The fall season is the perfect time to indulge in homemade comforts, and nothing beats the rich taste of a bowl of homemade canned tomato soup. Not only is it a delightful treat to enjoy fresh, but when canned, it can also bring the vibrant flavors of summer tomatoes to your winter meals. This recipe is not just about capturing the essence of tomatoes but also about preserving the goodness in a way that’s simple, healthy, and undeniably delicious. Let’s dive into how you can make this magic happen in your own kitchen.
Why Make Your Own Canned Tomato Soup?
Making your own canned tomato soup has several benefits:
- Preservation of Freshness: By canning, you lock in the fresh flavors of tomatoes right from your garden or local farm.
- Control Over Ingredients: You decide what goes into your soup, ensuring it's free from preservatives, additives, or excessive salt.
- Cost Effective: Especially if you grow your own tomatoes, canning can save you money compared to buying canned soup.
- Nutritional Value: Homemade versions often retain more nutrients than store-bought soups.
Ingredients You'll Need
Here’s what you’ll need to make a basic homemade canned tomato soup:
- 10 pounds of ripe tomatoes
- 2 cups chopped onions
- 1 cup chopped celery
- 4 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1/4 cup olive oil
- 6 cups of vegetable or chicken stock (homemade or low-sodium store-bought)
- Fresh basil leaves
- Lemon juice or citric acid for canning safety
Step-by-Step Recipe
Preparing the Tomatoes
Start by washing the tomatoes. Here’s how to prep them:
- Blanch tomatoes in boiling water for about 30 seconds.
- Transfer to an ice bath to cool.
- Peel the skin off. This process is known as skinning tomatoes, which makes your soup smoother.
🍅 Note: If you prefer chunky soup, consider keeping some tomatoes unpeeled or cutting them in larger pieces.
Cooking the Soup
- Heat olive oil in a large pot over medium heat. Add onions, celery, and garlic, cooking until soft and translucent.
- Add the prepped tomatoes, salt, pepper, paprika, and cayenne pepper. Cook until the tomatoes break down, about 15-20 minutes, stirring occasionally.
- Pour in the stock, bring to a simmer, and let it cook for another 10 minutes.
- Use an immersion blender to blend the soup until smooth, or transfer in batches to a traditional blender. Be careful not to overfill the blender with hot soup.
- Add fresh basil leaves, taste, and adjust seasoning if necessary.
Canning the Soup
Now, it’s time to can your soup:
- Heat your jars in a water bath to sterilize them.
- Add 1 tablespoon of lemon juice or 1⁄4 teaspoon of citric acid to each pint jar to ensure acidity for safe canning.
- Pour the hot soup into the jars, leaving 1 inch of headspace.
- Wipe rims clean, place lids, and screw bands on until fingertip tight.
- Process jars in a pressure canner at the recommended time and pressure for your altitude (typically 15 minutes for pints at 10 pounds pressure).
Safe Canning Tips
Here are some safety tips for canning:
- Always follow tested recipes from reliable sources to avoid food poisoning.
- Ensure your jars are properly sterilized to kill off any bacteria.
- Acidic foods like tomatoes require lemon juice or citric acid to safely can using the boiling water bath method.
Enjoying Your Homemade Canned Tomato Soup
The beauty of this canned tomato soup is its versatility:
- Heat and Serve: Simply heat and serve with a piece of crusty bread or croutons.
- Enhancements: Add cream for a creamy version, or toss in some fresh vegetables for added nutrition.
- Base for Other Recipes: Use it as a base for pasta sauces, stews, or even in risottos.
Creating your own canned tomato soup is not just about the delicious taste but also about the joy of preparation, the satisfaction of preservation, and the memories that come with each jar you open. The flavors are unmatched, and you can enjoy the taste of summer tomatoes all year round. Whether you're a seasoned gardener or someone who just loves good food, this recipe will warm your heart and your home. Enjoy the process, savor the flavor, and share the joy of homemade canned tomato soup with your loved ones.
How long can I store the canned tomato soup?
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If canned correctly, homemade tomato soup can last up to 12 months in a cool, dark place.
Can I use different tomatoes for this soup?
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Yes, you can use Roma, beefsteak, cherry, or even heirloom tomatoes. Just ensure they are ripe and fresh for the best flavor.
What should I do if my soup looks cloudy after canning?
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Cloudiness can be due to several factors like tomatoes not being fully cooked, or trapped air bubbles. It’s generally safe to eat if properly canned, but always check for signs of spoilage.
Is it necessary to pressure can tomato soup?
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For safety, yes. Tomatoes are borderline low-acid, and adding vegetables or other ingredients might lower the acidity further, making pressure canning necessary for ensuring all harmful bacteria are killed.
Can I make this soup vegan?
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Absolutely! Simply use vegetable stock instead of chicken stock, and omit or replace any animal-based ingredients with vegan substitutes.
