New recipes from Great-aunt Carrie's recipe box on my blog.

Thanks for sharing your blog. I used to work with an Amish lady (she was Amish until about age 45 and then Mennonite) who canned tomato soup and shared a jar with me. Here is her recipe--

Canned Tomato Basil Soup
3/4 c. butter
1/2 c. onions, chopped fine
2 cloves garlic, minced
1/2 c. olive oil
1 3/4 c. flour in 1 c. water
1 c. white sugar
1/2 c. brown sugar
1/4 c. salt
2 tsp. ground peppercorns
6 1/2 qts. tomato juice
1 28 oz can of chunked tomatoes
handful of fresh basil
1 Tbsp. dried Italian seasoning
1 3/4 c. star pasta
Melt butter. Add onions and garlic and cook slightly. Add olive oil, flour/water mixture and some of the tomato juice to make a paste. Add sugar, salt, pepper, herbs, tomato juice, and pasta to fill 8 qt canner up to the top. Heat soup to simmering, fill hot quart jars and cold pack for 20 minutes.

I picked up another canned tomato soup recipe. This one is from another lady that grew up Amish but now owns her own clothing boutique where she hires Amish women to sew her designs. Her recipe--

Lena Schlabach's Canned Tomato Soup
10 qts tomato juice
2 1/2 cups butter
1 large sweet onion
3 cups brown sugar
3 tbs black pepper
3 tbs celery salt
3 tbs salt
2 cups flour
Melt butter and caramelize chopped onions. Add the flour to the butter and onions. Add juice then the rest of the ingredients. Simmer for a half hour then put into jars and water bath for 45 minutes on medium heat.