This weekend was all about canning. We canned 60 lbs of tomatoes (heirloom and organic beefsteak varieties). (20 lbs went to tomato soup and 40 lbs to stewed tomatoes). We followed a recipe from Canningusa.com for Marinara Sauce.
When you use Heirloom tomatoes, they are very watery, so the when you cook them down, they are very thin, which makes for a great consistency for soup. We followed the recipe for 9 pints (which actually yielded 18 pints with the tomatoes we used.
Ingredients:
Olive Oil: 9 TBS (this is more than the recipe calls for, but we've been making this soup for a few years, and have determined this is a good amount of oil to make the soup creamy).
Garlic: 18 cloves
Fresh Basil: 2 leaves in each jar plus 4 chopped up in the sauce pan
Salt: 2 1/2 tsp
Pepper: 2 1/2 tsp
Oregano: 2 1/4 tsp
Bottled Lemon Juice: 1 TBS per pint jar
Directions:
1. Wash tomatoes in warm water with vinegar. (We filled our sink with water and put a few glugs of vinegar in the water). Let them sit for about 10 minutes.
2. Score the bottoms of the tomatoes with a knife.
3. Boil the tomatoes for 2 minutes, then put them in ice cold water.
5. Cut the core out of the tomatoes and then into chunks (quarters).
6. In a pan on Medium to low heat, warm the olive oil.
7. Add sliced garlic cloves to the warm oil. Saute for about 5 minutes, stirring frequently.
8. Add salt and pepper.
9. Add enough tomatoes to cover the bottom of the pan, cook for 10 minutes until they start to break down. Then add the remaining cut up tomatoes. Turn up the heat to Medium-high.
10. Cook for about 30 minutes semi-covered.
11. Add 4 chopped up basil leaves.
12. Add oregano.
13. Blend the soup with a hand mixer/immersion blender until you get a good consistency.
14. Taste for any needed spices/salt/pepper.
15. Add 1 TBS Olive oil once off the heat.
Canning:
1. Clean/wash/sterilize jars.
2. In each jar, put in 2 basil leaves and 1 TBS lemon juice.
3. Funnel soup into jars. (leave 1/2 inch head room).
4. Wipe rim of jar.
5. Put a lid on each jar (needs to have been boiling for 5 minutes), then screw on a ring. Tighten.
6. Put jars in water bath canner. You can fit 8 pint jars in our water bath canner. Once water is boiling or 212 degrees start timer. Soup must water bath at a boil for 30 minutes.
7. When done, remove jars from water bath canner, and set on a towel. Cover with another towel and let sit for 24 hours.
8. Check to make sure all jars sealed, remove rings, label, and store.
This is awesome soup. We can it in pints because it's just perfect for two servings to have for a dinner. If you can it in Quarts, just add 2 TBS of lemon juice to each jar and then you will process it longer.
Even Henry got in on the action....sort of! :)
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