Recipe: Tomato Soup (canning recipe)

Sorry, but it must be pressure canned to be safe. If it could be water bath canned, it would need acid added to it, and it would not taste good. It is a combination of low acid vegetables and tomatoes, and must be treated as a low acid food, so a pressure canner is required. Even plain tomatoes need added acid to be safely water bath canned. Also, no thickeners or butter may be added. You can get botulism from it.
Here is a safe recipe:

TOMATO SOUP

Do not thicken with flour or other thickeners before canning. You may do so after opening, if desired.

Makes about 4 pints

4 quarts chopped peeled tomatoes
3 1/2 cups onions
2 1/2 cups celery
2 cups chopped sweet red peppers
1 cup sliced carrots
7 bay leaves
1 Tbsp. whole cloves
1 clove garlic
1 cup brown sugar
2 tsp. canning salt

Combine all vegetables and seasonings. Cook until soft.

Press through food mill.Add sugar and salt, cook over medium heat for 15 minutes.

Ladle hot soup into hot pint jars. Leave 1 inch headspace.Process in pressure canner for 35 minutes at 11 lb. pressure dial gauge, 10 lb. weighted gauge.