[A knight without armor]

My mother and I would spend all day and until the early hours canning tomatoes and tomato juice. She also make dill pickles. One year she what she called “cold packed” a lot of beef and that winter we enjoyed the most tender flavorful beef.

We reused the Mason jars and rings but always bought new lids.

Every surface in the big kitchen would be full of hot jars and the lids popping as the contents cooled. If rain was coming and we did not close the windows fast enough some jars would crack when they felt the cool breeze.

In the wintertime she made the best tomato soup by heating a quart of tomatoes in one pan and milk in another pan. Then gradually add a few tomatoes to the milk and then mix it all together. Serve with a pat of butter on top. She always cautioned me that if I added the milk to the tomatoes it would curdle. I don't know why but I sort of remember a little baking soda in the mix, too. It's one of those things I took for granted but should have written down.

[Red_Devil 232]

Sounds right on the tomato soup. Tomatoes do contain a lot of acid and a dash of baking soda will help neturlize the acid. I also use just a small amout of baking soda when I make iced tea.

[Diana in Wisconsin]

I’m hungry for tomato soup now! :)

[GoLightly]

I sort of remember a little baking soda in the mix

I would think a little corn starch (a thickener) instead of baking soda.