Making your own tomato soup and canning it for later use is incredibly rewarding. This detailed guide provides a foolproof Ball canning tomato soup recipe, ensuring a delicious and safe product every time. We'll cover everything from selecting the right tomatoes to properly processing your jars, guaranteeing a pantry stocked with vibrant, flavorful soup all year round.
Choosing the Right Tomatoes for Canning
The key to amazing canned tomato soup lies in the quality of your tomatoes. Roma tomatoes are a popular choice due to their low water content and rich flavor, resulting in a thicker, more concentrated soup. However, you can use a blend of tomatoes—including heirloom varieties—for a more complex flavor profile. Aim for ripe, firm tomatoes without bruises or blemishes.
How many tomatoes do I need?
The amount of tomatoes you need will depend on your desired yield. A general rule of thumb is to plan for about 6-8 pounds of tomatoes per quart jar of soup. Always err on the side of caution and have slightly more tomatoes than you think you'll need.
Ball Canning Tomato Soup Recipe: A Step-by-Step Guide
This recipe makes approximately 6-7 pints of tomato soup. Adjust quantities as needed.
Ingredients:
- 6-8 pounds ripe tomatoes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup water (optional, for desired consistency)
Equipment:
- Large stockpot
- Immersion blender or regular blender
- Canning jars and lids (pint or quart size)
- Jar lifter
- Large pot for water bath canning
- Canning rack
Instructions:
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Prepare Tomatoes: Wash and roughly chop the tomatoes. No need to peel them unless you prefer a smoother soup.
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Sauté Aromatics: Heat olive oil in a large stockpot over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
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Simmer Tomatoes: Add chopped tomatoes, basil, oregano, salt, and pepper to the pot. Bring to a simmer and cook for at least 15-20 minutes, or until tomatoes are softened and have released their juices. Stir occasionally.
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Blend the Soup: Carefully transfer the tomato mixture to a blender (in batches if using a regular blender) or use an immersion blender directly in the pot. Blend until smooth. If the soup is too thick, add water, a little at a time, until you reach your desired consistency.
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Sterilize Jars and Lids: While the soup simmers, sterilize your jars and lids according to Ball's instructions. This is crucial for safe canning.
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Fill Jars: Carefully ladle the hot tomato soup into the sterilized jars, leaving about ½ inch headspace at the top. Remove any air bubbles by gently running a non-metallic utensil around the inside of the jar.
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Wipe Rims: Wipe the rims of the jars clean with a damp cloth. Place lids and rings on the jars, tightening them fingertip tight.
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Process in Water Bath: Place jars in a canner with a canning rack, ensuring they are covered by at least 1-2 inches of water. Bring the water to a rolling boil and process for 35 minutes (pints) or 45 minutes (quarts) at an altitude below 1000 feet. Adjust processing time according to your altitude—consult a Ball canning guide for appropriate adjustments.
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Cool and Check Seals: Remove jars from the canner and let them cool completely. You should hear a "pop" sound as the jars seal. Check to ensure all jars have sealed properly (the center of the lid should not flex).
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Store: Store sealed jars in a cool, dark, and dry place.
Frequently Asked Questions (FAQs)
Can I freeze tomato soup instead of canning it?
Yes, you can freeze tomato soup. Allow the soup to cool completely before freezing it in freezer-safe containers. Frozen tomato soup will last for several months.
How long does canned tomato soup last?
Properly canned tomato soup should last for 12-18 months if stored in a cool, dark, and dry place. Always check the seal before using.
What if my jars didn't seal?
If your jars didn't seal, don't worry! Refrigerate those jars and consume the soup within a few days.
Can I add other vegetables to my tomato soup?
Absolutely! Carrots, celery, and zucchini are all great additions to canned tomato soup. Just be sure to add them during the simmering stage.
Can I use fresh herbs instead of dried?
Yes, you can substitute fresh herbs for dried. However, you'll need to adjust the quantities—generally use about 3 times the amount of fresh herbs compared to dried.
By following this detailed guide, you’ll be well on your way to enjoying delicious homemade canned tomato soup all year round. Remember to always prioritize safety when canning and follow the instructions carefully. Happy canning!
