Ingredients:

  • 22 lbs Fresh Tomatoes (Roma or Beefsteak)
  • 3 cups Chopped Yellow Onions
  • 2 cups Chopped Celery with leaves
  • 1 cup Chopped Red Bell Pepper
  • 4 cloves Garlic, smashed
  • 0.25 cup Kosher Salt
  • 2 tbsp Sugar
  • 1 tsp Black Pepper
  • 15 tbsp Bottled Lemon Juice (distributed 2 tbsp per quart jar)
  • 1 cup water

Instructions:

  1. Prep the produce. Wash all your tomatoes, onions, celery, and peppers. Roughly chop them — no need for perfection here since we are milling later.
  2. Start the simmer. In your massive stockpot, combine the chopped tomatoes, onions, celery, bell peppers, garlic, and 1 cup of water. Cook over medium heat until the vegetables are soft and mushy.
  3. Mill the mixture. Pass the hot vegetable mixture through a food mill into a clean pot. Note: This removes the skins and seeds while creating that velvety texture.
  4. Reduce the liquid. Bring the strained liquid back to a boil. Simmer for 45 minutes until the volume reduces by about a third.
  5. Season the soup. Stir in the kosher salt, sugar, and black pepper. Taste and adjust slightly, but remember flavors concentrate during canning.
  6. Prepare the jars. Place 2 tbsp of bottled lemon juice into the bottom of each clean, hot quart jar (use 1 tbsp for pints).
  7. Fill the jars. Ladle the hot soup into the jars, leaving 1/2 inch of headspace at the top. Note: Headspace allows for expansion during the boiling process.
  8. Wipe and seal. Wipe the rims with a damp cloth to remove any residue. Center the lids and screw the bands on until finger tip tight.
  9. Process the batch. Place jars in the water bath canner. Boil for 40 minutes (quarts) or 35 minutes (pints), ensuring jars are covered by 1 inch of water.
  10. Rest and check. Remove jars and let them sit undisturbed for 24 hours. Listen for the ping of a successful seal.