Well, I am back in school and working full time, as is my husband and we've subsisted on take-out and late night cream of wheat for dinner. I was thinking of making up a bunch of food for both the freezer and jars so we don't have to do that.
First up is tomato soup. So, I looked up recipes for pressure canning tomato soup and it seems to be no trouble at all. I figure, I'll make up a dairy free soup and then pressure can it and then we can add stuff to it, like milk or cheese or whatever when we're ready to heat and eat it.
Now, all that being said, all the recipes I found use fresh tomatoes, and they call for pushing the whole mess through a food mill.
I don't have a food mill, and I'm not going to buy one, no matter how life changing people say they are. I had one for a few years and I used it exactly once, so I don't want to buy another and have it take up space in my kitchen. I also don't have 12 pounds of fresh tomatoes.
So, can I make this with store bought canned tomatoes, and do I really need to press it through a sieve? Or can I just use my immersion blender and pack the pureed starter soup into jars as is? What's the point of the food mill? Is it somehow related to canning safety?