Canning Tomato Soup
As the fall season approaches, I tend to start thinking of warm soups to celebrate the impending season. One of my favorite light soups is tomato soup. It is so simple, yet wonderfully flavorful, rich, and satisfying. Paired with a grilled cheese sandwich, you would be hard pressed to find another lunch time favorite as good as tomato soup.
The great thing about making and canning tomato soup, is the ability to cater the seasoning to your particular tastes. The recipe below is slightly sweet, salty and savory, and has much more depth of flavor than canned tomato soup.
Canning Tomato Soup
What You Need:
Makes 5 quarts
- 12 pounds of ripe tomatoes
- 6 cups onions
- 4 cups celery
- 4 cloves garlic
- 1 cup fresh basil
- 1/4 – 1/2 cup brown sugar
- 1 tsp salt
- 1/2 teaspoon citric acid per quart jar
Start by chopping the onions, celery, garlic and basil.
Select tomatoes that are fresh, ripe and firm. Wash, core and remove any bruised or soft spots from the tomatoes. Place a large pot on the stove over medium-high heat. Quarter a third of the tomatoes and quickly add them to the pot. Use a potato masher or something similar to gently smash and break down the tomatoes, stirring frequently. Quarter another third of the tomatoes and add them to the pot, continuing to smash and stir. Quarter and add remaining third of tomatoes, then add the onion, celery, garlic and basil.
Simmer tomato mixture, stirring frequently, for 15 minutes or until tomatoes are broken down and vegetables are soft.
Press tomato mixture through a sieve, food mill or fine mesh strainer, to separate the juice.
Return juice to the large pot and add sugar and salt. Start with 1/4 cup of brown sugar and taste. If you want it sweeter, add the other 1/4 cup. Bring to a boil, then reduce heat to medium and simmer for 15 minutes. Ladle hot soup into sterilized jars using a sterilized funnel, leaving 1/2″ of headspace. Add in the citric acid (1/2 teaspoon per quart jar, 1/4 teaspoon per pint) and stir in with the handle of a long spoon.
Wipe the rimes of the jars with a clean paper towel, then place sterilized lid on top of the jar. Thread ring onto the jar and tighten until fingertip tight.
Process in pressure canner at 10 pounds pressure for 20 minutes for pints and 30 minutes for quarts. Be sure to check your pressure canner’s instruction manual to follow proper procedure.
*Contact your local extension office for information on altitude/temp/timing changes for all canning recipes.
Make sure you check out all the free Canning and Preserving Recipes we have on Little House Living!
Have you ever tried canning tomato soup? What other soups do you can?