Making condensed tomato soup is not all that difficult. Some like it with the basil, but you can also make plain tomato soup, too. Our friend over at newlifeonahomestead.com has published an excellent recipe for making and canning condensed tomato soup. If you grow your own tomatoes the soup will turn out great.
I’ve been making this condensed tomato soup canning recipe for about two years now. It’s a great way to use up lots of fresh tomatoes from the garden and preserve them in a hearty meal for the coming winter months. It’s a Mennonite recipe I found here.
Canning dairy products is a controversial subject among avid food preservers. Because the safety of canning with butter has not been adequately tested, the Center for Home Food Preservation cannot recommend it until further testing has been done.
I have chosen to follow the recipe as I found it, with the exception of substituting Clearjel for flour, which also is no longer recommended for canning recipes. Although I haven’t tried it yet, another optional alteration could be to add the butter to the tomato soup after the canning process as it is being reheated for consumption.
Condensed Tomato Soup Canning Recipe
Yields approx. 12 pints
- 6 small onions, chopped
- 1 bunch celery, chopped
- 8 quarts fresh tomatoes ( or 5-6 quarts of juice)
- 1 cup sugar
- 1/4 cup canning salt
- 1 cup butter
- 1 cup Clearjel
FB – This recipe is sooo delicious. Even your kids will gobble it up.