When my husband was truck driving for long haul companies, we found out quickly that home canning meals for him to take on the truck was a huge savings to our monthly budget. It was also far more healthy for him than the fast foods found at truck stops. One of his favorite soups is a Tomato Soup that I make.
This recipe is very easy to follow. The only ingredient in the soup which you may not regularly stock in your pantry is the tomato juice. The jars of soup are processed by waterbath, though you can do it in a pressure canner if desired. The resulting soup is slightly thick like the cans of condensed tomato soup you buy at the market. Depending on your personal preference, you can eat the soup as it is or thin it a bit with water or milk.
Before starting the recipe, prepare your jars. Make sure they are clean and ready to go. Always inspect the jar rims before each canning session to make sure there are no flaws that could prevent a good seal. It is also a good time to take your flat lids and set them to simmer in hot water. This will help to insure a good seal when the jars are processed.
Tomato Soup for canning
*Makes about 11 pints of soup
1 cup butter (I don’t recommend substituting with margarine)
8 tsp. Salt
3 Tbsp, finely minced fresh onion
4 bottles of tomato juice
1 ½ cups flour
1 ½ cups sugar
1 tsp. Pepper
In a large stock pot, melt the butter. Stir in the sugar and heat until dissolved. Add flour, making a rue, by stirring until blended into a smooth consistency. If necessary, add a bit of the tomato juice to aid in making the rue. Once the flour mixture is smooth, start stirring in the remaining tomato juice. Add the salt, pepper, and onion. Mix well. Cook one minute, stirring constantly to blend the seasonings into the mixture.
Carefully ladle the soup into clean, sterile jars. Wipe the rims with a clean cloth to remove any soup that may be on the rim. Add the flat lids and attach the rings to hold the lids in place while processing.
I process the jars by waterbath method. To do this, you place the jars in your waterbath canner, using the rack that came with your canner, and cover the jars completely with water so they are fully submerged. Bring the water to a boil. Once the water begins to boil, start timing the processing. I process pint jars for 1 hour and quart jars for 1 ½ hours.
Please note: Whenever you are canning, always try to match the temperature of the water in your canner to the temperature of the jars going into it. If you add hot jars to cold water, or vise versa, the jar can break. Learned this myself when I got into a hurry one day. The bottle of the jar broke cleanly off the jars and I lost all the food in that jar. What a waste!
I have used a pressure canner to process this soup. In those situations, I process pints for 25 minutes and quarts for 35 minutes under the pressure level for our elevation.