Tuesday, November 20, 2012

Second chance tomato soup

The recipe for tomato soup was typed on a piece of onion-skin typing paper, in the days before we used personal computers. An older pastor's wife had taken the time to type it out for me when we tried out for the youth pastor position at their church, MANY years ago.

The soup she served us was excellent, but when I tried to make it a few years later, I took a shortcut, pureeing the tomatoes in my blender without slipping the skins first. I loved the flavor of the soup, but I kept getting pieces of tough skin in every jar with each bite of the soup. Ewwwww!

Considering it a failure, I tucked the recipe away in my stash. But I kept it because of the memories of the sweet woman who took time to mentor me - both in canning and as a pastor's wife.

I dug that old recipe out last week and tried it again with the frozen tomato juice from this year's garden. This time, I followed the directions - no skin on the tomatoes. Wow! It tastes phenomenal - better than tin-canned tomato soup. I will definitely not forget about this old recipe again.

It reminded me of an important life lesson: Listen to those who take the time to mentor you!

Thank you Lord for being patient with me, even when I try to do things my own way. Help me to eventually get it right and do it your way!

“Come, let’s sing out loud to the LORD! Let’s raise a joyful shout to the rock of our salvation! Let’s come before him with thanks! Let’s shout songs of joy to him!” Psalm 95:1-2 CEB

Home-canned Tomato Soup

by Sister Barriss from Jeanette, PA
Cook and puree:
  • 1 Peck of tomatoes (about 15 pounds)
  • Or use 6 quarts of home-canned tomatoes
  • Or 6 quarts of home-canned tomato juice (use half the recommended salt and sugar if you used them to can the tomato juice)
Cook well and blend, then add pureed veggies to the tomatoes:
  • 2 large ribs of celery
  • 2 green peppers
  • 6-8 onions (small to med)
  • 1 Tbsp parsley flakes
Add to mixture and heat until all are well blended:
  • 1/2 pound of butter or margarine
  • 1 cup of sugar
  • 1/4 cup of salt
Make a paste with 1 cup of flour and some of the tomato juice. Blend well then stir slowly into the tomato soup. Bring to a boil and cook for about 10 minutes.
Ladel the soup into your jars and process for 20 minutes at 10 pounds of pressure for a pressure canner

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