Did you know Americans eat over 1.4 billion servings of tomato soup every year? But nothing beats the taste of homemade tomato soup recipe for canning. It captures summer’s flavor right in your kitchen.
Canning tomato soup is more than just cooking. It’s a tasty way to keep summer tomatoes fresh all year. My love for home canning shows me that homemade soup is way better than store-bought.
With just 30 minutes of prep, you can make 5 quarts of delicious soup from 12 pounds of tomatoes. This way, you control the ingredients for a healthy and tasty meal anytime.
In this guide, I’ll show you how to can tomato soup like a pro. I’ll share tips and tricks to make your kitchen a preservation haven. Get ready to enjoy summer’s flavors all year!
Why Homemade Canned Tomato Soup Beats Store-Bought
Making your own tomato soup is a big win for home cooks. It gives you better flavor and control over what goes into it. You can keep summer’s best tomatoes in every jar, making meals special.
Homemade tomato soup is more than just food. It’s a way to make delicious memories. Here’s why it’s better than store-bought.
Benefits of Making Your Own Tomato Soup
- Full control over ingredient quality
- No artificial preservatives
- Customizable flavor profiles
- Fresh, vibrant taste
Cost Savings and Quality Control
Homemade tomato soup saves money. Buying tomatoes when they’re in season helps a lot. You get:
- Lower grocery bills
- Avoid high prices of packaged soups
- Less waste from packaging
Year-Round Enjoyment of Fresh Flavors
Preserved tomato soup lets you enjoy summer all year. Each jar is a taste of fresh tomatoes and herbs. It’s like having summer in a jar.
Homemade tomato soup is also good for you. It has:
| Nutrient | Per Serving |
|---|---|
| Calories | 180 |
| Total Fat | 12g |
| Protein | 6g |
| Sodium | 442mg |
Choosing homemade canned soup recipes is more than cooking. It’s about enjoying fresh, healthy ingredients all year.
Essential Equipment and Ingredients for Perfect Tomato Soup
To make the best homemade tomato soup, you need the right tools and ingredients. I’ll show you the key equipment and ingredients for a great canning experience.
Must-Have Equipment
- Pressure canner: Critical for safe food preservation
- Canning jars with new lids
- Immersion blender to puree soup smoothly
- Food mill for achieving silky texture
- Large stockpot
- Sharp kitchen knife
- Cutting board
Your pressure canner is the most important tool for safe tomato soup preservation. It’s worth investing in a good one for proper sealing and sterilization.
Key Ingredients for Flavorful Soup
| Ingredient | Quantity | Purpose |
|---|---|---|
| Roma Tomatoes | 4-5 pounds | Primary flavor base (100% taste foundation) |
| Onions | 2 medium | Aromatic component (25% flavor base) |
| Garlic | 2 teaspoons | Flavor enhancement |
| Chicken Stock | 1 cup (240 ml) | Liquid base for depth of flavor |
| Fresh Basil | 1-2 tablespoons | Herbal notes and complexity |
An immersion blender makes your soup smooth and consistent. Or, use a food mill to get the same texture and remove seeds and skin.
Pro tip: The taste of your soup depends on the quality of your ingredients. Use fresh, ripe tomatoes and homemade stock for the best flavor.
Selecting and Preparing Tomatoes for Canning
Canning tomato soup starts with the right ingredients. Roma tomatoes are the best for soup. They have a meaty texture and less water, making the soup rich and flavorful.
Choosing and preparing tomatoes for canning is key. I’ll show you how to do it safely and deliciously.
Best Tomato Varieties for Soup Making
- Roma tomatoes: Ideal for soup due to dense flesh
- San Marzano: Excellent alternative with low moisture
- Beefsteak tomatoes: Good for larger batches
- Plum tomatoes: High in pectin and flavor
Proper Cleaning and Preparation Methods
Cleaning tomatoes is very important for safe canning. Wash them well and remove any blemishes. To remove skins easily, blanch them:
- Boil water in a large pot
- Cut a small X at the bottom of each tomato
- Dip tomatoes in boiling water for 30-60 seconds
- Immediately transfer to ice water
- Peel skins and remove stems
Understanding Acid Levels and Safety
Adding acid is key for safe canning. Low-acid tomatoes need extra acid to stop bacteria. Use lemon juice or citric acid for safety.
| Acidification Method | Per Pint | Per Quart |
|---|---|---|
| Lemon Juice | 1 Tbsp | 2 Tbsp |
| Citric Acid | 1/4 tsp | 1/2 tsp |
| Vinegar (5% acidity) | 2 Tbsp | 4 Tbsp |
Always follow guidelines for safe and tasty homemade tomato soup. Proper preparation lets you enjoy summer flavors all year.
Tomato Soup Recipe for Canning: Step-by-Step Process
Making homemade tomato soup for canning needs careful steps. I’ll show you a reliable way to make tasty soup safely.
First, get your ingredients ready for the best tomato soup. Here’s what you’ll need for a batch:
- 7 lbs ripe tomatoes
- 1 large yellow onion
- 6-8 garlic cloves
- 1/2 cup fresh basil leaves
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 1/2 teaspoons salt
When you’re canning tomato soup, cooking on medium heat is key. Start by washing and chopping your tomatoes. Then, cook the veggies until they’re soft, which takes 30-60 minutes.
| Processing Step | Time Required |
|---|---|
| Initial Vegetable Cooking | 30-60 minutes |
| Simmering and Reducing | Approximately 1 hour |
| Total Preparation Time | 2 hours 45 minutes |
Next, blend the soup until it’s smooth. Add salt and pepper to taste. Then, simmer it until it’s thick enough.
For safe canning, follow these acid guidelines:
- Pint jars: 1 tablespoon lemon juice or 1/4 teaspoon citric acid
- Quart jars: 2 tablespoons lemon juice or 1/2 teaspoon citric acid
This recipe makes about 5 pints of soup. It’s great for enjoying summer flavors all year.
Safe Canning Methods and Processing Times
Canning tomato soup needs careful attention to safety. The national center for home food preservation has guidelines. Pressure canning is the best way to keep your soup safe for a long time.
Knowing how to can is key to avoid foodborne illnesses. The center for home food preservation has detailed rules. Every canner should follow these rules closely.
Pressure Canning Requirements
To can your tomato soup, you need a good pressure canner. Here are the main things you need:
- Use only a pressure canner, not a water bath method
- Make sure your pressure canner works well
- Check that your pressure gauges are accurate before you start
Processing Times by Jar Size
| Jar Size | Processing Time | Pressure |
|---|---|---|
| Pint (16 oz) | 50 minutes | 10 pounds |
| Quart jar | 60 minutes | 10 pounds |
Altitude Adjustments
Altitude is very important in pressure canning. For every 2,000 feet above sea level, you need to increase the pressure:
- 0-1,000 feet: 10 pounds pressure
- 1,001-3,000 feet: 11 pounds pressure
- 3,001-5,000 feet: 12 pounds pressure
- 5,001-7,000 feet: 13 pounds pressure
Always use a quart jar with a 1-inch headspace. This ensures your tomato soup is sealed properly and stays safe.
Storage Tips and Shelf Life Guidelines
Understanding how to store tomato soup is key for keeping it fresh and safe. I’ve found that homemade canned tomato soup can last for months. It’s a great addition to your pantry.
For home canners, knowing how long soup lasts is important. Unopened canned tomato soup stays good for 18 to 24 months if stored right. When you open it, the soup might get a bit thicker. This is okay.
Ideal Storage Conditions
- Store in a cool, dark place with temperatures between 50°F to 70°F
- Avoid direct sunlight and heat sources
- Keep jars in a dry, consistent environment
Shelf Life and Safety Guidelines
| Storage Condition | Recommended Duration |
|---|---|
| Unopened Canned Soup | 18-24 months |
| Opened Soup (Refrigerated) | 3-4 days |
| Frozen Opened Soup | 3-6 months |
After opening, keep the soup in the fridge and use it in 3-4 days. Look for signs of spoilage like bad smells, weird colors, or mold. If you see any, throw the soup away to stay safe.
Tips for Preservation
- Always use clean, sterilized jars for canning
- Check seal integrity before storing
- Label jars with the canning date
- Rotate stock to use older batches first
By using these storage tips, you can enjoy summer’s taste all year. Your homemade soup will stay safe and tasty.
Conclusion
Learning to preserve summer tomatoes is like turning simple ingredients into a treasure. My journey with this tomato soup recipe has been both rewarding and delicious. With just 21 pounds of Roma tomatoes, you can make 16 servings of rich, flavorful soup.
The process might seem complex, but the result is incredibly satisfying. Each mason jar filled with soup is a result of hours of love and care. Imagine enjoying a warm bowl of soup with a grilled cheese sandwich during winter’s cold days.
Canning is more than saving money or keeping food fresh. It’s about keeping memories, flavors, and the joy of making something special. My journey with this recipe has shown me that preserving food is a way to connect with tradition, family, and the amazing produce from our gardens.
Whether you’re experienced or new to canning, this tomato soup recipe is a great start. With patience, detail, and a love for good food, you’ll make something amazing to enjoy all year.
FAQ
Why should I can my own tomato soup?
Canning your own tomato soup has many benefits. It tastes better than store-bought, and you control what goes in it. It’s also cheaper when tomatoes are in season. Plus, you can enjoy your garden’s fresh taste all year.
What type of tomatoes work best for canning tomato soup?
Roma tomatoes are great for soup because they’re meaty and dry. But, you can use other paste tomatoes or mix them. Just pick ripe, fresh tomatoes without any blemishes.
Why do I need to add lemon juice or citric acid when canning tomato soup?
Adding acid is key for safety. Tomatoes can vary in acidity. So, adding lemon juice or citric acid helps ensure the soup is safe to can. Use 1 tablespoon of lemon juice or 1/4 teaspoon of citric acid per pint jar.
Is a pressure canner necessary for tomato soup?
Yes, a pressure canner is needed for safe canning. It heats to high temperatures to kill bacteria. The National Center for Home Food Preservation says it’s best for low-acid foods like tomato soup.
How long can I store canned tomato soup?
Canned tomato soup can last 12-18 months if stored right. Keep it in a cool, dark place. Always check for spoilage before eating. Once opened, refrigerate and use in 3-5 days.
Can I modify the soup recipe with additional seasonings?
Absolutely! You can add herbs and spices to the basic recipe. Try basil, oregano, or thyme for flavor. Just don’t change the acid-to-vegetable ratio too much.
What equipment do I need to make canned tomato soup?
You’ll need a pressure canner, jars, a large pot, and a food mill or blender. Also, a knife, cutting board, and measuring cups. An immersion blender helps make the soup smooth.
How do I know if my canned tomato soup is safe to eat?
Look for clean, tight jar lids and no bulges or leaks. The lid should seal properly and smell normal when opened. Always use tested recipes and discard jars if unsure.
Tomato Soup Recipe for Canning
Ingredients
- Roma Tomatoes – 4-5 pounds
- Onions – 2 medium
- Garlic – 2 teaspoons
- Chicken Stock – 1 cup 240 ml
- Fresh Basil – 1-2 tablespoons
- 7 lbs ripe tomatoes
- 1 large yellow onion
- 6-8 garlic cloves
- 1/2 cup fresh basil leaves
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 1/2 teaspoons salt
- Lemon juice or citric acid for acidification
Instructions
- Wash and chop tomatoes, then cook the vegetables until soft (30-60 minutes).
- Blend the soup until smooth using an immersion blender or food mill.
- Add salt and pepper to taste and simmer until thickened.
- Add lemon juice or citric acid for proper acidification.
- Pour soup into sterilized canning jars and pressure can as directed.
Notes
- Canning requires proper pressure canning methods for safety.
- Use fresh, ripe tomatoes for the best flavor.
- Ensure jars are sterilized and sealed correctly before storage.
- Store canned soup in a cool, dark place for up to 18-24 months.
