Preserve Tomato Soup Homemade Style via Canning | Expert Guide to Canning Delicious Homemade Tomato Soup

Preserve Tomato Soup Homemade Style via Canning | Expert Guide to Canning Delicious Homemade Tomato Soup

Tasty Tomato Soup Canning Guide

Unleash the freshness and flavor of homemade tomato soup with this pressure canner recipe!

Got a truckload of juicy tomatoes from this year's garden? It's high time to get canning! Ditch those bland, store-bought tomato soups and dive into a vibrant, flavor-packed homemade version. Here's the step-by-step guide! 🍅🥦

What You'll Need

• Fresh Tomatoes (divine, vine-ripened ones work best!)
• Onions (yellow onions for a balanced flavor)
• Garlic (dash of minced garlic for added zest)
• Chicken Stock (go for the homemade version if you can! Else, use the stores' top-notch stuff)
• Basil (letting the fresh basil leaves shine adds an irresistible flavor)
• Dried Oregano (it's def worth trying, adding a lovely kick)
• Salt & Pepper (just a pinch for taste)
• Brown Sugar (optional, cuts down the soup's acidity)

Canning Safety MUST-KNOWs

️🔒🔒🔒

1. ❌ Avoid adding dairy products before canning — taste goodness post-canning.
2. ❗️ Ensure the jarred garlic is packed in water, not oil.
3. 🚫️ Don't pile on low-acid ingredients; even pressure canning can't save you here.
4. 🛑️ Thickeners are a big NO for home-canned tomato soup.
5. 🌟 This recipe is tested safe without added acid, but don't go changing things up too much!

Canning Time!

Making this homemade tomato soup is straightforward: peel, dice, sauté, simmer, blend, and cook! You can find the complete, detailed recipe card below. 👇

Prep your Tomatoes: Peel, core, and quarter those delightful tomatoes, then set them aside while you chop the onions and mince the garlic.

Onions & Garlic Time: Sauté the onions for 2 minutes, then throw in the garlic, salt, and pepper, let it hang out for 5 minutes more (covered).

Cook with Broth: Reduce heat, uncover the pot, and cook the mixture with broth until dried out, making sure not to scorch the elements.

Combine & Blend: Carefully add tomatoes, remaining broth, basil, oregano, and brown sugar, then stir everything together. Next, blend using an immersion blender or traditional blender (if needed).

Cook Down: Finally, cook the pureed mixture over low heat until it reaches your desired consistency.

Prepare Jars & Canner: Wash jars and lids in hot soapy water, then heat the jars inside the canner to 180°F. Prepare the canner with 2–3 inches of water and make it warm but not boiling.

Pack 'em Up: Ladle hot soup into the hot jars, leaving a generous headspace. Remove air bubbles, adjust headspace, wipe the rims, and finger-tighten the lids.

Process Away: Place filled jars back in the canner, adjusting water level to 2 inches (or per manufacturer's specs). Put the lid on, vent, and bring to 10 pounds of pressure (for altitudes under 1,000 feet).

The Countdown: Cook pint jars for 50 minutes and quart jars for 60 minutes — Dial gauge canners may require specific pressure adjustments for varying altitudes.

Cool & Serve: It's time for a cooldown: let the pressure drop naturally, wait an extra 2 minutes, then remove the weight. Carefully open the lid and let the jars cool for 10 minutes in a towel-lined spot. After 12-24 hours, if the lids haven't popped, they're sealed tight! Now you can dive right in or thicken it with cream and cheese for a fantastic lunch or dinner. 😋🌍✨

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📖 Recipe Card

Enjoy this easy, scrumptious pressure canned tomato soup recipe for a taste explosion your family will love! 💖👍

Prep Time: 15 minutes Cook Time: 1 hour Total Time: 2 hours

Ingredients:

• Tomatoes (8 lbs, peeled, cored, and quartered)
• Onions (1 tablespoon olive oil, 2 cups diced)
• Garlic (4 cloves minced or 2 teaspoons minced garlic packed in water)
• Chicken Stock (5 cups)
• Basil (1/2 cup tightly packed)
• Brown Sugar (optional, 2 tablespoons)
• Pepper & Salt (1 teaspoon each, or to taste)
• Dried Oregano (1 teaspoon)

Instructions:

1. Begin by peeling, coring, and quartering tomatoes, setting aside.
2. Heat olive oil in a large pot over medium heat. Sauté diced onions for 2 minutes, add minced garlic, salt, and pepper, then sauté for 5 minutes more (cover).
3. Reduce heat, uncover the pot, and add in a cup of chicken broth. Cook until broth evaporates, taking care not to scorch.
4. After the broth evaporates, place tomatoes, oregano, basil, remaining broth, and brown sugar in the pot. Stir everything together.
5. Using an immersion blender (or traditional blender), puree the mixture.
6. Continue simmering the pureed mixture over low heat until it reaches the desired consistency.
7. While the soup cooks, prepare your canner, jars, and lids (wash in hot soapy water, sterilize in canner, and keep jars warm).
8. When soup reaches desired consistency, ladle out the hot soup into hot jars, leaving 1-inch headspace. Remove air bubbles, adjust headspace, wipe rims, center lids, and finger-tighten screw bands.
9. Place jars in the pressure canner filled with 2-3 inches of water. Adjust the spout to 2 inches for weighted gauge pressure canners (consult manufacturer specs if using a dial gauge canner).
10. Heat over medium-high heat, let the soup come to a boil, and allow steam to escape through the vent. Vent for 10 minutes.
11. Add the weight (weighted gauge: 10 lbs for altitudes under 1,000 feet, check notes for other altitudes or dial gauge weights). Bring to the specified pressure over 10 minutes (pinch the lid to check pressure or use weighted gauge).
12. Set a timer for 50 minutes for pint jars or 60 minutes for quart jars.
13. When the timer goes off, turn off the heat and allow the pressure to drop naturally (wait about 10 minutes after the pressure gauge clicks down before removing the weight).
14. Carefully remove the lid, let the jars cool for 10 minutes in a towel-lined spot, then let them cool completely. Check the lids after 12-24 hours to make sure they are sealed properly.
15. If the lids haven't popped, they're sealed. Store sealed jars in a cool, dark place for up to 18 months.

⭐️NotesFor weights in dial gauge canners, refer to the chart below:Weighted Gauge0-1,000 ft: 10 lbs1,000 ft+: 15 lbs

Dial Gauge0-2,000 ft: 11 lbs2,001-4,000 ft: 12 lbs4,001-6,000 ft: 13 lbs6,001-8,000 ft: 14 lbs8,001 ft+: 15 lbs

💡Enrichment DataTo ensure your canned tomato soup is safe and tasty, choose high-acid ingredients and follow the steps below:

• Vine-ripe Tomatoes: Use Roma or Plum tomatoes for easier processing.
• Onions & Garlic: Finely dice onions and mince garlic for uniform texture and maximum flavor.
• Basil: Choose fresh basil leaves to signal the soup's freshness.
• Salt: Stick to pickling salt without additives for consistent flavor.
• Lemon Juice: Add bottled lemon juice for consistent pH level and added acidity.
• Water or Vegetable Broth: Stick to water for the best taste, or gently simmer onions and garlic in vegetable broth for depth of flavor.
• By incorporating the tomatoes, onions, garlic, basil, oregano, and brown sugar from your home garden into this canning recipe, you're not only preserving food but also enhancing your lifestyle and elevating your culinary skills through food-and-drink and home-and-garden activities.
• With the pressure canner recipe for homemade tomato soup, you can savor the freshness and flavor of your garden all year round, trumping the bland, store-bought options and adding a touch of magic to your meals.
• As you embark on your canning journey, remember the essential safety tips—free from dairy products, low-acid ingredients, and thickeners—to ensure your canned tomato soup is as delicious as it is safe. Happy canning and enjoy the enchanted flavors of your homemade tomato soup!

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