Canning Our Tomato Soup Base. It is so easy!

It has been so busy at our house. The tomatoes are overflowing. We have been freezing a lot of produce this summer to save on time, but we also like to can a soup base. The recipe is found in the Ball Blue Book. It is called Stewed Tomatoes. If you have never canned it is not hard to do. Buy the book and follow the pictures and recipes, that show you exactly what to do.

Gather all your veggies, tomatoes, onions, green peppers, garlic, and celery (not in the picture) are used in the recipe that we use.

BBB Stewed Tomatoes

4 quarts chopped (or sliced) peeled, cored tomatoes (about 24 large)

1 c chopped celery

1/2 c chopped onion

1/4 c chopped green peppers

1 T sugar (optional)

2 tsp. canning salt

Combine all in large non-reactive sauce pot. Cover and cook 10 mins. stirring to prevent sticking. Ladle hot vegetables in to hot jars leaving 1 inch headspace. Remove air bubbles. Adjust 2 piece caps and process in a water bath pints 40 mins, quarts 45 mins, start timing after the water comes to a boil.  Makes 7 pints or 3 quarts.

My book has been used so much. It is from 1998. It is well worth it to buy the book, if you are going to can your produce. I saw the book yesterday and it was $6.35. The recipe I used is called Stewed Tomatoes. We use it as a base for our Chili and Vegetable Beef Soup. We love it and you always have a fast meal when unexpected family or friends come.

We use a food processor and chop all the ingredients. Put everything in a

large saucepan. Cook for 10 minutes. I get it real warm.

Fill the jars with a 1/2 inch space at the top.

Process pints 15 minutes, quarts 20 ,minutes, at 10 pounds pressure in a steam pressure canner.

                                                      Let jars cool.

Makes me feel good to have them all stored on the shelf for fall and winter use. If you want to make our Chili Soup recipe: Take one quart jar of stewed tomatoes, 2 cans of mexican chili beans, one can of tomato soup, 1 lb. of cooked hamburger and one package of chili seasoning. Simmer over medium heat. Ladle into bowls and sprinkle with shredded cheddar cheese. Serve with crackers and cornbread. It is wonderful.

Vegetable Beef Soup: One quart of stewed tomatoes, add 1 lb. of hamburger, carrots, potatoes, green beans, corn, peas and 2 tbs. of barley. MMMMMM Good!

Blessings,

Linda