This is our favorite tomato soup recipe for canning. This recipe makes a tomato soup concentrate canned in pint jars and is reconstituted/diluted with raw jersey milk when consumed later. It is absolutely the finest tomato soup I’ve ever had.
1 Peck of tomatoes (about 17 pounds)
2 medium onions
2 Jalapeno peppers
1 large bunch of celery
1 large bunch of Italian parsley
1/2 cup coarse salt
1 cup brown sugar
1 cup all-purpose flour
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
1/4 tsp. black pepper
1/2 cup butter
Start by coring the tomatoes and chopping coarsely. Chop the onions, peppers, celery, and parsley coarsely. Divide equally, along with tomatoes, between two large, deep kettles. Divide the salt between the two kettles, too. Cover, bring to a boil, and simmer over medium-low heat for 1 hour or until veggies are very tender. Stir frequently. Put mixture through a sieve or food mill. (We use a Sqeezo food strainer.) Transfer the puree to a large kettle.
In a medium bowl, combine all remaining ingredients except butter. Add the seasonings gradually to the hot puree, beating in with a whisk. Next add the butter and whisk smooth. Bring to a boil, and then simmer over medium-low heat for 3 minutes. Pour hot into 12 hot pint jars, leaving 1/2 inch headspace. Seal and process in hot water bath for 15 minutes.
To serve, add 1 1/2 cups of milk (raw jersey juice is best!) to each pint of concentrate. Heat and serve. (Yield:6-8 servings.)
Check out the The Farmstead Cookbook for some more family favorites.