Tuesday, July 26, 2011

Canned Tomato Soup

My kids love this soup and it is so healthy and packed with many vegetables all in one serving.  This canning recipe is a modification from my Tomato soup recipe. I did not add the dairy because that would than require canning using a pressure cooker to avoid botulism. I do not have a pressure cooker...so I would add the milk and cheese when ready to cook and serve the soup. When ready to serve, add 1 cup milk and 1/2 cup freshly grated Parmesan cheese to the sauce pan when heating. This recipe made about 5 quart jars. The canning recipe cooking instructions was modified from one I found in a 1965 Kerr Blue canning recipe book.

2-3 large garden carrots
1 onion diced
3 stalks celery diced
5-6 leaves of fresh basil
3 TBSP olive oil, divided
6 cans tomato sauce
2 cans diced tomatoes
1-2 whole cloves garlic
1 TBSP dried oregano
salt and pepper to season
1 cup apple cider vinegar

Dice or slice the carrots, onions, and celery in a food processor. In a large sauce pot add 1 1/2 TBSP olive oil and saute the carrots, onions and celery until tender.  While the vegetables are in sauteing, add the fresh basil and remaining olive oil into food processor and blend until almost a paste. Add basil paste to softened vegetables. Cook until onions are translucent. Add canned tomato sauce and diced tomatoes as well as oregano, garlic, salt and pepper. Let cool slightly, add to blender, and blend smooth. Add soup back to saucepan, add apple cider vinegar, bring to a boil, and cook for a few minutes longer.

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.  Pour soup into quart jars using funnel, leaving 1/2 inch head space. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. PROCESS jars in a boiling water canner for 45 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. If lids flex reprocess or place in freezer.