Recipe: Tomato Soup For Canning

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 med. 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.