Ball Canning Tomato Soup Recipe

Sugar And Salt Free Version

Per 1 jar

• 240 calories, 101 mg sodium
• Weight Watchers PointsPlus®: 2 points per 1 cup 5 points per ½ litre jar .

* Nutrition info provided by

* PointsPlus calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.

* Herbamare ® is a registered trademark of the A. Vogel Corporation.

How To Make Home And Can Tomato Soup Or Tomato Basil Soup At Home

And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you have questions or feedback, please let me know! There are affiliate links on this page. Read our disclosure policy to learn more. Click here for a PDF print version.

Want Cream of Tomato soup? Tomato soup from home-canned tomato sauce. Spicy Tomato-Vegetable Soup. If you wish to double or triple the batch, do the math first on paper. Do not steam can if your adjusted processing time would go over 45 minutes, because some less-expensive steam canner models cannot hold enough water.

Follow this step by step tutorial to learn how easy Canning Tomato Soup can be. The ultimate comfort food, this tomato soup base recipe can be pressure canned or done via water bath canning. Homemade tomato soup is amazing and tastes so fresh, but peeling and pureeing tomatoes each time you want soup is super time-consuming. Not to mention that tomato season is only like six week long here in Seattle. So what is a soup-obsessed girl to do? Can her own tomato soup base!

More About Canning Tomato Soup Water Bath Recipes

CANNED TOMATO SOUP RECIPE: A DELICIOUS SOUP MADE TO

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• Quarter tomatoes and dice the onion. Place them in a large soup pot along with ½ cup of water. Cook, uncovered, for 30 min – 1 hour, stirring occasionally, until tomatoes are very soft.
• Remove tomatoes from the heat and let them cool slightly. Working in batches, transfer the warm tomatoes to a food processor, blender, or food mill to puree. If desired, press the tomato puree through a fine-mesh sieve to remove any seeds and skins.
• Pour the smooth tomato puree back into the large soup pot.

VINE-FRESH TOMATO SOUP – HEALTHY CANNING

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EASY TOMATO SOUP RECIPE

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CANNING TOMATO SOUP BASE {HOMEMADE CANNED

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• Rinse all your awesome tomatoes and cut in half. If you have big ol’ hunkers, then cut them into smaller chunks. Add a strainer/colander to a large bowl.

HOW TO CAN TOMATOES USING THE WATER BATH METHOD –

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CANNING HOMEMADE SOUPS – HEALTHY CANNING

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CANNING TOMATO SOUP RECIPE – CREATIVE HOMEMAKING

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TOMATO SOUP CONCENTRATE FOR CANNING FOOD IN JARS

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HOME CANNED TOMATO SOUP – EASY RECIPE FOR CANNING TOMATO SOUP

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Canning Tomato Soup With Fresh Tomatoes Recipe

Aug 8, 2020 by Gina · This post may contain affiliate links. Read our disclosure policy.

I appreciate your shares! xox

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Ive been on the hunt for quite some time to find the perfect canned tomato soup recipe. I wanted it to be fresh-tasting, having a hint of basil and a slight bit of chunkiness to the tomato base.

Can I Can My Favorite Soup Recipe At Home

Canning soup at home is an excellent way to preserve your vegetables with or without small portions of meats or seafood. The key to canning a safe, high quality soup is to follow directions provided by a reliable science-based source like USDA or partners in the Cooperative Extension System.

Vegetable-based soups are usually mixtures of low-acid ingredients and they need to be pressure canned by a process that has been developed by research methods known to control for botulism food poisoning we will not recommend any way to can vegetable or vegetable-meat soups in a boiling water canner. Botulism is a potentially fatal foodborne disease. Spores of the organism that causes botulism can survive normal cooking temperatures and times. The extra heat in pressure canning is needed to actually destroy the spores so when the closed jar sits at room temperature in storage, the spores will not grow out to cells that then produce the deadly botulinal toxin. The conditions in the sealed jar at room temperature are favorable for this organism to cause problems .

There is only one version of pressure canning directions for home canned soups available from USDA and on this website. Consumers should follow these directions exactly: . If additional ingredients or thickening is desired, the soup should be canned as described and those variations should be made when the jar is opened for serving.

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Put The Solids In First

You need to wash the jars and lids before filling them. Its not necessary to sterilize the jars, but they do need to be hot.

When filling the jars its important to make sure that the solids are evenly divided among the jars. You dont want one jar filled to the shoulder will solids and another jar that is all liquid. This is a safety and quality issue.

Home canned soups need to have room to move around and not be thick. Therefore, its recommended that you only fill the the jar halfway with solids and the rest with liquid.

This liquid should be the soup broth you cooked the solids in. But if you come up short, you can add hot water, tomato broth, or other broth to make up the difference.

For pressure canning soups, you will need to have a 1 headspace.

Mom’s Best Tomato Soup Canning Recipe

My Mennonite mother’s ‘famous’ tomato soup – hard to beat! Perfect anytime of the year! Enjoy! Here’s what I purchased : – to yield 75 quarts of soup – 3 bushels of tomatoes, 6 lbs. butter, 5 lbs. sugar, 3 bunches celery, 5 lbs. flour. Hope that helps! , a get-well meal, etc..) Super quick – easy to make, and can easily add garlic bread and a salad and dessert for a quick meal to bless someone. ENJOY!

Provided by WJKing

• Place in large kettle w/ just enough water to keep them from burning.
• While this simmers, cut tomatoes .
• Add to kettle& cook until tender.
• Place this all through Victorio strainer .
• Return to kettle.
• Add sugar& salt.
• Cream butter and flour together& mix thoroughly with two cups of COLD juice, until dissolved , to avoid lumps of flour in the juice.
• Add butter/flour mixture to warmed tomato juice. .
• Stir well.
• Heat just until hot. .
• Just prior to boiling, turn off the burner. .
• Ladle into jars& close securely with lids.
• Return to canner & process 20-30 minutes .
• Remove from canner & allow to set until sealed To serve, mix equal parts tomato concentrate to milk, and add 1/2 t. of baking soda per pint as it cooks .
• .

Nutrition Facts : Calories 529.3, Fat 24.8, SaturatedFat 14.9, Cholesterol 61, Sodium 3827.1, Carbohydrate 74.4, Fiber 11.4, Sugar 48.5, Protein 9.5

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Adding Acid For Canning

As I mentioned, acid is incredibly important in making sure your homemade canned tomato soup will stay shelf-stable.

To really make sure the acid level is right, it is common to add lemon juice or citric acid to the jars when you are canning anything tomato related.

You might be worried that lemon juice would affect the flavor of the soup. It does, but only slightly. And your soup wont taste lemony at all. Rather, it just tastes slightly brighter.

Citric acid doesnt alter the flavor of the soup at all. So if youre concerned about the lemon flavor, use citric acid.

However, there is another factor. When you add milk to the tomato soup that had citric acid in it, the milk separated a little. When added to the soup that had lemon juice, the milk separation was barely noticeable.

Id rather have a slightly brighter soup with less milk separation. Choose which route is best for your tastes!

Only Use Recommended Vegetables And Meats

If a vegetable or meat has safe canning instructions it is safe to use in your soup mix. That means if a vegetable is not safe to can on its own in the pressure canner, it cannot be added to the soup mixture.

So, vegetables like cabbage and summer squash cant be used in home canned soups.

One way I get around this is to dehydrate summer squash and add it to the soup when Im heating it up to serve. You can do the same with cabbage.

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Canning Tomato Soup Base

posted

Follow this step-by-step tutorial to learn how easy Canning Tomato Soup can be. The ultimate comfort food, this tomato soup base recipe can be pressure canned or preserved via water bath canning.

As an Amazon Associate, I earn from qualifying purchases.

Homemade tomato soup is amazing and tastes so fresh, but peeling and pureeing tomatoes each time you want soup is super time-consuming. Not to mention that tomato season is only like six week long here in Seattle.

So what is a soup-obsessed girl to do? Can her own tomato soup base!

Use Dried Herbs To Season

One of the freedoms that knowing canning rules gives you is the freedom to experiment. Dried herbs are safe to use in any canning project.

Some of our favorite dried herbs for canning soups are oregano, thyme, cayenne, chili powder, garlic, onion, and, of course, salt and pepper.

The thing you want to remember is that you can always add more seasonings when you serve the soup, but you cant add less. Its okay if the finished soup is a little bland, you can just doctor it up when you heat it.

One herb to avoid when canning is sage. Its commonly thought that sage will get bitter when canned. Some people say this doesnt happen, but reputable sources say otherwise. Obviously, you can add it or not, but now you know what could happen.

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Safely Canning Soup At Home For Preparedness And Convenience

This post may contain affiliate links. If you click on a link and make a purchase I may receive a commission. Thank you for supporting this site.

When you make home canned soups you end up with a meal in a jar instead of ingredients to make a meal. Canning soup at home helps you be better prepared for emergencies and for busy weeknight dinners.

A friend recently told me that someone told her, You can only can soups at home using recipes that were tested in a lab. You cant can your own soup recipes.

Thats not exactly true.

There are guidelines that the USDA publishes for how to safely can soup at home. They would not publish those guidelines if it wasnt safe to can untested soup recipes.

Lets explore those guidelines.

More About Ball Canning Soup Recipes

USDA’S & QUOT YOUR CHOICE& QUOT SOUP RECIPE – HEALTHY CANNING

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• Prep and blanch all vegetables first according to USDA canning recommendations for those individual veg, which includes rehydrating dried beans first
• Combine all the ingredients you propose to use in your soup in a large pot, with enough liquid to cover plus 5 to 10 cm more. Bring to a boil. Adjust taste with herbs, spices, seasonings, etc.
• There is no need to fully cook the soup, it will cook in the jars — you are just ensuring everything is piping hot

CANNING TOMATO SOUP BASE {HOMEMADE CANNED TOMATO SOUP …

FromEstimated Reading Time

• Rinse all your awesome tomatoes and cut in half. If you have big ol’ hunkers, then cut them into smaller chunks. Add a strainer/colander to a large bowl.

CANNED TOMATO SOUP RECIPE: A DELICIOUS SOUP MADE TO BE CANNED

From

• Quarter tomatoes and dice the onion. Place them in a large soup pot along with ½ cup of water. Cook, uncovered, for 30 min – 1 hour, stirring occasionally, until tomatoes are very soft.
• Remove tomatoes from the heat and let them cool slightly. Working in batches, transfer the warm tomatoes to a food processor, blender, or food mill to puree. If desired, press the tomato puree through a fine-mesh sieve to remove any seeds and skins.
• Pour the smooth tomato puree back into the large soup pot.

SAFE CANNING RECIPES: TOMATO RECIPES FROM BALL ®& AMP PC’ING …

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More About Tomato Soup Recipe For Canning Water Bath

CANNED TOMATO SOUP RECIPE: A DELICIOUS SOUP MADE TO

FromCaloriesCategory

• Quarter tomatoes and dice the onion. Place them in a large soup pot along with ½ cup of water. Cook, uncovered, for 30 min – 1 hour, stirring occasionally, until tomatoes are very soft.
• Remove tomatoes from the heat and let them cool slightly. Working in batches, transfer the warm tomatoes to a food processor, blender, or food mill to puree. If desired, press the tomato puree through a fine-mesh sieve to remove any seeds and skins.
• Pour the smooth tomato puree back into the large soup pot.

EASY TOMATO SOUP RECIPE

FromTotal TimeEstimated Reading Time

VINE-FRESH TOMATO SOUP – HEALTHY CANNING

FromTotal TimeCategoryCalories

CANNING TOMATO SOUP BASE {HOMEMADE CANNED

FromTotal TimeCategoryCalories

• Rinse all your awesome tomatoes and cut in half. If you have big ol’ hunkers, then cut them into smaller chunks. Add a strainer/colander to a large bowl.

CANNING TOMATO SOUP RECIPE – CREATIVE HOMEMAKING

FromEstimated Reading Time

TOMATO SOUP CONCENTRATE FOR CANNING FOOD IN JARS

From

TOMATO SAUCE – A WATER BATH CANNING FOOD PRESERVATION RECIPE

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• Put all tomatoes into stockpot and heat on low to medium heat until they are soft and able to be pureed or crushed.

CANNED TOMATO SOUP – LORD BYRON’S KITCHEN

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Charring Vegetables Is A Rewarding Experience

Dear Reader, getting a good char on tomatoes is an art form. Not in the you-cant-do-this type of art, but artful in the way that something so simple transforms into something so beautiful. Im not sure if its just me and my love of good food or not, but I truly do get excited when I take a sheet pan out of the oven thats loaded down with roasted vegetables.

I love the look of them the charred bits, the shrinkage, and the darkened colours. Oh, and I cant forget that gorgeous tinted liquid at the bottom of the pan!

Truth be told, Dear Reader, the only thing bad about roasting tomatoes is cleaning that damn sheet pan! Ive tried different ways to get my lazy self out of cleaning the baking sheet, but none of my efforts proved to be successful.

A silicone baking mat, parchment paper, or tin foil will not work. To really get the vegetables to roast up nicely, they need to be in contact with the metal pan. Yes, its a scrubbing nightmare, but its so worth it! Trust me! My advice to you is to use an old sheet pan. Dont use your new, expensive William Sonoma sheet pan for this recipe.

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Soups Must Be Canned In A Pressure Canner

Yes, you absolutely have to use a pressure canner to can homemade soups. Meat, legumes and vegetables are low acid foods and there is no way to add enough acid to make them safe for water bath canning.

Honestly, it doesnt really matter what yours or my Grandmothers used to do or what we *think* they did when canning soups. If they just boiled jars of soup in a water bath canner for 4 hours and no one got sick or diedthey were just lucky.

In our day and time, with so much good information at our fingertips, there really isnt any reason to not follow these safety recommendations.

If you dont have a pressure canner, you can always freeze the soup instead of canning it. If you freeze it in ziplock bags, youll be able to stack them in the freezer and take up very little space.

I have the All Amercian Pressure canner and love it. Its the one I recommend. But it can be pricey. There other high quality less expensive canners on the market. If you save a few dollars each week from your grocery budget, youll be able to get a pressure canner in 5-6 weeks.

Canned Tomato Soup Is A Comfort Food For Many A Homemade Version Is Better Made With Summer Fresh Tomatoes And Canned For Winter

So many times its been argued that soups or stews are an autumn or a cold winters day meal. I disagree. We like soups or stews any time of the year. Especially tomato soup! To be honest, our pantry always has a few cans of Campbells Tomato Soup. But, with so many summer tomatoes on hand, I prepared a homemade version can canned it so that we could have fresh tomato soup all winter long!

Unlike store-bought canned tomato soup, this recipe leaves out the cream. I have only ever heard horror stories of canning cream soups, so I left it out. I like the soup just as it is, but one can add a splash of cream when re-heating if desired.

This soup has a deep red colour, and fresh tomato flavour, and a bit of smokiness too. That particular flavour comes from a bit of smoked paprika and from charring the tomatoes and onions. Its a process, but its so worth it!

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