Tomato Pulp for Cream of Tomato Soup
Description
A large batch of tomato pulp, boiled and sieved, packed in jars while hot and sterilized, ready to combine with milk and seasonings for cream of tomato soup.Ingredients
Directions
-
Place the tomatoes in a wire basket or a piece of cheesecloth and plunge into boiling water for one and a half minutes. Plunge into cold water. Remove the skins and cores.
-
Place the tomatoes in a kettle and boil thirty minutes. Pass the tomato pulp through a sieve.
-
Pack in glass jars while hot and add a level teaspoonful of salt per quart. Partially seal the glass jars.
-
Sterilize twenty minutes if using a hot-water-bath or condensed-steam outfit; eighteen minutes if using a water-seal or five-pound steam-pressure outfit; fifteen minutes if using a pressure-cooker outfit.
tomato pulp, cream of tomato soup, canning, preserving, tomatoes
