Summer's bounty provides the perfect ingredients for a hearty and flavorful tomato basil soup, and what better way to preserve that taste than by canning it? This comprehensive guide walks you through a foolproof recipe, ensuring you enjoy the vibrant flavors of summer long after the season has ended. We'll cover everything from ingredient selection to the critical steps of safe canning practices. This recipe is designed for a pressure canner, ensuring the safe preservation of your homemade soup.
What You'll Need:
Ingredients:
- 12 cups ripe tomatoes, peeled and roughly chopped (about 6 pounds)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/2 cup fresh basil leaves, packed
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Optional: 1/4 cup heavy cream or coconut milk (added after canning for extra richness)
Equipment:
- Large stockpot
- Immersion blender or regular blender
- Jars and lids (pint or quart size, depending on your preference), properly cleaned and sterilized
- Pressure canner
- Jar lifter
- Canning funnel
- Bubble remover tool
Step-by-Step Canning Process:
1. Preparing the Soup:
Heat the olive oil in a large stockpot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Add the chopped tomatoes, vegetable broth, oregano, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for at least 30 minutes, or until the tomatoes have softened.
2. Blending the Soup:
Carefully use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a regular blender. Always vent the blender lid to prevent pressure buildup. Stir in the fresh basil leaves.
3. Filling the Jars:
Ladle the hot soup into the sterilized jars, leaving 1-inch headspace at the top. Use a bubble remover tool to remove any air pockets. Wipe the rims of the jars clean, ensuring no residue remains. Place the lids and rings on the jars, tightening them fingertip-tight.
4. Pressure Canning:
Place the filled jars in your pressure canner, ensuring they are not overcrowded. Add enough water to the canner according to the manufacturer's instructions. Process the jars according to your altitude:
- At altitudes up to 1,000 feet: Process pint jars for 20 minutes and quart jars for 25 minutes at 10 pounds of pressure.
- At altitudes between 1,001 and 6,000 feet: Add 5 minutes to the processing times. Consult a reliable canning resource for specific times at higher altitudes.
After the processing time, allow the pressure to release naturally for at least 30 minutes, then carefully quick-release the remaining pressure. Remove the jars from the canner and let them cool completely. You should hear a "pop" sound as the jars seal.
5. Checking for Seals:
Once the jars are completely cool, check to ensure that the lids have sealed properly. The center of the lid should be concave (pushed in). If a jar didn't seal, refrigerate it and consume it within a few days.
6. Storage & Enjoyment:
Store sealed jars in a cool, dark, and dry place. Your canned tomato basil soup should last for 12-18 months. When ready to enjoy, simply reheat and optionally stir in heavy cream or coconut milk for added richness.
Frequently Asked Questions (FAQ)
Can I use canned tomatoes instead of fresh tomatoes?
While fresh tomatoes offer the best flavor, you can substitute them with high-quality canned, diced tomatoes. However, you might need to adjust the amount of liquid depending on the moisture content of the canned tomatoes.
How long does canned tomato basil soup last?
Properly canned tomato basil soup will last for 12-18 months in a cool, dark, and dry place. Always check the seals before consuming.
What if my jars didn't seal?
If your jars didn’t seal, it means that the canning process wasn’t successful. Refrigerate these jars and consume the soup within a few days.
Can I freeze this soup instead of canning it?
Yes, you can freeze tomato basil soup. Allow it to cool completely before freezing in airtight containers. It will last for several months in the freezer.
Is it safe to can this soup in a water bath canner?
No, a water bath canner is not sufficient for canning this type of soup. Pressure canning is essential to eliminate harmful bacteria like Clostridium botulinum.
This recipe provides a delicious and safe method for preserving the flavors of summer. Remember to always follow safe canning practices and consult reliable resources for altitude adjustments and specific canning instructions. Enjoy!
