Spiced Tomato Soup

Recipe Ingredients

4		Chopped peeled cored tomatoes
3 1/2 cups	218g / 7.7oz	Chopped onions
2 1/2 cups	275g / 9.7oz	Chopped celery
2 cups	292g / 10oz	Chopped sweet red peppers
1 cup	110g / 3.9oz	Sliced carrots
7		Bay leaves
1 tablespoon	15ml	Whole cloves
1		Garlic clove
1 cup	160g / 5.6oz	Brown sugar
2 teaspoons	10ml	Salt

Recipe Instructions

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Combine tomatoes, onions, celery, peppers, carrots, bay leaves, cloves and garlic in a large saucepot. Simmer until soft. Press through a sieve or food mill. Add sugar and salt. Cook over medium heat 15 minutes.

Carefully ladle hot soup into hot jars, leaving 1-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process pints 20 minutes at 10 pounds pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation.

This recipe yields about 4 pints.

Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/

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