Making your own canned tomato soup is a rewarding experience, offering a taste of summer all year round. This comprehensive guide will walk you through a foolproof recipe, addressing common questions and concerns along the way. We'll cover everything from selecting the perfect tomatoes to ensuring safe and effective canning practices.
What kind of tomatoes are best for canning tomato soup?
The best tomatoes for canning are those with a high solids content, resulting in a thicker, richer soup. Roma tomatoes are a popular choice due to their meaty texture and low water content. However, you can also use a mix of tomatoes, including heirloom varieties, for a more complex flavor profile. Avoid using overly watery tomatoes, as this can affect the texture and consistency of your finished product.
How do I prepare tomatoes for canning soup?
Preparing your tomatoes correctly is crucial for achieving optimal results. Start by washing the tomatoes thoroughly. Then, you can choose one of two methods:
- Blanching and peeling: This method yields a smoother soup. Blanch the tomatoes in boiling water for about 30-60 seconds, then transfer them to an ice bath. This makes peeling much easier.
- No-peel method: This is faster but results in a chunkier soup. Simply core the tomatoes and roughly chop them.
Once prepared, you can proceed with the recipe.
What ingredients do I need for canned tomato soup?
This recipe uses simple, fresh ingredients for a delicious, homemade taste. You'll need:
- 12 cups ripe tomatoes (peeled and chopped or no-peel method)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Salt to taste (adjust to your preference; be mindful of sodium intake)
- 1 tablespoon olive oil (optional, for richer flavor)
Step-by-step canning tomato soup recipe:
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Sauté Aromatics: In a large pot, sauté the onion and garlic in olive oil (if using) until softened. This enhances the flavor of the soup.
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Simmer Tomatoes: Add the chopped tomatoes, basil, oregano, and pepper to the pot. Bring to a simmer and cook for at least 30 minutes, stirring occasionally, allowing the flavors to meld. The longer you simmer, the richer the flavor will be.
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Puree (Optional): For a smoother soup, use an immersion blender or carefully transfer the mixture to a regular blender and puree until smooth. Be cautious when blending hot liquids.
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Season and Adjust: Taste and adjust seasoning as needed, adding salt carefully.
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Canning Process: This is where careful adherence to safe canning practices is essential. Follow these steps meticulously:
- Prepare Jars and Lids: Sterilize your jars and lids in boiling water for at least 10 minutes.
- Fill Jars: Carefully fill the sterilized jars with the hot tomato soup, leaving about 1/2 inch headspace.
- Remove Air Bubbles: Use a non-metallic utensil to remove any air bubbles.
- Wipe Rims: Wipe the jar rims clean with a damp cloth.
- Seal Jars: Place the lids and rings on the jars, tightening them fingertip tight.
- Process in a Pressure Canner: This is crucial for safe preservation. Follow the recommended processing time for your altitude (usually around 35-40 minutes at 10 pounds pressure for pints). Always consult a reliable canning resource such as the Ball Complete Book of Home Preserving for specific times based on your altitude.
How long does canned tomato soup last?
Properly canned tomato soup, processed using a pressure canner, can last for 12-18 months in a cool, dark, and dry place. Always check the seal before consuming. If the lid doesn't pop, it's unsafe to consume the contents.
Can I freeze tomato soup instead of canning it?
Yes, freezing tomato soup is a simpler alternative. Allow the soup to cool completely before freezing in airtight containers. Frozen soup typically lasts for 3-6 months.
What are some variations for my homemade canned tomato soup?
Get creative! Try adding:
- Cream: A dollop of cream or coconut milk adds richness.
- Spices: Experiment with different spices such as cumin, smoked paprika, or cayenne pepper for a unique flavor profile.
- Vegetables: Add carrots, celery, or other vegetables for added nutrition and texture.
- Herbs: Fresh herbs like thyme or rosemary can also elevate the flavor.
Making your own canned tomato soup is a fulfilling endeavor that lets you control the ingredients and enjoy the fruits (or rather, vegetables!) of your labor throughout the year. Remember, safety is paramount when canning. Always consult reliable resources and follow instructions carefully. Happy canning!
