This do-it-yourself canned tomato soup recipe is for individuals who love my earlier tomato soup recipe but additionally wished a recipe they will protect.
Once I shared my husband’s favourite do-it-yourself tomato soup recipe some time again, lots of you requested if it could possibly be canned.
Sadly, making a do-it-yourself canned tomato soup is a little more sophisticated than throwing any tasty recipe in jars and sending them by means of the canner. So, I got down to discover one other tomato soup recipe that my husband would love. This time, it wanted to be canning-friendly.
Do-it-yourself Canned Tomato Soup: A Few Guidelines
The difficult factor about making canned tomato soup is that many recipes use components like flour as a thickener or cream for added texture and taste. Neither of those could be safely canned, even with a strain canner.
The opposite factor about making it for canning is that you’ll want to use an acid.
When you’ll be able to tomato soup, it’s a must to ensure that the acid degree is excessive sufficient that will probably be shelf-stable. However you additionally don’t need that acid degree to have an effect on the soup.
When canning tomatoes, The Nationwide Middle for Dwelling Meals Preservation advises that you simply use not more than 3 cups of greens for each 22 lbs of tomatoes. For those who add too many greens, you dilute the pure acid from the tomatoes, and your soup is not capable of be canned.
Sticking to this suggested ratio, I added most of my flavorings for this soup in the way in which of dried herbs and spices.
How To Make Tomato Soup For Canning
After getting an excellent recipe, made for placing in jars, the method is fairly easy:
- prepare dinner greens till very gentle
- puree the greens
- season the soup
- cut back the soup
- can it!
I used a high-powered blender to puree our cooked tomatoes and onion. There have been only some small tomato bits left after mixing so I didn’t hassle straining my soup.
If in case you have a blender that doesn’t sufficiently chop up tomato skins, you may need to pressure the soup earlier than seasoning and lowering it. Alternatively, use a meals mill to puree the tomatoes and eliminate the skins.
What Tomatoes Ought to I Use?
The perfect tomatoes to make use of are “paste” tomatoes. These are tomatoes which have thicker, meatier partitions and comprise much less water.
This implies there will probably be extra tomato and fewer juice, and the soup will thicken up sooner. That is vital since you can’t use thickeners in do-it-yourself canned tomato soup.
Most likely probably the most generally identified “paste” tomato is the Roma tomato. These little tomatoes have nice taste and work splendidly for making do-it-yourself tomato soup.
Including Acid For Canning
As I discussed, acid is vital in guaranteeing your do-it-yourself canned tomato soup will keep shelf-stable.
To actually ensure that the acid degree is right, it’s common so as to add lemon juice or citric acid to the jars if you find yourself canning something tomato associated.
You is perhaps fearful that lemon juice would have an effect on the flavour of the soup. It does, however solely barely. And your soup received’t style lemony in any respect. Slightly, it simply tastes barely brighter.
Citric acid doesn’t alter the flavour of the soup in any respect. So should you’re involved concerning the lemon taste, use citric acid.
Nonetheless, there may be one other issue. Whenever you add milk to the tomato soup that had citric acid in it, the milk separated slightly. When added to the soup that had lemon juice, the milk separation was barely noticeable.
I’d reasonably have a barely brighter soup with much less milk separation. Select which route is finest on your tastes!
Serving Do-it-yourself Canned Tomato Soup
Remember that you’re making a barely condensed tomato soup. The completed soup needs to be barely thicker than you wish to serve it, notably should you like so as to add cream or milk to it.
Lastly, to serve the canned tomato soup, merely pop open the jar, pour it right into a bowl or saucepan, add as a lot milk or cream as you need, and reheat.
It’s really easy, and it’s an effective way to have a fast lunch or dinner prepared very quickly. That is the right strategy to protect your summer season tomatoes so you’ll be able to get pleasure from all of them winter lengthy! (And also you skip all the additional salt and components within the store-bought cans of tomato soup!)
- Quarter tomatoes and cube the onion. Place them in a big soup pot together with ½ cup of water. Prepare dinner, uncovered, for 30 min – 1 hour, stirring sometimes, till tomatoes are very gentle.
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Take away tomatoes from the warmth and allow them to cool barely. Working in batches, switch the nice and cozy tomatoes to a meals processor, blender, or meals mill to puree. If desired, press the tomato puree by means of a fine-mesh sieve to take away any seeds and skins.
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Pour the graceful tomato puree again into the big soup pot. (Utilizing a really wide-bottomed pot gives you extra floor space as you cut back tomatoes, making the method take much less time.)
- Add the tomato paste, sugar, herbs, and spices. (The whole lot EXCEPT the lemon juice or citric acid.)
- Deliver seasoned tomato puree to a simmer. Prepare dinner tomato soup till it has lowered to the thickness you need. (Mine took 1 hour of simmering.)
- Whereas the soup is simmering, wash canning jars and maintain them heat. Put together the water tub canner.
- When the soup has reached the specified thickness, style it and modify salt as desired.
- Add 1 Tbsp of lemon juice to every pint jar or 2 Tbsp lemon juice to every quart jar. (Or ¼ tsp citric acid to every pint and ½ tsp citric acid to every quart.)
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Fill jars with the soup, leaving ½ inch of headspace. (I like to make use of a canning funnel to scale back spills and messes.)
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Wipe the edges clear of any spilled soup. Then cowl the jars with recent lids and rings.
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Course of your canned tomato soup in a boiling water tub canner for 40 minutes for pints or quarts. (Alter the processing time as wanted on your altitude.)
- After processing, rigorously take away the jars from the water and set them on a cooling rack.
- As soon as the jars and soup have cooled, take away the rings and verify that your lids have sealed.
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Lastly, retailer the sealed jars in a cool place for as much as a yr. If any jars didn’t seal correctly, refrigerate them instantly and eat inside every week.
The quantity of soup you find yourself with will rely upon the kind of tomatoes used and the way a lot you cut back the soup. The kind of tomatoes used (how a lot water they comprise) may also decide how lengthy the soup must prepare dinner to scale back right down to your most well-liked consistency.
To Serve
Reheat your canned tomato soup with some milk or cream, as desired.
Serving: 1pint | Energy: 215kcal | Carbohydrates: 48g | Protein: 9g | Fats: 2g | Saturated Fats: 1g | Sodium: 1015mg | Potassium: 2116mg | Fiber: 12g | Sugar: 33g | Vitamin A: 6817IU | Vitamin C: 114mg | Calcium: 137mg | Iron: 4mg