HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

April is Grilled Cheese month.  Did you know that?  The things somebody dreams up . . . but hey, I like grilled cheese sandwiches.  Especially with tomato soup.

As a kid I grew up enjoying that red & white can, but I've spent the winter trying different ways to turn my pantry of quart jars of crushed tomatoes into a tasty soup.  I finally hit upon a recipe that my whole family gave a thumbs up--so I'll share it as the start of my Grilled Cheese & Tomato Soup series.  

This soup is a creamy tomato soup made with home-canned tomatoes, pesto, and roasted garlic. You can find the recipe here.

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Comment by Jennifer on April 16, 2014 at 10:23am

Yum! Comfort food at its best and homiest! Just curious: Have you ever tried developing a ready-to-heat-and-eat home-canned tomato soup? If not, would you accept the mission (maybe this summer) for HOMEGROWN?

Comment by Kirsten Madaus on April 16, 2014 at 1:30pm

Jennifer,

Thank you!

I do not have a pressure canner, and that's what you need to can tomato soup at home, according to the National Center for Home Food Preservation and the Ball Blue Book folks via PickYourOwn.org.  

A boiling water bath canner just won't cut it.

I've used a pressure canner before--I borrowed a friend's late mother's canner a few summers ago. Her clever mom had kept the instruction book in the canner in the original box--as a military spouse who is used to moving around, having the original box is near and dear to my heart.  I successfully canned spaghetti sauce with meat.

My spouse is scared of the idea of my using a pressure canner and blowing up the first home he's ever owned, so unless the perfect one crosses my path at the thrift shop I work in (complete with recipe book + gauge, and one that I can still buy a new gasket for), I probably won't be pressure canning any time soon, sorry!

Comment by Jennifer on April 18, 2014 at 1:59pm

Fair enough! No need for you to give your spouse palpitations over a pressure canner—and no need for me to get greedy when you've already shared this delicious recipe! YUM. Thanks!

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