flour, then process quart jars in a pressure canner for 20 minutes @ 10 lbs. Make a roux, using flour and butter, and then add to the processed soup when you are ready to serve it. I’m not trying to be difficult…I love canning, but don’t want anyone to get sick from not processing their food properly.
I scaled way back on this recipe to make sure I was going to like it first. It came out great! Until adding the milk that is. I heated it up real slow but it still separated. I think it was user error though and will update my review once I try another jar.
First time making and canning tomato soup and the family Loves it! Relatively easy as well!