Garden Tomato Soup-Canning

  • Prep Time: 20 mins
  • Total Time: 1 hrs 20 mins
  • Yield: 6-7 quarts

About This Recipe

“Posted in response to a request for soups to can. Adapted from The USDA Canning site. The source was told to come from The Best of Friends Cookbook.”


      • 36 -40 ripe tomatoes ( skins removed and quartered)
      • 4 -5 stalks celery & leaves, chopped
      • 1/2 green peppers, chopped
      • 1/2 red peppers, chopped
      • 5 medium onions, chopped ( If you have a food processor, use it to chop the celery, pepper, onions)
      • 1 tablespoon dried parsley
      • 5 garlic cloves, minced
      • 3 whole cloves
      • 1 bay leaves
      • 8 -10 whole peppercorns
      • 1/4 teaspoon crushed red pepper flakes (optional)


      • 1/3 lb butter
      • 1/4 cup salt, to taste


    • 1/2 cup brown sugar
    • 1 cup flour


  1. Put all of the ingredients in a large kettle. Bring to a boil, turn down to simmer and cook until the celery is soft, about 15 minutes; then add the butter sauce and brown sugar paste.
  2. Mix the sugar and flour together in a bowl. Add enough of the hot soup to make a paste, then stir this into the hot soup and bring to a boil until soup thickens, about 10-15 minutes.
  3. If the soup is thicker than you prefer, add a little water. Adding the red pepper flakes makes the soup zingier. If too sweet, add a little more salt.
  4. Pour soup into quart jars and can in a pressure canner for 25 minutes at 10 pounds pressure.
  5. Yield: 6-7 quarts, depending on size of tomatoes.

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