Stockin’ Up For Winter || Fresh Tomato Soup Canning Recipe

The tomatoes are coming in quickly from the garden so its time to make some tomato soup to put up for winter. There ain't nothin' like cracking open a jar of homemade tomato soup and enjoying it with a grilled cheese sandwich! I hope yall love this recipe as much as I do!

Most of this recipe is by taste so feel free to adjust the ingredients to your taste!
Around 10-14 pounds of tomatoes (30-40 medium-ish)
-1 medium bell pepper (or any type of sweet pepper)
-1 hot pepper (I used Jalapeño, if your sensitive to hot feel free to leave this out)
-Fresh basil
-1 medium onion
-4 cloves garlic, chopped
-1 Tbsp sugar
-1 Tbsp salt
-1 tsp black pepper

Peel tomatoes. Add to pot, mash them slightly so there is juice on the bottom to prevent sticking. Add the rest of the ingredients. Let them simmer on medium or low heat for at least an hour, stirring occasionally. Run the soup through a food mill or it can be pureed together using a blender. Return to low or medium heat, lightly simmer until soup is the consistency that you like, I simmered mine for about an hour. Add soup to clean/sanitized jars. Put on lids and rings. Water bath for 30 minutes for pints, 40 minutes for quarts!

Feel free to half or even quarter this recipe if you'd just like to try it out!

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