Check out this couple that are growing copious amounts of tomatoes in a unique way in Arizona. I think you’ll like it, it’s part one of a three part series, this man is really talented. ua-cam.com/video/vAGiH1H4lIE/v-deo.html
Oh, your Jim is a keeper, I think my husband has given me flowers once, at our wedding 52 years ago. I don't know why I kept him now. I had to come back to say, he brings me flowers out of our garden.
Thank you for explaining the purpose of canning chunks of vegetables in broth. Adding vegetables in chunky form and the contents of the jar more liquid. You really are a great teacher! I really appreciate your channel. Just in time for me to make soup starters to put on my shelf. I love the beautiful red roses! 🌹
Loved the video! I really appreciate your well thought out, intelligent safety rules. The proper way to alter recipes safely is always appreciated. I love to cook and frankly it’s frustrating following these exact recipes to a tee. The books often stifle my creativity. But it’s nice to know as long as we use our brain we can make slight alterations and still follow safety guidelines. Understanding the reason for the guideline is of utmost importance.
Don't know if you will pick this up but end of season tomatoes and I am canning this today. I looked and some other recipes and they canned the blended soup. So glad I came back here. My favorite channel.
I loved this soup and so did my friends. I bought some peel off labels about the size of a name tag and typed in the directions for making the soup when it is opened and then put the labels on my bottles. Just so I will remember! Thank you. I am going to make some more.
When I first saw the title of this video, I thought "doesn't bisque require rice as a thickener which you shouldn't use in canning"? But, then you explained about adding it AFTER you are serving. I just LOVE the taste of fresh basil with anything tomato. lol
A pinch, a dash and a smidgen measuring spoons .... what??? Holy Cow, who knew? Every time I watch your video I’ve learned to have Amazon up at the same time so I can order the new gadgets I see you use 😍. Luckily I do have an immersion blender. Blessings to you and Jim, I LOVE your videos!!!
You are one of the most beautiful and educated woman on the UA-cam🌹. The knowledge that you share with us is beyond believe. I enjoy your recipes and follow every step you show. Thank you so very much to you and your husband !!! God bless and may the angels 👼 always follow you🌹🌹🌹🌹
If I’m using my immersion blender in something that doesn’t come above the bell I tilt the pan or bowl to one side. Thank you for sharing your wonderful recipes
Another Rose Red video! I love this recipe! I also love my immersion blender. I use it instead of a blender. When I want a smoothie, I put everything in a quart mason jar & use the immersion blender.
I love tomato bisque soup. I laughed at your comment about using canned tomatoes! When I was growing up my mother would can a minimum of 365 quarts of tomato juice each year. My brother would drink a quart a day for his acne! Her juice with thinner because she would run it through the colander with the wooden paddle until there was no more juice dripping out. Then the peelings and seeds were thrown away. It was delicious. I have not been able to do a lot of canning the last few years because of some back issues. I have tried store bought tomato juice but it was so thick that I didn't like it. My brother told me to get a brand that I liked and thin it down a little with water and see if I liked it. I did and it was very good. I decided that was how I was going to do my juice. It saved me a lot of time, money and stress on my back. I buy two jars of tomato juice that I like (I think they are 2.5 liters), pour them in my pan and then fill each bottle about 3/4 full of water and add that. I bring it to a boil, put it in my jars with a little salt and lemon juice, put it in my bottles and process it. Out of those 2 bottles that cost $4.40 I get 16 pints of delicious juice that cost me $.27/pint. The last time I bought tomatoes for juice they were $25 a box. I thought you were pretty smart to use store-bought canned tomatoes!
@Deejay Jansen Does your 32 year old immersion blender happen to be a Bamix ? I have one that’s at least that old and still working, so I’m just curious.
Love watching you. Your shows are great and I am anxious to try so many of your recipes! I have a science background also and I really appreciate your approach, the care that you take with your presentation, and your attention to detail. Most of all, thank you for your fact based explanations and focus on the safety of the finished product. Cheers, Song
Pam-- I found something out on thickening-- Try using a few tablespoons of Instant Potatoes! Or-- in a pinch Potato Starch using a slurry. I was watching Jacque Pepin and he highly recommends adding a potato based product vs. flour, cornstarch or arrowroot because of the texture. He also taught you can add diced fresh basil to the soup when you cook it. So using best practices: add basil when you put it on the stove. Then add your cream or half/half and then garnish at the end and you have Tomato Basil.
Hi, I have 2 hints for this recipe. 1- You might want to try potato starch as a thickener, with anything tomato;it will add to the silky consistency you want. 2- After blending, I use a Julia Child technique: I strain it. Any lumps I throw into the soup collection bag in the freezer. I love your lessons! Thank you!
I found your video's a couple months ago and just love them all. I have canned veggies for yrs but never all the different things you show. I also love the dehydrating and now freeze dried videos. I have dehydrated lots of things and wish I could afford the freeze dryer. Have a blessed day
Thank you. Thankfully there are lots of options for preserving food and you don't need a freeze dryer to safe preserving. Dehydrating was my substitute for freeze drying for years and years.
I used this recipe. Just opened a jar and prepared it as directed. It is out of this world delicious! Checking now to see what I need to make another batch. The family will want to eat more than I currently have. Thank you so much Pam!😊
Great video! Thanks for showing the preparation once the cans are open, this was wonderfully thorough. I'm a huge fan of immersion blenders, I'm sure they'll grow on you too! Definitely blend at high speed (it's fine to start on low if you like). When lifting the unit out of liquids, don't keep it running or you'll have food all over the kitchen. I sometimes like to start out by "pulsing" i.e. lift and target chunky areas with the blender head, then blend everything on high speed to homogenize. Because of the way the blade guards are, sometimes food doesn't cycle through as easily, which is when I like to tilt it as you did in the video to really get a cyclone going. Brands I'd recommend are Breville (comes with a very useful set of attachments that really extend the use of the machine) and Vitamix.
Thanks for your comments. I am getting better at using the immersion blender. Like most things, there was a learning curve! I appreciate your suggestions.
This recipe looks AMAZING. I love my immersion blender! You can make mayo in a pint-and-a-half jar with it, keeps for about a week. So GOOD! You may want to blend your product thoroughly before adding any cream. Tomorrow, I'm using mine to make curried ginger carrot soup from my canned carrots. Practice makes perfect!
I made a batch of this and it came out great. I have another use for it, straight from the jar. We were making rice the other night and my son suggested we try this in the rice. So I added it in with the rice as it cooked in the rice cooker. It was awesome! (I strained out the liquid so I could measure it with the water needed for the rice and then added the solids in there, too. So the rice would be too liquidy.) I live in Canada and in my city, I can't get Rotel anywhere so I'm thinking of making this as my version of Rotel. Two birds with one stone!
I am glad you have discovered the Immersion Blender. Soups are a snap with this tool. It's better to keep it off the bottom of the pot. This recipe sounds delicious.
You are going to have so much fun with your immersion blender...I must use mine at least four times a week. Your soup looks beautiful! Tomato soup is one of those things I always keep on hand but normally I can tomato-basil. I'll give your recipe a try, thank you!
Thank you for the recipe, tomato bisque soup will be a great addition to our pantry. I don't know if it's the music, knowing that I'll be watching one of your excellent videos, or a combination of the two but I absolutely love hearing your theme music!
I love yr. videos/rational on the safety of canning. As for the immersion blender, tip is: the full head of it needs to be immersed to perform, and then let it rip for a while for smooth. Does not compare to a blender and nowhere near for a highspeed blender, but a nice in between for shortcuts when not in full production. I use mine when using spent stock veggies to blend in a gravy for no waste, but for a bisque, cream of “?”, I use my vitamix (reg. Blender before I could afford one”). Hope this helps. And DEF trying this recipe. Tx.
Hi Pam, I've really been enjoying your recipes and how thorough you are with instructions and especially how you adhere to USDA recommendations for canning. I wondered if you've ever heard of "clear jel" for thickening your products to be canned? It has been approved by the USDA and I believe is actually the only thickener which has been approved. I buy it from an Amish store in Lancaster, PA, but it is available at most bulk stores and I believe King Arthur Flour also carries it. In addition, it is also sold in an "instant" form which doesn't even need to be heated to thicken recipes and is so handy to use to thicken dressings or to thicken fresh mashed berries for a quick sauce. Thank you for the videos. I look forward to seeing more.
Your Jim is a sweetheart and obviously adores you. I have canned tomato basil soup this summer and am going to try this recipe. A trick I use with the immersion blender is hold it slightly at an angle in the pan.
I would love to try this one as one of your powdered soups. My new dehydrator arrives Monday. I will have to try to figure out what the wet measurements will equate to dry powdered measurements. Then how much broth to add to reconstitute it. Cream added afterward, of course! I have made and used powdered tomatoes before and loved having it on hand!
In my house, the immersion blender is known as the boat motor...lol. After making messes, I learned that a fairly deep and narrow container makes fewer splashes. With mine, I can make mayo in a quart jar--making a bit less than a pint. It is a very fun and useful tool. Enjoy And the soup looks delicious.
This was a fantastic recipe!! I had to do mine a hot pack complete without cream prior to canning in my electric Presto. They advise all soup be complete before canning. The time in this manner is 75 minutes. I’m waiting for canner to finish and I just added more to left overs for supper. Watch the immersion blender🤣 Don’t lift it too high-Poof! 🤣🤣 I have one and it’s happened as it likes to suck tight to the bottom. My Oster blender I have had for years and I never used it much and the programs. Lol! The lid flew off as it does not lock and I hit the Go button🤣🤣. But I will say it’s so powerful I have to wear ear protection. It really pulverizes! Today I used the Ninja and the immersion and I guess it’s smooth enough. For tomatoes this year I’ve gotten lazy and frugal. We have tannins in our water so I use bottled for cooking and it makes things difficult. So I don’t bother taking skins off the tomatoes. Nope! Just clean, core and slice in quarters. Seen others just throw them in the Nesco Roaster and cook down to wherever you want. The skins help thicken sauces, etc. Makes things So much easier. There is no way I could video canning in my kitchen🤣🤣🤣. It would be hilarious as it is close to a circus act because of limitations. Thanks again as I now have soup in the pantry without all the salt and MSG Not to mention flavor!! Just can’t get that in store bought. I make most of my soups, but when you want simple this is the bomb! I didn’t have basil handy, but I think bacon crumbles would be terrific and a grill cheese. I didn’t have Smokey paprika either. Your brand may taste better than what I bought at Walmart. We may have used too much, but I thought it was a weird taste. Cheers!
Dusty: Wow! You have really done a lot of canning and experimenting. It sounds you have had some fun and solved a problems as you progressed. Thanks for telling us your experiences. Jim
Pam, you always inspire me!!! Every time I watch one of your videos, I can’t *wait* to try your recipes. And I know that safe canning practices are a priority with you so that helps me can with confidence!
I have not had any success in finding a vacuum jar sealer. I have a foodsaver many years old which did not come with a vacuum jar sealer. We also live in Colorado and are delighted to have your lovely recipes at our disposal. Lynne & Steve
Sorry to hear that. I got mine on Amazon not too long ago. Mine is a NutriChef, but the jar attachments were a different brand and I had to do some creative adjusting. We actually live in Southern Utah, which is on the Colorado Plateau, but we are close neighbors!
I just prepared my first jar of this soup that I canned according to your video! Oh my, 'yummy' is not enough to say about it! It's Amazing!!! Thank you so much for sharing this!! I will certainly can more this year!!! Also, will you share your recipe without canning it first? Thanks again!!!
That was so easy with hardly any prep to speak of and you're rewarded with a very yummy dish! Tfs! Please stay safe and sending hugs to you both 💜 ☃️Merry Christmas☃️
Hi Pam! My mom and I LOVE watching your videos and have learned SO much! Thank you for all of the time, effort, and expense that go into them. We are so very grateful! We were really surprised to learn in this video that dairy should not be canned and, furthermore, that soups and things should not be canned with their thickeners. My mom is curious to ask you if you can speak to canned gravy. She has had this commercially prepared but was curious to the how’s or the why nots behind pressure canning it at home. Any thoughts or good science you can possibly share on this? Lots of love in the meantime!
Thick and viscous foods like gravy and blended soups are a barrier to heat transfer during the canning process. Better to have lumps or chunks of food floating in thinner liquid so the heat can penetrate to the very center of the jar and get the food up into the kill zone to eliminate botulism spores. Thickeners should be added after you open the jars of food and preparing to serve them.
Now that you have an immersion blender and you like basil, try this recipe (you can’t can it because of the zucchini, but it’s unbelievably delish!). 2 lbs fresh zucchini cut into crosswise slices 3/4 cup chopped onions 2 garlic cloves finely chopped 1 tsp salt 1/4 cup olive oil (I use less to reduce calories) 3 cups water 1/4 cup tightly packed basil leaves Cook onion and garlic in 3-4 quart pot over medium heat (approx 5 minutes). Add zucchini and 1tsp salt. Cook another 5 minutes, stirring occasionally. Add 3 cups water and cook partially covered for 15 minutes. Use immersion blender to smooth out zucchini. Add basil and immersion blend until smooth. Enjoy! I hope you and Jim enjoy it as much as I do!
Thank you so much for the recipe!! I have been over run with tomatoes in my garden this year & have canned bunches of this!! It's so good to eat & I have been using bread to thicken it up & then blending it....I'm thinking I am going to have to get an immersion blender too!
Oh yum!! I like that you used canned tomatoes! #10 cans of diced tomatoes are so inexpensive! ( I can't seem to grow very good tomatoes.) I know you are going to find so many uses for your immersion blender. Thank you for a lovely video.
Have left a comment already, but have to say this is the best thing I’ve canned ever! I didn’t read to add citric acid, but I did just to be sure. Probably not necessary because of long pressure time. I think it’s more for water bath canning? Thanks a Million!
I love your channel and have learned so much! I especially enjoy when you explain the science behind things. It’s confusing why some things are ok. In the all new Ball canning book on page 287 is a recipe for roasted tomato soup. Before canning it, #3 says to process in a blender. Your explanation about needing chunks of food makes sense to me. I made this soup and the texture is just like a tomato biscuit I make. Why is blending this first in this recipe ok?
I just looked at that recipe--thanks for providing the page number--and it looks to me like it is reasonably thin. Is that how it turned out? It was the USDA who said chunks, so I guess the Ball Blue Book people think it is not too viscous. Makes me wonder a bit!
@@RoseRedHomestead IThanks for your prompt reply. No it was thick, I thought. I just watched you spoon it into bowls again and it’s thicker than yours even with the rice. I will be sure to simmer it 10 maybe 15 minutes when I open it to be safe. The only thing I did differently was I didn’t add as much basil because I want to add different spices to it when I open it. This morning I watched your latest video and you said Ball is under fire. I’m anxiously awaiting your video where you address that!
Please tell which paprika you used. Salinger smoked Spanish paprika comes in three types: sweet (dulce), hot (picante) and bittersweet (agridulce). Packaging looks the same. I enjoy your show. It is well structured & I always learn something new. Thank you for your time.
You are such a delight to watch! I was cringing a bit when seeing you use the new tool. I thought you might bring it up too far and watch it fly! Ha. I have done this!
I’m going to bookmark this and maybe try it over the weekend. It looks so easy with the cold pack. I got a new All American canner and have yet to use it. I’m vegetarian I’m assuming vegetable broth would be a safe substitution as long as it’s not some thickened gravy or something like that.
I always thought your site was called “Rose Red” because you are beautiful like a rose and you have awesome red hair 💕! Oh goodness, I love your videos, this is the second time I watched this because I have some store purchased canned tomatoes that need to be used and I’m about out of tomato soup. Sometimes I just heat the soup and eat as is or add a can of cream of mushroom (without blending). It’s all good. I have a request … could you please put your recipe ingredients in remarks? I get so engrossed in watching you I forget to write them down 😍
Wow! Just the recipe I was looking for. Thanks for developing it for us. I can't wait to try it! Enjoy your immersion blender, it's a really handy tool. Question: How do you convert the usual fresh tomato amounts into the canned for use in a recipe?
Pam I’ve been watching you for years and have learned so much! I haves question for you, though I’m not sure if you’ll see this on this old post! I’ve done research that says no more than 3 cups of vegetables/fresh herbs per 22# of tomatoes, even when adding citric acid. But if I pressure can, am I ok with more than the 3 cups vegetables? I think so…I just can’t find a trusted source to confirm.
If you are pressure canning with tomatoes, the USDA now says that they must be acidified just like when water bath canning. Here is a link to a bulletin by Clemson University which is a very trustworthy source: hgic.clemson.edu/factsheet/preserving-tomato-products/
I have a Squeezo that deseeds and skins the tomato. But I will not have chucks, so how much tomato juice do I put into the qt jars. Is it the same equivalent? I just started watching your channel this summer. I am so impressed with it. Thank you so much for sharing your knowledge.
Love all of your videos; Your canning vids are so captivating. You had a video where you and Jim had a picnic outside, I think with some sloppy joe, maybe, and I can't find it. Can you please share that link with me? I am power watching your vids today.
I have a tomato bisque soup that I love and have made dozens of times and I would love to can some. The vegetables are celery, onions , carrots and tomatoes. The spices are basil and marjoram. Then add chicken broth. I would add the paprika, curry powder, and white pepper with the whipping cream when we are ready to eat it. Do you think I could pressure can this? How long did you process your bisque?
Thanks so much for your prompt reply. I LOVE your videos! Because you do research, I can trust what you say. You are helping me understand the science behind canning so I can use safety guidelines and try more interesting recipes.
That bisque looks scrumptious! I always cook and blend tomatoes, bell peppers and onions when I make spaghetti sauce., but add ground beef to it (I've never canned any). As long as there is meat in it, would it be safe to can that way? Or should I can the chunks and blend it after canning, then add the meat and serve? I am planning ahead for when tomatoes start showing up.;-)
You can make spaghetti sauce with meat included if you pressure can it. It is best to follow a recommended recipe, although a little alteration is OK provided it is not too thick/viscous. Here is a link: nchfp.uga.edu/how/can_03/spaghetti_sauce_meat.html
Thank you for this video.. Looks delish. Can you cook the onion, celery, tomatoes and chicken broth together, then blend, then can? Maybe even add the rice before canning?
We made our tomato bisque soup with our homegrown tomatoes. Was I supposed to I have added lemon juice or citric acid to my jars or soup before pressure canning? The soup is delicious. We added some of our canned pork butt to it when we heated it to eat. Very tasty! Love ya'lls videos!
Hi Pam, anothet great video and recipe. I can't use onions so I'm going to increase the celery and add a bit more tomatoes. I'm in South Florida can you tell me how long I should process for ? As always thanks for your feedback.
This is a pressure canning soup so the processing time is the same no matter where you are. If you are below 1000 feet elevation then use 10 lbs pressure.
I'm planning on canning roasted tomato soup from the ball book. Is it scientifically safe for me to substitute grape juice for dry white wine? You're supposed to cook some of the ingredients in wine, until the wine evaporates.
I forgot to add my question. Have you ever tried powdered cream? In hard times we may not be able to get cream and I love it in this soup. I wondered if powdered cream would be a good substitute.
Horror of horrors using canned tomatoes!!!! 😂😂😂😂 you’re amazing, really!
LOL...THANKS!
Check out this couple that are growing copious amounts of tomatoes in a unique way in Arizona. I think you’ll like it, it’s part one of a three part series, this man is really talented.
ua-cam.com/video/vAGiH1H4lIE/v-deo.html
Love the “becauses”. One mark of a true teacher.
Thank you! One of my pet peeves is just being given the "to do" without the "why."
Oh, your Jim is a keeper, I think my husband has given me flowers once, at our wedding 52 years ago. I don't know why I kept him now. I had to come back to say, he brings me flowers out of our garden.
Thank you for explaining the purpose of canning chunks of vegetables in broth. Adding vegetables in chunky form and the contents of the jar more liquid. You really are a great teacher! I really appreciate your channel.
Just in time for me to make soup starters to put on my shelf. I love the beautiful red roses! 🌹
Glad it was helpful! I will tell Jim about your comment on the roses--he will like that!
Loved the video! I really appreciate your well thought out, intelligent safety rules. The proper way to alter recipes safely is always appreciated. I love to cook and frankly it’s frustrating following these exact recipes to a tee. The books often stifle my creativity. But it’s nice to know as long as we use our brain we can make slight alterations and still follow safety guidelines. Understanding the reason for the guideline is of utmost importance.
Well said! And thank you for saying it!
Immersion blenders revolutionized soap making!! I make a lot of soap. I own two in my shop and one in my kitchen just for food.
Thanks for sharing!
Love the measuring spoons that measure a smidgen!
I do too. I almost giggle every time I pull that set out of my drawer to use. Thanks for watching.
The rice to thicken is genius!! It worked beautifully
I can't wait to try this. Thank you so much. You are such a blessing to many of us.
You are so welcome! Thanks for watching.
Don't know if you will pick this up but end of season tomatoes and I am canning this today. I looked and some other recipes and they canned the blended soup. So glad I came back here. My favorite channel.
I loved this soup and so did my friends. I bought some peel off labels about the size of a name tag and typed in the directions for making the soup when it is opened and then put the labels on my bottles. Just so I will remember! Thank you. I am going to make some more.
Than sounds fantastic!
When I first saw the title of this video, I thought "doesn't bisque require rice as a thickener which you shouldn't use in canning"? But, then you explained about adding it AFTER you are serving. I just LOVE the taste of fresh basil with anything tomato. lol
We are pleased with how it turned out! Thanks for your comments.
A pinch, a dash and a smidgen measuring spoons .... what??? Holy Cow, who knew? Every time I watch your video I’ve learned to have Amazon up at the same time so I can order the new gadgets I see you use 😍. Luckily I do have an immersion blender. Blessings to you and Jim, I LOVE your videos!!!
You are so welcome! Thanks for your comment--made me smile!
You are one of the most beautiful and educated woman on the UA-cam🌹. The knowledge that you share with us is beyond believe. I enjoy your recipes and follow every step you show. Thank you so very much to you and your husband !!! God bless and may the angels 👼 always follow you🌹🌹🌹🌹
If I’m using my immersion blender in something that doesn’t come above the bell I tilt the pan or bowl to one side. Thank you for sharing your wonderful recipes
Great tip! I will do that from now on. Thank you!
Another Rose Red video! I love this recipe! I also love my immersion blender. I use it instead of a blender. When I want a smoothie, I put everything in a quart mason jar & use the immersion blender.
I love the Fall sky too. The sun has such a color.
Yes it does. It turns everything golden and I do love it.
I love tomato bisque soup. I laughed at your comment about using canned tomatoes! When I was growing up my mother would can a minimum of 365 quarts of tomato juice each year. My brother would drink a quart a day for his acne! Her juice with thinner because she would run it through the colander with the wooden paddle until there was no more juice dripping out. Then the peelings and seeds were thrown away. It was delicious. I have not been able to do a lot of canning the last few years because of some back issues. I have tried store bought tomato juice but it was so thick that I didn't like it. My brother told me to get a brand that I liked and thin it down a little with water and see if I liked it. I did and it was very good. I decided that was how I was going to do my juice. It saved me a lot of time, money and stress on my back. I buy two jars of tomato juice that I like (I think they are 2.5 liters), pour them in my pan and then fill each bottle about 3/4 full of water and add that. I bring it to a boil, put it in my jars with a little salt and lemon juice, put it in my bottles and process it. Out of those 2 bottles that cost $4.40 I get 16 pints of delicious juice that cost me $.27/pint. The last time I bought tomatoes for juice they were $25 a box. I thought you were pretty smart to use store-bought canned tomatoes!
I so enjoyed your comments and glad you shared your story. That is such a clever way to do tomato juice!
Love my immersion blender. So easy to clean up. I've had mine for 32 years, and it still works.
That's great!
@Deejay Jansen
Does your 32 year old immersion blender happen to be a Bamix ? I have one that’s at least that old and still working, so I’m just curious.
@@Pmwalls46 No. Amazingly it is a Cuisinart! I also have a 45 year old KitchenAid mixer that still looks pretty good!
@@JansenTeam
Wow, I didn’t know Cuisinart was that old. Yes, the old Kitchenaid mixers were great bc I believe they were made by Hobart back then.
Nice to hear your windchimes ! 💕
Love watching you. Your shows are great and I am anxious to try so many of your recipes! I have a science background also and I really appreciate your approach, the care that you take with your presentation, and your attention to detail. Most of all, thank you for your fact based explanations and focus on the safety of the finished product. Cheers, Song
Thank you for your kind words, and for watching! Science Rocks!
Pam-- I found something out on thickening-- Try using a few tablespoons of Instant Potatoes! Or-- in a pinch Potato Starch using a slurry. I was watching Jacque Pepin and he highly recommends adding a potato based product vs. flour, cornstarch or arrowroot because of the texture. He also taught you can add diced fresh basil to the soup when you cook it. So using best practices: add basil when you put it on the stove. Then add your cream or half/half and then garnish at the end and you have Tomato Basil.
Thanks, Mary. I appreciate this. I have used potato powder when making our instant soups using veggie powders. It really does work well.
Hi, I have 2 hints for this recipe. 1- You might want to try potato starch as a thickener, with anything tomato;it will add to the silky consistency you want. 2- After blending, I use a Julia Child technique: I strain it. Any lumps I throw into the soup collection bag in the freezer.
I love your lessons! Thank you!
Thanks for the tips! And thanks for watching.
I also thought of potato starch as a thickener. You sound like a good cook.
Just always love everything you do/create!
Thanks Pam and Jim!!
Thank you so much!
I found your video's a couple months ago and just love them all. I have canned veggies for yrs but never all the different things you show. I also love the dehydrating and now freeze dried videos. I have dehydrated lots of things and wish I could afford the freeze dryer. Have a blessed day
Thank you. Thankfully there are lots of options for preserving food and you don't need a freeze dryer to safe preserving. Dehydrating was my substitute for freeze drying for years and years.
I used this recipe. Just opened a jar and prepared it as directed. It is out of this world delicious! Checking now to see what I need to make another batch. The family will want to eat more than I currently have. Thank you so much Pam!😊
Virginia: Wonderful! Jim
So pretty. It looks delicious.
Great video! Thanks for showing the preparation once the cans are open, this was wonderfully thorough.
I'm a huge fan of immersion blenders, I'm sure they'll grow on you too! Definitely blend at high speed (it's fine to start on low if you like). When lifting the unit out of liquids, don't keep it running or you'll have food all over the kitchen. I sometimes like to start out by "pulsing" i.e. lift and target chunky areas with the blender head, then blend everything on high speed to homogenize. Because of the way the blade guards are, sometimes food doesn't cycle through as easily, which is when I like to tilt it as you did in the video to really get a cyclone going.
Brands I'd recommend are Breville (comes with a very useful set of attachments that really extend the use of the machine) and Vitamix.
Thanks for your comments. I am getting better at using the immersion blender. Like most things, there was a learning curve! I appreciate your suggestions.
@@RoseRedHomestead You're very welcome!
WoW, love your tomato bisque soup recipe!!!! I can hardly wait to try your recipe for myself. Thank you for sharing!!!
My pleasure 😊! I think we are down to our last jar, which means I need to gear up to do another batch.
My favorite... I can't wait to try this one...
Hope you enjoy!
This recipe looks AMAZING.
I love my immersion blender! You can make mayo in a pint-and-a-half jar with it, keeps for about a week. So GOOD!
You may want to blend your product thoroughly before adding any cream.
Tomorrow, I'm using mine to make curried ginger carrot soup from my canned carrots.
Practice makes perfect!
Great tips! thank you.
I made a batch of this and it came out great. I have another use for it, straight from the jar. We were making rice the other night and my son suggested we try this in the rice. So I added it in with the rice as it cooked in the rice cooker. It was awesome! (I strained out the liquid so I could measure it with the water needed for the rice and then added the solids in there, too. So the rice would be too liquidy.) I live in Canada and in my city, I can't get Rotel anywhere so I'm thinking of making this as my version of Rotel. Two birds with one stone!
My wife's fav. Thanks for the video. God Bless, stay safe
Our pleasure! Thank you for watching.
I am glad you have discovered the Immersion Blender. Soups are a snap with this tool. It's better to keep it off the bottom of the pot. This recipe sounds delicious.
Thanks for the tip! I am sure I will get better with a little practice.
You are going to have so much fun with your immersion blender...I must use mine at least four times a week. Your soup looks beautiful! Tomato soup is one of those things I always keep on hand but normally I can tomato-basil. I'll give your recipe a try, thank you!
Now that I have the basic recipe down, I am going to try tomato basil as well. Thanks for your comments and for the encouragement on my new toy!
I love tomato bisque soup. Can't wait to try this. I enjoy using my immersion blender in lots of soups, etc. Thanks for this recipe!
Hint: keep your immersion blender against the bottom of pan so you don’t spray it on yourself. You did great and it looks yummy!
Thanks for the tip!
Thanks so much for this video and the great detailed explanations behind some of the canning rules!
I love Science!
Our pleasure! I love science too! Thanks for watching.
Thank you for the recipe, tomato bisque soup will be a great addition to our pantry. I don't know if it's the music, knowing that I'll be watching one of your excellent videos, or a combination of the two but I absolutely love hearing your theme music!
Thanks to letting me know. I searched a long time to find just the right music.
wonderful video. i am going to try this. I have a bunch of big cans of tomatoes i wanted to use for something...now i know what i will make.
Great! This would be a great way to use those cans of tomatoes.
I love yr. videos/rational on the safety of canning. As for the immersion blender, tip is: the full head of it needs to be immersed to perform, and then let it rip for a while for smooth. Does not compare to a blender and nowhere near for a highspeed blender, but a nice in between for shortcuts when not in full production. I use mine when using spent stock veggies to blend in a gravy for no waste, but for a bisque, cream of “?”, I use my vitamix (reg. Blender before I could afford one”). Hope this helps. And DEF trying this recipe. Tx.
Thanks for the tip! It worked fairly well, but next time, I will definitely use my Vita Mix!
And, as always... enjoy... Excellent choice of recipes, Pam. I use his all the time and they never fail to please. ~ Lisa
Thank you Lisa. So glad you like this recipe. I need to make another batch for us as well!
You both are amazing 🙏🙏👍 thank you. Making this tomorrow after work!
Hope you enjoy and thank you for watching our channel.
Hi Pam, I've really been enjoying your recipes and how thorough you are with instructions and especially how you adhere to USDA recommendations for canning. I wondered if you've ever heard of "clear jel" for thickening your products to be canned? It has been approved by the USDA and I believe is actually the only thickener which has been approved. I buy it from an Amish store in Lancaster, PA, but it is available at most bulk stores and I believe King Arthur Flour also carries it. In addition, it is also sold in an "instant" form which doesn't even need to be heated to thicken recipes and is so handy to use to thicken dressings or to thicken fresh mashed berries for a quick sauce. Thank you for the videos. I look forward to seeing more.
Yes--here is our video on apple Pie Filling where I explain how to use ClearJel. Thanks for your comments. www.wiche.edu/tuition-savings/wrgp/
I also use instant potato flakes to thicken sometimes...Love the video, tomato soup is my fav fall meal with a grilled cheese sandwich...
That is a great idea! Thanks for sharing.
Your Jim is a sweetheart and obviously adores you. I have canned tomato basil soup this summer and am going to try this recipe. A trick I use with the immersion blender is hold it slightly at an angle in the pan.
Yes he does--thanks! That is a great tip and I will try it next time.
I came here to say this.
I would love to try this one as one of your powdered soups. My new dehydrator arrives Monday. I will have to try to figure out what the wet measurements will equate to dry powdered measurements. Then how much broth to add to reconstitute it. Cream added afterward, of course! I have made and used powdered tomatoes before and loved having it on hand!
Yes!
In my house, the immersion blender is known as the boat motor...lol. After making messes, I learned that a fairly deep and narrow container makes fewer splashes. With mine, I can make mayo in a quart jar--making a bit less than a pint. It is a very fun and useful tool. Enjoy And the soup looks delicious.
Love that name for the blender! I finally learned that lesson as well. Loved your comment.
This was a fantastic recipe!!
I had to do mine a hot pack complete without cream prior to canning in my electric Presto. They advise all soup be complete before canning. The time in this manner is 75 minutes. I’m waiting for canner to finish and I just added more to left overs for supper.
Watch the immersion blender🤣 Don’t lift it too high-Poof! 🤣🤣 I have one and it’s happened as it likes to suck tight to the bottom.
My Oster blender I have had for years and I never used it much and the programs. Lol! The lid flew off as it does not lock and I hit the Go button🤣🤣. But I will say it’s so powerful I have to wear ear protection. It really pulverizes!
Today I used the Ninja and the immersion and I guess it’s smooth enough.
For tomatoes this year I’ve gotten lazy and frugal. We have tannins in our water so I use bottled for cooking and it makes things difficult. So I don’t bother taking skins off the tomatoes. Nope! Just clean, core and slice in quarters. Seen others just throw them in the Nesco Roaster and cook down to wherever you want. The skins help thicken sauces, etc. Makes things So much easier.
There is no way I could video canning in my kitchen🤣🤣🤣. It would be hilarious as it is close to a circus act because of limitations.
Thanks again as I now have soup in the pantry without all the salt and MSG Not to mention flavor!! Just can’t get that in store bought. I make most of my soups, but when you want simple this is the bomb!
I didn’t have basil handy, but I think bacon crumbles would be terrific and a grill cheese. I didn’t have Smokey paprika either. Your brand may taste better than what I bought at Walmart. We may have used too much, but I thought it was a weird taste. Cheers!
Dusty: Wow! You have really done a lot of canning and experimenting. It sounds you have had some fun and solved a problems as you progressed. Thanks for telling us your experiences. Jim
Both you and Homested Heart are my favorite channels.
Wow, thank you!
Just found your channel - I absolutely love your canning videos!
Pam, you always inspire me!!!
Every time I watch one of your videos, I can’t *wait* to try your recipes. And I know that safe canning practices are a priority with you so that helps me can with confidence!
You are so welcome! Thank you for that lovely compliment.
I have not had any success in finding a vacuum jar sealer. I have a foodsaver many years old which did not come with a vacuum jar sealer. We also live in Colorado and are delighted to
have your lovely recipes at our disposal. Lynne & Steve
Sorry to hear that. I got mine on Amazon not too long ago. Mine is a NutriChef, but the jar attachments were a different brand and I had to do some creative adjusting. We actually live in Southern Utah, which is on the Colorado Plateau, but we are close neighbors!
I just prepared my first jar of this soup that I canned according to your video! Oh my, 'yummy' is not enough to say about it! It's Amazing!!! Thank you so much for sharing this!! I will certainly can more this year!!! Also, will you share your recipe without canning it first? Thanks again!!!
It is pretty much the same--I cook everything until soft, then blend until smooth and then add the basil and cream. Thanks for your kind words!
15:45 - You answered my question! So if without taking a PH test to KNOW the acidity, just be safe and pressure can rather than water bath. SPOT ON!!!
I have the same little measuring spoon set. Hahah. Love it!
That was so easy with hardly any prep to speak of and you're rewarded with a very yummy dish! Tfs! Please stay safe and sending hugs to you both 💜
☃️Merry Christmas☃️
Thank you! You too!
Im pressure canning tomatoe soup too lol. Love the video. Thanks for sharing.
You are so welcome! Thanks for watching.
Hi Pam! My mom and I LOVE watching your videos and have learned SO much! Thank you for all of the time, effort, and expense that go into them. We are so very grateful!
We were really surprised to learn in this video that dairy should not be canned and, furthermore, that soups and things should not be canned with their thickeners. My mom is curious to ask you if you can speak to canned gravy. She has had this commercially prepared but was curious to the how’s or the why nots behind pressure canning it at home. Any thoughts or good science you can possibly share on this? Lots of love in the meantime!
Thick and viscous foods like gravy and blended soups are a barrier to heat transfer during the canning process. Better to have lumps or chunks of food floating in thinner liquid so the heat can penetrate to the very center of the jar and get the food up into the kill zone to eliminate botulism spores. Thickeners should be added after you open the jars of food and preparing to serve them.
Now that you have an immersion blender and you like basil, try this recipe (you can’t can it because of the zucchini, but it’s unbelievably delish!).
2 lbs fresh zucchini cut into crosswise slices
3/4 cup chopped onions
2 garlic cloves finely chopped
1 tsp salt
1/4 cup olive oil (I use less to reduce calories)
3 cups water
1/4 cup tightly packed basil leaves
Cook onion and garlic in 3-4 quart pot over medium heat (approx 5 minutes). Add zucchini and 1tsp salt. Cook another 5 minutes, stirring occasionally. Add 3 cups water and cook partially covered for 15 minutes. Use immersion blender to smooth out zucchini. Add basil and immersion blend until smooth. Enjoy! I hope you and Jim enjoy it as much as I do!
Lovely thanks Pam
Thank you so much for the recipe!! I have been over run with tomatoes in my garden this year & have canned bunches of this!! It's so good to eat & I have been using bread to thicken it up & then blending it....I'm thinking I am going to have to get an immersion blender too!
It took me a couple of times using the immersion blender before I got the hang of it, but now I love using it!
Oh yum!! I like that you used canned tomatoes! #10 cans of diced tomatoes are so inexpensive! ( I can't seem to grow very good tomatoes.) I know you are going to find so many uses for your immersion blender. Thank you for a lovely video.
Paula: Thank you for watching out channel. Jim
Instead of rice as a thicker what about using instant potato. Can't wait to make this soup 🍲❤
My mom ran across those measuring spoons in the grocery one time, bought and sent them to me. I thought they were cute but seems to be very useful.
They are! It took me awhile to realize they were useful as well. Thanks for your comments.
You did great figuring it all out! Yum!
Thank you 🤗
Looks delicious!! Thank you
My pleasure 😊
Have left a comment already, but have to say this is the best thing I’ve canned ever!
I didn’t read to add citric acid, but I did just to be sure. Probably not necessary because of long pressure time. I think it’s more for water bath canning? Thanks a Million!
Dusty: We are happy that this is the best thing you have canned. Jim
Thanks for sharing Pam & Jim 9-27-2022👍🏽👍🏽😊
I love your channel and have learned so much! I especially enjoy when you explain the science behind things. It’s confusing why some things are ok. In the all new Ball canning book on page 287 is a recipe for roasted tomato soup. Before canning it, #3 says to process in a blender. Your explanation about needing chunks of food makes sense to me. I made this soup and the texture is just like a tomato biscuit I make. Why is blending this first in this recipe ok?
I just looked at that recipe--thanks for providing the page number--and it looks to me like it is reasonably thin. Is that how it turned out? It was the USDA who said chunks, so I guess the Ball Blue Book people think it is not too viscous. Makes me wonder a bit!
@@RoseRedHomestead IThanks for your prompt reply. No it was thick, I thought. I just watched you spoon it into bowls again and it’s thicker than yours even with the rice. I will be sure to simmer it 10 maybe 15 minutes when I open it to be safe. The only thing I did differently was I didn’t add as much basil because I want to add different spices to it when I open it. This morning I watched your latest video and you said Ball is under fire. I’m anxiously awaiting your video where you address that!
I would make this recipe exactly as it is except that in addition to sour cream I would also add some Parmesan but go easy on the basil.
Looks great! Thanks so much!
Please tell which paprika you used.
Salinger smoked Spanish paprika comes in three types:
sweet (dulce), hot (picante) and bittersweet (agridulce).
Packaging looks the same.
I enjoy your show. It is well structured & I always learn something new. Thank you for your time.
You are such a delight to watch! I was cringing a bit when seeing you use the new tool. I thought you might bring it up too far and watch it fly! Ha. I have done this!
Thank you for your kind words. I was pretty nervous that I would do something like that as well and make a big mess! I am still on my learning curve.
I have that set of measuring spoons too! 🌹Rosie of Oz🇦🇺
I enjoy using clam juice or shrimp stock for mine.
I’m going to bookmark this and maybe try it over the weekend. It looks so easy with the cold pack. I got a new All American canner and have yet to use it. I’m vegetarian I’m assuming vegetable broth would be a safe substitution as long as it’s not some thickened gravy or something like that.
That looks amazing. Love those measuring spoons where did you find them.
A friend gave me that set, but I also bought a second set on Amazon. Thanks for watching.
Thank you, thank you, thank you!
You are so welcome! We just used some freeze dried greek yogurt in this recipe instead of the cream and it was great! More protein and less fat!
You’re too funny, lol
I always thought your site was called “Rose Red” because you are beautiful like a rose and you have awesome red hair 💕! Oh goodness, I love your videos, this is the second time I watched this because I have some store purchased canned tomatoes that need to be used and I’m about out of tomato soup. Sometimes I just heat the soup and eat as is or add a can of cream of mushroom (without blending). It’s all good. I have a request … could you please put your recipe ingredients in remarks? I get so engrossed in watching you I forget to write them down 😍
Wow! Just the recipe I was looking for. Thanks for developing it for us. I can't wait to try it! Enjoy your immersion blender, it's a really handy tool. Question: How do you convert the usual fresh tomato amounts into the canned for use in a recipe?
Glad it was useful for you. Use the same amount--fresh or canned.
Pam I’ve been watching you for years and have learned so much! I haves question for you, though I’m not sure if you’ll see this on this old post! I’ve done research that says no more than 3 cups of vegetables/fresh herbs per 22# of tomatoes, even when adding citric acid. But if I pressure can, am I ok with more than the 3 cups vegetables? I think so…I just can’t find a trusted source to confirm.
If you are pressure canning with tomatoes, the USDA now says that they must be acidified just like when water bath canning. Here is a link to a bulletin by Clemson University which is a very trustworthy source: hgic.clemson.edu/factsheet/preserving-tomato-products/
I have a Squeezo that deseeds and skins the tomato. But I will not have chucks, so how much tomato juice do I put into the qt jars. Is it the same equivalent?
I just started watching your channel this summer. I am so impressed with it. Thank you so much for sharing your knowledge.
Tracy: Thanks for the information and watching our channel this summer. Welcome!! Jim
Love all of your videos; Your canning vids are so captivating. You had a video where you and Jim had a picnic outside, I think with some sloppy joe, maybe, and I can't find it. Can you please share that link with me? I am power watching your vids today.
This might be the one you mean: ua-cam.com/video/b3LCsCivmIQ/v-deo.html
@@RoseRedHomestead yes!! thank you.
Take another sheet of plywood, cut in half and hinge to side partition to make doors for windy days for your canning station. Use a 2way hinge
I have a tomato bisque soup that I love and have made dozens of times and I would love to can some. The vegetables are celery, onions , carrots and tomatoes. The spices are basil and marjoram. Then add chicken broth.
I would add the paprika, curry powder, and white pepper with the whipping cream when we are ready to eat it.
Do you think I could pressure can this? How long did you process your bisque?
Yes you could, using the safe method I describe. Go for it!
Thanks so much for your prompt reply. I LOVE your videos! Because you do research, I can trust what you say. You are helping me understand the science behind canning so I can use safety guidelines and try more interesting recipes.
I would add the basil and herbs when you serve it because pressure canning will decrease the wonderful flavor of the herbs.
Could I add basil before processing? I’ve got lots of basil in garden now
That bisque looks scrumptious! I always cook and blend tomatoes, bell peppers and onions when I make spaghetti sauce., but add ground beef to it (I've never canned any). As long as there is meat in it, would it be safe to can that way? Or should I can the chunks and blend it after canning, then add the meat and serve? I am planning ahead for when tomatoes start showing up.;-)
You can make spaghetti sauce with meat included if you pressure can it. It is best to follow a recommended recipe, although a little alteration is OK provided it is not too thick/viscous. Here is a link: nchfp.uga.edu/how/can_03/spaghetti_sauce_meat.html
@@RoseRedHomestead Thank you!
Thank you for this video.. Looks delish.
Can you cook the onion, celery, tomatoes and chicken broth together, then blend, then can? Maybe even add the rice before canning?
Never can rice! And it is not a good idea to blend soups or other viscous foods prior to canning, as it interferes with heat transfer.
Enjoy watching.. thank you
Glad you enjoyed it--thanks for watching.
If I made this in the instant pot max, would you just halve the recipe for pints? Seasonings and all?
We made our tomato bisque soup with our homegrown tomatoes. Was I supposed to I have added lemon juice or citric acid to my jars or soup before pressure canning? The soup is delicious. We added some of our canned pork butt to it when we heated it to eat. Very tasty! Love ya'lls videos!
I am sure it is fine, and it does sound delicious! Tomato recipes now call for acidification even when pressure canning. Thanks.
Hi Pam, anothet great video and recipe. I can't use onions so I'm going to increase the celery and add a bit more tomatoes. I'm in South Florida can you tell me how long I should process for ? As always thanks for your feedback.
This is a pressure canning soup so the processing time is the same no matter where you are. If you are below 1000 feet elevation then use 10 lbs pressure.
I'm planning on canning roasted tomato soup from the ball book. Is it scientifically safe for me to substitute grape juice for dry white wine? You're supposed to cook some of the ingredients in wine, until the wine evaporates.
I call my KitchenAid immersion blender a Rocket Booster.
Thank you!
You're welcome!
I forgot to add my question. Have you ever tried powdered cream? In hard times we may not be able to get cream and I love it in this soup. I wondered if powdered cream would be a good substitute.
Sure--that would work. I have powdered sour cream, but not regular cream. I am going to be looking for some of that. Great idea!
Is there a recipe somewhere. I’m going to do this. I can smell it. Lol
The recipe is included in the video. I give the measurements of each ingredient. Thanks for you comment! And I am so glad you are going to try it!
Will you please make a video on canning diced tomatoes or recommend a quality video?
We will watch for a good sale on tomatoes--we had no crop this year. Thanks for the suggestion.