End-of-the-season Tomato Soup -- a canning recipe

End-of-the-season Tomato Soup . . . processed, canned and ready for winter! This recipe came from a Kerr® Home Canning and Freezing Book, 1977 edition.

Tomato Soup    Yield: 10 pints
14 quarts ripe tomatoes
7 medium-sized onions
1 stalk celery (the entire bunch vs. individual ribs)
14 springs parsley
3 bay leaves
14 tablespoons (3/4 cup + 2 tablespoons) all-purpose flour
14 tablespoons butter
3 tablespoons salt
6 to 8 tablespoons granulated sugar (recipe calls for 8 tablespoons but I started with 6 and then tasted to see if it needed more)
2 teaspoons pepper
Our additions: Cumin & chili powder to taste, or use other seasonings of your choice

1. Wash; cut up tomatoes (I also removed the core). Add to a large pot (12 quart+ capacity).
2. Coarsely chop onions, celery, parsley; Add to pot along with the bay leaves.
   
3. Cook until celery is tender (30 to 45 minutes). 
   
4. Put through a sieve or run though a food mill, return soup to pot and bring to a boil.

   

   Above: Cooked mixture going through the food mill.
   Below: Tomato mixture left after being put though the food mill. 

   
5. Rub flour and butter into smooth paste (I did this with my fingers); then thin with tomato juice (dipped from pot of tomatoes, celery, etc.)

   

   Above: Flour & butter rubbed together.
   Below: Tomato juice added to the flour & butter paste..

   
6. Add flour mixture to hot soup mixture; stir to blend.
7. Continue to cook until soup has thickened. 
8. Add salt, sugar and pepper. Add other seasonings as desired.
9. Fill cleaned and sterilized jars to within 1" of top. Add lids and bands (that have been heated). 
   
10. Process in Boiling Water Bath 15 minutes. 
    

Recipe without photos . . .

Tomato Soup    Yield: 10 pints

14 quarts ripe tomatoes
7 medium-sized onions
1 stalk celery (the entire bunch vs. individual ribs)
14 springs parsley
3 bay leaves
14 tablespoons (3/4 cup + 2 tablespoons) all-purpose flour
14 tablespoons butter
3 tablespoons salt
6 to 8 tablespoons granulated sugar (recipe calls for 8 tablespoons but I started with 6 and then tasted to see if it needed more)

2 teaspoons pepper
Our additions: Cumin & chili powder to taste, or use other seasonings of your choice

1. Wash; cut up tomatoes (I also removed the core). Add to a large pot (12 quart+ capacity).
2. Coarsely chop onions, celery, parsley; Add to pot along with the bay leaves.
3. Cook until celery is tender (30 to 45 minutes). 
4. Put through a sieve or run though a food mill, return soup to pot and bring to a boil.
5. Rub flour and butter into smooth paste (I did this with my fingers); then thin with tomato juice (dipped from pot of tomatoes, celery, etc.)
6. Add flour mixture to hot soup mixture; stir to blend.
7. Add salt, sugar and pepper. Add other seasonings as desired 
8. Continue to cook until soup has thickened. 
9. Fill cleaned and sterilized jars to within 1" of top. Add lids and bands (that have been heated). 
10. Process in Boiling Water Bath 15 minutes.