1948 KERR CANNING BOOK TOMATO SOUP
Now this is a simply delicious soup. We have canned this soup for years. Now my granddaughter is making it. Once you eat this soup you will never want tomato soup in a can again. The tomato soup is especially welcome, as its warm and filling too, and can itself be a base for many other soup varieties and mix-ins.
14 quarts ripe tomatoes (Comes to about 3 lbs of tomatoes per qt)
7 medium-sized onions
1 stalk celery
14 sprigs parsley
3 bay leaves
14 tablespoons butter
14 tablespoons flour
3 tablespoons salt
8 tablespoons sugar
2 teaspoons pepper
Wash; cut up tomatoes (no need to peel them). Chop onions, celery. parsley & bay leaves. Add to tomatoes; cook until celery is tender. Put through a sieve. Put mixture back into pot. Rub flour & butter into smooth paste thinned with tomato juice. Add to BOILING soup; stir to prevent burning. Add salt, sugar and pepper. For a smoother consistency put through sieve again ( I never do this) Fill clean Kerr jars to within one (1) inch of top of jar. Wipe of the rims, put on caps, screwing the band tight. Process in hot water bath 30 minutes. Start timing when it is at a rolling boil... Some people say this isn’t long enough in a canner, some people say you should only pressure can this recipe. I’m happy with it and am quite comfortable making it and processing it in this way as I have done for years. If you’re uncomfortable with this method use whatever canning method you’re comfortable with
Roasted Tomato Garlic Soup
I tried this soup and it was good, but I still prefer the Kerr Soup
12 tomatoes *see Note
2 carrots,cut in 1" pieces
1 large onion,quartered
2 whole heads garlic,peeled (or more, to taste)
2 cups chicken broth(or 3)
1/2 cup chopped fresh basil(or 1 Tbsp. dried)
Core tomatoes and cut in half. Place, cut side up, on foil covered
cookie sheet with carrots, onion and garlic. Brush with
olive oil. Bake at 400F for about an hour, or until veggies
are roasted and a little blackened. Place in a large
saucepan with the chicken broth and basil and
simmer for about 10 minutes. Blend with a stick
blender (or in small batches in a blender) until
Process in a pressure caner, pints for 60 min. and quarts for
70 min.For dial gauge caners use 11 pounds pressure
at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000
ft. and 14 lbs. above 6000 ft. For weighted gauge caners
use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft.
*Note: These measurements are approximate...I use
whatever it takes to cover the cookie sheet. This makes
1 1/2 to 2 quarts of soup.
Recipe By :Katie
This is an old recipe from one of my vintage cookbooks. My daughter wanted to try this old recipe so we canned some last year and it was so completely delicious. We halved it because we didn’t have enough tomatoes and it still turned out great.
2 gal prepared tomato juice (See recipe below for making tomato juice)
2 sml. stalks celery,
1 cup sugar,
2 tbls. salt,
2 sticks butter,
2 cups plain flour.
Process celery and onions with small amount juice. (I use a blender for this). Hold out 2 cups juice to mix with flour. Use blender and blend until smooth. Place all other ingredients in large kettle and bring to a boil. Slowly add flour mixture and stir until slightly thick. Fill jars,cap,seal and place in hot water bath for 30minutes. Start timing when it is at a rolling boil... If you’re uncomfortable with this method use whatever canning method you’re comfortable with
This will make about 16 pints.
Tomato juice is made with tomatoes, and not other vegetable ingredients.
3-1/2 pounds tomatoes
1 teaspoon salt
This will make 1 quart of tomato juice. So to make the above soup recipe you will need 28 pounds of tomatoes.
Vegetable juice includes tomatoes as the main ingredient. The addition of any combination of other vegetables, turns tomato juice into a tasty, nutritious, vitamin filled vegetable juice.
The basic ingredient for Tomato Juice or Vegetable Juice is tomatoes, lots of them.
INGREDIENTS: (add any combination of the following):
1-2 green pepper
One large onion, peeled and lightly chopped.
3-4 cloves of garlic, peeled and lightly chopped.
3-4 carrots, peeled and sliced ,diced, or lightly chopped
5-6 stalks of celery, cleaned and lightly chopped
1-2 beets, cleaned, peeled and lightly chopped.
2-3 dozen Spinach leaves, washed
Sprigs of Parsley
Wash tomatoes, remove stem, and cut into quarters. Peeling is not necessary. The peel and seeds will be extracted in the strainer.
Place cut up tomatoes into a 7 quart, or larger, cooking pot. Fill almost to the top.
Cook on low heat.
If making a vegetable juice, add any or all, additional vegetables.
Cook until vegetables have softened.
Strain off some of the water, which will rise to the top.
Allow to cool slightly.
Strain through a tomato strainer
Add salt to taste.
Put into the refrigerator for fresh juice. Or, can for winter consumption.
Tip: The key to a thick tomato juice, is to strain away much of the water content. This can be done while cooking, before straining, and after the finished product has settled.
The recipe makes approximately 5-6 quarts