Meat, Fish, Soup, Stews, and Savory Sauces

Spiced Tomato Soup

Cook once – enjoy soups several times. For shelf-stable storage, filled jars must be heat processed in a pressure canner. Soup in jars can also be refrigerated.


  • 16 cups (4000 ml) chopped, peeled and cored tomatoes
  • 3 1/2 cups (875 ml) chopped onions
  • 2 1/2 cups (625 ml) chopped celery
  • 2 cups (500 ml) chopped red peppers
  • 1 cup (250 ml) sliced carrots
  • 7 bay leaves
  • 1 tbsp (15 ml) whole cloves
  • 1 clove garlic
  • 1 cup (250 ml) lightly packed brown sugar
  • Salt & pepper


  • Place the required number of clean 500 ml mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Combine tomatoes, onions, celery, peppers, carrots, bay leaves, cloves and garlic in a large stainless steel saucepan. Bring to a boil; reduce heat and boil gently until vegetables are tender. Discard bay leaves. Purée soup in small batches. Return puréed soup to saucepan. Add sugar and season to taste with salt and pepper. Heat soup to a boil.
  • Ladle hot prepared soup into a hot jar to within 1 inch (2.5 cm) of top rim (head space).
  • Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre sealing lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining soup. If stacking jars, place a second rack between layers of jars.
  • When pressure canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.
  • When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – in pressure canner – 500 ml jars – 20 minutes at 10 lb (69 kPa). NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.
  • When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.