Canning your own tomato soup offers a rewarding way to preserve the vibrant flavors of summer and enjoy delicious, homemade soup year-round. This comprehensive guide provides a step-by-step recipe, safety tips, and answers to frequently asked questions, ensuring you achieve perfectly canned tomato soup every time.
Why Can Your Tomato Soup?
Home-canned tomato soup provides a delicious alternative to store-bought varieties, often packed with preservatives and lacking the rich, garden-fresh taste of homegrown tomatoes. By canning your own soup, you control the ingredients, ensuring a healthier, more flavorful result. Plus, the satisfaction of enjoying your homemade creation throughout the year is unparalleled.
Ingredients for Canning Tomato Soup
This recipe yields approximately 7 pints of tomato soup. Adjust the quantities as needed to fit your canning jars.
- 12 cups ripe tomatoes, peeled and chopped (about 6 pounds) – Roma tomatoes are ideal for their low water content.
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter or olive oil (optional, for richer flavor)
- 1 cup vegetable or chicken broth (optional, for thinner consistency)
Step-by-Step Recipe for Canning Tomato Soup
1. Prepare the Tomatoes: Wash and peel the tomatoes. Blanching them in boiling water for 30 seconds, then plunging into ice water, makes peeling significantly easier. Roughly chop the tomatoes.
2. Sauté Aromatics (Optional): In a large pot, melt the butter or olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This step enhances the flavor profile of the soup.
3. Simmer the Soup: Add the chopped tomatoes, basil, oregano, salt, and pepper to the pot. Stir well to combine. Bring the mixture to a simmer, then reduce heat and cook for 20-30 minutes, stirring occasionally, until the tomatoes have softened. If you prefer a thinner soup, add the broth during the simmering process.
4. Prepare Jars and Lids: Wash and sterilize your canning jars and lids according to the manufacturer's instructions. This is crucial for food safety.
5. Fill Jars and Process: Carefully ladle the hot tomato soup into the sterilized jars, leaving ½ inch of headspace. Remove air bubbles by running a clean spatula or knife around the inside of the jar. Wipe the jar rims clean, ensuring no residue remains. Place the lids and rings on the jars, tightening them fingertip-tight.
6. Pressure Canning: Process the filled jars in a pressure canner at 10 pounds of pressure for 40 minutes (for pints) or 55 minutes (for quarts). Adjust processing time based on your altitude – consult a reliable canning guide for altitude adjustments.
7. Cool and Check: After processing, carefully remove the jars from the canner and let them cool completely. You should hear a "ping" sound as the jars seal. Check the seals by pressing down on the center of each lid; if it doesn’t flex, the jar is sealed.
8. Store and Enjoy: Store sealed jars in a cool, dark, and dry place. Enjoy your homemade tomato soup throughout the year!
Frequently Asked Questions (FAQs)
Can I use canned tomatoes instead of fresh ones?
While fresh tomatoes yield the best flavor, you can use high-quality canned, whole peeled tomatoes. Just drain the liquid before adding them to the pot. Remember to adjust the liquid content as needed to achieve your desired soup consistency.
How long will canned tomato soup last?
Properly canned tomato soup will last for 12-18 months if stored in a cool, dark, and dry place. Always check the seal before consuming.
Can I add other vegetables to my tomato soup?
Absolutely! Carrots, celery, and zucchini are excellent additions. Add them along with the onions during the sautéing stage.
What if my jars didn’t seal?
If a jar doesn't seal, refrigerate the soup and consume it within a week. The lack of a seal may be due to improper processing, insufficient headspace, or a faulty lid.
Are there different methods for canning tomato soup?
While pressure canning is the safest method for ensuring long-term storage, you can also consider water bath canning for shorter-term storage (not recommended for long-term preservation). This requires following specific guidelines and significantly reduces shelf life. Always consult a reputable canning guide.
This recipe and guide provide a solid foundation for successfully canning tomato soup. Remember to always prioritize safety and follow established canning procedures to ensure a delicious and safe product. Happy canning!
