BEST Tomato Soup Recipe

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Here's how I canned tomato soup. This soup is similar to store bought only much better. It does not result in a concentrated soup, it is ready to heat and eat. The recipe is from a book called Putting Food By . If you found this video helpful, be sure to subscribe so you'll be notified of any videos I upload in the future. It doesn't cost anything. Also, be sure to check out mhpgardener's channel. He has a lot of great gardening advice. • Country Tomato Soup • Makes about 4 1/2 quarts • Wash 1 peck (8 quarts) of ripe red tomatoes; remove blossom and stem ends and cores; cut in pieces. In a large kettle, cook and stir the tomatoes until soft - about 15 minutes. Push the pulp and juice through a wire strainer or food mill to remove skins and seeds; return the puree to the kettle (I cut up my tomatoes and run them through the food strainer raw). • Cook together until soft (in enough water just to cover) 3 large onions and 2 green peppers - all finely chopped. (I used 2 onions and 1 pepper) Sieve and add to the pureed tomatoes in the kettle. • Mix together 3/4 cup of sugar and 8 tablespoons of regular Clear Jel; blend in 3 tablespoons of white vinegar and just enough water or cool tomato juice to make a smooth paste. (Optional - add 2 tablespoons of salt to the paste) Pour slowly into the tomato mixture, stirring all the while. Heat to boiling and stir until the liquid clears. • Pack hot only, in jars. Pour boiling hot soup into clean, hot jars, leaving 3/4 inch of headroom for pints, 1 1/4 inches for quarts. Adjust the lids. Pressure process at 10 pounds pressure for 20 minutes for pints, 30 minutes for quarts. • mhpgardener's channel: • / mhpgardener

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