One recipe I found uses butter and flour, I thought I read somewhere that having butter and flour in a recipe that was to be canned would make a very gummy pasty product, is that true? Has anyone tried this recipe, or one like it, and liked the end result? And with this recipe it only calls for a WB and I get too paranoid with the acid being correct that I would probably want to pressure can it. Is that where the flour becomes a problem?

Homemade Tomato soup recipe #1
14 qrts ripe tomatoes
14 TBS flour
7 medium onions
14 TBS butter
1 stalk celery
3 TBS salt
14 springs parsley
8 TBS sugar
3 bay leaves
2 tsp pepper
1. WASH; cut up tomatoes.
2. Chop onions, celery, parsley, bay leaves.
3. Add to tomatoes; cook until celery is tender.
4. Put through sieve.
5. Rub flour and butter into smooth paste thinned
with tomato juice.
6. Add to boiling soup; stir to prevent scorching.
7. Add salt, sugar and pepper.
8. For smoother consistency put through sieve again.
9. Fill clean jars to within one inch of top of jar.
10. Put on cap, screwing the band firmly tight.
11. Process in water bath 15 minutes.

I found this recipe on one of the forums from LindaLou and it looks good but I wondered if I could spice it up a bit with some red pepper flakes and not have it affect the processing or the flavor with having the cloves in the recipe? Has anyone made this and liked it? And it says it only makes 4 pints is that correct?

Spiced Tomato Soup:
Cooking Directions:
---------------------------
4 quarts chopped peeled cored tomatoes
3 1/2 cups chopped onions
2 1/2 cups chopped celery
2 cups chopped sweet red peppers
1 cup sliced carrots
7 bay leaves
1 tablespoon whole cloves
1 garlic clove
1 cup brown sugar
2 teaspoons salt
Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.
Combine tomatoes, onions, celery, peppers, carrots, bay leaves, cloves and
garlic in a large saucepot. Simmer until soft. Press through a sieve or
food mill. Add sugar and salt. Cook over medium heat 15 minutes.
Carefully ladle hot soup into hot jars, leaving 1-inch headspace. Wipe
jar rim clean. Place lid on jar with sealing compound next to glass.
Screw band down evenly and firmly just until a point of resistance is met
-- fingertip tight.
Process pints 20 minutes at 10 pounds pressure in a steam-pressure canner.
For elevations higher than 1,000 feet, increase pressure accordingly
following cooker manufacturer's recommendation.
This recipe yields about 4 pints.
I would taste it before I added the full amount of sugar in case you don't like it that sweet.

Lastly if there are any other recipes out ther for homemade tomato soup that can be canned let me know I am thrilled about the prospects but need all the help I can get to get the best possible results :)

Looking forward to hearing from everyone, thanks!!!
Denise

The butter coat the particles of food, same for oil, and can allow botulism spores to survive, even in a pressure canner.

The second one is fine, it is from Ball and tested for safety. I have not made any before, but I hear it is best to taste it before adding all the sugar, it can be sweet.
Then, if you want it thickened, do so after you open the jars to heat the soup, and you can add butter or milk, too, then if you want.

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)
cream -- to taste

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. Add cream to taste.

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.

Annie

Tomato Bisque

20 lbs tomatoes, cored and coarsely chopped (about 3 doz large)
2 tablespoons celery seed
2 tablespoons whole allspice
1 tablespoon dried tarragon
4 cloves garlic, crushed
1 cup sugar, or to taste (I used Splenda)
1/2 cup plus 2 tablespoons lemon juice
2 tablespoons salt

Simmer tomatoes about 30 minutes. Press through sieve or food mill. Return puree to pot. Put celery seed, allspice, tarragon, and garlic in spice bag. Add spice bag, sugar, lemon juice and salt to pot. Simmer, covered, for 20 minutes. Remove spice bag. Put soup in jars, leaving 1/2 inch headspace. BWB 45 minutes for quarts - makes about 5 quarts

lindalou--I knew I had read somewhere about the flour, butter, etc. but try as I did I couldn't find it. Thanks for saving me from trying that recipe--at least not canning that recipe.

Mariam--which recipe did you try? #1 or #2? Just curious.

Thanks Annie for the roasted garlic version. I just picked a bunch of maters from my garden yesturday--before the storms rolled it whew!!--I'm thinking I'll have to try it this afternoon.

Shirley--with the 1/2 of tsp of powdered creamer is that per bowl? Pint?

missem--your tomato bisque recipe looks good too!! With the lemon juice in the recipe is that what gives it enough acid to do just the WB? Can I still pressure can the soup anyway? I know your concern about the allspice. I have a recipe for a brined turkey and it has allspice in it. I thought a little weird but it was tasty!!

I'll let you all know how it all turns out, as soon as I do the recipes. I have peach juice that I need to make into peach pit jelly first. Peach peelings and pits from 134 quarts of peaches makes alot of peach pit jelly!! :o But it will be great Christmas presents for friend and neighbors with a warm loaf of bread. YEA!!
___________

Denise

Missem--on the tomatoe bisque could I use brown sugar or does it need to be white sugar? How thick did your soup get?

I tried the roasted tomato soup. Hubby really liked it. He opened a bottle last week and had it for lunch and said it had a slightly sour--I think acidic--taste to it. He didn't want to add the cream because of calories, but I wondered if we needed to add a little bit or may a touch of sugar to cut this acidic taste? or is there something else?

Thanks Denise