Canning Recipe for Tomato Soup: A Delicious and Convenient Way to Enjoy Summer Flavors Year-Round
Have you ever wished you could capture the vibrant flavors of summer in a jar? Canning your own tomato soup is the perfect way to preserve those delicious summer tomatoes and enjoy their warmth throughout the year. This guide will delve into the process of canning tomato soup, ensuring you have a pantry full of homemade goodness.
**Editor Note: ** This canning recipe for tomato soup was published today, and it's the perfect time to start preparing for the fall and winter months. With fresh tomatoes at their peak, now is the ideal time to put up a batch of this comforting soup.
Analysis: To provide a comprehensive guide, we delved into various canning resources, expert recommendations, and tried-and-true family recipes. This canning recipe for tomato soup combines best practices for safe canning and delicious taste, ensuring you can enjoy the fruits of your labor without worry.
Key Takeaways:
| Takeaway | Description |
|---|---|
| Safe Canning Practices | Proper equipment, jar sterilization, and accurate processing times are crucial. |
| Versatile Recipe | This basic recipe can be easily customized with herbs, spices, and vegetables. |
| Long Shelf Life | Properly canned tomato soup can last for up to a year in a cool, dark place. |
Canning Recipe for Tomato Soup
Ingredients:
- 8 pounds ripe tomatoes, peeled and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
Equipment:
- Large stockpot
- Immersion blender (optional)
- Canning jars and lids
- Jar lifter
- Canning rack
- Large pot for water bath
- Ladle
- Funnel
Instructions:
Preparation:
- Sterilize jars and lids: Wash jars and lids in hot, soapy water. Place jars in a boiling water bath for 10 minutes. Lids should be simmered in hot water for 5 minutes.
- Prepare the tomatoes: Core and chop tomatoes. Remove skins by blanching tomatoes in boiling water for 30 seconds and then plunging them into ice water. The skins will slip off easily.
Making the Soup:
- Combine ingredients: In a large stockpot, combine tomatoes, onion, garlic, basil, parsley, oregano, salt, pepper, and water.
- Simmer: Bring the mixture to a simmer over medium heat. Reduce heat and simmer for 30 minutes, stirring occasionally.
- Blend (optional): Use an immersion blender to blend the soup to your desired consistency.
- Strain (optional): For a smoother soup, strain the mixture through a fine-mesh sieve.
Canning:
- Fill jars: Carefully ladle hot soup into sterilized jars, leaving 1/2 inch headspace at the top.
- Remove air bubbles: Run a clean knife or chopstick around the inside of the jar to remove any air bubbles.
- Wipe rims: Wipe the rims of the jars with a clean, damp cloth.
- Seal jars: Place lids on jars and tighten the rings until they are fingertip tight.
- Process: Place jars in a boiling water bath, ensuring the water covers the jars by at least 1 inch. Process for 40 minutes, adjusting for altitude.
- Remove and cool: Carefully remove jars from the water bath and place them on a towel-lined counter, leaving at least an inch of space between jars. Allow jars to cool completely.
- Check seals: Once cool, test the seal by pressing on the center of the lid. If the lid is indented and does not move, the jar is sealed.
Tomato Soup: A Versatile Culinary Star
Flavor Variations:
- Spicy: Add a dash of cayenne pepper or red pepper flakes.
- Herby: Experiment with different fresh herbs like thyme, rosemary, or tarragon.
- Creamy: Add a tablespoon of heavy cream or half-and-half per serving for a richer texture.
- Cheesy: Stir in shredded cheese after canning for a delicious, cheesy soup.
Beyond the Soup Pot:
- Tomato Sauce: Use your canned tomato soup as a base for delicious pasta sauces or marinades.
- Chilis and Stews: Add a can of tomato soup to your favorite chili or stew recipe for added depth of flavor.
- Dips and Spreads: Combine tomato soup with cream cheese or sour cream for a flavorful dip.
Storing:
Store your canned tomato soup in a cool, dark place for up to a year. Once opened, refrigerate and consume within 5 days.
Enjoying the Fruits of Your Labor:
Homemade canned tomato soup is a rewarding culinary achievement. It's a delicious and convenient way to enjoy the flavors of summer year-round. Share your creations with friends and family, and savor the warm, comforting taste of your own homemade soup.
FAQs
Q: What if the lids don't seal? A: If the lids don't seal, the soup will spoil. Refrigerate and consume within 5 days.
Q: Can I freeze tomato soup? A: Yes, you can freeze tomato soup for up to 3 months. Thaw in the refrigerator overnight before heating.
Q: How long does it take to process tomato soup? A: Processing time depends on your altitude. For most areas, it's 40 minutes. Check a canning guide for specific times based on your location.
Tips
- Use ripe, flavorful tomatoes for the best tasting soup.
- Don't be afraid to experiment with different herbs and spices.
- Process jars for the recommended time to ensure safety.
- Label your jars with the date and contents for easy identification.
Summary
Canning tomato soup is a wonderful way to preserve the flavors of summer and enjoy them throughout the year. By following safe canning practices and using fresh, high-quality ingredients, you can create a delicious and convenient homemade soup. Share your homemade soup creations with friends and family, and enjoy the warm, comforting taste of your own handiwork!
Closing Message: Creating your own canned tomato soup is a testament to the joy of homegrown food and the satisfaction of crafting something delicious and wholesome. Experiment with different flavor combinations, and enjoy the bounty of your efforts throughout the year!
