Canned Tomato Soup

Recipe View In a large pot, combine the chopped tomatoes, celery, and onions. Add just enough water to cover the vegetables. Bring the mixture to a boil over high heat. (5 minutes)

Recipe View Once boiling, reduce the heat to low and simmer until the tomatoes are very tender, about 20-30 minutes.

Recipe View Pour the mixture through a strainer or food mill to remove the solids, reserving the liquid. Discard the solids and return the liquid to the pot. Stir in the sugar and salt. (2 minutes)

Recipe View In a separate blender, combine the softened butter and flour. Blend until the mixture is smooth and creamy. Pour in the chilled tomato juice and blend until fully incorporated. (3 minutes)

Recipe View Pour the butter-flour-tomato juice mixture into the pot with the tomato liquid. Cook and stir over medium heat until the soup is heated through and slightly thickened. Be careful not to boil. (5-7 minutes)

Recipe View Prepare your canning jars and lids by sterilizing them in boiling water for at least 5 minutes.

Recipe View Pack the hot tomato soup into the hot, sterilized jars, leaving 1/4 inch of headspace at the top. Use a knife or thin spatula to remove any trapped air bubbles along the inside of the jars. (5 minutes)

Recipe View Wipe the rims of the jars with a clean, damp paper towel to remove any residue. Place the sterilized lids on the jars and screw the rings on tightly, but not too tight.(2 minutes)

Recipe View Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are spaced about 2 inches apart. Add more boiling water, if needed, to cover the jars by at least 1 inch. (5 minutes)

Recipe View Bring the water to a rolling boil, cover the pot, and process the jars for 20-30 minutes.

Recipe View Carefully remove the jars from the stockpot using the jar lifter and place them on a cloth-covered or wooden surface, several inches apart, to cool. (2 minutes)

Recipe View As the jars cool, listen for a 'popping' sound, which indicates that the lids have sealed properly. After the jars have cooled completely, press the center of each lid with your finger to ensure it does not move up or down. If a lid flexes, it did not seal properly and should be refrigerated and used promptly. Wait at least 12 hours before opening. Store sealed jars in a cool, dark place for up to one year.