Canning tomato soup is a rewarding way to preserve the taste of summer and enjoy delicious homemade soup year-round. This comprehensive guide will walk you through a foolproof recipe, addressing common concerns and ensuring your canned soup is both safe and scrumptious. This recipe prioritizes safety; always follow proper canning procedures to avoid spoilage and potential health risks.
What You'll Need:
Ingredients:
- 6-8 pounds ripe tomatoes (Roma or other canning varieties are ideal)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream or milk (optional, for a richer soup)
- 1 tablespoon sugar (optional, to balance acidity)
Equipment:
- Large stockpot
- Immersion blender or regular blender
- Canning jars (pint or quart size, depending on your preference)
- Lids and bands for canning jars
- Jar lifter
- Large canning pot with rack
- Bubble remover tool
- Clean towels
Step-by-Step Canning Instructions:
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Prepare the Tomatoes: Wash and core the tomatoes. Roughly chop them.
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Cook the Soup Base: In a large stockpot, combine the chopped tomatoes, onion, garlic, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or until the tomatoes have softened considerably. Stir occasionally to prevent sticking.
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Blend the Soup: Carefully transfer the simmered mixture to a blender (or use an immersion blender directly in the pot) and blend until smooth. If using a regular blender, work in batches to avoid overflowing.
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Adjust Seasoning: Return the blended soup to the stockpot. If using, stir in the heavy cream or milk and sugar. Taste and adjust seasoning as needed. Simmer for another 15 minutes to allow the flavors to meld.
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Prepare Jars and Lids: Wash and sterilize your jars and lids in boiling water for at least 10 minutes. Keep them in hot water until ready to use.
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Fill the Jars: Carefully ladle the hot soup into the sterilized jars, leaving about 1/2 inch of headspace at the top. Use a bubble remover tool to release any trapped air bubbles. Wipe the rims of the jars clean with a damp cloth.
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Seal the Jars: Place the lids and bands on the jars, tightening them fingertip tight.
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Process in a Water Bath Canner: Place the filled jars in a water bath canner, ensuring they're completely submerged by at least 1 inch of water. Bring the water to a rolling boil and process for 35 minutes (for pint jars) or 45 minutes (for quart jars) at altitudes up to 1,000 feet. Adjust processing time according to your altitude; consult a reliable canning guide for accurate times.
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Cool and Check Seals: Carefully remove the jars from the canner using a jar lifter and let them cool completely on a towel-lined surface. You should hear a "pop" sound as the jars seal. Check that the lids have sealed properly; they should be concave (pushed down).
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Store: Once completely cool, label and store your canned tomato soup in a cool, dark, and dry place.
Troubleshooting and FAQs
How long does canned tomato soup last?
Properly canned tomato soup can last for 12-18 months, if stored correctly. Always check for any signs of spoilage before consuming – bulging lids, unusual smells, or mold are indicators to discard the jar immediately.
Can I use different types of tomatoes?
Yes, but Roma tomatoes are ideal for canning due to their low water content and firm texture. Avoid using overly ripe or damaged tomatoes.
What if my jars didn't seal?
If any jars didn't seal, refrigerate those jars and consume the soup within a week or two. They are still safe to eat but are not shelf-stable.
Can I add other vegetables to my tomato soup?
Absolutely! Carrots, celery, and peppers can add great flavor and texture. Just be sure to adjust the processing time accordingly, as thicker soups require longer processing.
What is the best way to sterilize jars?
Running your jars and lids through a dishwasher on the sanitize cycle is an effective method, but boiling them for at least 10 minutes is the most reliable way to ensure they are sterile for canning.
Canning your own tomato soup is a wonderful way to enjoy homemade goodness all year round. Following these steps carefully will guarantee delicious and safely preserved soup for you and your family. Remember to always consult a reliable canning resource, such as the National Center for Home Food Preservation, for the most up-to-date and accurate safety information regarding your altitude and processing times.
