Tomato soup is one of the easy to prepare and delicious soups in the cuisine. Fresh tomatoes are the perfect ingredient for making tomato soup, especially when you want to make it healthy and free from artificial preservatives. Canning tomato soup is an excellent solution to store the soup with all its nutrients intact for long periods, and it’s a cost-effective method too.
If you’re wondering how to can tomato soup from fresh tomatoes, then you’re at the right place. In this article, we will walk you through the process of making canned tomato soup that you can enjoy any time of the year, and impress your guests with your cooking skills!
Gather the ingredients
The first step in making tomato soup is to gather all the necessary ingredients required for making the soup. Listed below are the items needed to make canned tomato soup:
- 20-25 tomatoes
- 1 onion, chopped
- 4 garlic cloves, minced
- 4 cups of chicken or vegetable stock
- 2 cups of tomato juice
- 2 tablespoons of olive oil or butter
- 1 tablespoon of sugar
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 tablespoon of dried thyme
- 1 bay leaf
Preparing the tomatoes
The next step is to get the tomato puree ready. Follow the below steps:
- Wash the tomatoes thoroughly, and cut them into quarters.
- Add the tomatoes to a large saucepan, and bring it to a boil. Cook the tomatoes on low heat for 20-25 minutes, or until they are soft and tender.
- Remove the saucepan from the heat and let it cool.
- Puree the tomatoes in a blender or food processor until the texture is smooth. Set aside.
Making the soup
Now that the tomato puree is ready, let’s begin with making the soup:
- In a large saucepan, add the olive oil or butter, and sauté the onions and garlic until they are tender and fragrant.
- Add tomato puree, tomato juice, chicken or vegetable stock, sugar, salt, black pepper, thyme, and bay leaf to the saucepan. Stir well.
- Cook the soup over low heat, stirring occasionally for 30-35 minutes until the soup thickens.
- Remove from heat and let the soup cool down.
Canning the soup
Now that the soup is ready, let’s move on to canning:
- Sterilize the canning jars and lids by boiling them in a large pot of water for 10-15 minutes.
- Ladle the soup into the jars, leaving about 1 inch of headspace at the top.
- Using a clean cloth, wipe the rims of the jars to remove any spills.
- Place the lids on the jars, and tighten the screw bands lightly.
- Process the jars in a boiling water canner for 35-40 minutes.
- Remove the jars from the canner and let the jars cool down on a cloth towel for 24 hours.
- Check the lids for proper seals. The lids should be concave and not move up and down when pressed.
- Label and store the jars in a cool, dry, and dark place. The canned tomato soup can be stored for up to a year.
Enjoying the soup
The canned tomato soup that you have prepared can be used to make a variety of dishes like pasta sauce, stews, and casseroles. Here’s a simple recipe to prepare a delicious tomato soup:
Tomato soup with grilled cheese
- Heat the tomato soup and serve it hot.
- Grill cheese sandwich, cut it into strips, and serve it with the soup.
- Garnish with parsley or cilantro leaves.
Tips for canning tomato soup
Here are some tips that might help you get started with canning tomato soup:
- Always follow the canning instructions and guidelines to ensure the safety of the food.
- Make sure that the jars are sealed properly before storing them.
- Use only high-quality, ripe tomatoes for making the soup.
- You can add other vegetables like carrots, celery, or bell peppers, to enhance the flavor of the soup.
Canning tomato soup from fresh tomatoes is a rewarding and enjoyable activity that can benefit you and your family. With this easy-to-follow guide, you can discover how to preserve the taste of summer and savor the flavors of homemade tomato soup all year long. Make sure to follow the instructions carefully and always prioritize safety when canning. Enjoy!
Frequently Asked Questions
What is pH testing, and should I do it while canning?
The acidity level of the soup should be measured accurately while canning. A pH meter is used to test the level of the acid in the soup. The optimal pH level for canning tomato soup is 4.2 or below, making it safe for storage. So, it’s always a good idea to use a pH meter and test the acidity level of the soup before canning it.
Can I add meat or fish to my canned tomato soup?
No, it’s not advisable to add meat or fish to your canned tomato soup as it will reduce the shelf life of the soup. It is best to avoid adding meat or fish while canning the soup to maintain safety and long shelf life.
Do I need to keep the jars in the fridge after canning?
No, you don’t need to store the jars in the fridge after canning. Canning the tomato soup ensures that it can be stored safely at room temperature, but it’s essential to keep the jars in a cool, dry place.
Can I reuse my canning jars?
No, it’s not safe to reuse canning jars for canning or preserving food as they might contain chips or cracks, which could lead to breakages, and the food might go bad, causing health hazards. It’s always best to use new canning jars for preserving food.
What is the shelf life of canned tomato soup?
The shelf life of canned tomato soup is up to one year if stored correctly in a cool, dry, and dark place with no exposure to sunlight or moisture. Always check the seal and the condition of the jar before using the tomato soup.
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