Canning Tomato Soup
 
Ingredients
  • 25 pounds fresh tomatoes
  • 3 onions,
  • 1 bunch celery
  • 1 Tablespoon bacon fat
  • 1 cup honey
  • ¼ cup salt
  • 2 bay leaves
  • 1 Tablespoon Italian seasoning.
  • 2 Tablespoons bottled lemon juice per jar
Instructions
  1. In a food processor chop onions and celery until finely chopped.
  2. Add onions, celery and fat to a cast iron skillet until translucent and aromatic, using just enough fat to prevent sticking and no more.
  3. In the food processor, working in batches, purée tomatoes and pour into a LARGE kettle or stock pot.
  4. Add in sautéed onions and celery, honey, salt, bay and Italian seasoning. Stir until well combined.
  5. Heat to a boil. Reduce to a light simmer for 2.5 hours, removing the foam and stirring frequently.
  6. Prepare water bath canner, lids and rings per manufactures instructions. Sanitize all tools and surfaces.
  7. Remove bay leaves.
  8. Using a food mill, slowly mill small batches of the soup. Careful this is HOT. Pour back into a large nonreactive stock pot.
  9. In each jar add in 2 tablespoons of lemon juice. Carefully ladle the Tomato soup into prepared hot jars leaving ½ inch head space. Wipe rims clean, add lid and rings and processor for 50 minutes. Based on elevation up to 1000ft.
  10. * Be sure to adjust your processing time for higher elevations.
  11. To serve;
  12. Heat soup in a medium pot to a light simmer for 15 minutes, add milk. Remove from heat and add ¼ teaspoon baking soda.
  13. Serve in a bowl with a delicious cheesy sandwich!...and be sure to invite me over!
Recipe by Millhorn Farmstead at https://millhornfarmstead.com/canning-tomato-soup/