Are you a fan of my previous tomato soup recipe but wish you could preserve it? Look no further! This reimagined homemade canned tomato soup recipe is the answer to your prayers.
The Journey to Canning-Friendly Tomato Soup
When I shared my husband’s all-time favorite homemade tomato soup recipe, many of you expressed interest in being able to can it. Unfortunately, it’s not as simple as taking any delicious recipe and preserving it in jars. I embarked on a quest to find a tomato soup recipe that could withstand the canning process and still satisfy my husband’s taste buds.
Homemade Canned Tomato Soup: The Challenge
The tricky part about making canned tomato soup lies in the traditional ingredients. Many recipes call for thickeners like flour or cream, but these cannot be safely canned, even with a pressure canner. Another important aspect of canning tomato soup is the inclusion of acids.
The National Center for Home Food Preservation recommends a limit of 3 cups of vegetables for every 22 lbs of tomatoes when canning tomato soup. Adding too many vegetables dilutes the natural acidity of the tomatoes, rendering the soup unfit for canning. To stay within this guideline, I relied on dried herbs and spices to infuse my soup with flavor.
The Process of Making Tomato Soup for Canning
Once you have a suitable recipe for canning, the process becomes fairly straightforward:
- Cook the vegetables until they are very soft.
- Puree the cooked vegetables.
- Season the soup to taste.
- Reduce the soup to achieve the desired consistency.
- Can it!
I used a high-powered blender to puree the cooked tomatoes and onion. The result was a smooth soup with only a few small tomato pieces remaining, so I skipped the straining step. If your blender doesn’t completely break down tomato skins, consider straining the soup before seasoning and reducing it. Alternatively, a food mill can be used to puree the tomatoes and remove the skins.
The Best Tomatoes for Canning Tomato Soup
For the ideal homemade canned tomato soup, “paste” tomatoes are your best bet. These tomatoes have thicker, meatier walls and contain less water. As a result, the soup will thicken faster, without the need for thickeners that aren’t suitable for canning. One popular type of paste tomato is the Roma tomato, known for its excellent flavor and compatibility with homemade tomato soup.
Ensuring the Right Acidic Balance
Maintaining the correct acid levels is crucial for ensuring the long shelf life of your homemade canned tomato soup. To achieve the desired acidity, it’s common to add lemon juice or citric acid when canning anything tomato-related. Don’t worry about the lemon juice overpowering the flavor of the soup—it only adds a subtle brightness. Alternatively, citric acid can be used, which doesn’t affect the flavor at all. If you’re concerned about milk separation when adding citric acid, choose the lemon juice option, as the separation will be minimal.
Serving Suggestions for Homemade Canned Tomato Soup
Keep in mind that the canned tomato soup will be slightly more concentrated than what you’re used to. For the perfect serving consistency, the finished soup should be a bit thicker than your preference, especially if you like to add cream or milk. When you’re ready to enjoy your homemade canned tomato soup, simply open a jar, pour it into a bowl or saucepan, add as much milk or cream as you desire, and heat it up. It’s incredibly easy and provides a quick lunch or dinner option anytime. Plus, you’ll be able to savor the taste of summer tomatoes throughout the winter months, free from the excessive salt and additives found in store-bought tomato soup.
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