Homemade Tomato Soup
Alright friends! I don’t have step by step pictures but this one is a keeper.
Let’s get to it! Here’s what you need:
5 gallon bucket of tomatoes (we used primarily romas)
Sea salt
Cook type clear jel (must be cook type see last picture)
Brown sugar or coconut sugar
Pepper
Water bath canning supplies
10-12 pint jars, lids and bands
Wash and quarter tomatoes
Run your tomatoes through a squeeze to get tomato juice. Feed the skins/seeds to my chickens (seriously drop that crap off they’re starting to be freeloaders hahaha)
Boil the tomato juice until it reduces about 2 inches in your pot
Let it cool. Figure out how many cups you have (we got about 20 cups).
For every two cups add the following:
3 TBPS brown or coconut sugar
1.5 TBSP clear jel (see picture below)
1 tsp salt
1/4 tsp pepper
Mix it with a whisk or immersion blender. It should look like the first photo below
Sterilize your jars (oven at 210 for 10 minutes) then fill them, wipe rims, add lids and bands and water bath for 35 minutes.
When you’re ready to eat, add up to a full jar of milk of your choice (dairy free milk works here!) but only add as much as you want. Mix and heat then serve. Yaaaassss guys! This one is awesome!
Enjoy!!
Chelsea
Please note, that because of legal and liability reasons, this is an informational post only. You should always know what you are doing and not just take our word for it. If you haven’t canned before at all, this post should guide you, but we are not liable for any accidents, injury, or anything else should any issues arise. Also, if you improperly preserve food and get sick, it’s not our fault. If it isn’t sealed, don’t eat it. If it smells bad, don’t eat it. If your neighbor doesn’t like you and they made you a jar and dropped them off but they taste carbonated, don’t eat it. We love you and we’re here to help, but it’s on you to be smart. K?
