Tomato Bisque

Recipe Ingredients

20 lbs	9080g / 320oz	Tomatoes - (abt 3 doz large) - cored, and
		Coarsely chopped
2 tablespoons	30ml	Celery seed
2 tablespoons	30ml	Whole allspice
1 tablespoon	15ml	Dried tarragon
4		Garlic cloves - crushed
1 cup	198g / 7oz	Sugar - or to taste
1/2 cup	118ml	Lemon juice - plus
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Salt

Recipe Instructions

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

Simmer tomatoes about 30 minutes in a large covered saucepot. Press tomatoes through a sieve or food mill. Return tomato puree to saucepot.

Combine celery seed, allspice, tarragon and garlic in a spice bag. Add spice bag, sugar, lemon juice and salt to saucepot. Simmer, covered, for 20 minutes. Remove spice bag.

Carefully ladle hot bisque into hot jars, leaving 1/2-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 quarts 45 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 5 quarts.

To serve: Heat bisque and top with grated parmesan cheese or sour cream.

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

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