Hi Carol, thought you’d like to know, there’s a new Ball Blue Book published this year. I am going to use a variety of tomatoes in my soup as they all lend their own flavor. I’m going to peel, de-seed and also I use a food mill to get the soup really smooth. 😊
I love that this recipe doesn't call for much sugar. That's the main thing that keeps me from liking Campbell's tomato soup. On my list for '24 garden canning. Thanks Carol.
Thank you. I have been on your site a hundred times for recipes and info and for the life of me, I do not know why I haven't Subbed and Belled. So I did today. I always thumbs up. Made your Sweet Baby Ray's BBQ sauce and Baked Beans. I have 30 pounds of Vidalia onions I'll be making into your French Onion Soup this weekend, it will be raining, stuck inside. God Bless and stay safe.
Thanks so much for this tutorial. I try so many of your variations of canning. I recently purchased a steam canner and you are right, I love it and I save time, energy and water. I love grilled cheese sandwiches with tomato soup. Keep you updated after i try this one out. Thanks!!!
I made this today and used a tsp of old bay seasoning. This was really good!! I don’t think i would have tried this if you hadn’t mentioned it. Thanks so much for your variation. You are a positive influence!!
I've made that recipe before! It turned out amazing. It tasted just like the original Campbell's tomato soup from several years ago. Campbell's tomato soup has changed its recipe. It's not good anymore. The recipe that you are using is absolutely worth making and canning.
I love soup! Any stir bought has to be Campbells. Homemade is even better. I really like their chunky soup. Would love to can up those or the base of the one with dairy.
Have you ever tried the quick and easy tomato soup out of the amish csnning cook book? I have been wanting to try it however it doesn't mention any added acid, which makes me unsure!
I haven’t tried it but it’s on my radar. The recipe I shared is water bath canned so acid is required for safety. The one you mentioned is pressure canned so the additional acid would not be required
Carol, thank you for this video. Tomato soup and grilled cheese is a staple around here, and my grandkids love it. My question is, do you need 14 lbs of tomatoes AFTER peeled and cored or BEFORE? Thank you! Sorry, I keep editing my comment. I bet if vidalia onions are used, you’d get that sweet flavor of Campbells soup instead of adding sugar. I freeze dry vidalias and my grandkids eat them like candy! So so sweet and delicious!
@@carol-thriftychichousewife6231I edited my comment after your comment so I’m not sure if you saw it. Vidalia onions would be fantastic in this soup in place of sugar because they are so sweet. But they are almost out of season so I’d get them soon! Also, can the tomatoes be roasted in the oven before cooking down with the rest of the ingredients? I think it would give the soup another level of flavor if it’s allowed.
Thank you for this video, will be making soon! I had a question concerning canning frozen mixed vegtables, I have a ton in my freezer, could I pressure can those just like fresh following the usda guidelines? Thank you
This is an amazing recipe. It tastes exactly like the original Campbell's tomato soup. During the pandemic, the flavor of their soup has changed. I don't like it anymore. But thie recipe from the canning book tops it!
Do you have any suggestions for me using frozen Roma tomatoes? They have their skins on, which I know I can peel off and they are not deeded. Is it still necessary for me to run through a food meal or can I use an immersion blender and will that take care of the seeds? And they’ll be lots of liquid when the bag stock, should I pour out that liquid so I don’t have to cook it down quite Quite so long
Carol, could you give me the ISBN number on the Ball book that you mentioned? I ordered one from Amazon, but it is not the same book. Thank you. Love your videos!
Love your channel because your all about food safety, all these rebel canners get so upset if question their process..good grief, talk about blinders, Im not looking to kill myself or loved ones, lol
I am a PROUD rebel canner. 50 years feeding a family of 8. Zero illnesses. My mother did the same to her family of 12 and her mother, one of 18 children did the same. Everything was water bathed and acid was not added. Eating food from a grocery store gives you a far greater chance at killing your family then canning tomatoes without acid😂
Hi Carol, thought you’d like to know, there’s a new Ball Blue Book published this year. I am going to use a variety of tomatoes in my soup as they all lend their own flavor. I’m going to peel, de-seed and also I use a food mill to get the soup really smooth. 😊
Where in Ohio do you live? We are in Columbus. If you ever have a cooking / canning class I'd sign up. Love how thorough you are.
I love that this recipe doesn't call for much sugar. That's the main thing that keeps me from liking Campbell's tomato soup. On my list for '24 garden canning. Thanks Carol.
You give such good instructions, thank you teaching safe and approved techniques. Passing on to my daughters who are new canners. Blessings.
This soup looks amazing! Can’t wait to try it! When I am looking for a canning recipe I come to your channel first
I canned this soup last night and celery salt worked nicely. It is delicious!
Was planning to make tomato soup for my grandson as a snack. Glad your video popped up.
You do have some beautiful romas. I wish my homegrown romas were that big and red.
Thank you, Carol! This looks delicious. I do love Old Bay and will be careful with it. Now I can’t stop thinking about toasted cheese sammie’s lol.
Great video, Carol. I made this last year and I really liked it. Over time it got a little thicker. I too, used romas. It tasted sooo tomatoey
I made this soup last year and we love it. I add a splash of cream to it when I heat it to eat.
This looks so good Carol
Canning my tomatoes now, so I will be trying this,.looks so good.
Thank you for information about clear jell I was thinking about trying it thank you for the save
This soup looks amazing! Can’t wait to try it!
This was the first canning book I bought and I still love it.
Yummy yum....... Thanks for sharing are of your wonderful recipes
Thank you. I have been on your site a hundred times for recipes and info and for the life of me, I do not know why I haven't Subbed and Belled. So I did today. I always thumbs up. Made your Sweet Baby Ray's BBQ sauce and Baked Beans. I have 30 pounds of Vidalia onions I'll be making into your French Onion Soup this weekend, it will be raining, stuck inside. God Bless and stay safe.
Happy canning 😊
This is just in time for me😊
Thank you Carol for this video. I love everything tomatoes. I’ve made tomato vegetable soup. But I need just tomato soup 😊
Thanks so much for this tutorial. I try so many of your variations of canning. I recently purchased a steam canner and you are right, I love it and I save time, energy and water.
I love grilled cheese sandwiches with tomato soup.
Keep you updated after i try this one out.
Thanks!!!
I made this today and used a tsp of old bay seasoning. This was really good!! I don’t think i would have tried this if you hadn’t mentioned it. Thanks so much for your variation. You are a positive influence!!
Wow
Thanks so much for this recipe! I enjoy your videos so much 😊
I thank you very much. Love your canning videos!!!!
I will definitely try this!
I've made that recipe before! It turned out amazing. It tasted just like the original Campbell's tomato soup from several years ago. Campbell's tomato soup has changed its recipe. It's not good anymore. The recipe that you are using is absolutely worth making and canning.
That looks yummy. I’d add some HWC when making it to eat and make it a creamy soup.
Thank you 😊
I love soup! Any stir bought has to be Campbells. Homemade is even better. I really like their chunky soup. Would love to can up those or the base of the one with dairy.
Have you ever tried the quick and easy tomato soup out of the amish csnning cook book? I have been wanting to try it however it doesn't mention any added acid, which makes me unsure!
I haven’t tried it but it’s on my radar. The recipe I shared is water bath canned so acid is required for safety. The one you mentioned is pressure canned so the additional acid would not be required
Carol, thank you for this video. Tomato soup and grilled cheese is a staple around here, and my grandkids love it. My question is, do you need 14 lbs of tomatoes AFTER peeled and cored or BEFORE? Thank you! Sorry, I keep editing my comment. I bet if vidalia onions are used, you’d get that sweet flavor of Campbells soup instead of adding sugar. I freeze dry vidalias and my grandkids eat them like candy! So so sweet and delicious!
Start with 14lbs then prep 😊. Sorry I wasn’t clear 💕
@@carol-thriftychichousewife6231I edited my comment after your comment so I’m not sure if you saw it. Vidalia onions would be fantastic in this soup in place of sugar because they are so sweet. But they are almost out of season so I’d get them soon! Also, can the tomatoes be roasted in the oven before cooking down with the rest of the ingredients? I think it would give the soup another level of flavor if it’s allowed.
@@katharvey7324 definitely permitted 😁
Thank you for this video, will be making soon! I had a question concerning canning frozen mixed vegtables, I have a ton in my freezer, could I pressure can those just like fresh following the usda guidelines? Thank you
Yes
This is an amazing recipe. It tastes exactly like the original Campbell's tomato soup. During the pandemic, the flavor of their soup has changed. I don't like it anymore. But thie recipe from the canning book tops it!
Do you have any suggestions for me using frozen Roma tomatoes? They have their skins on, which I know I can peel off and they are not deeded. Is it still necessary for me to run through a food meal or can I use an immersion blender and will that take care of the seeds? And they’ll be lots of liquid when the bag stock, should I pour out that liquid so I don’t have to cook it down quite Quite so long
If you use an immersion blender it will break down the seeds but not remove them. I rarely use a food mill…
You can use them in any tomato based recipe
Que hermosa 💖 chica que hermoso video
What type of steam canner do you have? Looks totally different than mine.
amzn.to/494mgA6
If you use a food mill can you go ahead and put celery in it?
No I’m sorry but that wouldn’t be safe
@carol-thriftychichousewife6231 thank you for answering
steam canning?
Would some fresh basil be alright to add to this?
Since this is water bath canned no to fresh but you could add dried
If people want a thicker soup. - add it after you open the jar to eat.
Carol, could you give me the ISBN number on the Ball book that you mentioned? I ordered one from Amazon, but it is not the same book. Thank you. Love your videos!
ISBN-13: 978-0-8487-4678-0
ISBN: 10: 0-8487-4678-3
This is what’s listed in my book 😊
@@carol-thriftychichousewife6231 Thank you!
Can you pressure can this?
Probably but I don’t have a processing time for pc
The book, “Putting Foods By” has a tomato soup recipe that taste just like Campbell’s soup.
Anyone have a ratio of dairy to add after canning to make into a creamy tomato soup?
I added about half a cup to a pint jar
Como
I guess you could add some clear jell after it is canned, before serving if you wanted too.
Love your channel because your all about food safety, all these rebel canners get so upset if question their process..good grief, talk about blinders, Im not looking to kill myself or loved ones, lol
I am a PROUD rebel canner. 50 years feeding a family of 8. Zero illnesses. My mother did the same to her family of 12 and her mother, one of 18 children did the same. Everything was water bathed and acid was not added. Eating food from a grocery store gives you a far greater chance at killing your family then canning tomatoes without acid😂