Preparing Home-Style Canned Tomato Soup: Discover Homemade Canning Methods for Delicious Tomato Soup Preservation
In the heart of the kitchen garden season, there's no better time to put those fresh, vine-ripe tomatoes to good use. Here's a guide on how to safely can tomato soup at home, complete with tips for adding dairy after opening the jar.
The recipe for canning tomato soup is simple yet flavourful, made with fresh tomatoes, onions, garlic, fresh basil, chicken stock, dried oregano, salt, pepper, and brown sugar. Surprisingly, this recipe is tested safe without the addition of acid such as lemon juice or citric acid.
To preserve the soup safely at home, a pressure canner is your best friend. Fill jars halfway with clean water and place them in a pressure canner filled with two to three inches of water. Process the jars for 50 minutes for pint jars and 60 minutes for quart jars, venting for 10 minutes over medium-high heat, and then bringing to 10 pounds of pressure for elevations under 1,000 feet or 15 pounds of pressure for elevations over 1,000 feet.
Once the pressure is reached, allow it to come down naturally, wait two additional minutes before removing the weight. Wipe rim, center lid, and finger tighten screw band before removing the weight and carefully removing the lid. Remove the jars and let them sit for ten minutes before transferring them to a towel-lined counter.
It's important to note that the soup is safe to can without adding a bunch of low-acid ingredients. However, thickeners cannot be used in home-canned tomato soup. If you desire a thicker consistency, you can thicken the soup after opening using a roux.
Canning the soup down to a partially condensed consistency ensures a rich flavour. Fresh basil leaves provide a unique flavour to the soup, adding a fresh, aromatic note that complements the tomatoes beautifully.
Now, let's discuss adding dairy to your home-canned tomato soup. To maintain safety, dairy products should not be added to the soup prior to canning. However, you can enjoy a creamy and flavourful tomato soup by following these steps:
1. Choose the Right Dairy Products: You can use milk, cream, cheese, sour cream, or butter. Keep in mind that high heat can cause dairy to curdle, so it's best to add it towards the end of heating the soup.
2. Stir in Cold: For a smooth texture, stir the dairy product into the soup after it has cooled slightly. This helps prevent curdling.
3. Heat Gently: If you prefer a hotter soup, add the dairy while the soup is still warm but not boiling. This helps maintain a smooth texture.
4. Avoid Overheating: Be cautious not to overheat the soup after adding dairy, as this can cause it to separate or become grainy.
5. Serve Immediately: Once you've added the dairy and heated the soup gently, serve it immediately to ensure the best flavor and texture.
Alternatively, consider using non-dairy alternatives like coconut cream or almond milk, which are less likely to curdle when heated. By following these steps, you can enjoy a creamy and flavorful tomato soup without compromising safety.
Remember, always remove the screw bands, wash the jars, and store them, screw bands removed, in a cool, dark place for up to 18 months. Wait 12-24 hours before checking for proper seals. If the soup seals properly, remove the screw bands and store the jars in a cool, dark place for up to 18 months. Enjoy your homemade canned tomato soup throughout the year!
The recipe for canning tomato soup features fresh tomatoes, onions, garlic, basil, chicken stock, oregano, salt, pepper, and brown sugar, requiring no acid for preservation. A pressure canner is essential for safe home food preservation of the tomato soup. After canning, dairy products can be added to the soup for creaminess, but it's crucial to wait until after canning and heat carefully to maintain texture and flavor.
