Cajun Tomato Soup

I have my vegetables planted in the garden, and with anticipation of a large harvest, I was going through my canning cook book trolling for recipes.  I have run across a few that I hope to get made up this year, and help feed us and remind me of the summer sun while the ground is cold and hard in winter.

Here is the first one I want to make, and it would be for my loving husband, whom I love to spoil with special recipes.


Ingredients:
12 pounds tomatoes, peeled, cored, and chopped
9 sprigs parsley, stems removed
5 onions, peeled and cut into eighths
2 stalks celery, cut into 2 inch pieces

9 bay leaves
8 garlic cloves, peeled and cut into chunks
1/4 pound margarine
2 TBS creole seasoning mix (recipe to follow)
2 TBS mixed spices (use any salty, commercial seasoning mix)
1 cup packed brown sugar
1 1/2 cups flour
1 1/2 cups water
7-9 quart jars with 2 piece lids
pressure canning supplies

Combine the first six ingredients in a very large stock pot and cook until all the vegetables are very soft. Working in batches, remove seeds and skins by run the mixture through a food mill, and then puree the cooked mixture in a blender or food processor, being careful not to burn yourself.

Return the puree to the stock pot and add the margarine, creole seasoning mix, mixed spices, and brown sugar.  In a small bowl, whisk together the flour and water to make a thin paste.  Add the paste slowly to the stockpot contents, stirring with the whisk as you do.  Bring the soup to a boil and cook until it thickens.  Ladle in to clean, hot jars leaving 1 inch headspace.


Yields 7 quarts.  Process for 40 minutes with 10 pounds of pressure. I am betting that I will make up about half of this in pint jars, since I don't like tomato soup, likely, my husband will eat it and I will give some away as gifts.