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Janie's Tomato Vegetable Soup Recipe

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This recipe for Janie's Tomato Vegetable Soup is from Faith, Family, and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

6 qts. Tomatoes (Fresh = appx. 72 sml - medium tomatoes)
6 small-medium Onions
1 Red Pepper, sliced
1 Bunch of Celery (Chopped, leaves and all)
1 Bulb of Garlic - peeled
5 whole Cloves
1 Bunch fresh Italian Parsley (optional)
1 Scant Cup of Sugar (I use half this amount)
¼ c. Salt (I use half this amount)
ROUX:
½ cup Butter
1 cup Flour
1 T Paprika
DIRECTIONS:
Mix your Roux and set aside
Place appx. 1 cup of water in bottom of large pressure cooker/canner to keep vegetables from sticking to the bottom.
Place all ingredients, except for the Roux into the Pressure Canner.
On high heat, bring up to 15 lbs pressure (can take up to an hour) then hold it there for 3 minutes, then remove from heat. Make sure to watch it carefully and do not leave unattended.
Once pressure has come down to 0, remove lid carefully and scoop contents into Food Mill to process (Re-process the discards 2 extra times)
Pour processed soup into large kettle. Add Roux and mix thoroughly with whisk.
Bring back up to gentle boil, turn off heat, then ladle into hot jars.
Process in water-bath canner for 10 min. ENJOY!
Directions:
Directions:
(* I use a large Pressure Canner and double this recipe. However, I do not measure/weigh my tomatoes. I simply add all the ingredients then fill the canner to within 2” of the top with fresh tomatoes. Leave a 2” headspace in the canner to allow for expansion and to prevent over-boiling.)
Personal Notes:
Personal Notes:
" You are never too busy to be courteous."

 

 

 

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