Yes. All I write about right now is canning. But it's canning season and I've definitely become obsessive about it this year. I think it's because we planted too many tomatoes, maybe? We have GOBS of tomatoes and I can not, I must not let them go to waste!
So I made some tomato soup last night! It turned out to be absolutely delicious. I combined a few recipes and here's what I came up with:
Ingredients
- 8 quarts of tomatoes, roughly chopped (I left the skins on, but that's up to you.)
- 1 T Italian seasoning
- 2 T dried parsley
- 3 white onions, chopped
- 5 T brown sugar
- 1 t black pepper
- 2 T salt
- 8 T butter
- 5 T flour
- Combine tomatoes, onions, Italian seasoning, and parsley into a large stock pot and put on medium high heat, stirring frequently until boiling. Once at a boil, simmer for 10 minutes.
- Remove from heat and use an immersion blender to blend until smooth. (NOTE: DO NOT USE A REGULAR BLENDER WITH ANYTHING HOT. Apparently it can blow up in your face when you turn it on due to the pressure from the heat. I learned this not through experience but through my friends' personal experience.)
- Add remaining ingredients and stir, allowing sugar to dissolve and butter to melt.
- Once again, use the immersion blender to blend until creamy.
- Put back on medium high heat, and return to a boil, simmering for 10 more minutes. Stir frequently.
- Ladle into sterilized canning jars and put into pressure canner. We cooked ours at 10 pounds pressure for 20 minutes. (Another word of wisdom: don't overfill your jars. A lot of canning recipes say to fill up to 1/4" to the top... Which is what I did for this, except apparently one of them was just a liiiittle too full and it seeped out a bit while in the pressure canner. So fill your jars allowing 1/2" of space from the top.)
- Once the canner isn't steaming anymore, remove the lid (be careful of the steam! I burned my knuckles again last night!) and remove the jars with a jar lifter.
- Set jars on towel to cool.
Tomato soup and grilled cheese, anyone? |
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