A Country Garden Recipe
I gave up buying processed canned tomato soup a long time ago. The taste of making my own organic soup far surpasses processed soups from the grocery. The newly discovered fact that canned soups have toxic BPA in them should be a wake up call to all of us. So today I will share with you my recipe. It’s easy and makes about 10 quarts or 20 pints.
- 1/2 Bushel Roma Tomatoes
- 6 large onions
- one bunch celery
- 1 cup cane sugar or honey
- 1/4 cup pickling salt
- 1 cup real butter
- 1 cup flour
- lemon juice or citric acid
1.Wash all the vegetables. If they were sprayed with any chemicals soak them in vinegar water for 20 minutes to help remove toxins. Use 1 part vinegar to 4 parts water.
2. Chop the onions and celery. I use a food processor and chop them up small.
3. Add chopped onions and celery to a large kettle or stock pot with a cup of water to prevent them from burning.
4. While this simmers, cut the tomatoes. I use a food processor and chop them up small. Skins and all. Add to the kettle and cook all until tender.
5. Once soft place all through a strainer or a juicer. This removes the tomato skins and seeds and some pulp.
6. Return to kettle add the sugar and salt.
7. Cream the butter, flour and 2 cups of cool tomato juice. Blend until smooth. I use my blender for this. Avoid lumps.
8. Add mixture to tomato juice. Do this before it is too hot. Stir well.
9. Just before boiling ladle into clean jars. Add one tablespoon lemon juice or 1 teaspoon citric acid to each jar.
10. Process 30 minutes for quarts or 20 minutes for pints.
Try this recipe once and you’ll never go back to the dull canned items from the store. Keeps canned jars in a cool, dry, and dark place for up to two years. I label each jar with the contents and year on the top lid (you should never reuse lids). Let me know how your batch turned out.
Canning lids made with BPA? Yes it is TRUE. Look for Ball lids marked BPA free. Lids purchased in previous years may contain BPA or lids not made in the USA.