Pressure-cooked tomato soup

Any suggestions on how to go about this? More specifically, I'm looking to recreate the Campbell's taste, which is referenced in MCAH. Thanks.

Find more posts tagged with

Recipes Q's

Comments

grant

Yes, add .5% baking soda to your tomatoes as well as about 1.5% salt and 2% sugar. Pressure cook for about 30 minutes, then dilute, strain and season. Oh yeah, MSG helps as well.

ajcampelli

That's really helpful, thanks Grant.

Rich_McDonough_67546

Thanks Grant. This is about to happen...

Rich_McDonough_67546

@Grant Lee Crilly And...here it is. The colour and consistency are great but it has a strange, almost metallic taste at the front end. I added a little less salt than you suggested but spot on for sugar and baking soda. Any idea what might be going on or am I just being hyper-sensitive in my taste test and if I tried a can of Heinz i'd get the same thing? Unfortunately, I don't have any in the house...

Brendan_Lee_56950

Do you have an aluminum pressure cooker?

Jack_Mayer_85396

Dang @B, first thing I thought of as well ...

Chris_Young_80640

@Rich — I too am wondering if you did this in an aluminum pressure canner rather than a stainless steel pressure cooker. The acidity of a tomato is more than enough to react with the aluminum and you would get a metallic taste.

Rich_McDonough_67546

@Chris and @Brendan No, it's a steel Kuhn Rikon pressure cooker. I ended up adding in the salt I omitted and it definitely tasted better but it didn't completely eliminate the metallic twang. I'll try it again and report back!