CANNED TOMATO SOUP RECIPE | ALLRECIPES
The best canned tomato soup recipe! A great way to use up those extra tomatoes from the garden. When ready to serve, mix with equal parts milk and warm.
Provided by jennyrose81
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Total Time 13 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 32 servings
Number Of Ingredients 9
Steps:
- Place onions, celery, and tomatoes in a large pot; pour in enough water to just cover vegetables; bring to a boil. Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour tomato mixture through a strainer or food mill, discard solids, and return liquid to the pot; stir sugar and salt into liquid.
- Blend butter and flour together in a blender until smooth and creamy; add tomato juice. Blend until smooth. Pour butter mixture into liquid in the pot. Cook and stir over medium heat just until tomato soup is hot.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato soup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 20 to 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 12 hours before opening.
Nutrition Facts : Calories 125.4 calories, CarbohydrateContent 17.2 g, CholesterolContent 15.3 mg, FatContent 6.1 g, FiberContent 2.4 g, ProteinContent 2.1 g, SaturatedFatContent 3.7 g, SodiumContent 104.1 mg, SugarContent 11.4 g
EASY CANNED VENISON RECIPE | ALLRECIPES
Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches. Use the scaling feature to scale this recipe to the number of pounds of venison you have to can.
Provided by EWEDIN31
Categories Meat and Poultry Game Meats Venison
Total Time 5 hours 30 minutes
Prep Time 15 minutes
Cook Time 1 hours 15 minutes
Yield 1 pint jar
Number Of Ingredients 6
Steps:
- Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.
- Place jar into a pressure canner filled with water according to manufacturer's directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
- Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.
Nutrition Facts : Calories 128.2 calories, CarbohydrateContent 1.7 g, CholesterolContent 85.5 mg, FatContent 2.5 g, FiberContent 0.3 g, ProteinContent 23.3 g, SaturatedFatContent 1 g, SodiumContent 610.4 mg, SugarContent 0.7 g
HOW MANY CUPS IN A QUART, A PINT, AND A GALLON? (WITH ...
From recipes.net
HOW MANY QUARTS IN A GALLON? - THE DEFINITIVE GUIDE (WITH ...
From heall.com
HOW MANY OUNCES ARE IN A 2-LITER BOTTLE?
From reference.com
QUARTS TO CUPS CONVERTER: HOW MANY CUPS IN A QUART?
From thecalculatorsite.com
HOW MANY OUNCES (OZ) IN A QUART (QT): QUART TO OZ ...
From broadwaypanhandler.com
HOW MANY CUPS IN A QUART? {CONVERSION TABLE & CONVERTER}
From heall.com
2.5 MILLILITERS IN TEASPOONS - HOW MANY TEASPOONS IS 2.5 ...
From convertoctopus.com
HOW MANY CUPS ARE THERE IN A QUART OF WATER?
From reference.com
HOW MANY CUPS IN A PINT? (EASY CONVERSION CHART!) - BAKE ...
From bakeitwithlove.com
PINT - WIKIPEDIA
From en.m.wikipedia.org
HOW MANY CUPS IN A QUART? (EASY CONVERSION CHART!) - BAKE ...
From bakeitwithlove.com
TOMATO CONVERSIONS AND TOMATO EQUIVALENTS FOR HOME COOKS
From reluctantgourmet.com
LIQUID & DRY MEASUREMENT CONVERSION CHART
From recipeland.com
VOLUME CONVERSIONS FOR RECIPES - THE SPRUCE EATS
From thespruceeats.com
CONVERT CULINARY MEASUREMENTS WITH THIS REFERENCE TABLE
From thespruceeats.com
MEASUREMENT CONVERSION CHART FOR DRY AND LIQUID CONVERSION
From julieblanner.com
MAKING PICKLED PEPPERS AT HOME - 9.314 - EXTENSION
From extension.colostate.edu
CANNING TOMATOES: WHOLE, HALF AND JUICE | UMN EXTENSION
From extension.umn.edu