Post by carnation037 on Jan 27, 2003 11:36:59 GMT -6
Tomato Soup
40 pounds tomatoes cored and coarsely chopped
4 tablespoons celery seed
4 tablespoons whole allspice
2 tablespoons dried tarragon
2 tablespoons dried dill
2 tablespoons black pepper peppercorns
8 garlic cloves -- crushed
2 cups granulated sugar
1 cup lemon juice
2 tablespoons salt
Simmer tomatoes about 30 minutes in a large stockpot with a cover.
Press tomatoes through a sieve or food mill. Return tomato purée to
saucepot. Combine celery seed, allspice, tarragon, dill, peppercorns
and garlic in a spice bag. Add spice bag, sugar, lemon juice and salt
to stockpot. Simmer, covered, for 20 minutes. Remove spice bag.
Carefully ladle soup into sterilized jars, leaving 1/2-inch headspace.
Wipe rims. Cap and seal. Process quarts 45 minutes in a water bath
canner. Yields about 10 quarts.
40 pounds tomatoes cored and coarsely chopped
4 tablespoons celery seed
4 tablespoons whole allspice
2 tablespoons dried tarragon
2 tablespoons dried dill
2 tablespoons black pepper peppercorns
8 garlic cloves -- crushed
2 cups granulated sugar
1 cup lemon juice
2 tablespoons salt
Simmer tomatoes about 30 minutes in a large stockpot with a cover.
Press tomatoes through a sieve or food mill. Return tomato purée to
saucepot. Combine celery seed, allspice, tarragon, dill, peppercorns
and garlic in a spice bag. Add spice bag, sugar, lemon juice and salt
to stockpot. Simmer, covered, for 20 minutes. Remove spice bag.
Carefully ladle soup into sterilized jars, leaving 1/2-inch headspace.
Wipe rims. Cap and seal. Process quarts 45 minutes in a water bath
canner. Yields about 10 quarts.
