Canning your own tomato soup offers a rewarding experience, allowing you to savor the taste of summer all year round. This comprehensive guide provides a foolproof recipe and addresses common concerns, ensuring safe and delicious results. Whether you're a seasoned canner or a curious beginner, let's dive into the art of preserving this classic comfort food.
What You'll Need:
Ingredients:
- 6 pounds ripe tomatoes, peeled and chopped (about 12 medium tomatoes)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream or milk (optional, for richer soup)
Equipment:
- Large stockpot
- Immersion blender or regular blender
- Canning jars and lids (pint-sized jars are recommended)
- Jar lifter
- Large pot for canning (water bath canner)
- Bubble remover tool
- Clean towels
Step-by-Step Canning Process:
-
Prepare the Tomatoes: Wash and peel the tomatoes. There are several methods for peeling tomatoes – blanching them in boiling water for a minute or two is a popular and effective method. Once peeled, chop the tomatoes into roughly 1-inch pieces.
-
Sauté Aromatics: In the large stockpot, sauté the chopped onion and minced garlic in a bit of olive oil or butter until softened. This adds depth of flavor to your soup.
-
Simmer the Soup: Add the chopped tomatoes, basil, oregano, salt, and pepper to the pot. Bring the mixture to a simmer, reduce heat, and cook for about 20-30 minutes, stirring occasionally, until the tomatoes have softened.
-
Blend the Soup: Carefully use an immersion blender to puree the soup directly in the pot, or transfer the soup in batches to a regular blender and puree until smooth. Be cautious when blending hot liquids. Allow to cool slightly before blending if using a regular blender.
-
Stir in Cream (Optional): If using, gently stir in the heavy cream or milk.
-
Prepare Jars and Lids: Wash the canning jars and lids in hot, soapy water. Rinse well and sterilize the jars by boiling them in water for 10 minutes. Keep the jars and lids hot until you're ready to fill them.
-
Fill the Jars: Carefully ladle the hot tomato soup into the sterilized jars, leaving about 1/2 inch of headspace at the top. Use a bubble remover tool to release any trapped air bubbles.
-
Wipe the Rims: Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
-
Place Lids and Rings: Place the lids and rings onto the jars, tightening the rings fingertip tight.
-
Process in a Water Bath Canner: Place the filled jars in the water bath canner, ensuring they are covered by at least 1-2 inches of water. Bring the water to a rolling boil and process for 35 minutes (for pint jars) at a consistent boil. Adjust processing time based on your altitude – higher altitudes may require longer processing times. Check your local Cooperative Extension office or the Ball canning website for altitude adjustments.
-
Cool and Check Seals: Carefully remove the jars from the canner using a jar lifter and let them cool completely undisturbed for at least 12 hours. You should hear a "pop" sound as the jars seal. Check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed.
-
Store Properly: Once completely cool and sealed, store your canned tomato soup in a cool, dark, and dry place.
Troubleshooting and FAQs
How long does canned tomato soup last?
Properly canned tomato soup can last for 12-18 months if stored correctly.
What if my jars didn't seal?
If a jar didn't seal, refrigerate it and consume it within a week. The failure to seal usually results from improper cleaning, air bubbles, or insufficient processing time.
Can I use different types of tomatoes?
Yes, you can use a variety of tomatoes, including Roma, heirloom, or even a mix. The flavor will vary slightly depending on the type of tomato used.
Can I add other vegetables to my tomato soup?
Absolutely! Consider adding carrots, celery, or bell peppers for added flavor and nutrients. Remember to adjust cooking times as needed.
Can I freeze tomato soup instead of canning it?
Freezing tomato soup is a great alternative. Let the soup cool completely before transferring it to freezer-safe containers. Frozen soup will typically last for 3-6 months.
This detailed guide will help you successfully can your own delicious tomato soup. Remember safety is paramount – always follow proper canning procedures to avoid foodborne illnesses. Happy canning!
