Summer's bounty of ripe tomatoes and fragrant basil begs to be preserved for those chilly winter evenings. Canning tomato basil soup allows you to capture the taste of summer and enjoy it year-round. This comprehensive guide will walk you through the entire process, ensuring safe and delicious results every time. We'll even tackle some frequently asked questions to make your canning journey smoother.
Getting Started: Ingredients and Equipment
Before we dive into the recipe, let's gather everything we need. Proper preparation is key to successful canning.
Ingredients:
- 6 pounds ripe tomatoes, peeled and chopped (about 12 medium)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup fresh basil leaves, packed
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1/4 cup heavy cream or coconut cream (optional, for a richer soup)
Equipment:
- Large stockpot
- Immersion blender or regular blender
- Canning jars (pint or quart size), with lids and bands
- Jar lifter
- Large pot for water bath canning
- Canning rack
- Bubble remover tool
- Clean kitchen towels
Step-by-Step Canning Process: A Detailed Recipe
This recipe yields approximately 6-8 pints of delicious tomato basil soup.
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Prepare the Tomatoes: Wash and peel your tomatoes. There are various methods for peeling tomatoes, including blanching them in boiling water for 30 seconds before plunging into an ice bath. Chopping them beforehand also speeds up the process.
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Sauté the Aromatics: Heat the olive oil in a large stockpot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Simmer the Soup: Add the chopped tomatoes, basil, oregano, thyme, and red pepper flakes (if using) to the pot. Season generously with salt and pepper. Bring the mixture to a simmer, reduce the heat, and cook for at least 30 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
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Blend the Soup: Carefully use an immersion blender to puree the soup to your desired consistency. Alternatively, you can carefully transfer the soup in batches to a regular blender and blend until smooth. Caution: Always vent the lid of a regular blender to avoid pressure build-up.
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Add Cream (Optional): If using, stir in the heavy cream or coconut cream. This adds richness and creaminess to the soup.
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Prepare for Canning: Wash your canning jars and lids in hot, soapy water. Rinse well and sterilize them in boiling water for at least 10 minutes. Keep the jars submerged 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 headspace at the top. Use a bubble remover to eliminate any 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 onto the jars, tightening them fingertip-tight. Do not over-tighten.
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Process in a Water Bath: Place the filled jars onto a canning rack in a large pot. Add enough water to cover the jars by at least 1-2 inches. Bring the water to a rolling boil, then process the pints for 35 minutes and quarts for 45 minutes. Processing times are crucial for safe canning.
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Cool and Check: Carefully remove the jars from the pot using a jar lifter and let them cool completely on a towel-lined surface undisturbed for 12-24 hours. You should hear a "pop" sound as the jars seal. Check that all jars have sealed properly. Any unsealed jars should be refrigerated and consumed promptly.
Frequently Asked Questions (FAQs)
Can I use frozen tomatoes for canning tomato basil soup?
While fresh tomatoes are ideal, you can use frozen tomatoes. However, be sure to thaw them completely and drain off any excess liquid before adding them to the pot. You might need to adjust the cooking time slightly, depending on the amount of liquid released.
How long does canned tomato basil soup last?
Properly canned tomato basil soup can last for 12-18 months in a cool, dark pantry. Always check the seals before consuming.
What are the signs of a properly sealed jar?
A properly sealed jar will have a concave lid, meaning the center of the lid is pushed down. You should also hear a distinct "pop" sound as the jar cools.
Can I use different herbs in my tomato basil soup?
Absolutely! Experiment with other herbs like oregano, thyme, rosemary, or parsley to create your own unique flavor combinations.
What should I do if a jar doesn't seal?
If a jar doesn't seal, it means the vacuum seal wasn't created properly. Refrigerate the unsealed jar and consume the soup within a week.
This comprehensive guide provides you with all the necessary steps and information for successfully canning your own delicious tomato basil soup. Remember that safe canning practices are essential, so always follow the recommended processing times and ensure your equipment is clean and properly sterilized. Enjoy the fruits (or should we say, the tomatoes!) of your labor!
