FRESH TOMATO SOUP makes 8 qts
8 qts - tomato juice (process tomatoes thru a food strainer)
1 1/4 c - cornstarch
3 tsp celery salt (OR - 1 tsp celery seed, change salt to 1/4 c)
4 tsp - onion powder
1 c - sugar
1 tsp - oregano
1/2 tsp - red pepper
1/2 tsp - black pepper
3 1/2 Tbsp - salt
1/2 lb (2 sticks) - butter
In a small bowl, stir enough juice in cornstarch to make it pourable; set aside.
In a large pot, combine all remaining ingredients. Bring to a simmer.
Stir in cornstarch. Gently simmer 30 mins.
Pour into quart or pint jars, and seal. Process 15 min at 5# pressure.
To serve: Heat to just boiling. Add whatever seasonings to taste. May be thickened with
more cornstarch for a "thicker" soup. Add cream or milk for a "cream of tomato" soup.
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