Can someone please point me to Summerthyme's Tomato Soup (canned) recipe? I am just not finding it in my search efforts.
Thank you!
garnetgirl
Can someone please point me to Summerthyme's Tomato Soup (canned) recipe? I am just not finding it in my search efforts.
Thank you!
garnetgirl
Country Tomato Soup
For each gallon of tomato puree:
Chop 3 large onions
2 green (colored are even better) peppers
Simmer them in a tiny big of water until tender. Add to the pureed tomatoes in a LARGE kettle.
Blend together ¾ cup of sugar, 3 tablespoons salt and ½ cup cornstarch. Blend into 3 tablespoons basil vinegar (or white vinegar if the basil isn’t available… it adds a piquant, sweet touch that’s really nice, though)
Add a bit of water or tomato puree if necessary to make a smooth paste. Pour slowly into the pureed soup, stirring constantly. Heat to boiling, and stir until the liquid clears. For canning, pack hot.
Leave ½” headspace for pints, 1” headspace for quarts. PRESSURE process at 10# pressure for 20 minutes for pints, 30 minutes for quarts
For 5 gallons of puree:
15 large onions
10 bell peppers
3 ¾ cups sugar
1 cup salt
2 ½ cups cornstarch
1 cup vinegar
For 4 gallons:
12 large onions
8 bell peppers
3 cups sugar
¾ cup salt
2 cups cornstarch
¾ cup vinegar
(note- folks who have Squeezo or Victorio type strainers/food mills have said they run the cooked onions and peppers through the food mill when they do their tomatoes. I haven't tried it, but if you don't lose too much fiber from the vegetables (not having tried running onions or peppers through the mill, that's my major concern) it should work, and would save the chopping step. I have a large food processor, so even for the largest recipes (I usually make 15 gallons of this soup every year) it's not an onerous task)
Summerthyme
Thank you, oh so much!
garnetgirl
This soup sounds so awesome. I would love it, I know but my husband won't eat soup so I only make small, small sizes for myself. I love soup. And with the fireplace going....it is really yummy.
AL... would you like me to cut the recipe down for you, to.. say, a quart?
It's not hard...
Summerthyme
dumb question?? Do you blanch or seed the tomatoes before they are pureed?
~Pyrate~
"Those who make peaceful revolution impossible will make violent revolution inevitable.
John F. Kennedy
I use a Squeezo strainer, so I heat the tomatoes to soften them first. The strainer removes the seeds and skins. However, if you've got something like a Vitamix (powerful blender) you could simply puree them, skins, seeds and all... the texture wouldn't be as smooth, though.
But if you're doing this the "old fashioned way" I'd probably peel them and seed them... or heat them through and put them through a food mill.
Summerthyme
Thank you!
~Pyrate~
"Those who make peaceful revolution impossible will make violent revolution inevitable.
John F. Kennedy