Ingredients:

  • 20 lbs fresh tomatoes, cored and chopped
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 4 cloves garlic, minced
  • 2 tbsp canning salt
  • 1/4 cup granulated sugar
  • 1 tsp dried basil
  • 1/2 tsp black pepper
  • 8 tbsp bottled lemon juice

Instructions:

  1. Wash and core the tomatoes. Roughly chop them and place them in a large stockpot along with the onions, celery, and garlic. Simmer over medium heat for approximately 20 minutes until the vegetables are soft and the tomatoes have released their juices.
  2. Run the cooked tomato and vegetable mixture through a food mill or chinois sieve to remove the skins and seeds, creating a smooth, refined liquid base.
  3. Return the smooth liquid to the stockpot. Stir in the canning salt, sugar, dried basil, and black pepper. Simmer uncovered over medium-low heat for 45 to 60 minutes, or until the volume is reduced by about one-third and reaches a rich, coating consistency.
  4. Prepare pint-sized canning jars by washing and keeping them warm. Add 1 tablespoon of bottled lemon juice (or 1/4 tsp citric acid) directly into each empty jar to ensure safe acidity levels.
  5. Ladle the hot soup into the jars, leaving 1/2 inch (1.25 cm) of headspace. Remove air bubbles with a non-metallic tool, wipe the rims clean, and apply lids and bands until fingertip tight.
  6. Submerge jars in a boiling water bath canner, ensuring at least 1-2 inches of water covers the tops. Process for 35 minutes, adjusting for altitude if necessary.
  7. Remove jars from the canner and let them cool undisturbed on a towel for 12 to 24 hours. Check for a proper seal before storing in a cool, dark place.