Canning Recipe for Tomato Soup: A Delicious Way to Preserve Summer's Bounty
Summer is the perfect time to enjoy fresh, juicy tomatoes. But what happens when those delicious tomatoes start to ripen all at once? Canning tomato soup is a fantastic way to preserve their flavor and enjoy them throughout the year. This recipe will guide you through the process, ensuring safe and delicious results.
Ingredients:
- 8 pounds ripe tomatoes, cored and roughly chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chopped fresh basil
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup sugar (optional, for sweetness)
Equipment:
- Large pot
- Immersion blender or regular blender
- Canning jars with lids and rings (pint or quart size)
- Canning rack
- Large pot for water bath canning
- Jar lifter
- Ladle
- Clean kitchen towels
Instructions:
1. Prepare the Tomatoes:
- Wash and core the tomatoes. Roughly chop them and place them in a large pot.
- Add the onion, garlic, basil, olive oil, salt, pepper, and sugar (if using) to the pot.
2. Cook the Soup:
- Bring the mixture to a boil over high heat, then reduce heat to low and simmer for 30-40 minutes, stirring occasionally.
- This allows the tomatoes to soften and release their juices.
3. Blend the Soup:
- Once the tomatoes are soft, use an immersion blender to puree the soup directly in the pot. Alternatively, you can transfer the soup to a regular blender in batches and blend until smooth.
4. Sterilize the Jars:
- Wash the jars, lids, and rings in hot, soapy water.
- Place the jars in a large pot of boiling water for 10 minutes to sterilize them.
- You can also sterilize the lids and rings by boiling them in a separate pot for 5 minutes.
5. Fill the Jars:
- Using a ladle, carefully pour the hot soup into the sterilized jars, leaving about 1/2 inch of headspace.
- Wipe the rims of the jars with a clean kitchen towel to remove any drips or spills.
6. Process the Jars:
- Place the sterilized lids on the jars and screw on the rings. Do not tighten the rings too tightly.
- Place a canning rack in the bottom of a large pot and add enough water to cover the jars by about 1 inch.
- Bring the water to a boil, then lower the filled jars into the boiling water bath.
- Process the jars for 35 minutes for pint jars or 45 minutes for quart jars.
7. Remove and Cool:
- Carefully remove the jars from the boiling water bath using a jar lifter.
- Place them on a clean towel to cool completely.
8. Check the Seals:
- Once the jars are cool, gently press the center of the lids. They should be slightly concave and not pop up when pressed.
- If the seals have formed properly, your tomato soup is ready for storage.
Storage:
- Properly sealed canned tomato soup can be stored in a cool, dark place for up to 1 year.
Tips and Variations:
- For a thicker soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup before canning.
- To add a richer flavor, try using a combination of beef broth and tomato juice as the base of your soup.
- Get creative with your spices! Add a pinch of cayenne pepper for a spicy kick, or experiment with other herbs like oregano or thyme.
Canning tomato soup is a rewarding experience that allows you to enjoy fresh, homemade flavor all year round. With a little practice and patience, you'll be enjoying delicious, canned tomato soup in no time!
