Post by Big Joe on Nov 18, 2022 18:32:52 GMT -5
I went out to the farm to snag a few welding rods and go caught LOL. Anyways we needed to clean the garden for the final time. We picked all the usable tomatoes and pulled a few onions and carrots. The rest got covered with old hay and left to be picked thru for a while. Anything in the ground is safe fir a while if covered. So as of now all he peppers and tomatoes are in.
Anyway we got 2 huge tubs of maters so we decided to make some soup for tonight, when someone said Hey lets can some soup too. SO here is the recipe we used, Ok had to call the aunt for it but shes still sharp as a tack so it went easy.
Her first words after we ask was remember to not add the milk to the soup you are canning. I also cut back on the salt and left the sugar out until later if some one wants it. We did not peel the tomatoes just chunked them up. Most we small so we just halved them and went on. Ok we have 2 stoves we can use so I will just post the recipe and you can adjust it to fit. I think you can cut everything by thirds and it will still come out fine.
We had more tomatoes but this was enough for me this time out. They can work with them LOL. Easy peasy just skin, mash and can them too. And being honest I left before they came out of the canner LOL.
Canned Tomato Soup
24lbs cut up tomatoes
2lbs chopped onion - used the green stems too
1lb shredded carrots
4 celery stalks chopped
3 Tbs sea salt
4 cups fresh basil - kind of wilted but usable
3 qts chicken stock - I used turkey
2 cups of white wine - can sub a another cup of stock if you wish
1Tbs black pepper
1 Tbs sea salt
2 Tbs Italian seasoning
In a large roasting pan add the tomatoes, onions, carrots and celery. Mix to combine. Sprinkle the slat over the veggies and roast in oven @ 350º for 40 minutes.
Add the veggies to a large stock pot along with the chicken stock and wine. Add the spices and heat. While its heating hit it with the emersion blender a few times until its smooth. After you get it to the consistency you like remove from heat and prep the pressure canners.
Fill the jars to 1in headspace and wipe rims and seal with lids and rings. Place in canner - you will need the separator rack. This makes about 28/29 pints so think ahead.
When canner is full place lid on and when its steaming under some pressure wait 10 minutes then add the jiggler or shut the valve. Can fo 40 minutes at you altitude and pressure. If not sure look it up. I know most tomatoes are water bathed but this has other veggies in it that require pressure canning.
Remove to a draft free area and let set all night before checking for seals. If sealed wash and label then store as usual. Unsealed jars will need to be re-canned or ate with in aa few days.
If you add milk to your soup do it after you open the jars, I do not can things with dairy in them - not a safe thing to do.
Anyway we got 2 huge tubs of maters so we decided to make some soup for tonight, when someone said Hey lets can some soup too. SO here is the recipe we used, Ok had to call the aunt for it but shes still sharp as a tack so it went easy.
Her first words after we ask was remember to not add the milk to the soup you are canning. I also cut back on the salt and left the sugar out until later if some one wants it. We did not peel the tomatoes just chunked them up. Most we small so we just halved them and went on. Ok we have 2 stoves we can use so I will just post the recipe and you can adjust it to fit. I think you can cut everything by thirds and it will still come out fine.
We had more tomatoes but this was enough for me this time out. They can work with them LOL. Easy peasy just skin, mash and can them too. And being honest I left before they came out of the canner LOL.
Canned Tomato Soup
24lbs cut up tomatoes
2lbs chopped onion - used the green stems too
1lb shredded carrots
4 celery stalks chopped
3 Tbs sea salt
4 cups fresh basil - kind of wilted but usable
3 qts chicken stock - I used turkey
2 cups of white wine - can sub a another cup of stock if you wish
1Tbs black pepper
1 Tbs sea salt
2 Tbs Italian seasoning
In a large roasting pan add the tomatoes, onions, carrots and celery. Mix to combine. Sprinkle the slat over the veggies and roast in oven @ 350º for 40 minutes.
Add the veggies to a large stock pot along with the chicken stock and wine. Add the spices and heat. While its heating hit it with the emersion blender a few times until its smooth. After you get it to the consistency you like remove from heat and prep the pressure canners.
Fill the jars to 1in headspace and wipe rims and seal with lids and rings. Place in canner - you will need the separator rack. This makes about 28/29 pints so think ahead.
When canner is full place lid on and when its steaming under some pressure wait 10 minutes then add the jiggler or shut the valve. Can fo 40 minutes at you altitude and pressure. If not sure look it up. I know most tomatoes are water bathed but this has other veggies in it that require pressure canning.
Remove to a draft free area and let set all night before checking for seals. If sealed wash and label then store as usual. Unsealed jars will need to be re-canned or ate with in aa few days.
If you add milk to your soup do it after you open the jars, I do not can things with dairy in them - not a safe thing to do.