Making your own canned tomato soup is a rewarding experience, offering a delicious and cost-effective alternative to store-bought varieties. This comprehensive guide will walk you through the entire process, ensuring your canned tomato soup is safe, flavorful, and ready to enjoy whenever the craving strikes. We'll cover everything from selecting the right tomatoes to proper canning techniques to ensure a successful outcome. This recipe yields approximately 7 pints of delicious tomato soup.
What Kind of Tomatoes Are Best for Canning Soup?
Choosing the right tomatoes is crucial for achieving the best flavor in your canned tomato soup. Roma tomatoes are a popular choice for their meaty texture and lower water content, resulting in a thicker, richer soup. However, you can use any variety you prefer, such as heirloom tomatoes for a more complex flavor profile. Just remember that tomatoes with higher water content might require longer simmering to reduce the liquid.
What if I use different types of tomatoes?
Using a blend of tomato varieties can add depth and complexity to your soup's flavor. Feel free to experiment with different types—the combination of Roma tomatoes with a few sweeter varieties can create a truly unique taste. Just remember to adjust the simmering time based on the water content of your chosen tomatoes.
How to Make Delicious Homemade Tomato Soup for Canning
This recipe provides a simple yet flavorful base for your canned tomato soup. You can always customize it by adding your favorite herbs and spices.
Ingredients:
- 12 pounds ripe tomatoes, cored and roughly chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (optional, for richer flavor)
Instructions:
- Prepare the tomatoes: Wash and core the tomatoes. Roughly chop them; you don't need perfect uniformity.
- Sauté aromatics: In a large stockpot or Dutch oven, sauté the chopped onion and minced garlic in olive oil (if using) over medium heat until softened. This enhances the overall flavor of the soup.
- Simmer the tomatoes: Add the chopped tomatoes, basil, oregano, salt, and pepper to the pot. Bring to a simmer, then reduce heat and cook for at least 30 minutes, or until the tomatoes have softened and broken down. Stir occasionally to prevent sticking. If using higher-water content tomatoes, you might need to simmer for longer to achieve the desired consistency.
- Blend (optional): For a smoother soup, use an immersion blender to partially or fully puree the mixture. If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
- Canning Process: Once the soup has cooled slightly, carefully ladle it into sterilized pint jars, leaving about 1/2 inch headspace. Remove air bubbles by running a non-metallic utensil around the inside of the jar. Wipe the jar rims clean, place lids and rings on the jars, and tighten them fingertip-tight.
- Process in a pressure canner: Follow the manufacturer's instructions for processing pint jars of tomato soup at the appropriate pressure and time (usually around 20 minutes at 10 pounds of pressure for pints at sea level). Adjust processing time according to altitude. Improper canning techniques can lead to spoilage, so accuracy here is vital.
- Cool and check seals: Allow the jars to cool completely. Once cool, check the seals by pressing down on the center of each lid. If the lid doesn't flex, the seal is good.
How Long Does Canned Tomato Soup Last?
Properly canned tomato soup can last for 12-18 months in a cool, dark, and dry place. Always check for bulging lids or unusual odors before consuming. If any of these are present, discard the soup.
What are the signs of spoiled canned tomato soup?
Spoiled canned tomato soup may show signs of bulging lids, leakage, or an off-putting odor. If you notice any of these signs, discard the soup immediately, as it could be unsafe to consume.
Can I Freeze Tomato Soup Instead of Canning It?
Yes, you can freeze tomato soup. Simply pour the cooled soup into freezer-safe containers, leaving some headspace for expansion. Frozen tomato soup will last for 3-6 months.
Which method is better, canning or freezing tomato soup?
Canning preserves tomato soup for a longer period (12-18 months) compared to freezing (3-6 months). However, freezing maintains better texture and flavor for many. The best method depends on your storage space and how much soup you intend to preserve.
By following these steps, you'll be well on your way to enjoying the delicious taste of homemade canned tomato soup all year round. Remember to always prioritize safety and follow proper canning procedures to ensure your preserved food remains safe and delicious.
