Tomato Bisque

Photo: flickr user stu_spivack

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

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Simmer tomatoes about 30 minutes in a large covered saucepot. Press tomatoes through a sieve or food mill. Return tomato puree to saucepot.

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.

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.

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.

This recipe yields about 5 quarts.

To serve: Heat bisque and top with grated parmesan cheese or sour cream.

Yield: 5 quarts