It is very good! I need to make minestrone soup again soon
Any Home Bakers Here?
- Thread starter N F C
- Start date
The way it reads I will make it Thank you Ron had to let the computer do it's thing this morning think my disk scan had to do it's work
Seriously, I can't wait to try this soup.
Once I am back to eating "food" again & not having the liquids time, this is on the "to eat" list !!
Also cinnamon buns, salads,
, I really could go on...
I canned up a whole bunch of veggie soup over the winter.
Not sure if anyone is interested in canning-recipes, I would be more than happy to share those too
.
Canning soup sure post away Please
Seriously, I can't wait to try this soup.
Once I am back to eating "food" again & not having the liquids time, this is on the "to eat" list !!
Also cinnamon buns, salads,
I canned up a whole bunch of veggie soup over the winter.
Not sure if anyone is interested in canning-recipes, I would be more than happy to share those too
I hope you are better soon!
X2
- Oct 15, 2010
- 5,502
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Winter Time I make SOUP every week. Today I baked my
Sourdough Bread With Ron's Starter. Always is a success...I blame it on the Sourdough Starter. THANKS RON, with your
sourdough starter....I LEARNED and MASTERED Sourdough Baking. Thanks again, and again, Aria
Sourdough Bread With Ron's Starter. Always is a success...I blame it on the Sourdough Starter. THANKS RON, with your
sourdough starter....I LEARNED and MASTERED Sourdough Baking. Thanks again, and again, Aria
Tomato Soup for Canning recipe, better than commercial!
8 pounds ripe tomatoes **unpeeled & quartered (I use multiple types: grape/beef-steak/early-girl/sauce...makes for great-unique flavor.)
1 cup celery, diced
2 cups onion, diced
1 cup fresh parsley, chopped..*I have used dried also 2-3 Tablespoon
6 bay leaves, whole
3/4 cup ultra-gel, sure-gel or thermo-gel, any canning thickener (not corn starch)
1/2 teaspoon black pepper
2 1/2 Tablespoon salt (optional)..*I use canning salt or sea salt
1/4 cup sugar (optional)..*I use brown sugar
Place tomatoes, celery, onion, parsley, and Bay leaves in large pot.
Cook gently, uncovered, until tender, stirring as needed. I like to cook till 1/4 reduced.
Remove all Bay leaves
*Next step, 2 methods:
#1 Press through a food strainer or sieve into a large sauce pan/pot.
#2 My method: put cooled mixture into blender and puree' till smooth.
I work in batches of course it is a lot of "soup".
I then pour the pureed' mixture through a fine sieve to "catch" any particles
The soup the is strained into the large pot should be smooth like commercial soup. From time to time I have to rinse off the strainer.
Set aside 2 cups of puree to cool.
Whisk together Ultra Gel (thicker of your choice) & cooled tomato puree to form a slurry.
Bring strained soup back up to a boil and stir in the thickener-slurry. Blend well. Continue to boil for 2 mins., until it thickens.
I continually whisk to make sure nothing burns/sticks to pan-bottom.
Add Salt & Sugar if desired.
Soup will not resemble commercial soup concentrate.
Instead, it will look like a slightly too thick tomato soup.
** At this point you can refrigerate & can next day. Just bring up to temperature, slowly so as not to burn bottom and process as normal. I do this often with most things that I process/can. Just gets to be too much for one day.
Ladle into prepped Pint or Half-Pint jars and fill to 1" inch headspace. Wipe rims & seat lid & ring.
Process in Pressure canner @ 10 pounds of pressure for "weighted gauge",
Process @ 11 pounds for "Dial gauge".
Process for 25 minutes for Pints & Half-Pints.
Do not use Quarts for this recipe.
After canner is completely cooled remove jars, let sit for 24 hours till completely cooled.
Make sure all are sealed before storing. I like to remove rings and wash /wipe off jars before storing. Helps keep rings from prematurely rusting & makes wiping jars off easier.
When ready to make soup just heat with equal amount of liquid such as milk, water or chicken broth.
* We add just a little milk and sometimes a touch of butter.
Makes about 4 pints...always makes more for me though somehow.
I generally double to triple this recipe.
** Added note..harvest time gets overwhelming at times, so I have found that picking the tomatoes putting them into gallon storage bags and freezing them until I have the time to do all this canning works best for me.
They hold very well froze.
When I am ready to can, I put them, frozen, into sink with lukewarm water, this allows for the skins to slip right off, quick rinse, drain and cut into quarters, continue with recipe & good to go!
Let me know if you have any questions about this one! It is one of our favorites. Even Granddaughter approved.
Took me forever to type this thing...
. Now I can just 'copy & paste too!
8 pounds ripe tomatoes **unpeeled & quartered (I use multiple types: grape/beef-steak/early-girl/sauce...makes for great-unique flavor.)
1 cup celery, diced
2 cups onion, diced
1 cup fresh parsley, chopped..*I have used dried also 2-3 Tablespoon
6 bay leaves, whole
3/4 cup ultra-gel, sure-gel or thermo-gel, any canning thickener (not corn starch)
1/2 teaspoon black pepper
2 1/2 Tablespoon salt (optional)..*I use canning salt or sea salt
1/4 cup sugar (optional)..*I use brown sugar
Place tomatoes, celery, onion, parsley, and Bay leaves in large pot.
Cook gently, uncovered, until tender, stirring as needed. I like to cook till 1/4 reduced.
Remove all Bay leaves
*Next step, 2 methods:
#1 Press through a food strainer or sieve into a large sauce pan/pot.
#2 My method: put cooled mixture into blender and puree' till smooth.
I work in batches of course it is a lot of "soup".
I then pour the pureed' mixture through a fine sieve to "catch" any particles
The soup the is strained into the large pot should be smooth like commercial soup. From time to time I have to rinse off the strainer.
Set aside 2 cups of puree to cool.
Whisk together Ultra Gel (thicker of your choice) & cooled tomato puree to form a slurry.
Bring strained soup back up to a boil and stir in the thickener-slurry. Blend well. Continue to boil for 2 mins., until it thickens.
I continually whisk to make sure nothing burns/sticks to pan-bottom.
Add Salt & Sugar if desired.
Soup will not resemble commercial soup concentrate.
Instead, it will look like a slightly too thick tomato soup.
** At this point you can refrigerate & can next day. Just bring up to temperature, slowly so as not to burn bottom and process as normal. I do this often with most things that I process/can. Just gets to be too much for one day.
Ladle into prepped Pint or Half-Pint jars and fill to 1" inch headspace. Wipe rims & seat lid & ring.
Process in Pressure canner @ 10 pounds of pressure for "weighted gauge",
Process @ 11 pounds for "Dial gauge".
Process for 25 minutes for Pints & Half-Pints.
Do not use Quarts for this recipe.
After canner is completely cooled remove jars, let sit for 24 hours till completely cooled.
Make sure all are sealed before storing. I like to remove rings and wash /wipe off jars before storing. Helps keep rings from prematurely rusting & makes wiping jars off easier.
When ready to make soup just heat with equal amount of liquid such as milk, water or chicken broth.
* We add just a little milk and sometimes a touch of butter.
Makes about 4 pints...always makes more for me though somehow.
I generally double to triple this recipe.
** Added note..harvest time gets overwhelming at times, so I have found that picking the tomatoes putting them into gallon storage bags and freezing them until I have the time to do all this canning works best for me.
They hold very well froze.
When I am ready to can, I put them, frozen, into sink with lukewarm water, this allows for the skins to slip right off, quick rinse, drain and cut into quarters, continue with recipe & good to go!
Let me know if you have any questions about this one! It is one of our favorites. Even Granddaughter approved.
Took me forever to type this thing...
. Now I can just 'copy & paste too!
Thank you
you are welcome!..i really hope you try it. It is worth the work because there is no-way I'd do it then.
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