Canning Tomato Soup Base Recipes

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CANNED TOMATO SOUP



Canned Tomato Soup image

The best canned tomato soup recipe! A great way to use up those extra tomatoes from the garden. When ready to serve, mix with equal parts milk and warm.

Provided by jennyrose81

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 13h15m

Yield 32

Number Of Ingredients 9

3 onions, chopped
1 bunch celery, chopped
8 quarts fresh tomatoes, chopped
4 cups water, or as needed
1 cup white sugar
¼ cup salt
1 cup butter, softened
1 cup all-purpose flour
2 cups chilled tomato juice

Steps:

  • Place onions, celery, and tomatoes in a large pot; pour in enough water to just cover vegetables; bring to a boil. Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour tomato mixture through a strainer or food mill, discard solids, and return liquid to the pot; stir sugar and salt into liquid.
  • Blend butter and flour together in a blender until smooth and creamy; add tomato juice. Blend until smooth. Pour butter mixture into liquid in the pot. Cook and stir over medium heat just until tomato soup is hot.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato soup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 20 to 30 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 12 hours before opening.

Nutrition Facts : Calories 125.4 calories, Carbohydrate 17.2 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 2.4 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 104.1 mg, Sugar 11.4 g

CANNING TOMATO SOUP BASE



Canning Tomato Soup Base image

Follow this step by step tutorial to learn how to can tomato soup.

Provided by Sarah Cook - Sustainable Cooks

Categories     Canning

Time 1h15m

Number Of Ingredients 2

20 lbs tomatoes
10 tbsp lemon juice ({divided})

Steps:

  • Rinse the tomatoes and cut in half, or quarters for larger tomatoes.
  • Add a strainer/colander to a large bowl.
  • Wash and sanitize your jars. You'll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170F.
  • Wash your lids with hot soapy water and place them in a clean bowl for now.
  • Add the tomatoes to a pot of boiling water and parboil them until you see the skins start to come off one of the tomatoes (about 1-2 minutes).
  • Use a slotted spoon and remove the tomatoes and place in the strainer.
  • Run the tomatoes through a food mill to remove the seeds and skins.
  • Transfer the tomato puree to a pot over low heat or a crockpot set to low. Keep warm until ready to can.
  • Add 3 quarts of water to your pressure canner and put it on a burner set to high. Make sure there is a canning rack in the bottom of the canner.
  • Add lemon juice or citric acid to your canning jars.Quarts: 2 tbsp lemon juice OR 1/2 tsp citric acid. Salt (optional) 1 tspPints: 1 tbsp lemon juice OR 1/4 tsp citric acid. Salt (optional) 1/2 tsp
  • Place a funnel on a canning jar and ladle in the warm tomato puree, leaving 1 inch of headspace. Headspace is defined as the space between the top of the food and the top of the jar.
  • Using a long utensil (I prefer a plastic chopstick), remove all the air bubbles from the jar.
  • Use a wet clean rag and wipe the rim of the jars to make sure they are free of any food.
  • Place a clean new lid on the jar. Add a ring, and tighten to fingertip tight.
  • Using canning tongs, gently place the jars in the canner. Lock the lid. Soon, steam will start coming through the vent pipe.
  • Allow the steam to pass through for about 10 minutes. Then put the pressure regulator on top. (see photos in post above to see this in action)
  • Pretty soon, the air vent will pop up. That is a sign that you're starting to build pressure inside the canner. Tomato soup need to be pressure canned at 11 pounds of pressure for 15 minutes for both pints and quarts. (see time chart in post for adjusted times for elevation and water bath canning).
  • When the dial gauge reaches 11 pounds of pressure, reduce the burner temp to medium, and start your timer. The pressure must stay at 11 or (a little bit) above for the duration of the cooking time. You'll likely need to adjust the temp on the burner a few times depending on your stove.
  • When the time is up, remove the canner from the burner and allow it to sit until you hear a distinctive "click" of the air vent dropping. Remove the pressure regulator and carefully remove the lid (Pro tip: I always use oven mitts when I take the lid off because the steam is crazy hot).
  • Let the jars sit for 5 minutes in the canner and then lift them out with canning tongs. Place on a towel where they can sit undisturbed for 12 hours.
  • After a few hours, to check for sealing, gently press down in the middle of the lid. If the lid has no give, it's sealed. If you can press the lid in and it pops a bit, your jars are not sealed.
  • Complete steps 1-8 above.
  • Fill your canner so that there will be 2 inches of water over the tallest jar that you are canning. Set it on a large burner set to high.
  • Complete steps 10-14 above.
  • When the water has reached a rolling boil, place the jars in the canner and place the lid on top. Process pints for 35 minutes or quarts for 40 minutes.
  • When the time is up, remove the canner from the burner and let the jars sit for 5 minutes in the canner and then lift them out with canning tongs.
  • Place on a towel where they can sit undisturbed for 12 hours.

Nutrition Facts : ServingSize 0.5 cup, Calories 83 kcal, Carbohydrate 18 g, Protein 4 g, Sodium 22 mg, Fiber 5 g, Sugar 12 g

MOM'S BEST TOMATO SOUP CANNING RECIPE



Mom's Best Tomato Soup Canning Recipe image

My Mennonite mother's 'famous' tomato soup - hard to beat! Perfect anytime of the year! Enjoy! Here's what I purchased (for you to use as a baseline reference): - 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! (RECIPE BELOW IS FOR 8-10 QUARTS) (I make lots, and then frequently give this as a gift for a new mother, a hostess gift (when invited to dinner), 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

Categories     Vegetable

Time 1h50m

Yield 8-10 quarts

Number Of Ingredients 7

6 onions, chopped
1 bunch celery, chopped
8 quarts fresh tomatoes (or 5-6 quarts of juice)
1 cup sugar
1/4 cup salt
1 cup butter
1 cup flour

Steps:

  • Chop onion& celery.
  • Place in large kettle w/ just enough water to keep them from burning.
  • While this simmers, cut tomatoes (remove stems if not using strainer).
  • Add to kettle& cook until tender.
  • Place this all through Victorio strainer (or similar).
  • Return to kettle.
  • Add sugar& salt.
  • Cream butter and flour together& mix thoroughly with two cups of COLD juice, until dissolved (or blend together in a blender), to avoid lumps of flour in the juice.
  • Add butter/flour mixture to warmed tomato juice. (Add before it's hot, to avoid lumps of flour!).
  • Stir well.
  • Heat just until hot. (If it gets to a boil, it can make the flour lumpy).
  • Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).
  • Ladle into jars& close securely with lids.
  • Return to canner & process 20-30 minutes (start timing when it's at a 'rolling' boil).
  • Remove from canner & allow to set until sealed (approx. 12 hours) To serve, mix equal parts tomato concentrate to milk, and add 1/2 t. of baking soda per pint as it cooks (1 t. per quart).
  • .

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

TOMATO SOUP - CANNING RECIPE



Tomato Soup - Canning recipe image

Make and share this Tomato Soup - Canning recipe recipe from Food.com.

Provided by Diana Adcock

Categories     Vegetable

Time 2h20m

Yield 6 pints

Number Of Ingredients 8

4 quarts cored, peeled and chopped ripe tomatoes
3 cups chopped onions
2 cups chopped celery
2 cups chopped red bell peppers
1 1/2 cups sliced carrots
2 teaspoons salt
1 teaspoon dried basil or 2 teaspoons fresh basil
1 bay leaf

Steps:

  • In a large pot cook tomatoes until soft.
  • Press through a food mill.
  • In a saucepan combine all of the other veg and add enough water to just cover.
  • Cook to tender, drain and put veg thru a food mill.
  • Now combine the two puree's and add salt and herbs.
  • Bring to a boil, reduce to a simmer and cook slowly until thick, stirring frequently to prevent sticking.
  • Remove bay leaf.
  • Ladle into clean hot jars leaving 1/2 inch head space.
  • Process in a pressure caner 20 minutes at 10 pounds pressure at altitudes up to 2000 feet.

Nutrition Facts : Calories 152.6, Fat 1.3, SaturatedFat 0.2, Sodium 853.5, Carbohydrate 33.3, Fiber 9.6, Sugar 20.2, Protein 6.2

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