A Recipe for Canning Tomato Soup: Enjoy Summer's Bounty All Year Round
Craving the taste of summer sunshine even when the days grow shorter? Canning your own tomato soup is the perfect way to preserve the deliciousness of fresh tomatoes and enjoy them throughout the year. This recipe is simple, requiring just a few ingredients and minimal effort, yet results in a flavor that will remind you of warm summer days.
Ingredients You'll Need:
- 6 pounds ripe tomatoes - Choose tomatoes that are firm and flavorful, avoiding bruised or cracked ones.
- 1 large onion, chopped - Adds a subtle sweetness and depth of flavor.
- 4 cloves garlic, minced - For a hint of pungent goodness.
- 2 tablespoons olive oil - For sautéing the vegetables.
- 1 teaspoon dried oregano - Adds a fragrant herbal note.
- 1 teaspoon salt - Adjust to taste.
- 1/2 teaspoon black pepper - Freshly ground for best flavor.
- 1/2 cup water - Helps to thin the soup.
Equipment for Canning:
- Large stockpot - For cooking the soup.
- Immersion blender - To achieve the desired consistency.
- Canning jars - Pint jars are ideal for this recipe.
- Jar lids and rings - New lids are recommended for canning.
- Canning rack - For placing jars in the boiling water bath.
- Large pot for boiling water bath - Make sure it's large enough to hold your jars with at least an inch of water covering them.
- Jar lifter - For safely handling hot jars.
- Magnetic lid lifter - For grabbing hot lids without burning yourself.
- Funnel - To easily fill the jars without spilling.
- Ladle - To pour the hot soup into jars.
Instructions:
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Prepare the tomatoes: Wash and core the tomatoes. You can either chop them roughly or use a food mill to remove the skins and seeds for a smoother soup.
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Sauté the vegetables: Heat the olive oil in a large stockpot over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
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Cook the tomatoes: Add the tomatoes, oregano, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30-45 minutes, stirring occasionally, until the tomatoes are softened.
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Blend the soup: Use an immersion blender to purée the soup to your desired consistency. If you prefer a smoother soup, blend until completely smooth.
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Prepare the jars: Wash and sterilize the jars, lids, and rings. Heat the boiling water bath to a gentle simmer.
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Fill the jars: Carefully ladle the hot soup into the prepared jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any spills.
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Process the jars: Place the jars in the boiling water bath, ensuring they are covered by at least an inch of water. Process for 45 minutes, adjusting for altitude if necessary.
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Remove and cool: Carefully remove the jars from the boiling water bath using a jar lifter and place them on a clean towel to cool completely. As the jars cool, you will hear a popping sound as the lids seal.
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Check for seals: After the jars have cooled completely, check the lids to make sure they are properly sealed. The lids should be concave, indicating a good seal.
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Store: Store the sealed jars of tomato soup in a cool, dark place. Enjoy your homemade tomato soup for up to a year!
Tips for Success:
- Use high-quality tomatoes: The flavor of your soup will be greatly affected by the quality of the tomatoes you use. Choose ripe, flavorful tomatoes for the best results.
- Adjust seasonings to your taste: Feel free to add more herbs or spices to the soup based on your personal preference.
- Consider using a food mill: Using a food mill to remove the skins and seeds from the tomatoes will result in a smoother soup.
- Don't overfill the jars: Leaving enough headspace is crucial for proper sealing.
- Follow the canning instructions carefully: Proper processing time and techniques are essential for safe and successful canning.
Enjoy your homemade canned tomato soup! It's a delicious way to bring a taste of summer to your kitchen all year long.
