Tomato soup is a comforting classic loved by many. Making it from scratch is rewarding, but what if you want to enjoy your homemade tomato soup long after the cooking day? The answer is canning! Canning tomato soup lets you preserve that fresh, rich flavor so you can savor it anytime. In this article, I’ll walk you through how to can tomato soup safely and effectively, with tips to keep your soup delicious and fresh.
Why Can Tomato Soup?
Canning is a time-tested method to preserve food by sealing it in airtight containers, preventing spoilage. For tomato soup, canning:
– Extends shelf life up to a year or more
– Locks in fresh flavors and nutrients
– Saves you cooking time in the future
– Allows you to share your homemade soup with friends and family
Preparing Your Tomato Soup for Canning
Before canning, start with a great tomato soup recipe. You can use fresh tomatoes or canned crushed tomatoes as your base. Here’s a simple approach:
- Cook Your Soup: Sauté onions and garlic in butter or oil until soft and fragrant. Add crushed tomatoes (or fresh tomatoes cooked down), broth or water, herbs like basil or thyme, and season with salt, pepper, and a bit of sugar to balance acidity. Simmer until flavors meld and tomatoes soften.
- Blend for Smoothness: Use an immersion blender or regular blender to puree the soup until smooth. This step is optional if you prefer a chunkier soup.
- Heat Thoroughly: Bring the pureed soup back to a boil to ensure it’s hot enough for safe canning.
Choosing the Right Equipment
– Non-reactive pots: Use stainless steel, enamel-coated cast iron, or ceramic pots to avoid metallic tastes from acidic tomatoes.
– Canning jars: Use sterilized, heat-safe glass jars designed for canning with new lids and rings.
– Pressure canner: Because tomato soup is low-acid, pressure canning is recommended to safely eliminate bacteria and spores.
Step-by-Step Guide to Canning Tomato Soup
1. Sterilize Your Jars and Lids
Wash jars and lids with hot soapy water, rinse well, and sterilize by boiling them in water for 10 minutes or running them through a hot dishwasher cycle.
2. Fill the Jars
Ladle the hot tomato soup into the sterilized jars, leaving about 1-inch headspace at the top to allow for expansion during processing.
3. Remove Air Bubbles
Use a non-metallic spatula or chopstick to gently stir inside the jar to release trapped air bubbles.
4. Wipe the Rims
Clean the jar rims with a damp cloth to ensure a good seal.
5. Apply Lids and Rings
Place the lid on the jar and screw on the ring until fingertip tight.
6. Process in a Pressure Canner
– Place jars in the pressure canner with a few inches of water.
– Follow your pressure canner’s instructions to bring it to the correct pressure (usually 10-11 pounds for tomato soup).
– Process jars for 20-25 minutes at this pressure.
– Allow the canner to depressurize naturally before opening.
After Canning Care
– Remove jars carefully and place them on a towel to cool undisturbed for 12-24 hours.
– Check seals by pressing the center of each lid; it should not flex up and down.
– Label jars with the date.
– Store in a cool, dark place.
Tips for Best Results
– Use high-quality ingredients: Fresh or good-quality canned tomatoes make a big difference.
– Avoid reactive cookware: It prevents off-flavors in your soup.
– Don’t skip pressure canning: Tomato soup’s acidity is borderline, so pressure canning ensures safety.
– Adjust seasoning after opening: Some flavors mellow during storage, so taste and adjust salt or pepper when reheating.
Canning your homemade tomato soup is a fantastic way to enjoy your favorite comfort food year-round. With the right preparation and equipment, you can preserve that fresh, rich flavor safely and easily. Happy canning and even happier soup sipping!