Tomato soup, a classic comfort food, is perfect for canning, providing a delicious and convenient way to enjoy the taste of summer all year round. This comprehensive guide will walk you through everything you need to know about safely and successfully canning your own homemade tomato soup. We'll cover various recipes, essential techniques, and answer frequently asked questions to ensure your canning experience is a resounding success.
What are the best tomatoes for canning tomato soup?
Choosing the right tomatoes is crucial for a flavorful and well-textured canned soup. Roma tomatoes are a popular choice due to their low water content and meaty texture, resulting in a thicker, less watery soup. However, you can experiment with a blend of tomatoes, such as Roma, heirloom, or even cherry tomatoes, for a more complex flavor profile. Remember to select ripe, firm tomatoes free from blemishes or bruises for optimal results.
How to make tomato soup for canning: A simple recipe
This recipe provides a foundation for delicious canned tomato soup. You can easily customize it to your taste by adding herbs, spices, or vegetables.
Yields: Approximately 7 pints Prep time: 30 minutes Cook time: 45 minutes
Ingredients:
- 12 pounds ripe tomatoes, cored and roughly chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth (optional, for thinner soup)
Instructions:
- Prepare the tomatoes: Wash, core, and roughly chop the tomatoes.
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
- Simmer tomatoes: Add chopped tomatoes, basil, oregano, salt, and pepper to the pot. Bring to a simmer, then reduce heat and cook for 30-45 minutes, stirring occasionally, until tomatoes are softened.
- Blend (optional): For a smoother soup, carefully transfer the mixture to a blender (work in batches) and blend until smooth. Alternatively, you can use an immersion blender directly in the pot.
- Adjust consistency: If desired, stir in vegetable broth to reach your preferred consistency.
- Canning Process: Ladle the hot soup into sterilized canning jars, leaving 1/2 inch headspace. Remove air bubbles, wipe rims clean, and seal with lids and rings. Process in a boiling water bath according to your jar manufacturer's instructions (usually around 35 minutes for pints).
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 after processing; any jars with compromised seals should be refrigerated and consumed promptly.
Can I freeze tomato soup instead of canning it?
Yes, you can freeze tomato soup. Allow the soup to cool completely before freezing it in airtight containers or freezer bags. Frozen tomato soup can generally be stored for 3-6 months.
What are the best jars for canning tomato soup?
Regular mouth mason jars are ideal for canning tomato soup. Ensure they are properly sterilized before using them.
What are some variations on basic canned tomato soup recipes?
The beauty of canning tomato soup lies in its adaptability. Experiment with these variations:
- Creamy Tomato Soup: Add a splash of heavy cream or coconut milk before canning.
- Spicy Tomato Soup: Incorporate a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
- Roasted Tomato Soup: Roast the tomatoes before making the soup for a deeper, richer flavor.
- Vegetable Tomato Soup: Add diced carrots, celery, or other vegetables to the soup before simmering.
By following these guidelines and adapting them to your preferences, you can successfully can delicious and flavorful tomato soup, preserving the taste of summer for months to come. Remember to always prioritize safe canning practices and consult reputable resources for detailed instructions. Enjoy the fruits (or should we say, vegetables?) of your labor!
