The “Safe Canning Tomato Soup Recipe for Home Preserving” page is a recipe designed to make a tomato soup base that can be safely canned and stored on the shelf using tested home‑canning guidelines.
Recipe purpose
The focus of this recipe is not just flavor but safe preservation, so the ingredient ratios and instructions are structured to keep the soup at a safe acidity level for water‑bath canning. It is meant as a base you can later dilute or enrich with cream or broth when serving, rather than a finished creamy soup going directly into jars.
Safety and canning method
The method follows modern canning advice: acidifying each jar with bottled lemon juice or citric acid, leaving correct headspace, and processing jars in a boiling‑water canner for a specified time based on jar size and altitude. These steps are essential to prevent spoilage and make the tomato soup shelf‑stable in line with current home‑food‑preservation recommendations.
Canning Tomato Soup Recipe
Ingredients
Method
- Get the tomatoes ready.
- Give each tomato a good wash. Cut them into medium pieces after removing the stems and cores. For a smoother soup, blanch the tomatoes in hot water for 30 seconds, then place them in an ice bath to remove the skins.
- Sauté the veggies
- In a big stockpot, warm the olive oil. Add the chopped garlic, celery, and onion. Sauté for 5 to 7 minutes, or until fragrant and soft. This establishes the soup’s flavour base.
- Add Tomatoes and Broth
- Add Tomatoes and Broth Fill the pot with the chopped tomatoes, broth, sugar, salt, and pepper. Mix thoroughly to blend. The tomatoes should be tender and completely broken down after 25 to 35 minutes of cooking over medium heat.
- Blend the soup.
- Take the pot off of the hob. Puree the soup in an immersion blender until it is smooth. Run the soup through a fine mesh sieve to get rid of the seeds and skins if you want a really smooth texture.
- Heat the soup again
- Return the blended soup to low heat and adjust the spice. Do not add dairy at this point. Dairy should only be added after the jar has been opened during serving because it cannot be securely canned.
- Get the jars ready.
- Use hot, soapy water to clean all mason jars, lids, and rings. Boil the jars for ten minutes to sterilise them. Until they are ready to be filled, keep them warm.
- Pour in some lemon juice
- Add two tablespoons of bottled lemon juice to each pint jar or four tablespoons to each quart jar to guarantee safe acidity. Do not omit or replace this step.
- Put the Jars in
- With a 1-inch headspace, ladle hot soup into the heated jars. After cleaning the rims, put the lids on top and tighten the rings just enough.
- Process in a Pressure Canner
- Place jars in the pressure canner. Process at 10 pounds pressure for:
- 20 minutes (pint jars)
- 25 minutes (quart jars)
- Follow your pressure canner’s manual for preparation and cooling steps.
- Store and Cool
- Let the canner naturally depressurise after processing. Take the jars out and let them cool for 12 to 24 hours. Verify the seals; the lids should not flex. For up to a year, keep sealed jars in a cold, dark location.
Nutrition
Tried this recipe?
Let us know how it was!Why You’ll Love canning tomato soup recipe
1. Using Real, Fresh Ingredients
Pure, healthful vegetables without artificial flavours, additives, or preservatives.
2. Ideal for Long-Term Storage and Meal Preparation
You may preserve the flavour of your homemade soup for up to a year by canning it.
3. Comforting, Rich Flavour
Aromatic veggies and slow-cooked tomatoes combine to make a comforting, filling soup.
4. Conserves Time
On hectic days, just open a jar, reheat it, add cream if desired, and savour.
5. Adaptable Base
Use this canned soup as a foundation for creamy tomato bisque, casseroles, or pasta sauces.
6. Economical
A fantastic way to use seasonal food in quantity or garden tomatoes.
FAQs
1. Is it possible to add cream before to canning?
No. It is not safe to can dairy products. Cream should only be added when reheating.
2. Is it possible to use a water bath canner with a pressure canner?
No. Pressure canning is necessary to stop bacterial growth when adding vegetables to canning tomato soup recipe.
3. Is it possible to use less lemon juice?
Do not lower it. Safe canning requires the right amount of acidity
4. Can I add cheese or meat?
No. Dairy and proteins should not be canned at home.
5. After opening, my soup is very thick. How should I proceed?
To change consistency, just reheat and add broth, milk, or cream.
Final Notes
One of the best methods to preserve fresh garden flavours and have healthy meals at any time is to can Canning Tomato Soup Recipe. This recipe upholds safe canning procedures while guaranteeing a tasty, flavourful soup. The combination of tomatoes, onions, garlic, and broth produces a rich, cosy flavour that makes you feel warm all over. This soup is a great addition to your pantry because it can be kept for months when properly canned.
Always remember to maintain the right acidity levels and adhere to pressure canning requirements. You can preserve the delight of handmade cooking and the vivid flavour of fresh tomatoes with each jar. This canned tomato soup always makes your table more comfortable and convenient, whether it is served with grilled cheese, crusty bread, or plain croutons.
