Condensed Tomato Soup Canning Recipe |

I’ve been making this condensed tomato soup canning recipe for about two years now. It’s a great way to use up lots of fresh tomatoes from the garden and preserve them in a hearty meal for the coming winter months. It’s a Mennonite recipe I found here.

Canning dairy products is a controversial subject among avid food preservers. Because the safety of canning with butter has not been adequately tested, the Center for Home Food Preservation cannot recommend it until further testing has been done.

I have chosen to follow the recipe as I found it, with the exception of substituting Clearjel for flour, which also is no longer recommended for canning recipes. Although I haven’t tried it yet, another optional alteration could be to add the butter to the tomato soup after the canning process as it is being reheated for consumption.

Condensed Tomato Soup Canning Recipe

Yields approx. 12 pints


    • 6 small onions, chopped
    • 1 bunch celery, chopped
    • 8 quarts fresh tomatoes ( or 5-6 quarts of juice)
    • 1 cup sugar
    • 1/4 cup canning salt
    • 1 cup butter
    • 1 cup Clearjel

Condensed Tomato Soup Canning Recipe |



  1. Chop onion & celery.
  2. Place in large stockpot w/ just enough water to keep them from burning.
  3. Bring to a simmer over med-low heat.
  4. While this simmers, chop the tomatoes.
  5. Add tomatoes to pot & cook until tender.
  6. Run the softened veggies through a food strainer.
  7. Return strained mix to pot.
  8. Add sugar & salt.
  9. Cream butter and Clearjel together, then mix thoroughly with two cups of COLD tomato juice, until dissolved (or blend together in a blender), to avoid lumps in the soup.
  10. Add butter mixture to the rest of the warmed tomato juice.
  11. Stir well.
  12. Heat just until hot. (If it gets to a boil, it can make the soup lumpy).
  13. Just prior to boiling, turn off the burner. It will continue to thicken as it cools.
  14. Ladle into warm, clean jars, leaving 1″ headspace. Wipe the rims of the jars with a clean cloth, then screw on the two piece lids finger-tight.
  15. Process pint jars for 55 min., quart jars 1 hour and 25 min., in a pressure canner at 10 pounds pressure, adjusting for altitude.
  16. Turn off heat and allow the canner to cool completely until the pressure has dropped back to zero before removing the lid. Remove jars and cool on countertop. Check lids to make sure they have sealed properly after 24 hours. If the lid hasn’t sealed, put the jar of soup into the fridge to be eaten within a week.

 To Serve

Mix equal parts condensed tomato soup and milk in a pot over med heat, adding 1/2 t. of baking soda per pint as it reheats (1 t. per quart). Heat through and serve. It’s delicious with grilled cheese sandwiches!


Get what you need to make it yourself: