Are you ready to savor the taste of summer all year round? Canning your own tomato soup is a rewarding experience, allowing you to enjoy the vibrant flavors of fresh, homegrown tomatoes long after the growing season ends. This comprehensive guide provides a detailed recipe and addresses common questions about canning tomato soup safely and effectively.
Why Can Your Own Tomato Soup?
Canning your own tomato soup offers several advantages:
- Superior Taste: Homemade soup tastes far superior to store-bought varieties, often with richer, more intense tomato flavor. You control the ingredients, ensuring high-quality, fresh tomatoes are the star.
- Cost Savings: While the initial investment in canning supplies might seem high, canning your own soup can be more economical in the long run, especially if you grow your own tomatoes.
- Preservation of Freshness: Canning locks in the nutrients and vibrant flavors of your tomatoes, preserving them at their peak deliciousness.
- Customization: You have complete control over the ingredients and seasonings, creating a personalized soup that perfectly matches your taste preferences.
Essential Equipment for Canning Tomato Soup
Before you begin, gather the following essential equipment:
- Large stockpot: For cooking down the tomatoes.
- Immersion blender or food mill: To achieve the desired soup consistency.
- Canning jars (pint or quart size): Ensure they are clean and free of chips or cracks. Choose wide-mouth jars for easier filling.
- Canning lids and rings: Use new lids every time for optimal sealing.
- Jar lifter: For safely handling hot jars.
- Water bath canner: Large enough to accommodate your jars with at least one inch of water above them.
- Bubble remover: To remove air bubbles from the filled jars.
- Ladle: For safely transferring hot soup into jars.
- Clean kitchen towels: For wiping jar rims.
The Delicious Recipe: Canning Tomato Soup
This recipe yields approximately 7 pints of tomato soup. Feel free to adjust the quantities based on your needs.
Ingredients:
- 12 cups ripe tomatoes, peeled and chopped (approximately 6-8 lbs)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried basil (or 1 tablespoon fresh basil)
- 1/4 teaspoon dried oregano (or 1 tablespoon fresh oregano)
- 1/4 cup sugar (optional, to balance acidity)
- 2 tablespoons olive oil (or other high-heat oil)
Instructions:
- Prepare the Tomatoes: Wash and peel the tomatoes (blanching them in boiling water for 30 seconds then plunging into ice water makes this easier). Chop them roughly.
- Sauté Aromatics: Heat the olive oil in a large stockpot over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Cook the Tomatoes: Add the chopped tomatoes, salt, pepper, basil, oregano, and sugar (if using) to the pot. Bring to a simmer and cook for at least 30 minutes, stirring occasionally, until the tomatoes have softened.
- Blend the Soup: Use an immersion blender or carefully transfer the mixture to a regular blender (in batches) to achieve your desired consistency. For a chunky soup, leave some texture. For a smoother soup, blend until completely smooth.
- Fill the Jars: Carefully ladle the hot soup into the prepared jars, leaving 1/2 inch headspace. Remove air bubbles by running a bubble remover around the inside of the jar. Wipe the jar rims clean.
- Process in a Water Bath: Place the filled jars in the water bath canner, ensuring they are covered by at least one inch of water. Bring the water to a rolling boil, then process for 35 minutes (for pints) or 45 minutes (for quarts) at a consistent boil.
- Cool and Check Seals: Carefully remove the jars from the canner using a jar lifter and let them cool completely on a towel-lined surface. 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.
Frequently Asked Questions (PAAs)
What kind of tomatoes are best for canning tomato soup?
Roma tomatoes are ideal for canning tomato soup due to their low water content and meaty texture. However, any ripe, flavorful tomato will work.
How long does canned tomato soup last?
Properly canned tomato soup, stored in a cool, dark, and dry place, can last for 12-18 months.
Can I freeze tomato soup instead of canning it?
Yes, you can freeze tomato soup. Allow it to cool completely before freezing in airtight containers. Frozen soup will typically last for 3-6 months.
What if my jars didn't seal?
If a jar doesn't seal, refrigerate it and consume the soup within a week. The lack of seal indicates improper processing or contamination.
Can I add other vegetables to my canned tomato soup?
Absolutely! Carrots, celery, and green beans are all delicious additions. Just be sure to adjust the cooking time as needed.
Safety First: Important Considerations for Canning
Always follow safe canning practices to avoid foodborne illness. Properly sterilizing your jars and equipment is crucial. Accurate processing times are essential to ensure the soup is safely preserved. If you are unsure about any aspect of canning, consult reputable resources such as the National Center for Home Food Preservation.
This comprehensive guide will empower you to create delicious, homemade canned tomato soup. Enjoy the rewarding experience of preserving the taste of summer and the satisfaction of knowing exactly what's in your pantry. Happy canning!
