Summer's bounty is overflowing with ripe, juicy tomatoes, perfect for making a batch of homemade tomato soup. And what better way to preserve that summer flavor than by canning it? This comprehensive guide will walk you through the entire process, from selecting the perfect tomatoes to safely preserving your delicious creation for year-round enjoyment.
Why Can Homemade Tomato Soup?
Canning your homemade tomato soup offers several advantages:
- Extended Shelf Life: Enjoy the taste of summer tomatoes long after the growing season ends. Properly canned soup can last for up to 12 months or more.
- Cost Savings: Making your own soup is often cheaper than buying store-bought versions, especially when using homegrown tomatoes.
- Quality Control: You control the ingredients, ensuring no artificial flavors, preservatives, or excessive sodium.
- Customization: Tailor your recipe to your taste preferences, experimenting with herbs, spices, and levels of sweetness.
Selecting and Preparing Tomatoes for Canning
Choosing the right tomatoes is crucial for a flavorful and successful canning project. Look for ripe, firm tomatoes with minimal blemishes. Roma tomatoes are particularly well-suited for canning due to their lower water content, resulting in a thicker soup.
Preparation Steps:
- Washing: Thoroughly wash your tomatoes to remove dirt and debris.
- Blanching (Optional): Blanching for 30-60 seconds helps to loosen the skins, making peeling easier. Immediately plunge the tomatoes into ice water to stop the cooking process.
- Peeling: Carefully peel the skins from the tomatoes.
- Chopping/Pureeing: Depending on your preferred soup consistency, chop the tomatoes roughly or puree them using a food processor or immersion blender.
A Simple Recipe for Canning Tomato Soup
This recipe yields approximately 7 pints of delicious homemade tomato soup. Remember to always follow safe canning procedures to prevent spoilage and potential foodborne illness.
Ingredients:
- 12 cups (approximately 6 pounds) ripe tomatoes, peeled and chopped/pureed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth (optional, for thinner consistency)
- 1/4 cup heavy cream or half-and-half (optional, for richer flavor, add after canning)
Instructions:
- Sauté Aromatics: In a large pot, sauté the onion and garlic in olive oil until softened.
- Simmer Tomatoes: Add the chopped/pureed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and cook for at least 30 minutes, stirring occasionally, until the flavors meld. If using, stir in vegetable broth to adjust consistency.
- Blend (Optional): For a smoother soup, use an immersion blender or carefully transfer the soup in batches to a regular blender to puree until smooth.
- Canning Process: Fill sterilized pint jars, leaving 1/2 inch headspace. Remove air bubbles and wipe the rims clean. Place lids and rings on the jars.
- Process in a Boiling Water Bath: Process the jars in a boiling water bath for 35 minutes (adjust time based on your altitude – consult a reliable canning guide for altitude adjustments).
- Cool and Check Seals: Carefully remove the jars from the boiling water bath and let them cool completely. Check for proper seals (lids should not flex).
How Long Does Canned Tomato Soup Last?
Properly canned tomato soup, stored in a cool, dark, and dry place, will typically last for 12-18 months. Always check for bulging lids or spoilage before consuming. If the seal is compromised, discard the contents.
What are the Best Tomatoes for Canning Soup?
Roma tomatoes are often preferred for canning soup due to their lower water content, resulting in a thicker consistency. However, other varieties like San Marzano or heirloom tomatoes can also work well, offering unique flavor profiles. Avoid using overly watery tomatoes, as this can affect the final consistency and shelf life of your canned soup.
Can I Freeze Homemade Tomato Soup Instead of Canning It?
Yes, you can freeze homemade tomato soup. Freezing is a quicker preservation method, but the soup's texture might change slightly after freezing. Freeze in airtight containers, leaving some headspace for expansion.
Safety Precautions for Canning Tomato Soup
- Sterilize Jars and Lids: Always sterilize your jars and lids before canning to prevent bacterial growth.
- Follow Safe Canning Procedures: Refer to a reliable canning guide (like the Ball Complete Book of Home Preserving) for detailed instructions and safety guidelines specific to your altitude and equipment.
- Proper Headspace: Maintaining the correct headspace is crucial for proper sealing and preventing spoilage.
- Check Seals: Make sure all jars have properly sealed before storing.
By following these steps and prioritizing safety, you can enjoy the delicious taste of your homemade tomato soup all year round. Happy canning!
