Gardening & Landscaping
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Question for those who can
I turned some of our tomatoes into tomato soup this summer and canned it. The first time we opened up a jar, I added the butter and flour that I left out of the recipe when canning (b/c I've read you shouldn't preserve things with either of those in them) and was completely taken aback by how salty it was. Nothing saved it and we ended up tossing out the left overs. Fast forward to today when I opened up another jar for lunch and added way less butter and flour - it's still seems way to salty, although this time it was still edible. I'm wondering if my recipe was meant to be a concentrate and I'm supposed to add water or milk when heating it up or if the original recipe called for way too much salt or what. Anyone with ideas, please share! This was my first attempt at soup and I know it would be the best tomato soup I've ever had if I could just get the sodium to a reasonable level...Thanks in advance!
Re: Question for those who can
6 onions
1 bunch celery
8 quarts fresh tomatoes
1 cup sugar
1/4 cup salt
1 cup butter (I omitted)
1 cup flour (I omitted)
1/4 cup lemon juice
Do you need the steps? Also, I reduced everything by 3/4 as I didn't have quite that many tomatoes...
The more I think about, the more I think it's a recipe for a concentrate. Today I added a little water to my bowl and it seemed better.
Why don't you salt your tomatoes? Does it change the acidity?
Thanks for your input!
I can't wait to try again next year, it should be pretty yummy!
salt does nothing to the pH. It's totally about flavor. The lemon juice is making it acidic. And I just can stewed tomatoes and make soup afterwards. I don't actually can soup.
Anywho, I agree that it's probably a concentrate...or that 1/4 c salt was a typo!
I definitely wouldn't even reduce the lemon juice. Honestly, I wouldn't alter any canning recipe (and I'd make sure the recipe was coming from a very reputable source). Botulism is some serious sh!t, and the extra acid may be necessary to ensure safety. If it wasn't good, I'd probably just try to find a reputable recipe with less salt.
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This looks like the recipe I used. It looks familiar. Was it by any chance from blog called Chiot's Run?
I did end up canning it with the butter and flour, but I ran it through a pressure canner.
Anywho, you don't have to follow the recipe to the T when it comes to spices and seasonings. She says in the recipe 1/4 of a cup, but then says add it by spoon and taste it as you go. You can omit the salt completely, depending on what kind of tomatoes you use (some tomatoes are naturally salty).
The soup I ended up is very rich and thick. For 1 quart jars, I dump the contents of the jar in the pot and add either:
1/2 quart of Half and Half (for rich and creamy soup)
or 1/2 quart of vegetable broth or water.