One staple crop I grow in the garden is tomatoes. We like to raise about a dozen tomato plants each year. I make canned tomatoes, soup, salsa, and sometimes pasta sauce. In winter, tomatoes greatly enhance our diet.
Recently we had a nice bunch of tomatoes to process. Judging from the count of jars of soup on my shelf, I decided to make a batch of soup. The recipe I like to use requires 12.5 pounds of tomatoes to make about 5 quarts of soup.
I wash my tomatoes and celery before I put them into the pot. I cut out the stem end of the tomatoes and cut the tomatoes in quarters. The celery is cut in half-inch pieces. The pot must be large enough for the bulky vegetables. I prefer a stainless steel one.
1/2 teaspoon of garlic powder, 1-6 chopped onions and/or basil may be added at this time for added flavor.
Stir the heating mixture often. I like to use medium heat to avoid any burning.
Once the tomatoes and celery are softened, the next step of the process is straining. I use a Squeezo-Strainer. I use this tool for tomatoes and applesauce especially.
I wash up the kettle and pour the strained juice in it. I add 2 sticks of butter, 1 cup of sugar and 1 cup of flour, 1/4 cup of salt to the juice mixture, and pepper to taste. I use a whip to mix in the flour and to avoid lumping. I heat the soup to the boiling stage till the mixture is thickened.
It is ready to pour into hot jars. Place on canning lids and screw bands and process in a water bath for 10-15 minutes.
When preparing to serve this soup, milk may be added. To prevent curdling of milk, add a pinch of baking soda.
photo credit: Wenda Grabau
photo credit: Wenda Grabau
photo credit: Wenda Grabau
photo credit: Bretta Grabau
photo credit: Wenda Grabau
photo credit: Bretta Grabau
Hello
Would it be possible to send me an email copy of your Squeezo manual/recipe book?
I have inherited one and no manual.
Thank you,
Sharlene
Hi Sharlene,
I finally found my copy of the squeezo book.
Here is the title and you can search for it online. If you have questions on how to assemble the squeezo, maybe I can help. I mostly use the squeezo for tomato soup or juice, applesauce and apple butter.
I don’t see directions for assembly in this book. It has 80 recipes for use 365 days a year. It is 23 pages long. It was published in the 1970s or 1980s. For me the best way to find it is to look for the title with the author’s name. I found an entry in Amazon, but there were no copies available.
Title: The All year ’round Squeezo Book by Marjorie Page Blanchard
Garden Way Catalog
Charlotte, Vermont 05445
A publication of Garden Way Country Kitchen Catalog
The back cover has a phone number. I doubt that it will work since this is so old. 802-425-2121
Contact me again if I can be of some help.
Wendy
First off, Thank you for sharing this recipe.
I made this wonderful soup for my wife and I. We will never buy canned tomato soup again (or until we can no longer garden). I dont remember how I came up with how much celery to use in the recipe and I dont see it listed. I think I may have used 1 bundle (bag from the produce section). Is this what you add to the recipe?
Thank you,
Ken
Hi there,
Yes I use the one stalk (one bunch from the store) to make my soup.
I find this recipe good for porcupine meatballs and other recipes. You will have to decide the amount you what to use in any other recipe.
I am glad you can use the recipe.
Wenda
I read this several times….I guess I should have looked at the pictures too!
Have a Blessed Easter. Ken