Homemade Canned Tomato Soup Recipe

Ingredients

• 8 quarts fresh tomatoes, chopped
• 3 onions, chopped
• 1 bunch celery, chopped
• 4 cups water, or as needed
• 1 cup white sugar
• 0.25 cup salt
• 1 cup butter, softened
• 1 cup all-purpose flour
• 2 cups chilled tomato juice

Instructions

1. In a large pot, combine fresh tomatoes, onions, and celery. Add just enough water to cover the vegetables and bring the mixture to a boil. Reduce the heat to low and simmer until the tomatoes are tender, approximately 20 to 30 minutes. Strain the mixture through a strainer or food mill, discarding the solids. Return the strained liquid to the pot. Stir in the sugar and salt.
2. In a blender, combine butter and flour. Blend the ingredients until they form a smooth and creamy mixture. Add the tomato juice and continue to blend until fully combined. Pour this tomato juice mixture into the pot with the strained tomato liquid. Cook and stir over medium heat until the soup is heated through.
3. While the soup simmers, carefully inspect approximately 4 quart-sized jars for any cracks or rust on the rings. Discard any defective jars or rings. Immerse the remaining jars and rings in simmering water until the soup is ready for canning. Wash new, unused lids and rings in warm, soapy water.
4. Carefully pack the hot tomato soup into the sterilized jars, filling each jar to within ¼ inch of the top. Use a knife or thin spatula to run around the insides of the jars, removing any trapped air bubbles. Wipe the rims of the jars with a moist paper towel to ensure they are clean and free of any residue. Top each jar with a lid and screw the rings on tightly.
5. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Using a jar holder, carefully lower the jars into the boiling water, spacing them about 2 inches apart. Add more boiling water to ensure the jars are covered by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process the jars for 20 to 30 minutes.
6. Carefully remove the jars from the stockpot and place them onto a cloth-covered or wooden surface, leaving several inches between each jar, until they cool completely. Press the centers of the lids with your finger to ensure they do not move up or down, indicating a proper seal. Store the sealed jars in a cool, dark place. Wait at least 12 hours before opening.

Nutrition

• Calories: 125 kcal
• Fat Content: 6 g
• Fiber Content: 2 g
• Sugar Content: 11 g
• Sodium Content: 104 mg
• Protein Content: 2 g
• Cholesterol Content: 15 mg
• Carbohydrate Content: 17 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g