tomato soup

Denise and I went to Mom & Dad's last night and made tomato soup to can. We had juiced some homegrown tomatoes a few weeks and put it in the freezer until we had time to make soup out of it. I had never made anything to can before from start to finish - I have helped with all parts of it, but never all at one time. I wanted to make sure I knew what to do so I had Mom as my adviser!

Blending...

Cooking...

Canning...

Processing...

Done! 17 pints.

Here is the recipe if you are interested in making your own:

TOMATO SOUP (from Mom, and Grandma Risser before that)
7 qts tomato juice
7 stems celery
7 stems parsley (or 7 t. dried)
7 bay leaves
1 t. ground cloves
3-4 medium onions

Puree celery, parsley & onions with small amount of juice in blender. Add to tomato juice with bay leaves and cloves. Boil together 20 minutes. Pick out bay leaves.

Blend thickening with juice (use 1 pint cold juice held back, not hot) in blender:
7 heaping T flour
1/2 lb. butter/margarine
8 T sugar
2 t salt
Add to juice and bring to a boil again. Can in pint jars. Process 15 minutes.

Yield about 15 pints.

To use: add 1/2 pint (1 c.) milk while heating for cream of tomato soup, or just heat and enjoy!