Copyright Campbell Tomas Soup

Copycat Campbell's Tomato Soup
Makes 14 pints

Ingredients:
1/2 cup onion, chopped
2 celery ribs, chopped (or 1/4 tsp. celery seed)
3/4 cup white cane sugar
1/4 cup kosher salt
1/2 tsp. black pepper
7 quarts tomato purée (roughly 46 pounds fresh tomatoes)

Directions:
1. Pour the tomato purée into a large stainless steel stock pot. Reserve 3 cups.

2. Add the onion, celery, sugar, salt and pepper to a blender along with the 3 cups of the reserved tomato purée. Blend these ingredients until the resulting liquid is very smooth.

3. Add the puréed vegetables to the stock pot with the rest of the tomato purée. Cook the soup over medium heat, stirring constantly until the soup is thick and bubbly.

4.  Ladle the hot soup base into your clean pint jars, leaving 1" headspace. Wipe the jar rims clean, add the lids, then secure the rings finger tight.

5. Place your jars in your pressure canner and process pints for 30 minutes at 10 pounds pressure or quarts for 40 minutes at 10 pounds pressure.

6. After the processing time is up, turn off the heat and very carefully remove the canner from the heat (only necessary if you are using a glass top or ceramic stove/burner). After the canner has come down to zero pressure, remove the jars and set them in a kitchen towel to cool. After they are cool, remove the rings, check the seals, and wash the jars in cool soapy water. Store your soup in a cool dry place out of direct sunlight.

7. To prepare and serve, in a sauce pan mix equal parts soup base and evaporated milk and whisk in 3 tbsp. salted butter and 3 tbsp. all purpose flour or cornstarch to thicken the soup. Ladle soup into your bowls and serve hot.

Enjoy! ❤️

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