Bottled Tomato Soup

This recipe is my husband family recipe. If you have seen the post on french toast and tomato soup. This it the soup we eat it with.  I have had some request to post the recipe. I know it's a little late for the canning season but there is always next year.

Bottled Tomato Soup

One cold pack canner full of tomatos

2 onions cut up

Quart the tomatoes and put in a large stock pot along with the onions.  Cover pot and let cook on medium heat. Stirring occasionally.  Make sure you don't cook it at to high of heat otherwise the bottom will burn and you will have black specks in your soup (we have learned from experience).  Cook for about 1 hour or until the tomato have cooked down real good.  

Then take off heat and put into a strainer (see picture below)

Place bowl underneath it to catch all the juice.  Rotate the wood spoon thing around to get all the juice out of tomatoes. Then once the bowl is full then pour into a large bowl and repeat process until all the juice is gone out of tomatoes.

2/3 c. sugar

1/4 c. salt

1 1/2 c. flour

1/2 lb butter

Then add the above ingredients to the juice. Let the butter melt and mix it well until dissolved and smooth.   Then pour the mixture back in the cleaned stocked pot.  Cook with cover on for 1/2 hour or until spoon comes out coated.  Pour into hot bottles and process for 30 minutes.