Making your own canned tomato soup is a rewarding experience, offering a delicious, homemade taste superior to store-bought options and the satisfaction of preserving summer's bounty for colder months. This comprehensive guide will walk you through the process, ensuring you achieve safe and flavorful results. We'll cover everything from selecting the right tomatoes to safely processing your homemade soup for long-term storage.
Why Make Your Own Canned Tomato Soup?
The allure of homemade canned tomato soup lies in several key advantages:
- Superior Taste: You control the ingredients, leading to a richer, fresher taste than commercially produced soups often filled with additives and preservatives.
- Cost Savings: While the initial investment in jars and equipment might seem high, making your own soup often becomes more economical in the long run, especially if you grow your own tomatoes.
- Healthier Option: By using fresh, high-quality ingredients and avoiding processed additives, you create a healthier and more nutritious soup.
- Preserving the Harvest: Canning allows you to preserve the abundance of your summer tomato harvest, providing delicious soup throughout the year.
Selecting the Best Tomatoes for Canning
Choosing the right tomatoes is crucial for a successful canning project. Avoid using tomatoes that are bruised, overripe, or showing signs of disease. Roma tomatoes, with their meaty texture and low water content, are ideal for canning soup, but other varieties like San Marzano or even heirloom tomatoes can also work well.
Remember to wash your tomatoes thoroughly before using them.
Homemade Tomato Soup Recipe for Canning (Yields approximately 7 pints)
Ingredients:
- 8 pounds ripe tomatoes, roughly chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons butter or olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup vegetable or chicken broth (optional, for a thinner soup)
- ½ cup heavy cream or milk (optional, for a richer soup)
Instructions:
- Sauté Aromatics: Melt the butter or olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the 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 20-30 minutes, or until the tomatoes have softened and broken down. You can use an immersion blender to partially puree the soup for a smoother consistency at this stage, or leave it chunky.
- Blend (Optional): If desired, use an immersion blender to puree the soup to your desired consistency. Alternatively, carefully transfer the soup in batches to a regular blender. Allow to cool slightly before blending to prevent burns.
- Adjust Consistency: If you prefer a thinner soup, add the vegetable or chicken broth. If you want a richer soup, stir in the heavy cream or milk.
- Canning Process: Ladle the hot soup into sterilized pint jars, leaving about ½ inch headspace. Remove air bubbles by running a non-metallic utensil along the sides of the jars. Wipe the rims clean, place lids and rings on the jars, and tighten them fingertip-tight.
- Process in a Pressure Canner: Process the jars in a pressure canner according to the manufacturer's instructions for pints of tomato soup. Generally, this involves processing at 10 pounds of pressure for 40 minutes at altitudes up to 1,000 feet. Adjust processing time according to your altitude. Always refer to a reputable canning guide for specific instructions related to your altitude.
- Cool and Check Seals: After processing, carefully remove the jars from the canner and allow them to cool completely. Check the seals to ensure they have popped down, indicating a proper 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 the seal is broken or the soup shows any signs of spoilage (such as bulging lids, discoloration, or unusual odor), discard it immediately.
What are the Common Mistakes to Avoid When Canning Tomato Soup?
- Insufficient Headspace: Leaving less than the required headspace can lead to inadequate sealing and spoilage.
- Improper Sealing: Not tightening the lids properly or failing to check the seals can result in contamination.
- Incorrect Processing Time: Using incorrect processing times for your altitude can lead to under-processed food and potential botulism.
- Using Damaged Jars: Using damaged or chipped jars can compromise the seal and lead to spoilage.
Can I Freeze Tomato Soup Instead of Canning It?
Yes, you can freeze tomato soup. Freeze it in freezer-safe containers or bags, leaving some headspace for expansion. Frozen tomato soup typically lasts for 3-6 months.
Can I Use Different Vegetables in My Homemade Tomato Soup for Canning?
Absolutely! Feel free to experiment with adding other vegetables like carrots, celery, or zucchini to your tomato soup. Just remember that adding more vegetables might slightly alter the processing time; consult a reliable canning guide for adjusted instructions.
This guide provides a comprehensive overview of making and canning homemade tomato soup. Remember to always prioritize safety and refer to reputable canning resources for specific instructions related to your altitude and equipment. Enjoy the delicious results of your home-canned goodness!
