Preparation Time: 15 minutes
Cooking Time: 2 hours
7 pounds tomatoes, quartered
1 cup yeallow onion, chopped
½ cup water
3 tablespoons tomato paste
3 tablespoons brown sugar
2 bay leaves
1 tablespoon dried oregano
2 teaspoons dried basil
2 teaspoons granulated garlic
1 teaspoon celery seed
1½ teaspoons salt
½ teaspoon ground black pepper
4 tablespoons fresh lemon juice
1. In a nonreactive saucepan, add chopped tomatoes, onion, and water over medium-low heat and cook for about 30–55 minutes or until tomatoes are soft, stirring occasionall y.
2. Remove saucepan of tomatoes from heat and let them cool slightly.
3. Transfer warm tomatoes into a food processor and pulse until smooth.
4. Through a fine-mesh sieve, strain the tomato mixture and discard any seeds and skins. ReTurn tomato puree into a large, wide soup pan with remaining ingredients (except for lemon juice) over medium heat and bring to a gentle boil.
5. Now set the heat to low and cook for about 1 hour, stirring occasionall y.
6. In the bottom of 4 (1-pint) hot sterilized jars, divide the lemon juice.
7. Now pack each jar with tomato soup, leaving ½-inch space from the top.
8. Slide knife around the insides of each jar to remove air bubbles.
9. Close each jar with a lid and screw on the ring.
10. Arrange the jars in a boiling water canner and process for about 40 minutes.
11. Remove jars from water canner and place on wood surface.
12. Cool then, press the top jar’s lid to ensure that the seal is tight.
13. This canned tomato soup can be preserved in refrigerator for up 18 months.
Total Fat 1 g
Saturated Fat 0.2 g
Sodium 467 mg
Total Carbs 22.5 g
Fiber 5.7 g
Sugar 15.4 g
Protein 4.2 g