Making your own canned tomato soup is a rewarding experience, offering a taste of homemade goodness whenever you crave it. This comprehensive guide walks you through each step, from selecting the perfect tomatoes to safely preserving your delicious creation. We'll even address some frequently asked questions to ensure your canning journey is a success.
Choosing the Right Tomatoes
The foundation of any great tomato soup lies in the quality of the tomatoes themselves. For canning, ripe, flavorful tomatoes are essential. Avoid using tomatoes that are bruised, damaged, or showing signs of disease. Roma tomatoes are a popular choice due to their low water content and thick flesh, resulting in a richer, less watery soup. However, you can certainly use other varieties – heirlooms, cherry tomatoes (though you’ll need more!), or even a mix!
Ingredients You'll Need:
- 8-10 pounds ripe tomatoes, roughly chopped (about 6-7 cups)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream or milk (optional, for a creamier soup)
- Sugar (optional, to balance acidity; start with 1 tablespoon and adjust to taste)
Step-by-Step Canning Process:
- Prepare the Tomatoes: Wash and chop the tomatoes. You can roughly chop them; a food processor can help speed this up, but avoid pureeing them completely.
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Simmer the Soup: Add the chopped tomatoes, basil, oregano, salt, and pepper to the pot. Bring the mixture to a simmer, then reduce heat and cook for 20-30 minutes, stirring occasionally, until the tomatoes have softened.
- Blend (Optional): If you prefer a smoother soup, carefully transfer the mixture to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids.
- Add Cream/Milk (Optional): Stir in the heavy cream or milk for a creamier texture. Adjust seasonings to taste, adding sugar if needed to balance the acidity.
- Sterilize Jars and Lids: Wash jars and lids in hot, soapy water. Rinse well. Sterilize the jars and lids by boiling them in water for 10 minutes.
- Fill Jars: Carefully ladle the hot soup into the sterilized jars, leaving 1/2 inch headspace. Remove air bubbles by running a clean knife or spatula along the sides of the jar.
- Process in a Pressure Canner: This is crucial for safe canning. Place the filled jars in a pressure canner, ensuring they are covered with at least 2 inches of water. Follow the manufacturer's instructions for processing time. For pints, you'll typically need about 25 minutes at 10 pounds of pressure. For quarts, it's generally 30 minutes at 10 pounds of pressure. Adjust processing time based on your altitude. Always consult a reliable canning resource for altitude adjustments and specific processing guidelines.
- Cool and Check Seals: Carefully remove the jars from the pressure canner and let them cool completely. You should hear a "pop" as the lids seal. Check to ensure all jars have sealed properly.
Frequently Asked Questions (FAQs)
How long does homemade canned tomato soup last?
Properly canned tomato soup can last for 12-18 months in a cool, dark pantry. Always check for signs of spoilage (bulging lids, unusual smells, mold) before consuming.
Can I use fresh herbs instead of dried?
Yes, you can certainly use fresh herbs. However, use about 3 times the amount of fresh herbs compared to dried.
What if my soup is too acidic?
Adding a pinch of baking soda can help neutralize excess acidity, but use it cautiously and sparingly, as too much baking soda can alter the flavor. It is often easier to balance acidity with a small amount of sugar.
Can I can tomato soup in a water bath canner?
No, due to the low acidity of tomato soup, a water bath canner isn't sufficient to safely preserve it. You absolutely must use a pressure canner.
What are the safety precautions for canning?
Always follow tested recipes and adhere strictly to the recommended processing times. Using a pressure canner is essential for low-acid foods like tomato soup to prevent botulism. Always ensure proper jar sealing. If any jars do not seal, refrigerate the contents and consume them within a few days.
This comprehensive guide should enable you to safely and successfully can delicious homemade tomato soup. Remember, safety is paramount when canning, so always consult reliable resources and follow instructions precisely. Happy canning!
