CANNING TOMATO SOUP BASE


There’s something deeply satisfying about opening a jar of homemade tomato soup on a cold winter day and tasting the sunshine of your summer harvest. Canning a tomato soup base is a smart and delicious way to preserve your tomatoes — and it gives you a head start on cozy meals when life gets busy.


INGREDIENTS

  • 7 lbs tomatoes or 4 pints of prepared tomato juice
  • 1 large yellow onion
  • 2-3 cloves of garlic
  • 1 teaspoon oregano (optional)
  • 1 teaspoon basil (optional)
  • 1 teaspoon celery or celery seed ((optional)
  • 3 Tablespoon sugar
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons salt
  • Bottled Lemon Juice (2 tablespoons per quart; 1 tablespoon per pint)
  • or Citric Acid (1/2 teaspoon per quart; 1/4 teaspoon per pint)


DIRECTIONS

  1. Preparing tomatoes for soup or pasta sauce is super easy.  I explain the entire process in depth HERE: 
  3. If you are feeling like being a lazy canner, here are two easy ways to speed up the process and dirty dishes:


    • Food Processor Method: Cut the tomatoes into quarters or large chunks and add them to a blender along with the garlic, onion, celery, and herbs. Blend until you have pureed all ingredients. Transfer the blended ingredients to a large pot. Bring to a gentle simmer over medium heat.  Stir occasionally to prevent sticking and ensure even cooking.

    • Immersion Blender Method: If you are using an immersion blender, simply dump your cut tomatoes, garlic, oregano, celery, and herbs into a large pot, bring to gentle to boil and reduce heat.  After simmering about 10 minutes, the vegetables are soft enough to blend easily.  
  1. Once the tomatoes are softened (and have been blended) it is time to separate the tomato juice and pulp from the seeds and skins.  
  2. Ladle the tomatoes out of the pot and into a fine meshed strainer.  Use the back of a spoon or spatula to mash the juice through the strainer.  Pour the tomato juice back into your large pot.  
  1. Bring to a gentle simmer over medium heat, and cook down until soup base is reduced by about 25%.
  2. Ladle hot soup into sterilized jars
  3. Add 1 Tablespoon of lemon juice to each pint jar, or 2 Tablespoons to a quart jar. You can also use citric acid at a rate of 1/4 teaspoon to pint jar, or 1/2 teaspoon to quart jar.
  4. Wipe rims, and screw down lids and bands. Place in a water bath canner and process pints for 40 minutes, or quarts for 45 minutes.
  5. Remove from heat, and let cool until safe to handle. 
  6. After 24 hours, check for seal, and store in a cool place out of direct light.