Canning your own tomato soup is a rewarding experience, resulting in a pantry staple bursting with fresh flavor. This comprehensive guide will walk you through every step, ensuring a safe and delicious outcome. We'll cover everything from selecting the right tomatoes to mastering the pressure canning process, addressing common questions along the way.
What are the Best Tomatoes for Canning Tomato Soup?
The best tomatoes for canning soup 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 successfully use other varieties, such as San Marzano or heirloom tomatoes, adjusting your recipe slightly based on their individual moisture levels. Avoid using overly watery tomatoes, as this can affect the final consistency and increase processing time.
How Long Does Homemade Canned Tomato Soup Last?
Properly canned tomato soup, stored in a cool, dark, and dry place, can last for 12-18 months. However, it's crucial to follow safe canning practices to ensure its longevity and prevent spoilage. Always inspect jars before opening; any bulging lids or signs of leakage indicate spoilage and the contents should be discarded.
Can You Pressure Can Tomato Soup?
Yes, you absolutely must pressure can tomato soup. Tomato soup is a low-acid food, meaning it's susceptible to botulism, a serious and potentially fatal form of food poisoning. Pressure canning reaches temperatures high enough to destroy the spores that cause botulism, guaranteeing a safe product. Water bath canning is not sufficient for this recipe.
What are the Ingredients for Canning Tomato Soup?
This recipe yields approximately 7 pints of tomato soup:
- 12 lbs ripe tomatoes, cored and roughly chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water (optional, to adjust consistency)
Step-by-Step Guide to Canning Tomato Soup
- Prepare Tomatoes: Wash, core, and roughly chop the tomatoes.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
- Simmer Tomatoes: Add the chopped tomatoes, basil, oregano, salt, and pepper to the pot. Bring to a simmer and cook for 20-30 minutes, stirring occasionally, until the tomatoes have softened and broken down. If the soup is too thick, add a little water.
- 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.
- Prepare Jars and Lids: Wash jars and lids in hot, soapy water. Rinse thoroughly and sterilize in boiling water for at least 10 minutes. Keep jars and lids hot until ready to use.
- Fill Jars: Carefully ladle the hot tomato soup into the sterilized jars, leaving 1/2 inch headspace. Remove air bubbles by running a non-metallic utensil around the inside of the jar.
- Wipe Rims: Wipe the jar rims clean with a damp cloth.
- Add Lids and Rings: Place lids on jars and screw on rings fingertip tight.
- Pressure Can: Place jars in a pressure canner, ensuring they are covered with at least 2 inches of water. Follow the manufacturer's instructions for your specific canner. Process pints for 25 minutes at 10 pounds of pressure. Adjust processing time according to your altitude. Consult a reliable canning guide for altitude adjustments.
- Cool and Check Seals: Allow jars to cool completely in the canner, undisturbed. Once cool, check seals by pressing down on the center of each lid. A properly sealed lid will not flex.
Troubleshooting: My Jars Didn't Seal!
If some jars didn't seal, don't panic! Refrigerate these jars and consume the contents within a few days. Possible reasons for unsealed jars include insufficient headspace, improperly cleaned jar rims, or insufficient processing time. Review each step carefully and try again.
Is it Safe to Freeze Tomato Soup Instead of Canning it?
Yes, you can freeze tomato soup. Freezing is a safe alternative to canning if you plan to consume it within 2-3 months. Allow the soup to cool completely before freezing it in airtight containers.
This comprehensive guide provides a solid foundation for successfully canning your own delicious tomato soup. Remember to always prioritize safety and follow instructions carefully. Happy canning!
