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Tomato Soup Base

MAKES 7 QUARTS · PREP 45 MIN · COOK 40 MIN
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Prep Time 45 minutes
Cook Time 40 minutes
Servings: 7 Quarts
Course: Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 22 lbs tomatoes
  • 1 1/2 cups chopped onion
  • 1 cup chopped celery
  • 1/2 cup sliced carrot
  • 2 3/4 cups sugar
  • Canning salt
  • Bottled lemon juice
SPICE BAG
  • 7 bay leaves
  • 1 tbsp whole cloves
  • 1 garlic clove
  • 1 good handful of parsley

Equipment

  • 1 Soup Pot
  • 1 Mill or Sieve
  • 1 Pressure Cooker for canning
  • 7 Quart Jars with lids

Method
 

  1. Quarter the tomatoes. Put about a pound in the pot and bring it to a hard boil, crushing as you go. Keep adding and crushing so it never stops boiling.
  2. Add the onion, celery and carrot. Drop in the spice bag. Simmer 20 minutes, then lift the bag out.
  3. Run it through a food mill or sieve to take out the skins and seeds. Stir in the sugar and bring back to a boil.
  4. Into each hot quart jar put 2 Tbsp bottled lemon juice and 1 tsp salt. Use half of each for pints.
  5. Fill with hot soup, 1/2 inch headspace. Wipe the rims, set lids.
  6. Water bath quarts 45 minutes, pints 40 minutes.
  7. Can it plain. Butter, flour and milk go in on the back.