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Campbells Type Tomato Soup To Can For Winter

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Ingredients

Adjust Servings:
1/2 cup roughly chopped onion
2 celery ribs or 1/4 teaspoon celery seed
3 cups flour
1/4 cup salt
3/4 cup sugar
1/2 teaspoon pepper
7 quarts tomato puree juice
1 teaspoon baking soda

Nutritional information

332.4
Calories
11 g
Calories From Fat
1.3 g
Total Fat
0.2 g
Saturated Fat
0 mg
Cholesterol
2256.3mg
Sodium
76.8 g
Carbs
10.4 g
Dietary Fiber
35.3 g
Sugars
11.1 g
Protein
7764g
Serving Size (g)
1
Serving Size

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Campbells Type Tomato Soup To Can For Winter

Features:
    Cuisine:

    Hi, I'm just going to make my own soup now at home instead of purchasing it at the store all the time. Now what is a good pot to make soups in these days??? Year by, year everything changes.

    • 110 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Campbell’s Type Tomato Soup to Can for Winter,This recipe tastes like campbells tomato soup basically and it’s prepared the same way- mix it with 1/2 water or milk to serve. It doesn’t seem like it should work, but it does. It HAS TO BE pressure canned, no water bath canning or it will probably kill you!,Hi, I’m just going to make my own soup now at home instead of purchasing it at the store all the time. Now what is a good pot to make soups in these days??? Year by, year everything changes.,Great recipe! Made it last year and my daughter reminded me that she wanted MORE this year as we sit looking at our mountains of tomatoes.


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    Steps

    1
    Done

    Note: Use a Large Oversized Non Reactive (stainless Steel or Enamelware) Pot For Stirring Ingredients Together Because Mixture Will Foam a Lot!

    2
    Done

    Put Seven Quarts of the Tomato Juice or Puree That You Get When You Run Your Tomatoes Through a Food Mill or Strainer Into the Large Oversized Stockpot.

    3
    Done

    in Blender, Put the Chopped Onion, Celery, Flour, Sugar, Salt and Pepper. Remove 2-3 Cups of the Puree from Your Stockpot and Add to the Ingredients in the Blender and Process Until Smooth and Thick. You May Have to Do This in Two or Three Batches Depending on the Size of Your Blender. It Doesn't Matter If You Add the Flour and Ingredients in Equal Proportions, Just So It All Gets Blended Together and Is Smooth.

    4
    Done

    Add the Thick Liquid from the Blender to the Remaining Tomato Puree in the Stockpot.

    5
    Done

    Cook Over Medium Heat and Stir Constantly to Avoid Sticking. Cook Until Thick and Bubbly and It Comes to a Boil.

    6
    Done

    Remove from Heat and Stir in Baking Soda Gradually. Mixture Will Foam and Foam, Using a Wire Whisk Helps Stir It Up and Dissipate the Foam. Stir Slowly Until It Quits Foaming, It Takes a Little While.

    7
    Done

    Bring to a Boil Again, Stirring Constantly. Boil One Minute and Then Fill Pint Jars, Adjust Sterilized Lids, and Process For 30 Minutes at 10 Lbs Pressure in Pressure Canner.

    8
    Done

    to Serve: Mix in Equal Parts of Soup and Water or Milk.

    9
    Done

    Do not Double This Recipe, It Does not Turn Out Right, but If You Don't Like Working With Such Large Batches, You Can Cut It in Half to Make It Easier to Work With. Also You Can Make the Juice/Puree, Measure It Out and Freeze It in Gallon Milk Jugs, Leaving 2" Headspace, and Then Thaw It Out and Make Your Soup in the Winter.

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    Max Davis

    Salad sorceress crafting fresh and flavorful salads that satisfy and nourish.

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