Making your own canned tomato soup is a rewarding experience, offering a delicious, homemade taste superior to store-bought varieties. This comprehensive guide will walk you through the process, ensuring you achieve perfectly canned soup every time. From selecting the right tomatoes to mastering the canning process, we'll cover everything you need to know.
Why Make Homemade Canned Tomato Soup?
The allure of homemade canned tomato soup lies in its superior flavor and control over ingredients. You can tailor the recipe to your preferences, using fresh, high-quality tomatoes and avoiding unnecessary additives and preservatives often found in commercial soups. Plus, having a pantry stocked with your own homemade soup provides a convenient and delicious meal option anytime.
Choosing the Right Tomatoes
The foundation of great tomato soup is, of course, the tomatoes! For canning, it’s best to use ripe, flavorful tomatoes. Roma tomatoes are a popular choice due to their low water content and robust flavor, resulting in a thicker, richer soup. However, you can experiment with other varieties, such as heirloom tomatoes, for a unique flavor profile.
What kind of tomatoes are best for canning soup?
While Roma tomatoes are a classic choice due to their low water content, resulting in a thicker soup, any ripe, flavorful tomato will work. Heirloom varieties can add unique depth and sweetness, while cherry or grape tomatoes, while requiring more chopping, can offer a burst of concentrated flavor. Consider your taste preferences and access to varieties when making your selection.
Homemade Tomato Soup Recipe for Canning
This recipe yields approximately 7 pints of tomato soup. Adjust quantities as needed.
Ingredients:
- 12 pounds ripe tomatoes (Roma or your preferred variety)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth (or chicken broth for a richer flavor)
- Optional: 1/4 cup heavy cream or milk for added richness (add after canning)
Instructions:
- Prepare the tomatoes: Wash and roughly chop the tomatoes.
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 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, stirring occasionally, until the tomatoes have softened and broken down.
- Blend the soup: Carefully transfer the cooked tomato mixture to a blender (or use an immersion blender) and blend until smooth. Work in batches if necessary.
- Adjust consistency: Stir in the vegetable broth. If you prefer a thinner soup, add more broth as needed.
- Canning process: Ladle the hot soup into sterilized pint jars, leaving 1/2 inch headspace. Remove air bubbles and wipe the rims clean. Apply lids and rings, tightening fingertip tight.
- Process in a canner: Process the jars in a boiling water bath for 35 minutes (adjust time based on your altitude – consult a reliable canning guide for altitude adjustments).
- Cool and check seals: Remove jars from the canner and let them cool completely. Check to ensure the seals are properly sealed (lids should not flex).
How long does homemade canned tomato soup last?
Properly canned tomato soup, stored in a cool, dark place, can last for 12-18 months. Always check the seal before consuming. If the seal is broken or the soup shows any signs of spoilage (e.g., mold, unusual odor), discard it immediately.
What are the risks of not properly canning tomato soup?
Improper canning techniques can lead to spoilage, potentially causing botulism, a serious and life-threatening illness. Following established canning guidelines, including proper processing times and jar preparation, is crucial for food safety. Consult a reliable canning resource, such as the National Center for Home Food Preservation, for detailed instructions and safety information.
Can I freeze homemade tomato soup instead of canning it?
Yes, you can freeze homemade tomato soup. Allow the soup to cool completely before freezing in airtight containers. Frozen tomato soup will last for 3-6 months.
Tips for Success
- Use high-quality ingredients: The better the tomatoes, the better the soup.
- Sterilize jars and lids properly: This is crucial for preventing spoilage.
- Follow canning guidelines carefully: Proper processing time is essential for safety.
- Check seals after processing: Ensure jars are properly sealed before storage.
Making your own canned tomato soup is a worthwhile endeavor that provides a delicious and convenient pantry staple. By following this guide and prioritizing safety, you can enjoy the fruits (or rather, tomatoes!) of your labor for months to come. Remember to always consult reliable canning resources for the most up-to-date safety information and altitude adjustments.
