Tomato Soup for Canning
- Number of Servings: 12
Ingredients
4 quarts of tomatoes, peeled and chopped3 stalks celery, chopped6 medium onions, chopped1 cup flour2 sticks salted butterCanning salt for jars
Melt butter in large saucepot. Add celery and onions; sauté until golden but not brown. Add flour and cook until flour is golden brown. Add chopped tomatoes to saucepot and cook down until they release their juice and mixture is of soup consistency.
Ladle soup into hot pint jars with ¼ teaspoon canning salt in each jar. Pressure can pints at 5 pounds pressure for 5 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user CHRISTINEW1984.
Ladle soup into hot pint jars with ¼ teaspoon canning salt in each jar. Pressure can pints at 5 pounds pressure for 5 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user CHRISTINEW1984.
Nutritional Info Amount Per Serving
- Calories: 247.3
- Total Fat: 16.3 g
- Cholesterol: 40.6 mg
- Sodium: 146.2 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 4.2 g
- Protein: 4.0 g
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