Recipe by jennyrose81
"The best canned tomato soup recipe! A great way to use up those extra tomatoes from the garden. When ready to serve, mix with equal parts milk and warm."
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fresh tomatoes, chopped
water, or as needed
chilled tomato juice
I hate to give you a low rating when you took the time to submit this, but I am a canning instructor and your recipe is not safe. Here's from the USDA canning guidelines: Never, under any circumstances, add a thickening product before canning. These thickening products will change the acidity level of your tomatoes and could also create a thick product that does not allow good heat penetration. As a result, adding thickeners before canning may result in an unsafe product.
Thicken tomato products with flour,
cream, cornstarch, etc. just before serving.
To produce a thicker tomato product, try using Italian plum-style or paste tomatoes vs. large slicing tomatoes. Thicken salsas by adding tomato paste or by draining off some of the liquid after you chop the tomatoes. Also, thicken tomato products with flour, cream, cornstarch, etc. just before serving. If you do thicken your tomato soup mixture, it can be frozen successfully but never canned!
First time making and canning tomato soup and the family Loves it!
Relatively easy as well!
This is the first time I have canned tomato soup. It is really very good! I thought it was a little salty, but that was before I read the part where you mix it with equal parts milk before serving. Its very very tasty!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Canned Tomato Soup
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 55
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