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Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

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Old August 30, 2016   #1
Spike2
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Default Tomato soup!

7 - 10 oz jars and 3 pints of condensed tomato soup canned and ready for winter!
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Old August 30, 2016   #2
imp
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Spike, what is your recipe for this? Looks so pretty.
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Old August 30, 2016   #3
Spike2
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Below is the basic recipe I use. I tend to mix it up a bit with whatever is growing in my garden! This time I added some fresh basil, one small Alma paprika pepper and 1/4 of a Thai chili pepper. The little bit of spicy pepper I added didn't add heat, just some extra flavor!!


8 lbs ripe tomatoes, unpeeled, quartered

1 cup celery, diced
2 cups onion, diced
1 large green or red pepper, seeded and diced
1 cup fresh parsley
6 bay leaves
3/4 cup Clear-Jel
2 1/2 Tablespoons salt (not required and can salt when serving)


Place tomatoes, celery, onion, green pepper in a pot and bring to a boil. Add parsley and bay leaves. Cook uncovered until tender, stirring as needed.

Press through a food mill or sieve into a large pot, add salt.

Mix Clear Jel by adding it to a ½ cup of cooled tomato puree. Bring soup back to a boil and stir in the diluted Clear Jel. Continue to boil for two minutes till thick consistency.

Ladle into pint jars and fill to 1” head space. Add 1 T. bottled lemon juice to each pint and Wipe rims and add hot lids and rings.

Process in pressure canner at 10 pounds of pressure for weighted gauge and 11 pounds for dial gauge, for 25 minutes for pints or half pints. Do not use quarts for this recipe.

When ready to make the soup just heat with equal amount of liquid such as milk, water or chicken broth.

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Old August 31, 2016   #4
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Sounds good! Thank you for the recipe.
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Old August 31, 2016   #5
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Why not quarts couldn't you just increase the processing time?
Not that I am going to make tomato soup I cant stand tomato soup.
But the recipe sounds good because it doesn't have dairy in it.
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Old August 31, 2016   #6
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I have no idea why not quarts? That is the basic recipe that was given to me that works great. I just mix it up a bit.
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Old August 31, 2016   #7
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Maybe it has something to do with the addition of clear jel (never seen that in tomato soup) and the density of qts. Would have to do more checking.
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Old August 31, 2016   #8
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I looked at NCHFP guidelines for spaghetti sauce (this recipe is a puree so would be similar) and here are the ingredients;

30 lbs tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 lb fresh mushrooms, sliced (optional)
4-1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar
1/4 cup vegetable oil
Yield: About 9 pints

Process pints 20 mins - qts 25 mins

Soup guidelines are completely different and call for much longer processing times due to other ingredients possibly being used like meats. It does say not to thicken before processing. I *personally* see the clear jel as a problem and would use it when opening the jar if needed. Other than that, I don't see a problem with canning in qts (w/o the clear jel).
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Old August 31, 2016   #9
Worth1
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Quote:
Originally Posted by coronabarb View Post
I looked at NCHFP guidelines for spaghetti sauce (this recipe is a puree so would be similar) and here are the ingredients;

30 lbs tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 lb fresh mushrooms, sliced (optional)
4-1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar
1/4 cup vegetable oil
Yield: About 9 pints

Process pints 20 mins - qts 25 mins

Soup guidelines are completely different and call for much longer processing times due to other ingredients possibly being used like meats. It does say not to thicken before processing. I *personally* see the clear jel as a problem and would use it when opening the jar if needed. Other than that, I don't see a problem with canning in qts (w/o the clear jel).
When I pressure can food I always can the food at the longest time of the ingredients in the recipe.
Like if it has meat in it like stew that is time I will can.

Worth
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Old August 31, 2016   #10
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Quote:
Originally Posted by coronabarb View Post
I looked at NCHFP guidelines for spaghetti sauce (this recipe is a puree so would be similar) and here are the ingredients;

30 lbs tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 lb fresh mushrooms, sliced (optional)
4-1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar
1/4 cup vegetable oil
Yield: About 9 pints

Process pints 20 mins - qts 25 mins

Soup guidelines are completely different and call for much longer processing times due to other ingredients possibly being used like meats. It does say not to thicken before processing. I *personally* see the clear jel as a problem and would use it when opening the jar if needed. Other than that, I don't see a problem with canning in qts (w/o the clear jel).
Interesting that there is no requirement for citric acid in that recipe!

Linda
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Old August 31, 2016   #11
Worth1
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Quote:
Originally Posted by Labradors2 View Post
Interesting that there is no requirement for citric acid in that recipe!

Linda
It is because it is pressure canned no need for high acid.
http://nchfp.uga.edu/how/can_03/spaghetti_sauce.html

Here is the one with meat.
http://nchfp.uga.edu/how/can_03/spag...auce_meat.html
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Old August 31, 2016   #12
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Quote:
Originally Posted by Worth1 View Post
It is because it is pressure canned no need for high acid.
http://nchfp.uga.edu/how/can_03/spaghetti_sauce.html

Here is the one with meat.
http://nchfp.uga.edu/how/can_03/spag...auce_meat.html
Worth
Oh thanks Worth! I didn't know that pressure canning alleviated the necessity for citric acid. Another reason to get one

Linda
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Old August 31, 2016   #13
encore
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just did tomato juice and it calls for citric acid or bottled lemon juice, right out of the presto canner instruction and recipe book. so it's up to you what you do. read somewhere that bringing it up to 15 lbs. of pressure for the last 5 min. works too (without lemon juice or acid).
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Old August 31, 2016   #14
Worth1
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Quote:
Originally Posted by Labradors2 View Post
Oh thanks Worth! I didn't know that pressure canning alleviated the necessity for citric acid. Another reason to get one

Linda
Many reasons to get one, you can pressure cook in them too.
And you can always use a pressure canner to hot water bath process too.

Worth
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Old August 31, 2016   #15
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If the recipe calls for citric acid/lemon juice, then that is what it has been tested as. You should follow those guidelines even if it is a pressure canning recipe. For instance, tomatoes - if you delete the acid, the processing time might need to be different.

Worth, that rule (can for the longest ingredient time) does not always work. Density is an issue as well, and can be a reason for longer processing needed. Depends on what it is you are canning.
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