Can I just say, OMG! We didn't even bother to can the soup as we knew it would be eaten too quickly.

And thanks again to Katie for sharing!

Deanna

Roasted Tomato Garlic Soup
Recipe By :Katie
12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)

1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft.
*Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. Cream may be added to taste when the soup is served.

A question that's been roaming around in my head lately!

Happy Canning!
~ Tracy

My experience is limited (2nd year just using recipes with a bwb), so please don't get offended. But there are three things that seem questionable to me. If I am wrong, I would love to know why so I can learn.

First, I would question the use of the chicken broth, which is pretty fatty. There is also the use of oil on the veggies before roasting. Would that make a difference? Aren't fats a big no no with canning?

Second, aren't onions, carrots and garlic low acid foods? And therefore wouldn't you need to add additional acid?

Lastly, the directions are vague in terms of quantities of each ingredient. Shouldn't the measurements be more precise such as cups or weights?

Thanks guys!!

P.S. and Dave - aren't you proud of me?? I added to a thread instead of starting a new one :-)

First, I would question the use of the chicken broth, which is pretty fatty. There is also the use of oil on the veggies before roasting. Would that make a difference? Aren't fats a big no no with canning?

The chicken broth is defatted just as if one would make stock following the approved recipe for it. Oil is allowed in small amounts in several tested recipes when they will be pressure canned. In this case the oil is removed with the skins.

Second, aren't onions, carrots and garlic low acid foods? And therefore wouldn't you need to add additional acid?

Pressure canned recipes seldom contain added acids. It is the processing that kills botulism in low acid pressure canned recipes, not added acid.

Lastly, the directions are vague in terms of quantities of each ingredient. Shouldn't the measurements be more precise such as cups or weights?

You'll find many of the older canning recipes like this one are given in amounts rather than in cups or weights. Many are only just now being converted to actual measurements.

I believe that a conversion was posted here somewhere on this particular one at one time but since you are freezing it it wouldn't make much difference. Still there are conversion charts available on the web that can convert the numbered amounts to average # cups for you if you wish.

Dave

PS: yes, thanks! ;)

Sorry, can't help with the PC questions as I have only froze mine (which worked really well).

~ Tracy

I roasted mine in a baking dish - not a cookie sheet. There was a good inch of water in the dish when the tomatoes were done. I shudder to think what my oven would have looked like if I used a cookie sheet!! Also, I ended up adding that water to the pot to dilute it and offset the garlicky taste.

I froze mine so I can't help with the pressure canning questions.

As far as the "slushy-ness" of the mix, I found that the consistency of my batch was similar to a can of condensed soup. I added some cream when re-heating and it was a perfect bowl of cream of garlicky tomato soup. I think it is stated above that if you are going to add cream, do it before you are going to use it - not before pressure canning.

Now my question, can I make tomato soup following the proportions of tomatoes and chicken broth without roasting the tomatoes, or does the roasting dry out the tomatoes giving it a higher acidity? I know all of you have loved that soup and maybe I had some bad garlic…it is possible because a few of the cloves on that bulb were bad.

I just feel so bad because it was raved about by so many, how can it be that I didn’t love it also?

Also my soup was a very dark red, almost an…ox blood color…whatever color ox blood is…lol…help please.
Teri

What tomatoes did you use? mine were steak sandwhich, early girls.

Also add some cream just before you eat it to richen it some. (not when you can)

Leaving any product sitting a canner overnight is definitely not recommended.

I don't know what effect the leaving them in the oven as you did might have but it is prolonged heat exposure - cooking - too and bound to affect the taste.

Those 2 big deviations from the standard methods could easily explain the taste of your results.

Dave

How about not roasting the veggies? Is this a necessary step or can I skip that part and boil the ingredients?

Thanks for the promt responses,
Teri

But no, you don't have to roast them. It just won't be roasted tomato soup.

Dave

As for not liking a recipe that others rave about, it happens all the time. I just don't like some recipes that a lot of others love, but I usually don't say it and I go on to something else, LOL.

Everyone has their own tastes and preferences and we are not all going to like the same things. Thank goodness for all our differences.

Annie

When you can it make sure you have proper headspace and even heat search the term siphoning for lots of info on that problem

Time to make another bnatch, without peeling!

Annie