Home Canned Tomato Soup {that tastes like Campbells}

Today I made the last item on my canning 'to-do' list; tomato soup. It is such a GOOD feeling to be finished and put the canners away for another year. My shelves are now full of rows of shiny jars. I just want to stand and stare at them. It's such a satisfying feeling to know that I can feed my family this winter with foods that are a little healthier than store bought food. (And I'm certainly not knocking anyone that eats store bought food; we eat our share of it!)

Anyway, back to the tomato soup that I canned today. This was a first for me and I'm very happy with how it turned out.

It really does taste like Campbells! And it's super simple to make. It does require pressure canning but if that doesn't scare you off, you will be surprised how easy it really is. I started with the recipe found on food.com. After I added the baking soda, I did a quick taste test and found it was much too acid tasting for my liking so I added more sugar a little at a time until it had the flavor I was going for; CAMPBELLS. I ended up adding close to twice the amount the recipe calls for. (Just shy of another 3/4 cup.) After adding the extra sugar, I did the second boil like the recipe directs. The recipe states that it makes 14 pints but I ended up with 15 1/2. I canned the 15 and ate the 1/2 for supper. Just to test it, you know. ;) I always add milk to my tomato soup and I was delighted to find it tastes very much like the Campbells that I love. :)

The recipe as I made it is:

1/2 cup roughly chopped onion
1/4 teaspoon celery seed
3 cups flour
1/4 cup salt
1 3/8 cup sugar
1/2 teaspoon pepper
7 quarts tomato puree (juice) NOTE: I strain cored and cooked tomatoes in a Victorio strainer
1 teaspoon baking soda

Follow the directions on Food.com

So now that canning is finished, I hope to start on another project soon. I've been cruising Pinterest a bit, getting some inspiration.... ;)

From the Farmhouse,