tomato soup recipe safe for water bath canning?

11 years ago

tomato soup:

6 onions

1 bunch celery

8 quarts fresh tomatoes

1 cup sugar

1/4 cup salt

1 cup butter

1 cup flour

1/4 cup lemon juice

process 30 minutes in water bath canner

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Comments (7)

digdirt2
11 years ago
No way, not with all that butter (with a couple of tested exceptions no fats/oils allowed) and definitely not with the flour, thickeners aren't allowed either.

What is the source of that recipe?

There are only a couple of tomato soup recipes approved because of the fats and dairy products and thickeners so many recipes include. One is Katie C's Roasted Tomato and Garlic soup and the recipe for it is in many threads here. Otherwise it is canning tomato sauce and turning it into soup after opening the jar.

There is also the one in Ellie Topp's Small Batch Preserving pg. 316.

Dave

Here is a link that might be useful: tomato soup discussions
Linda_Lou
11 years ago
That is not safe even in a pressure canner. I don't know what person ever started that horrid recipe floating around.
Botulism waiting to happen !
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Tom, you're right about toxin vs. spores, that was a "thinko". But it only takes a tiny bit of toxin to make you sick. There was one report from whoever counts botulism cases about a lady who opened a jar of carrots, dipped her finger in and tasted the liquid, then decided to throw out the carrots in case of botulism. The tiny taste was enough to make her sick...I think she died but I can't remember. So what I meant was, when you open the jar, a little splash onto your fingers or the counter could be enough to make you sick. See the link below to a fact sheet from the UPitt medical center on aerosolized botulinum toxin, which says "Animal models suggest that inhaling 0.7-0.9 Âµg of aerosolized botulinum toxin would be enough to kill a person weighing 154 lbs." That's not very much, so depending how friendly the sauce was to the spores, the concentration in the jar could be enough to produce a dangerous splash. I also found an article in JAMA that references botulinum toxin as the most poisonous substance known. I take some risks for myself, like eating raw milk cheese and dishes made with undercooked eggs, but since Valereee has a family, I think the risk is too great. She could can a different sauce for her family to use when she's not home, and save Mama Finocchiaro's Tomato Gravy for when she's home. Melissa Here is a link that might be useful: botulism fact sheet
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This recipe sounds great. Have you ever tried this with fresh tomatoes instead of canned tomatoes (to cut the sodium) and how much difference in taste do you think it would make? Heather
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digdirt2
11 years ago
Kerry I noticed that in one of your previous posts of this question - tomato soup - that I have already said "Keep in mind that you cannot add any milk, cream, butter, or thickeners until AFTER opening." So this recipe you just posted should have set off alarm bells for you when you saw it, right?

Did you ever buy the pressure canner you asked about? As Linda Lou said this recipe wouldn't be safe even for pressure canning but some of the other tomato recipes you have asked about would require pressure canning so I just wondered if you had gotten one yet?

Dave
Kerry Vetter
Original Author
11 years ago
it did set off alarms- a friend got this recipe from another friend and she has canned it many times, she has been canning for years so I questioned her but also thought I would double check and see if I was missing something or maybe if one of the above ingredients offset something of possible danger. I have no idea how she has been making this for years and never gotten sick!

Thank you for the input. I am holding out on that pressure canner you recommended for my birthday:) this year I am sticking to water bath canning and will have the winter to learn and read about the pressure canner:)
digdirt2
11 years ago
I have no idea how she has been making this for years and never gotten sick!

Lots and lots of luck. There are many who will 'can' all sorts of things without giving it a second thought. It's either because they just don't know any better or because (as far as they know) no one has died from it...yet. So they are willing to roll the dice and gamble. Either way lots of luck plays a role in saving them and one day their luck will run out.

Dave
Kerry Vetter
Original Author
11 years ago
Thanks Dave- that is why I come on here to double check a lot of stuff! This is recipe is safe to freeze though, correct?
readinglady
11 years ago
She probably got lucky, especially if she's in the habit of boiling this soup for a while. Then the risk is contamination of surfaces from splattering but not necessarily ingestion.

Yes, freezing is fine, though there's a likelihood the soup will break due to the butter-and-flour thickening.

Carol

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tomato soup recipe safe for water bath canning?

Comments (7)

digdirt2

Linda_Lou

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tomato soup recipe safe for water bath canning?

Comments (7)

digdirt2

Linda_Lou

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digdirt2

Kerry VetterOriginal Author

digdirt2

Kerry VetterOriginal Author

readinglady

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Kerry Vetter
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Original Author