Summer's bounty is at its peak, and what better way to savor those delicious tomatoes and fragrant basil than by canning a batch of homemade tomato basil soup? This recipe will guide you through the process, ensuring safe and delicious results that will brighten your winter meals. We'll cover everything from ingredient selection to proper canning techniques, answering common questions along the way.
What are the best tomatoes for canning tomato basil soup?
The ideal tomatoes for canning are those with a robust flavor and good texture. Roma tomatoes, with their meaty flesh and lower water content, are a popular choice. However, you can also use a mix of varieties – heirloom tomatoes add a beautiful color and unique taste. Avoid using overly ripe or damaged tomatoes, as these can affect the quality and safety of your canned soup. Remember, the flavor of your canned soup will be directly influenced by the quality of your tomatoes.
How much basil should I use in my tomato basil soup for canning?
The amount of basil is a matter of personal preference. A good starting point is about 1 cup of packed fresh basil leaves per quart of soup. You can adjust this based on your taste – some prefer a more subtle basil flavor, while others enjoy a more pronounced herbaceous note. Remember to taste your soup before canning and adjust accordingly. Adding a bit of fresh basil just before canning can also elevate the taste, but it's crucial to follow safe canning practices.
Can I freeze tomato basil soup instead of canning it?
Yes, freezing tomato basil soup is a viable alternative to canning, particularly if you don't have the equipment or are uncomfortable with the canning process. Freezing is a simpler method, but it won't offer the same long-term shelf life as canning. To freeze, simply cool the soup completely and then transfer it to freezer-safe containers, leaving about an inch of headspace. Label and date your containers for easy identification.
How long does canned tomato basil soup last?
Properly canned tomato basil soup, stored in a cool, dark, and dry place, can last for 12-18 months. Always check the seal on your jars before storing – make sure the lids have sealed properly (they shouldn't flex when pressed). If a jar doesn't seal, it should be refrigerated and consumed within a few days. Use a canner thermometer to ensure proper processing temperature.
What are the steps for canning tomato basil soup safely?
Canning requires precise procedures to ensure food safety. This is not a process to take lightly. Consult a reliable, up-to-date canning guide (such as the National Center for Home Food Preservation) for detailed instructions specific to your altitude and equipment. Key steps generally include:
- Prepare the ingredients: Wash and chop your tomatoes and basil.
- Prepare the jars and lids: Sterilize your jars and lids according to instructions.
- Make the soup: Simmer your tomatoes, basil, and other desired ingredients (onions, garlic, vegetable broth) until desired consistency is achieved.
- Fill the jars: Carefully fill the sterilized jars, leaving appropriate headspace.
- Process the jars: Process the filled jars in a boiling water bath canner for the recommended time and at the correct temperature.
- Cool and check seals: Allow jars to cool completely. Check seals to ensure they've properly sealed.
Is it safe to can tomato basil soup in a pressure canner?
While a boiling water bath canner is sufficient for high-acid foods like tomatoes, a pressure canner is necessary for low-acid foods to destroy harmful bacteria. Tomato basil soup, due to the addition of basil and potentially other ingredients, might fall into a low-acid category depending on the exact recipe. Always consult a reliable canning resource to determine the appropriate method for your specific recipe. It is far safer to err on the side of caution and use a pressure canner when in doubt.
This comprehensive guide offers a starting point for your canning journey. Remember, safety is paramount. Always consult reputable sources for accurate information and instructions before starting your canning project. Enjoy the fruits of your labor – and the delicious taste of homemade tomato basil soup all year long!
