Making your own canned tomato soup is a rewarding experience, offering a delicious, cost-effective alternative to store-bought varieties. This guide provides a detailed, step-by-step process for safely canning your homemade tomato soup, ensuring a flavorful and long-lasting product. We'll cover everything from ingredient selection to proper sterilization techniques, guaranteeing a successful canning experience.
What Kind of Tomatoes are Best for Canning Tomato Soup?
The best tomatoes for canning soup are ripe, flavorful varieties with a good balance of sweetness and acidity. Roma tomatoes, with their low water content and meaty texture, are a popular choice. However, you can use a mix of varieties for a more complex flavor profile. Avoid using green or unripe tomatoes, as they won't have the desired sweetness and may not gel properly.
How to Prepare Tomatoes for Canning?
Proper preparation is key to achieving a smooth, flavorful soup. Start by washing your tomatoes thoroughly. Then, you have two options:
- Blanching and Peeling: This method is ideal for removing skins easily. Briefly blanch the tomatoes in boiling water, then immediately plunge them into ice water to stop the cooking process. The skins should peel off easily.
- No-Peel Method: For a slightly chunkier soup, you can skip the peeling process altogether. Simply chop or core the tomatoes and proceed with the recipe.
After preparing your tomatoes, roughly chop them. This will help them blend smoothly later on.
What Ingredients Do I Need Besides Tomatoes?
While the base of your soup will be tomatoes, adding other ingredients enhances the flavor and complexity. Common additions include:
- Onions: Sautéed onions add a savory depth to the soup.
- Garlic: A few cloves of garlic enhance the overall flavor profile.
- Herbs and Spices: Experiment with basil, oregano, thyme, or bay leaves for aromatic complexity. Salt and pepper are essential for seasoning.
- Vegetable Broth or Stock: This adds extra flavor and helps achieve the desired consistency.
Homemade Tomato Soup Recipe (for Canning)
Yields: Approximately 7 pints Prep time: 30 minutes Cook time: 45 minutes
Ingredients:
- 12 pounds ripe tomatoes, prepared (peeled or unpeeled)
- 2 large onions, chopped
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth (or water)
Instructions:
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until softened, about 5 minutes.
- Add tomatoes and seasonings: Add chopped tomatoes, oregano, basil, salt, and pepper to the pot. Stir well to combine.
- Simmer: Bring the mixture to a simmer and cook for about 30 minutes, or until the tomatoes have softened and released their juices.
- Blend (optional): If you prefer a smoother soup, carefully blend the mixture using an immersion blender or transfer it in batches to a regular blender.
- Adjust consistency: Add vegetable broth as needed to reach your desired consistency.
- Canning: Carefully ladle the hot soup into sterilized pint jars, leaving 1/2 inch headspace. Remove air bubbles and wipe the rims clean. Place lids and rings on the jars, tightening fingertip-tight.
- Process: Process the jars in a boiling water bath for 35 minutes (adjust processing time according to your altitude - consult a reputable canning guide for altitude adjustments).
- Cool: Remove jars from the canner and let them cool completely. You should hear a “pop” sound as the jars seal.
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. Always check the seals before consuming. If a jar doesn't seal properly, refrigerate it and consume it within a few days.
What are the Safety Precautions When Canning Tomato Soup?
Safe canning practices are crucial to prevent spoilage and foodborne illnesses. Here are some key safety precautions:
How do I Sterilize Jars and Lids for Canning?
Wash jars and lids thoroughly in hot, soapy water. Then, sterilize them by boiling in water for 10 minutes. Keep them hot until ready to use.
What is the importance of headspace when canning?
Proper headspace (the space between the food and the jar's lid) is essential. It allows for expansion during the processing stage. Insufficient headspace can cause jars to break, while excessive headspace can lead to spoilage.
What should I do if my canned tomato soup doesn't seal?
If a jar doesn't seal (you don't hear the "pop" sound), refrigerate it and consume it within a few days. Do not attempt to re-process it.
By following these steps and prioritizing safety, you can confidently enjoy the delicious rewards of homemade canned tomato soup for months to come. Remember to always consult reliable canning resources for the most up-to-date and accurate information.
