Homemade tomato soup, sealed and preserved for later enjoyment—there's nothing quite like it. This comprehensive guide provides a detailed Ball canning tomato soup recipe, ensuring your pantry is stocked with delicious, healthy goodness year-round. We'll cover everything from selecting the perfect tomatoes to the crucial steps in safe canning practices. This isn't just a recipe; it's a journey into preserving the taste of summer.
Why Choose Home Canned Tomato Soup?
The allure of homemade canned tomato soup extends beyond simple nostalgia. Store-bought varieties often contain high levels of sodium, preservatives, and added sugars. Canning your own tomato soup gives you complete control over ingredients, allowing you to create a healthy, flavorful soup customized to your taste. Plus, the satisfaction of enjoying your own harvest throughout the year is unparalleled.
Ingredients for Ball Canning Tomato Soup
- 6-8 pounds ripe tomatoes (Roma or other canning varieties are best)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup vegetable broth (or chicken broth for a richer flavor)
- Optional: 1 tablespoon sugar (to balance acidity, adjust to taste)
Equipment You'll Need
- Large stockpot
- Immersion blender or regular blender
- Canning jars and lids (pint or quart size, depending on preference)
- Jar lifter
- Canning rack
- Large pot for water bath canning
- Bubble remover tool
- Clean towels
Step-by-Step Instructions for Ball Canning Tomato Soup
1. Preparing the Tomatoes: Wash and roughly chop the tomatoes. Removing the cores is optional but can help with smoother soup.
2. Sautéing Aromatics: Heat the olive oil in a large stockpot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Simmering the Soup: Add the chopped tomatoes, basil, oregano, salt, pepper, and vegetable broth to the pot. Bring the mixture to a simmer, then reduce the heat and cook for 20-30 minutes, or until the tomatoes have softened considerably.
4. Blending the Soup: Carefully transfer the soup to a blender (working in batches if using a regular blender) and blend until smooth. Alternatively, use an immersion blender directly in the pot. If using sugar, add it at this stage and stir to combine.
5. Canning Process: Prepare your jars and lids by sterilizing them in boiling water for at least 10 minutes. Ladle the hot soup into the sterilized jars, leaving about ½ inch headspace at the top. Use a bubble remover to remove any air bubbles. Wipe the jar rims clean, place lids and rings on top, and tighten fingertip tight.
6. Water Bath Canning: Carefully place the filled jars in a canning rack and lower them into a large pot filled with enough water to cover the jars by at least 1 inch. Bring the water to a rolling boil, then process the jars for 35 minutes (for pints) or 45 minutes (for quarts) at a consistent boil.
7. Cooling and Storage: Once the processing time is complete, carefully remove the jars from the water bath 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 the lid. If the lid doesn't flex, the jar is sealed. Store sealed jars in a cool, dark, and dry place.
Troubleshooting Common Canning Problems
H2: My jars didn't seal. What went wrong?
Several factors can lead to unsealed jars. This could include insufficient processing time, improper headspace, poorly cleaned jars or lids, or using old or damaged lids. Always double-check your procedure and ensure your equipment is in top condition.
H2: How long will my canned tomato soup last?
Properly canned tomato soup can last for 12-18 months under ideal storage conditions. Always check the seal before consuming and discard any jars that show signs of spoilage.
H2: Can I freeze tomato soup instead of canning it?
Yes! Freezing is another excellent method for preserving tomato soup. Simply cool the blended soup and freeze it in freezer-safe containers or bags. Frozen soup will usually last for 3-6 months.
H2: What kind of tomatoes are best for canning?
Roma tomatoes are generally preferred for canning due to their low moisture content and firm texture. However, other canning-appropriate tomatoes will also work well. Avoid using overly ripe or damaged tomatoes.
This Ball canning tomato soup recipe provides a delicious and safe way to preserve the flavors of summer. Remember, safety is paramount when canning. Always follow proper procedures and refer to the latest Ball canning guidelines for the most up-to-date information. Enjoy your homemade goodness!
