Elevate Your Canned Tomato Soup to Gourmet Heights: Follow These Simple Hacks!

Canning tomato soup is a wonderful way to preserve the flavors of summer tomatoes and enjoy them all year round. Whether you’re a seasoned canner or a novice, this comprehensive guide will provide you with all the essential steps and tips for making delicious and shelf-stable tomato soup.

Choosing the Right Tomatoes

The key to great canned tomato soup lies in selecting ripe, flavorful tomatoes. Look for tomatoes that are firm, deep red in color, and free from blemishes. Avoid tomatoes that are bruised or have soft spots.

Ingredients You’ll Need

• Ripe tomatoes (about 5 pounds)
• Onion (1 large)
• Celery (2 stalks)
• Carrots (2)
• Garlic (2 cloves)
• Olive oil (2 tablespoons)
• Chicken broth (4 cups)
• Salt and pepper to taste
• Dried basil (1 teaspoon)
• Dried oregano (1/2 teaspoon)

Equipment You’ll Need

• Pressure canner
• Jars and lids
• Jar lifter
• Funnel
• Ladle
• Sharp knife
• Cutting board
• Immersion blender (optional)

Step 1: Prepare the Tomatoes

• Wash the tomatoes thoroughly and remove the stems.
• Cut the tomatoes into large chunks.

Step 2: Sauté the Vegetables

• Heat the olive oil in a large pot over medium heat.
• Add the onion, celery, and carrots and sauté until softened.
• Add the garlic and cook for 1 minute more.

Step 3: Add the Tomatoes

• Stir in the tomatoes and bring to a boil.
• Reduce heat and simmer for 15 minutes, or until the tomatoes have softened and released their juices.

Step 4: Puree the Soup

• Use an immersion blender or a regular blender to puree the soup until smooth.
• You can skip this step if you prefer a chunky soup.

Step 5: Season the Soup

• Stir in the chicken broth, salt, pepper, basil, and oregano.
• Taste and adjust seasonings as needed.

Step 6: Can the Soup

• Ladle the hot soup into sterilized jars, leaving about 1 inch of headspace at the top.
• Wipe the rims of the jars with a clean cloth to remove any excess soup.
• Place the lids and rings on the jars and tighten securely.

Step 7: Process the Soup

• Place the jars in a pressure canner and follow the manufacturer’s instructions for processing time.
• Typically, tomato soup requires 25 minutes of processing time at 10 pounds of pressure.

Cooling and Storage

• Once the processing time is complete, turn off the heat and let the pressure canner cool down naturally.
• Remove the jars from the canner and let them cool completely at room temperature.
• Store the canned tomato soup in a cool, dark place for up to 1 year.

Tips for Success

• Use a variety of tomato varieties to create a more complex flavor.
• Add other vegetables to your soup, such as bell peppers, zucchini, or mushrooms.
• If you don’t have a pressure canner, you can water bath can tomato soup, but it will have a shorter shelf life.
• Be sure to sterilize your jars and lids properly before canning.
• Check the seals on your jars after they have cooled to ensure they are properly sealed.

Troubleshooting

• My soup is too thick. Add more chicken broth or water to thin it out.
• My soup is too thin. Reduce the soup over medium heat until it reaches the desired consistency.
• My soup is bland. Add more salt, pepper, or herbs to taste.
• My soup is too spicy. Add a dollop of sour cream or yogurt to balance the heat.

Creative Variations

• Roasted Tomato Soup: Roast the tomatoes in the oven before adding them to the soup for a richer flavor.
• Creamy Tomato Soup: Add 1 cup of heavy cream or milk to the soup for a creamy texture.
• Spicy Tomato Soup: Add 1 teaspoon of cayenne pepper or diced jalapeños to the soup for a kick.
• Garden Vegetable Tomato Soup: Add chopped zucchini, bell peppers, and corn to the soup for a hearty and flavorful twist.

Wrapping Up

Canning tomato soup is a rewarding and delicious way to preserve the taste of summer. By following the steps outlined in this guide, you can create shelf-stable tomato soup that your family and friends will love. Whether you enjoy it on a cold winter day or as a quick and easy meal, canned tomato soup is a versatile and flavorful addition to any pantry.

FAQ

1. How long does canned tomato soup last?

Properly canned and stored tomato soup will last for up to 1 year.

2. Can I use fresh herbs instead of dried herbs?

Yes, you can use fresh herbs in place of dried herbs. However, use three times the amount of fresh herbs as you would dried herbs.

3. Can I freeze canned tomato soup?

Yes, you can freeze canned tomato soup for up to 3 months. Thaw the soup in the refrigerator before reheating.