DIRECTIONS

• Before prepping the veggies, prepare + sterilize your 

  canning jars

• Quarter tomatoes + place them into an XL bowl.

• Rough chop onions, peppers and garlic, sauté until onions turn translucent or slightly brown. 

  [This step gives extra flavor to your soup.]

• Finely chop your fresh basil until you have 1 tablespoon.

• Combine tomatoes, sautéed veggies and remaining ingredients.

• Use a food processor to puree the soup to desired texture and pour into a stock pot.

  [This step may take several batches to do depending on the size of your food processor.]

• Heat the soup to a boil.

• Once the soup has reached a boil, turn the burner down to low, cover and simmer for 2 hours stirring 

  occasionally.

• After 2 hours reheat to a boil.

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CANNING 

• Fill canner with water and bring to a boil.

• Pour hot soup into hot sterile jars.

  [This helps reduce jar breakage caused by temperature differences.]

• Wipe mouth of jar with a clean, damp cloth.

• Place hot rings and lids onto jars and tighten.

• Place jars on canner rack and lower into the water.

• Once the water resumes boiling, hot water bath for 20 minutes.

• Remove jars from the canner and let sit untouched for 24 hours.

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TIP

Many people use their dishwasher's sanitize setting to clean their jars, if that works for you-great!

But, with 4 littles our dishwasher ALWAYS has something in it, clean or dirty and I never seem to time it just right so the jars are hot when I am ready to can.  So, I have a second hot water bath canner that I use to sanitize my jars as I prep the veggies.  That way they are ready to go when I am! (and I don't have to deal with extra dishes before I get started...at least not the ones from the dishwasher!)

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*This recipe includes external links, some may be affiliate.