Making your own canned tomato soup is a rewarding experience, offering a delicious, customizable alternative to store-bought varieties. This guide provides a comprehensive, step-by-step process, addressing common concerns and ensuring safe preservation. Whether you're a seasoned canner or a beginner, follow along to learn how to create a pantry staple that bursts with fresh tomato flavor.
What Kind of Tomatoes are Best for Canning Soup?
The best tomatoes for canning soup are those with a rich, deep flavor and good body. Roma tomatoes are a popular choice due to their low water content and meaty texture. However, you can also use other varieties like heirloom tomatoes or even a mix for a more complex taste. Avoid using tomatoes that are overly watery or have blemishes that could compromise the quality of your soup. Ripe, but firm, tomatoes are ideal.
How Much Tomato Soup Can I Make?
The amount of tomato soup you can make depends entirely on the size of your canning jars and the quantity of tomatoes you have. A standard recipe might yield around 6 to 8 pints, but you can easily scale it up or down to fit your needs. Remember to always leave proper headspace in your jars to allow for expansion during processing.
How Long Does Homemade Canned Tomato Soup Last?
Properly canned tomato soup, processed correctly in a pressure canner (critical for safety!), will last for 12-18 months in a cool, dark, and dry place. However, it's always recommended to check for any signs of spoilage before consumption – bulging lids or a foul odor are indicators that the soup should be discarded.
What Ingredients Do I Need for Canned Tomato Soup?
This recipe provides a basic framework; feel free to adjust seasonings to your preferences:
- Ripe Tomatoes: Approximately 6-8 pounds, depending on your desired yield.
- Onion: 1 medium, finely chopped.
- Garlic: 2-4 cloves, minced (or more, to taste).
- Vegetable Broth (optional): Adjust to achieve desired consistency.
- Salt: To taste.
- Black Pepper: To taste.
- Other Spices (optional): Basil, oregano, thyme, bay leaf – experiment to find your favorite flavor profile!
Step-by-Step Guide to Canning Tomato Soup
- Prepare the Tomatoes: Wash and core the tomatoes. You can roughly chop them for easier blending, but perfectly uniform pieces aren't necessary.
- Sauté Aromatics: In a large pot, sauté the chopped onion and minced garlic in a little olive oil or butter until softened. This step adds depth of flavor.
- Simmer the Soup: Add the tomatoes to the pot along with any desired spices and vegetable broth. Bring the mixture to a simmer and cook for at least 30 minutes, stirring occasionally, to allow the flavors to meld.
- Blend the Soup: Carefully transfer the simmered mixture to a blender (in batches if needed) and blend until smooth. Alternatively, use an immersion blender directly in the pot.
- Adjust Seasoning: Return the blended soup to the pot and adjust the seasoning with salt and pepper. Taste and adjust further as needed.
- Canning Process: Ladle the hot soup into sterilized canning jars, leaving the appropriate headspace (generally 1/2 inch for pints). Remove any air bubbles by running a clean knife or spatula around the inside of the jars. Wipe the jar rims clean, place lids and rings, and process in a pressure canner according to the manufacturer's instructions. Processing times vary depending on altitude and jar size. Consult a reputable canning guide for proper processing times in your area. Failure to properly can can lead to botulism, a potentially fatal illness.
- Cool and Check: Allow the jars to cool completely. You should hear a "pop" as the jars seal. Check for proper sealing by pressing down on the center of each lid. Unsealed jars should be refrigerated and consumed promptly.
Frequently Asked Questions (FAQ)
Can I can tomato soup in a water bath canner?
No, tomato soup requires a pressure canner for safe processing. The low acidity of tomato soup makes it susceptible to botulism if not processed under pressure.
How do I know if my canned tomato soup is spoiled?
Spoiled canned tomato soup will often show signs of bulging lids, leakage, or a foul odor. Discard any jar exhibiting these signs.
Can I freeze tomato soup instead of canning it?
Yes, freezing tomato soup is a great alternative for shorter-term storage. Freeze it in freezer-safe containers or bags, leaving some headspace for expansion.
What are some variations I can try?
Experiment with different herbs and spices to create your own signature tomato soup. Add cream or coconut milk for a richer texture. Roasted tomatoes can add a smoky depth of flavor.
By following these steps and prioritizing safety, you can enjoy the delicious satisfaction of homemade canned tomato soup for months to come. Remember that safe canning practices are crucial; always consult a reliable source, such as the National Center for Home Food Preservation, for the most up-to-date information and recommendations.
