There’s nothing quite like a warm bowl of homemade tomato soup, especially when it’s made from the freshest ingredients. With this tomato soup recipe for canning, you can capture the essence of summer tomatoes and enjoy their rich, comforting flavors all year long. Canning your own tomato soup is not only cost-effective, but it also allows you to control the ingredients and avoid preservatives or excess sodium found in store-bought versions.
This tomato soup recipe for canning features a blend of ripe tomatoes, aromatic onions, garlic, and a touch of herbs, creating a smooth and flavorful soup that you can pull from your pantry whenever you need it. Whether you enjoy it as a cozy winter meal or a quick lunch, this recipe is a wonderful way to preserve the bounty of your garden or local farmers’ market. Ready to learn how to can homemade tomato soup? Let’s dive in!
Ingredients
- 10lbs of fresh, tomatoes that are ripe (Roma or beefsteak are the best choice) – Core and divided.
- Two medium onion cut into pieces adds depth to taste.
- 4 cloves of garlic chopped to give a subtle spicy garlic flavor.
- 1 teaspoon olive oil for sautéing onions as well as garlic.
- 1 tablespoon salt Adjust according to your taste.
- 1 teaspoon of sugar helps balance the acidity of tomatoes.
- 1 tablespoon of dried fresh basil (or 1/4 cup of fresh basil) – For a Herby Note.
- 1 tablespoon dried oregano A classic Italian taste.
- 1/2 teaspoon black pepper – To taste.
- 1/2 teaspoon chopped red pepper chips (optional) – For some heat.
- 4 cups of water (or vegetable broth) to adjust the consistency of soup.
- 1/4 cup lemon juice (for safe canning) – Ensures safe levels of acidity when canning.
Execution
How to Make Tomato Soup Recipe For Canning
1. Prepare the Tomatoes
The first step is to wash the tomatoes in a thorough manner. Cut off the cores, and then quarter the tomatoes. If you’d like a silkier soup, cook the tomatoes into boiling water for about 1-2 minutes before transferring them into an ice bath. The skins will be loosened and make them easier to remove.
2. Cook the Soup Base
In a stockpot large enough, cook the olive oil in a large stockpot over moderate temperature. In the stockpot, add the onions diced and garlic, and cook until tender approximately 5 minutes. Incorporate the diced tomatoes into the pot, and mix in salt, sugar and dried basil. Add oregano, dried basil as well as black pepper. If using red pepperflakes then add them in too.
Then, simmer the spice and tomato mixture on medium-low heat for 30-40 mins with a stirring every now and then until the tomatoes have disintegrated and the sauce has thickened.
3. Blend the Soup
When the tomatoes have softened and cooked, remove the saucepan from heat. Make use of an immersion blender blend the soup until it is it is smooth. You can also transfer the soup into an blender, and blend in small batches. If you want a chunkier texture, blend some of the soup, but leave the pieces in place.
4. Adjust the Consistency
Transfer the soup you’ve blended to the pot and put in the vegetable broth, based on the thickness or thickness the soup you wish it to be. Keep simmering for 10 minutes before adjusting the seasoning according to your preference. It is important for the soup to have a bit more thickness than the preferred final consistency as it’ll thin out little during the process of canning.
5. Prepare for Canning
When you are ready to put it in the canner prior to canning, you should make sure to add 1 tablespoon of the bottled lemon juice into every pint jar (or 2 tablespoons per one quart of container). This is crucial for ensuring that the soup is at the right acidity to ensure safe canning. Clean your canning jars rings and lids by soaking them in hot water for about 10 minutes.
6. Fill the Jars
Ladle the soup carefully into sterilized jars leaving about 1 inch headspace to the top. Clean the rims of the containers with a clean damp cloth to get rid of the remaining residue. Put the lids onto the jars, and then screw into the rings until the fingertip is tight.
7. Process the Jars in a Water Bath Canner
Put the jars that are filled into a canner that is a water bath and ensure that they completely submerged, with at least one inch of water that covers the jars. Bring the water up to a simmer and then process the jars over 35 minutes for pints, or 40 minutes for quarts making adjustments for altitude, if needed.
8. Cool and Store
When the process is over, carefully take the jars of the bath and set them on a drying rack or towel to get cool. Within 24 hours, confirm whether the lids are been sealed by pressing them down into the middle of each lid. If the lid isn’t moving then the jar has been sealed. Conserve your canned tomato soup in a dark and cool area for up to one year. If the jars didn’t shut properly need to be kept refrigerated, and then used within one week.
Tips
About: Tomato Soup Recipe For Canning
- Acidity is important: Always use bottled citric acid or lemon juice while canning tomatoes in order to guarantee that the right acidity levels are in place for the safest preservation. Fresh lemon juice is likely to differ in acidity, and could not offer the required safe buffer.
- Pick the perfect tomato Roma or plum tomatoes can be perfect to canning since they’re much more fleshy and less watery as other varieties. This results in a richer, thicker soup.
- Blending alternatives: If you don’t possess an immersion blender you can make use of an ordinary or food mill blender. Make sure you let the soup cool prior to blending in order to prevent burns caused by hot splashes.
- Make your own flavors: While this recipe makes use of oregano and basil you are free to try different herbs such as thyme, rosemary or even a pinch of smoked paprika, for an even more intense flavour.
- Pressure canning If you’d rather pressure canning to water bath canning, then you are able to process the jars using 10 PSI over 20 minutes for pints or 25 minutes for the quarts. This technique is particularly useful when you include other low acid ingredients such as celery, carrots, or even celery in the soup you are making.
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