This is an excellent soup recipe shared with me a couple of years ago and I like it even better than the one I have canned for years because of the texture from the veggie bits. WAY less sodium than any commercial soup and tastes FANTASTIC! I like to can this in pints to grab on the run for lunch at work. I tweaked the original version a bit to be sure it was safe for water bath canning.
Servings: 12 quarts or 24 pints
3 gallons homemade tomato juice (acidified)
(this is about 22 to 25 lbs. tomatoes made into juice)
Finely chop in food processor, then measure:
2 cups green peppers
2 cups celery
2 cups onion
1 cup sugar
3 Tbsp. salt
½ tsp. white pepper
Mix tomato juice and chopped vegetables together in a large pot. Bring to a boil, reduce heat and simmer until veggie bits are tender.
Add sugar, salt & pepper and bring back to a boil. Add 1 cup Clearjel well mixed with 1 cup cool water, stirring as you add.
Simmer a few minutes, stirring all the while.
Add 8 ounces butter and stir until it’s melted and well incorporated.
Process in boiling water bath – 40 minutes for pints and 45 for quarts.
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