Tomato Soup, Mmmmm Good!

This is one of my all-time favorite canning recipes! It is not easy to make, but OH MY is it ever worth every bit of the work! First, you get a box of tomatoes. Wash them really well, cut into quarters, then put them in a large roaster or stock pot. I use the roaster so they can slow cook all day and I don't have to worry about scorching.
Then you quarter 6 onions, rinse and rough cut 12 ribs of celery, and stir them into the tomatoes. (I'll post the recipe at the bottom)
Let it cook all day, stir it every hour or so. You will know it's ready when it has all turned to mush. Usually by this time it is late, so I pop it in the fridge and finish it the next morning.

The next step is to either run it through the food mill (if you want it really smooth), or you can run it through the food processor for a little chunkier soup (which is what I did). Sorry I didn't get a picture of this stage of the process.

Next you put your pureed yummy goodness into a stockpot on the stove and bring it to a nice low boil. Pull out 2 cups of the mixture and put it in a separate pan on the stove, maintaining the boil. To your stockpot, add 1 cup Sugar and 1 Tablespoon of canning salt. To the reserved puree, whisk in 1/2 cup all purpose flour. Stir in the flour mixture and return the pot to a boil.

Ladle into sterile jars. It should look something like this...

Cap the jars and place into your pressure canner...
Follow your canner's instructions, and process for 20 minutes.

YUM!

Tomato Soup

1/2 bushel tomatoes

12 ribs celery, rough chopped

6 large onions, quartered

1 cup Sugar

1 T canning salt

1/2 cup all purpose flour

Wash and quarter the tomatoes, and place into a large stockpot or a large roaster with the onions and celery. Slow cook this all day. Do not try to rush this soup or the flavor will not be right. The vegetables are ready when they are all mushy.

Run through a food mill or food processor.

Place the puree into a stockpot on the stove and bring it to a nice low boil. Pull out 2 cups of the mixture and put it in a separate pan on the stove, maintaining the boil. To your stockpot, add the sugar and the canning salt.

To the reserved puree, whisk in 1/2 cup all purpose flour until smooth then stir it into the soup to thicken it. Return the pot to a low boil.

Ladle the soup into jars and cap. Follow your canner's instructions and process for 20 minutes.

Yields:

7 Quarts or 14 pints