Canning your own tomato soup is a rewarding experience, offering a taste of summer all year round. This comprehensive guide provides a step-by-step recipe and addresses common questions to ensure your canning process is safe and successful. Whether you're a seasoned canner or a curious beginner, this guide will equip you with the knowledge and confidence to create delicious, homemade canned tomato soup.
What You'll Need:
Ingredients:
- 6 pounds ripe tomatoes (Roma or other canning varieties are ideal)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter or olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1/4 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
- Optional: 1/4 cup heavy cream or milk (added after canning for creamier soup)
Equipment:
- Large pot
- Immersion blender or regular blender
- Canning jars (pint or quart size, sterilized)
- Lids and bands (new, for safe sealing)
- Jar lifter
- Large canning pot and rack
- Water bath canner
- Ladle
- Magnetic lid lifter (highly recommended)
- Kitchen towels
Step-by-Step Canning Process:
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Prepare the Tomatoes: Wash and roughly chop the tomatoes. If using a blender, you may want to blanch the tomatoes briefly in boiling water then plunge into ice water to remove the skins easily. This step is optional, but it will make the process slightly less gritty.
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Sauté Aromatics: Melt butter or oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Simmer the Soup: Add the chopped tomatoes, salt, pepper, basil, and oregano to the pot. Bring the mixture to a simmer and cook for at least 30 minutes, stirring occasionally, to allow the flavors to meld. The longer you simmer, the richer the flavor will be.
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Blend the Soup: Carefully transfer the tomato mixture to a blender (in batches if necessary) or use an immersion blender to puree the soup until smooth. Be cautious when blending hot liquids. Vent the lid slightly to prevent pressure build-up.
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Fill the Jars: Carefully ladle the hot soup into sterilized canning jars, leaving 1/2-inch headspace at the top of each jar. Remove any air bubbles by running a clean knife or utensil around the inside of the jar. Wipe the jar rims clean with a damp cloth.
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Seal the Jars: Place the lids and bands on the jars, tightening them fingertip-tight. Do not over-tighten.
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Process in a Water Bath Canner: Place the jars in a water bath canner, ensuring they are covered by at least 1-2 inches of water. Bring the water to a rolling boil, then process the jars according to the recommended time for your altitude. Consult a reliable canning guide for specific processing times based on your altitude. Pints generally require less processing time than quarts.
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Cool and Check Seals: After processing, carefully remove the jars from the canner using a jar lifter and place them on a towel to cool completely. You should hear a "pop" sound as the jars seal. Check the seals by pressing down on the center of each lid – if it doesn't flex, it's sealed.
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Store and Enjoy: Once completely cooled and sealed, store the canned tomato soup in a cool, dark, and dry place.
Frequently Asked Questions:
Can I use canned tomatoes instead of fresh tomatoes?
While using fresh tomatoes offers the best flavor, you can use canned whole, peeled tomatoes. Just be sure to drain off excess liquid before adding them to the pot. Adjust the amount of liquid based on the desired consistency of your soup.
How long does canned tomato soup last?
Properly canned tomato soup can last for 12-18 months if stored properly in a cool, dark, and dry place. Always check the seals before consuming.
What if my jars didn't seal?
If a jar doesn't seal, it's still safe to eat the contents, but you should refrigerate it and consume it within a few days. The lack of seal suggests a problem with the canning process (e.g., insufficient processing time, improperly sterilized jars, or damaged lids).
Can I freeze tomato soup instead of canning it?
Yes, you can absolutely freeze tomato soup. Allow the soup to cool completely before freezing in airtight containers. Frozen soup will last for several months. Note that freezing and thawing can alter the texture slightly.
What are the best types of tomatoes for canning?
Roma tomatoes are a popular choice for canning due to their low moisture content and firm texture. However, other varieties like San Marzano or heirloom tomatoes can also be used, keeping in mind that higher moisture content might result in a thinner soup.
This comprehensive guide empowers you to safely and successfully can your own delicious tomato soup. Remember, always prioritize safety and follow reliable canning guidelines to ensure the quality and safety of your homemade preserves. Happy canning!
