Ingredients
-
6
-
1
-
8
-
1
-
1/4
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Mom’s Best Tomato Soup Canning Recipe,My Mennonite mother’s ‘famous’ tomato soup – hard to beat! Perfect anytime of the year! Enjoy! Here’s what I purchased (for you to use as a baseline reference): – to yield 75 quarts of soup – 3 bushels of tomatoes, 6 lbs. butter, 5 lbs. sugar, 3 bunches celery, 5 lbs. flour. Hope that helps! (RECIPE BELOW IS FOR 8-10 QUARTS) (I make lots, and then frequently give this as a gift for a new mother, a hostess gift (when invited to dinner), a get-well meal, etc..) Super quick – easy to make, and can easily add garlic bread and a salad and dessert for a quick meal to bless someone. ENJOY!,I left the flour out and it still came out thick and my family loved it.,How much baking soda do you add to cut the acidity?
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Steps
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1
Done
|
Chop Onion& Celery. |
|
2
Done
|
Place in Large Kettle W/ Just Enough Water to Keep Them from Burning. |
|
3
Done
|
While This Simmers, Cut Tomatoes (remove Stems If not Using Strainer). |
|
4
Done
|
Add to Kettle& Cook Until Tender. |
|
5
Done
|
Place This All Through Victorio Strainer (or Similar). |
|
6
Done
|
Return to Kettle. |
|
7
Done
|
Add Sugar& Salt. |
|
8
Done
|
Cream Butter and Flour Together& Mix Thoroughly With Two Cups of Cold Juice, Until Dissolved (or Blend Together in a Blender), to Avoid Lumps of Flour in the Juice. |
|
9
Done
|
Add Butter/Flour Mixture to Warmed Tomato Juice. (add Before It's Hot, to Avoid Lumps of Flour!). |
|
10
Done
|
Stir Well. |
