Tomato soup, a classic comfort food, is even better enjoyed year-round when canned at home! This guide provides a detailed, safe, and delicious recipe for canning your own tomato soup, ensuring a flavorful pantry staple throughout the colder months. We'll cover everything from selecting the right tomatoes to the crucial steps for safe preservation.
Why Make Your Own Canned Tomato Soup?
Homemade tomato soup offers unparalleled flavor, control over ingredients, and a satisfying sense of accomplishment. You can adjust the seasonings to your preference, avoid preservatives, and know exactly what's in your soup. Canning allows you to enjoy this deliciousness long after the tomato season has ended.
Choosing Your Tomatoes
The quality of your tomatoes directly impacts the final taste of your soup. Here's what to look for:
- Ripe and flavorful: Choose tomatoes that are fully ripe, with rich color and a sweet aroma. Avoid tomatoes that are bruised, damaged, or overripe.
- Variety matters: While any variety will work, heirloom tomatoes often provide a deeper, more complex flavor. Roma tomatoes, with their lower water content, are excellent for canning.
- Consider the quantity: You'll need a significant amount of tomatoes, depending on your canning jars' size. Plan accordingly.
Ingredients:
- 12 cups ripe tomatoes, peeled and chopped (approximately 6 pounds)
- 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 You'll Need:
- Large stockpot
- Canning jars and lids (pint or quart size, sterilized)
- Jar lifter
- Canning funnel
- Large bowl for blanching tomatoes
- Ladle
- Pressure canner
- Bubble remover tool
Step-by-Step Canning Process:
1. Preparing the Tomatoes:
- Blanch tomatoes: Bring a large pot of water to a boil. Score an "X" at the bottom of each tomato. Submerge tomatoes for 1-2 minutes, then immediately transfer to an ice bath. This will help easily remove the skins.
- Peel and chop: Peel the skins off the blanched tomatoes and chop them roughly.
2. Making the Soup:
- Sauté aromatics: In the large stockpot, sauté the onion and garlic in a little olive oil until softened.
- Simmer 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.
- Blend (optional): For a smoother soup, carefully use an immersion blender or transfer the mixture to a regular blender in batches. Be cautious when blending hot liquids.
- Stir in cream (optional): If desired, stir in the heavy cream or milk.
3. Canning the Soup:
- Fill jars: Using a canning funnel, carefully fill the sterilized jars with the hot soup, leaving 1/2 inch headspace.
- Remove air bubbles: Use a bubble remover to remove any trapped air bubbles.
- Wipe rims: Wipe the rims of the jars clean with a damp cloth.
- Seal jars: Place lids and rings on the jars, tightening them fingertip tight.
4. Pressure Canning:
- Process in pressure canner: Place the filled jars in the pressure canner, following the manufacturer's instructions for water level and processing time. Consult a reliable canning guide for precise processing times based on your altitude. For pint jars, it's typically around 20 minutes at 10-15 psi.
- Cool and check seals: Allow the pressure canner to cool naturally. Once cool, check the seals by pressing down on the center of each lid. If the lid doesn't flex, the seal is good.
5. Storage:
- Store properly: Once cooled, label and date your canned soup. Store in a cool, dark, and dry place.
How Long Does Canned Tomato Soup Last?
Properly canned tomato soup can last for 12-18 months, provided it's stored correctly and the seals remain intact. Always check for signs of spoilage before consuming.
What are the signs of spoiled canned tomato soup?
Signs of spoilage include bulging lids, leaking jars, mold growth, off-odors, or changes in color or texture. If you notice any of these, discard the soup immediately.
Can I use frozen tomatoes for canning tomato soup?
While you can use frozen tomatoes, it is generally recommended to use fresh tomatoes for canning to achieve the best flavor and texture. Frozen tomatoes may alter the consistency of the soup.
Is it safe to can tomato soup in a boiling water bath?
No, tomato soup requires pressure canning to ensure proper safety and prevent the growth of potentially harmful bacteria such as Clostridium botulinum. Boiling water bath canning is only appropriate for high-acid foods.
This comprehensive guide should help you confidently can your own delicious tomato soup. Remember to always prioritize safety and follow established canning guidelines to enjoy your homemade goodness for months to come! Remember to consult a reputable canning resource for detailed instructions and safety guidelines specific to your location and altitude.
