Canning tomato soup is a rewarding way to preserve the taste of summer and enjoy homemade goodness year-round. This comprehensive guide will walk you through the entire process, ensuring you create a safe and delicious product. We'll cover everything from selecting the right tomatoes to safely processing your jars, addressing common questions along the way.
Choosing the Right Tomatoes for Canning
The quality of your tomatoes directly impacts the flavor of your soup. Opt for ripe, flavorful tomatoes – heirlooms or standard varieties work well. Avoid tomatoes with blemishes or bruises, as these can affect the quality and safety of your canned product. Consider using a mix of varieties for a more complex flavor profile.
What Kind of Tomatoes Are Best for Canning Tomato Soup?
Many tomato varieties are excellent for canning soup. Roma tomatoes are a popular choice due to their low water content and meaty texture, resulting in a thicker soup. However, you can also use a blend of Roma, heirloom, and even cherry tomatoes for a richer, more complex flavor. The key is to choose tomatoes that are ripe and flavorful.
How to Make Homemade Tomato Soup for Canning?
This recipe yields approximately 7 pints of tomato soup.
Ingredients:
- 12 pounds ripe tomatoes, roughly chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable or chicken broth (optional, for thinner soup)
Instructions:
- Prepare the tomatoes: Wash and chop the tomatoes. You can peel them if desired, but it's not necessary.
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
- Simmer the tomatoes: Add the chopped tomatoes, basil, oregano, salt, and pepper to the pot. Bring to a simmer and cook for at least 30 minutes, or until the tomatoes have softened. Stir occasionally to prevent sticking.
- Blend the soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. If using a regular blender, work in batches to avoid overflowing. Be cautious when blending hot liquids.
- Adjust consistency: If you prefer a thinner soup, stir in the vegetable or chicken broth.
- Canning process: Ladle the hot soup into sterilized jars, leaving 1/2 inch headspace. Remove air bubbles and wipe the rims clean. Place lids and rings on the jars and process in a boiling water bath for 35 minutes (for pints) at an altitude of less than 1,000 feet. Adjust processing time according to your altitude.
How Long Can You Store Canned Tomato Soup?
Properly canned tomato soup, stored in a cool, dark, and dry place, will typically last for 12 to 18 months. Always check the jars for any signs of spoilage before consuming, such as bulging lids, leakage, or unusual smells.
Is it Safe to Can Tomato Soup in a Pressure Cooker?
While a pressure cooker is excellent for canning low-acid foods, it’s generally not necessary for tomato soup. Tomatoes are naturally acidic enough to be safely canned in a boiling water bath. Using a pressure cooker for tomato soup might even result in a change of texture and flavor. Always follow established canning guidelines for your specific altitude and jar size.
What are the Benefits of Canning Tomato Soup?
Canning tomato soup offers several advantages:
- Cost savings: Homemade soup is often cheaper than store-bought varieties.
- Control over ingredients: You can choose high-quality, fresh ingredients and avoid additives.
- Convenience: Enjoy delicious soup anytime, regardless of the season.
- Preservation of flavor: Canning helps lock in the fresh taste of your tomatoes.
This guide provides a safe and effective method for canning your homemade tomato soup. Remember to always follow proper food safety procedures and consult reliable resources for additional information. Enjoy the fruits (or rather, vegetables!) of your labor!
