Canning your own tomato soup is a rewarding experience, resulting in a pantry staple bursting with fresh, vibrant flavor. This comprehensive guide will walk you through the entire process, ensuring safe and delicious results every time. Whether you're a canning novice or a seasoned pro, these detailed instructions will help you create a batch of homemade tomato soup you'll be proud of.
What You'll Need:
Ingredients:
- 12 cups ripe tomatoes, peeled and chopped (about 6 pounds) – Roma tomatoes are ideal for their low-water content
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter or olive oil
- 1 cup vegetable or chicken broth (optional, for thinner consistency)
Equipment:
- Large stockpot
- Immersion blender or regular blender
- Canning jars (pint or quart size), with lids and bands
- Jar lifter
- Large canning pot with rack
- Water bath canner
- Bubble remover tool
- Ladle
Step-by-Step Canning Instructions:
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Prepare the Tomatoes: Wash and peel the tomatoes. There are several ways to peel tomatoes, including blanching them in boiling water for a minute or two. Once peeled, chop the tomatoes into roughly 1-inch pieces.
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Sauté Aromatics: Melt the butter or olive oil in the 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.
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Simmer the Soup: Add the chopped tomatoes, basil, oregano, salt, and pepper to the pot. Bring the mixture to a simmer, then reduce heat and cook for about 20-30 minutes, stirring occasionally, until the tomatoes have softened. If you prefer a thinner soup, stir in the vegetable or chicken broth.
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Blend the Soup: Carefully use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, work in batches using a regular blender. Be cautious when blending hot liquids in a regular blender to avoid burns.
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Prepare Jars and Lids: Wash the canning jars, lids, and bands in hot, soapy water. Rinse thoroughly and sterilize the jars in boiling water for at least 10 minutes. Keep them in hot water until ready to use. Boil the lids in a separate saucepan for 10 minutes.
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Fill the Jars: Using a ladle, carefully fill the sterilized jars with the hot tomato soup, leaving about ½ inch of headspace at the top. Remove any air bubbles using a bubble remover tool or by gently running a non-metallic utensil around the inside of the jar.
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Wipe the Rims: Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
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Add Lids and Bands: Place the lids on the jars and screw on the bands until fingertip tight. Do not overtighten.
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Process in a Water Bath Canner: Carefully place the filled jars in the water bath canner, ensuring they are completely submerged by at least 1-2 inches of water. Bring the water to a rolling boil and process the jars according to the following guidelines:
- Pint Jars: Process for 35 minutes
- Quart Jars: Process for 45 minutes
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Cool and Check Seals: Once the processing time is complete, carefully remove the jars from the canner using a jar lifter and place them on a towel to cool completely, undisturbed, for at least 12-24 hours. You should hear a "pop" sound as the jars seal. Check that the lids are concave (pushed down) – this indicates a proper seal.
Troubleshooting and Tips
H2: What are the best tomatoes to use for canning tomato soup?
Roma tomatoes are ideal for canning tomato soup due to their lower water content, resulting in a thicker, richer soup. However, you can also use other varieties like San Marzano or even a mix of different tomatoes for a more complex flavor.
H2: How long does homemade canned tomato soup last?
Properly canned tomato soup, stored in a cool, dark, and dry place, can last for 12 to 18 months. Always check the seal before consuming. If the lid is not concave or the soup appears spoiled, discard it.
H2: Can I freeze tomato soup instead of canning it?
Yes, you can freeze tomato soup. Allow it to cool completely before freezing in freezer-safe containers or bags. Frozen tomato soup will generally last for 3-6 months.
H2: What if my jars didn't seal?
If some of your jars didn't seal, you can refrigerate the unsealed jars and consume the soup within a week. Re-canning unsealed jars is not recommended. Check your process and ensure all steps were followed correctly. Issues may arise from improperly cleaned jars, insufficient processing time, or air bubbles not being removed.
This detailed guide provides a comprehensive overview of canning tomato soup. Remember, safety is paramount when canning; always follow proper procedures and guidelines to ensure your food is safe to consume. Enjoy your delicious homemade canned tomato soup!
