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 Soupby 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)
- 2 large ribs of celery
- 2 green peppers
- 6-8 onions (small to med)
- 1 Tbsp parsley flakes
- 1/2 pound of butter or margarine
- 1 cup of sugar
- 1/4 cup of salt
Ladel the soup into your jars and process for 20 minutes at 10 pounds of pressure for a pressure canner