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Canning Tomato Soup Recipe

Canning Tomato Soup Recipe

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One of the most cosy, sentimental, and adaptable foods consumed worldwide is tomato soup. Both children and adults appreciate this dish because of its warm, creamy, tangy, and somewhat sweet flavour. But what if you did not have to start from scratch and could have homemade tomato soup whenever you wanted? Canning tomato soup can help with that.
Fresh, homemade tomato soup may be preserved in jars through canning, allowing you to enjoy it with little preparation and keep it for months. In addition to producing a tasty soup, this recipe teaches you safe and dependable canning methods that guarantee long-term shelf stability.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 people
Course: Soup
Cuisine: American
Calories: 89
Ingredients Method Nutrition

Ingredients
  

  • For the Tomato Soup Base
  • 10 –12 cups tomatoes Roma or any meaty variety, chopped
  • 1 large onion chopped
  • 3 –4 garlic cloves minced
  • 2 celery stalks chopped
  • 4 cups vegetable or chicken broth
  • 2 tablespoons olive oil
  • 2 tablespoons sugar to balance acidity
  • 1 tablespoon salt adjust to taste
  • 1 teaspoon black pepper
  • 2 tablespoons bottled lemon juice per pint jar required for safe acidity
  • Optional Add-ins
  • 1 teaspoon paprika
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 –2 tablespoons tomato paste for deeper flavor

Method
 

  1. Get the tomatoes ready.
  2. 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.
    Canning Tomato Soup Recipe
  3. Sauté the veggies
  4. 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.
  5. Add Tomatoes and Broth
  6. 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.
    Canning Tomato Soup Recipe
  7. Blend the soup.
  8. 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.
  9. Heat the soup again
  10. 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.
  11. Get the jars ready.
  12. 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.
  13. Pour in some lemon juice
  14. 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.
  15. Put the Jars in
  16. 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.
  17. Process in a Pressure Canner
  18. Place jars in the pressure canner. Process at 10 pounds pressure for:
  19. 20 minutes (pint jars)
  20. 25 minutes (quart jars)
  21. Follow your pressure canner’s manual for preparation and cooling steps.
  22. Store and Cool
  23. 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

Calories: 89kcalCarbohydrates: 7gProtein: 0.2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1747mgPotassium: 33mgFiber: 1gSugar: 6gVitamin A: 271IUVitamin C: 0.2mgCalcium: 16mgIron: 1mg

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