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Tomato Bisque
Recipe By: n/a
Serving Size: 0
Cuisine:
Main Ingredient:
Categories: Soups/Stews, Canning
-= Ingredients =-
20 pounds tomatoes, about 3 dozen large cored and coarsely chopped
2 tablespoons of celery seed
2 tablespoons of whole allspice
1 tablespoon of dried tarragon
4 garlic cloves, crushed
1 cup of sugar, or more to taste
1/2 cup lemon juice, plus 2 tablespoons of lemon juice
2 tablespoons of salt |
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Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Simmer tomatoes about 30 minutes in a large covered saucepot. Press tomatoes through a sieve or food mill. Return tomato purée to saucepot.
Combine celery seed, allspice, tarragon and garlic in a spice bag. Add spice bag, sugar, lemon juice and salt to saucepot. Simmer, covered, for 20 minutes. Remove spice bag. Carefully ladle hot bisque into hot jars, leaving 1/2-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process quarts 45 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation. This recipe yields about 5 quarts.To serve: Heat bisque and top with grated parmesan cheese or sour cream.
Source: "Allistra Corporation's recipe archive at http://www.homecanning.com/"S(Formatted for MC6): "07-12-2001 by Joe Comiskey - jcomiskey@krypto.net"Yield: "5 quarts"
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