7lbstomatoes (romas work well but throw in what you have)
1 cuponion diced
2 tspgranulated garlic
lemon juice or citric acid (for canning)
Wash and quarter tomatoes, peppers and dice the onion. Place them in a large soup pot with ½ cup of water. Cook uncovered for 30 minutes- 1 hour, stirring occasionally until all vegetables are very soft.
Remove pot from heat and let cool slightly. Working in batches, transfer vegetables to a food mill to puree. This will also help remove the skins from the tomatoes without having to burn your fingers doing it.
Pour the smooth tomato puree back into the large soup pot.
Add the spices, sugar, and herbs to the mix. (everything but the citric acid/lemon juice)
Bring to a simmer
While the soup is simmering, wash up jars and prep for canning, keeping them warm. Prepare your water bath or canner.
When the soup has reached the desired consistency, taste it and add salt to taste.
Add 1 Tbsp of lemon juice to each pint jar or 2 Tbsp to each quart jar. (OR ¼ tsp citric acit to each pint and ½ tsp citric acid to each quart).
Fill jars with the soup, leaving ½ inch of headspace. (A canning funnel makes this process a breeze)
Wipe the rims clean of any spilled soup and cover with fresh lids and rings.
Process your canned tomato soup in a boiling water bath canner for 40 minutes for pints or quarts. (Adjust the processing time as needed for your altitude)
After processing, carefully remove the jars from the water and set them on a clean towel.
Once the jars have cooled, check that the lids have sealed.
Store your sealed jars in a cool place for up to 1 year.
If any of the jars did not seal, simply refrigerate immediately and eat them up within 1 week.
To serve: reheat your canned or frozen tomato soup with some milk or cream, as desired.