Making your own canned tomato soup is a rewarding experience, offering a delicious, flavorful alternative to store-bought versions. This comprehensive guide walks you through the process, ensuring safe and successful canning. Remember, safety is paramount when canning; always follow proper procedures to avoid spoilage.
What You'll Need:
Ingredients:
- 6 pounds ripe tomatoes, peeled and chopped (about 12 cups)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1 cup vegetable broth or water (adjust for desired consistency)
Equipment:
- Large stockpot
- Immersion blender or regular blender
- Canning jars and lids (pint or half-pint size, sterilized)
- Jar lifter
- Large pot for water bath canning
- Canning rack
- Bubble remover tool
- Clean towels
Step-by-Step Canning Instructions:
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Prepare the Tomatoes: Wash and peel the tomatoes. There are several methods for peeling tomatoes, including blanching them in boiling water for a minute or two. Once peeled, chop them into roughly 1-inch pieces.
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Sauté Aromatics: Heat the olive oil in a large stockpot over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Simmer the Soup: Add the chopped tomatoes, salt, pepper, basil, and oregano to the pot. Stir well to combine. Bring the mixture to a simmer, then reduce heat and cook for 15-20 minutes, or until the tomatoes have softened.
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Blend the Soup: Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to puree the soup until smooth. If using a regular blender, vent the lid slightly to prevent pressure buildup.
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Adjust Consistency: Return the pureed soup to the pot. Stir in the vegetable broth or water, adjusting the amount to achieve your desired thickness. Heat through gently.
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Fill and Seal Jars: Carefully ladle the hot soup into the sterilized canning jars, leaving ½-inch headspace at the top. Remove air bubbles using a bubble remover tool and wipe the jar rims clean. Place the lids and rings on the jars, tightening them fingertip tight.
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Process in a Water Bath: Place the filled jars on a canning rack in a large pot. Add enough water to cover the jars by at least 1-2 inches. Bring the water to a rolling boil, then process the jars for 35 minutes (for pint jars) or 25 minutes (for half-pint jars) at a consistent boil. Adjust processing time based on your altitude – higher altitudes require longer processing times. Refer to a reputable canning guide for altitude adjustments.
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Cool and Check Seals: Carefully remove the jars from the water bath using a jar lifter and place them on a towel-lined surface to cool completely undisturbed for 12-24 hours. You should hear a "pop" sound as the jars seal. Check that the lids have sealed by pressing down on the center of each lid; if it doesn't flex, the jar is sealed.
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Store and Enjoy: Once completely cool and sealed, label and store your canned tomato soup in a cool, dark, and dry place. Canned tomato soup should last for 12-18 months if properly stored.
Frequently Asked Questions (PAAs):
How long does homemade canned tomato soup last?
Properly canned and stored, homemade tomato soup can last for 12-18 months. Always check for signs of spoilage before consuming, such as bulging lids or off odors.
Can I freeze homemade tomato soup instead of canning it?
Yes, you can freeze homemade tomato soup. Allow it to cool completely before freezing in airtight containers. Frozen soup typically lasts for 3-6 months.
What are the best tomatoes for canning soup?
Roma tomatoes are a popular choice for canning due to their low moisture content and thick flesh, which results in a less watery final product. However, any ripe, flavorful tomato can be used.
Do I need to use a pressure canner for tomato soup?
No, a water bath canner is sufficient for canning tomato soup, as the acidity of the tomatoes prevents the growth of botulism spores.
What can I add to my canned tomato soup to make it more flavorful?
Experiment with adding different herbs and spices, such as thyme, rosemary, or a pinch of red pepper flakes, for a customized flavor profile. You can also add a bay leaf during the simmering process and remove it before blending.
Remember to always refer to a reliable canning resource, such as the National Center for Home Food Preservation, for the most up-to-date and accurate canning instructions and safety guidelines. Safe canning practices are crucial for preventing foodborne illnesses. Enjoy your delicious homemade canned tomato soup!
