This post is for my friend, Diane, who has a great blog over at Tomato Soup Cake. I wanted to share my recipe for home-canned tomato soup.
Tomato Soup (Home-canned)
The one Mom made, recipe from her friend, Mary Jane Thomas
4 quarts fresh tomatoes (approximately 7 pounds)
1 cup celery, chopped
3 medium onions, chopped
1 hot pepper, minced
¼ cup canning salt
1 cup sugar
Dash garlic salt
¼ pound butter
Scald, peel and quarter tomatoes. Cook tomatoes, celery, onion and pepper until soft. Place mixture in blender until mostly smooth. Place in stockpot. Add salt, sugar, garlic salt and butter. Bring to a boil. Make thickening of flour and water. Thicken soup and stir constantly. Place in hot jars. (The recipe ends here but I hot water bath them, as well, to be safe.)
Add milk to thin when ready to serve.
Pair this with toasted cheese sandwiches on home-made bread on a cold winter afternoon and you'll be warmed through and through. I'm hungry just thinking about it.!