|by Sherri Eldridge|
Chile Calor! will color your kitchen with the alluring and boisterous taste of chilies.
Tip: Try tomato soup for more results.
Results 1 - 10 of 11 for canning tomato soup
Result Page: 1
Boil tomatoes (skin and all, in wedges), parsley and onions; strain through a colander. Add remaining ingredients, making a paste with a little of ...
Wash and pick ... Put through a tomato strainer, coarse sieve ... ladle into hot canning jars leaving 1-inch ... pressure canner. Add milk just before serving.
Put through food processor or blender, then through colander. Put juice in kettle and add: 2 3/4 cups sugar, 1/2 cup flour and 1/4 cup salt. Make a ...
Almost cover the ... hour. Put into sterilized jars and process 20 minutes in hot water bath or can be frozen. Add to cooked beef and broth for a good soup.
Blanch, peel, cut in 1/2 crosswise and squeeze out some juice. Mix with: Add: Cook until vegetables are done. Put through a sieve. Return to a heavy ...
Combine all ingredients and heat. Melt 1 pound butter in saucepan. Remove from heat and add 2 cups of flour with added juice for a smooth blend. Mix ...
Mix all ingredients together until heated through. Hot pack into quart jars leaving 1 inch headspace and adjust 2 piece lids. Process in a pressure ...
Cook tomatoes, onions, pepper and celery and put through sieve. Cook all ingredients until thick, put in jars and cook in cooker for 15 minutes.
Fry meat with ... quart pan. Heat. Put into quart jars. Process according to pressure canner directions. Add more water when you get ready to use soup.
Wash and quarter. Cook until soft. Run through blender. Put through sieve. Combine juice and spices except butter and flour. Heat. Melt butter in ...
Result Page: 1
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