Preparing Tomato Soup for Canning: A Warm, Preservable Delight for Cold Winter Days
Pressure Canning Homemade Tomato Soup: A Safe and Flavorful Option
Transform your kitchen into a cannery with this recipe for a rich, smooth, and deeply flavorful canned tomato soup. With just enough sweetness to mellow the acidity, this soup is perfect for busy days, cozy fall lunches, and "oops I forgot to make dinner" nights.
Ingredients: - Fresh ripe tomatoes - Onions - Garlic - Chicken broth - Fresh basil - Dried oregano - Brown sugar - Salt - Pepper
Canning Instructions:
- Prepare your jars, canner, and get the pressure canner going.
- Sauté onions in oil until softened. Add garlic, salt, and pepper, and cook down in a splash of broth.
- Peel, core, and quarter the tomatoes before adding them to the pot.
- Add the tomatoes, remaining broth, herbs, and brown sugar to the pot. Simmer until tender.
- Blend the soup until smooth using an immersion blender or blending in batches.
- Fill hot jars with hot soup, leaving 1-inch headspace. Remove all air bubbles before sealing the jars with lids tightened finger-tight.
- Load the jars into the pressure canner on the rack, making sure they don’t touch. Vent steam for about 10 minutes before sealing with the weighted gauge or dial gauge.
- Process at the correct pressure for your altitude—commonly 10-11 psi for dial-gauge canners at lower altitudes. Process times for tomato products like stewed tomatoes are typically about 20 minutes for quarts. Since you have a soup with broth and low-acid ingredients, processing times may be longer; always follow a tested recipe from a reputable source such as the USDA or the Ball Blue Book.
- Allow the canner to depressurize naturally before removing lids. Check seals after cooling.
Safety Considerations:
- Use a pressure canner, since your soup contains low-acid ingredients (chicken broth, vegetables), which cannot be safely processed in a water bath canner.
- Tomato soup’s pH can vary, so some recipes add acid (like lemon juice or citric acid) to ensure safety, especially with fresh tomatoes.
- Because canning safety science updates often, use current, trusted guidelines rather than old or anecdotal recipes.
- If using a recipe not specifically tested for canning soup, consult extension service resources or the National Center for Home Food Preservation for equivalent tested recipes.
Serving Suggestions:
- Serve the soup by heating and adding a splash of cream, a pat of butter, shredded cheddar or parmesan, fresh basil, or croutons.
- Cool jars for 12-24 hours, check seals, and store for up to 18 months.
Enjoy the comfort of homemade canned tomato soup, a ready-to-heat meal that can be preserved for year-long use. Always remember to follow up-to-date pressure canning guidelines to ensure safety.
Immerse yourself in a homemade food-and-drink lifestyle by pressure canning a rich tomato soup for your home-and-garden pantry. Prepare recipes that incorporate canned tomato soup, such as hearty stews or pastas, adding a comforting touch to your cooking. Seal in the flavors of garden-fresh tomatoes by pressure canning this tomato soup, ensuring food-and-drink options for cooler months.
