Today we are canning Spiced Tomato Soup. This is another recipe from the Ball Blue Book Guide to Preserving. I freely admit that I read this recipe wrong when I started. I thought it said "Spicy Tomato Soup" not "Spiced Tomato Soup." So the resulting product was far different than what I expected. That being said, I tried the little bit that was left over and it was pretty tasty. Reminded me of a spiced cider thanks to the cloves in the recipe.
This recipe features tomatoes, onions, carrots, cloves, garlic and sugar among others, For the full recipe, see the Ball Blue Book Guide to Preserving. This recipe is processed 20 minutes at 10 pounds pressure.