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Tomato Soup. 2021 Round Up.

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Manage episode 317819865 series 2893248
Content provided by Lois Deberville. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Lois Deberville or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Tomato Soup!
tomatoes, probably 14 various sizes, whole, peeled, just top part of core removed

2 cups bottled tomato juice

1 onion, diced or minced as small as you'd like

9 tablespoons butter, divided

2 cups half and half

4 tablespoons flour

1 teaspoon minced garlic

1 teaspoon basil

3 tablespoons sugar

1 teaspoon salt

1 teaspoon pepper

For equipment I used a strainer, a dutch oven pot, my immersion blender, a wooden spoon, my digital canner, and ended up using 7 pint jars with lids and rings.

Put tomatoes and tomato juice in pot to cook down. Use immersion blender to smooth out. Add onions and garlic that were softened in 3 tablespoons butter, and then add basil, sugar, salt, pepper.

Make roux with half and half and flour in 6 tablespoons butter. Use immersion blender to smooth. Add to the tomato mixture.
I filled the warmed pint jars, wiped the rims, put on the lids and finger tightened the rings. I processed these using the water bath cycle for 30 minutes. It was very easy, the hardest part was the handling of the freezing cold tomatoes.

  continue reading

52 episodes

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Tomato Soup. 2021 Round Up.

My Canning Cellar

16 subscribers

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Manage episode 317819865 series 2893248
Content provided by Lois Deberville. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Lois Deberville or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Tomato Soup!
tomatoes, probably 14 various sizes, whole, peeled, just top part of core removed

2 cups bottled tomato juice

1 onion, diced or minced as small as you'd like

9 tablespoons butter, divided

2 cups half and half

4 tablespoons flour

1 teaspoon minced garlic

1 teaspoon basil

3 tablespoons sugar

1 teaspoon salt

1 teaspoon pepper

For equipment I used a strainer, a dutch oven pot, my immersion blender, a wooden spoon, my digital canner, and ended up using 7 pint jars with lids and rings.

Put tomatoes and tomato juice in pot to cook down. Use immersion blender to smooth out. Add onions and garlic that were softened in 3 tablespoons butter, and then add basil, sugar, salt, pepper.

Make roux with half and half and flour in 6 tablespoons butter. Use immersion blender to smooth. Add to the tomato mixture.
I filled the warmed pint jars, wiped the rims, put on the lids and finger tightened the rings. I processed these using the water bath cycle for 30 minutes. It was very easy, the hardest part was the handling of the freezing cold tomatoes.

  continue reading

52 episodes

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