Tomato Bisque
By: Anonymous
Published: Sunday, February 14, 2010 - 3:30am

Ingredients




20 pounds tomatoes - (abt 3 doz large) cored, and
coarsely chopped
2 tablespoons celery seed
2 tablespoons whole allspice
1 tablespoon dried tarragon
4 garlic cloves crushed
1 cup sugar or to taste
cup lemon juice plus
2 tablespoons lemon juice
2 tablespoons salt

Preparation

1 Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. 2 Simmer tomatoes about 30 minutes in a large covered saucepot. Press tomatoes through a sieve or food mill. Return tomato puree to saucepot. 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. 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. 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. 6 This recipe yields about 5 quarts. 7 To serve: Heat bisque and top with grated parmesan cheese or sour cream. 8 Yield: 5 quarts