Total Steps
6
Ingredients
10
Tools Needed
8
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 2 tablespoons lemon juice
- 2 tablespoons salt
- 1 cup sugar(optional)
- 4 cloves garlic, crushed
- 1 tablespoon dried tarragon
- 2 tablespoons whole allspice
- 2 tablespoons celery seed
- 20 pounds tomatoes (about 3 dozen large), cored and coarsely chopped
- grated parmesan cheese(optional)
- sour cream(optional)
Instructions
Step 1
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Step 2
Simmer tomatoes about 30 minutes in a large covered saucepot. Press tomatoes through a sieve or food mill. Return tomato puree to saucepot.
Step 3
Combine celery seed, allspice, tarragon and garlic in a spice bag. Add spice bag, sugar, lemon juice and salt to saucepot. Simmer, covered, for 20 minutes. Remove spice bag.
Step 4
Carefully ladle hot bisque into hot jars, leaving 1/2-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
Step 5
Process quarts 45 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
Step 6
To serve: Heat bisque and top with grated parmesan cheese or sour cream.