Canning Tomato Basil Soup: A Step-by-Step Guide

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How to can tomato basil soup? Well, if you're a fan of this classic Italian dish, then you're in for a treat! Tomato basil soup is one of the easiest soups to make and store. Canning it allows you to enjoy its delicious flavors even when fresh tomatoes are out of season.

Canning your own tomato basil soup can seem overwhelming at first, but with the right instructions and tools, it's really quite simple. By following some basic guidelines for canning safety and preparation techniques, anyone can achieve great results in no time. In this article, we'll be walking through how to properly prepare and pack your tomato basil soup so that it stays fresh and flavorful for months on end.

If you're ready to take on the challenge of making homemade canned tomato basil soup from scratch or just looking for some new ideas on how best preserve this delicious meal – keep reading!

How to Can Tomato Basil Soup: Preserving the Taste of Summer

If you're a fan of tomato basil soup, then you know just how flavorful and comforting this classic dish can be. And if you're looking for a way to enjoy that taste all year round, canning your own tomato basil soup is the perfect solution. Not only will it allow you to preserve all those fresh summer flavors, but it's also a great way to save time and money by preparing batches in advance.

The Benefits of Canning Tomato Basil Soup

There are many benefits to canning your own tomato basil soup at home. For one thing, it allows you complete control over the ingredients and flavors in each jar. You can adjust spices or add additional vegetables as desired – or even experiment with different types of tomatoes or herbs for more unique variations.

Canning also makes meal prep much easier down the line since jars are easy to store and transport without fear of spoilage or leakage during transit. Plus, homemade canned goods are often healthier than store-bought alternatives due to less sugar/salt content and fewer preservatives.

Preparing Your Ingredients

Before getting started on any recipe involving tomatoes (especially acidic ones), make sure all surfaces/equipment have been thoroughly cleaned beforehand using hot soapy water followed by disinfectant wipes/rinses where appropriate.

Gather your ingredients:

  • 4 lbs ripe Roma tomatoes
  • 1/2 cup chopped onions
  • 3 cloves garlic minced
  • 2 Tbsp olive oil
  • salt & pepper (to taste)
  • handful fresh basil leaves

    Blanching is an important step in preserving whole foods like fruits & vegetables because it helps kill off bacteria/spoil-causing enzymes that could otherwise lead them rotting earlier than intended while stored away safely within their glass jars waiting patiently until needed again later down-the-line when hunger calls forth from deep within our stomachs!

The Canning Process

  • Wash the tomatoes and cut into quarters.
  • Heat the olive oil in a large pot on medium heat.
  • Add onions and garlic, cook until soft but not browned (about 5 minutes).
  • Add your chopped tomatoes, salt & pepper to taste. Cook for an additional 10 minutes or until the tomatoes have broken down.

    Once your soup is ready, you can now begin canning it for long-term storage. Here's how:
  1. Sterilize jars by boiling them in a large pot of water for at least 10 minutes.

  2. Fill each jar with hot soup leaving about half an inch of space at the top.

  3. Wipe rim clean with damp cloth then put lid on tightly without over-tightening (you don't want any air escaping during processing).

  4. Place jars into a pressure cooker/canner filled with water up to level above lids; close lid securely following manufacturer instructions before turning heat up gradually according their specifications.

  5. Bring water to boil while maintaining required temperature/pressure settings throughout cooking time so that all bacteria have been destroyed by end-of-process time indicated by type/size recipe used which typically ranges from around 25 -75 minutes depending variables like altitude/elevation/etc…

  6. Remove jars from pressure cooker using tongs and place onto towel or rack allowing them cool completely before checking seal/tightness status of each individual jar afterwards which should never be loose/give when pressed upon due safe seal preserving freshness inside while stored away patiently waiting future meals to come!

Tips for Success

If you're new to canning tomato basil soup (or any other recipe), there are several tips that will help ensure success:

  1. Always use fresh ingredients whenever possible – especially when it comes to herbs and spices as they lose potency over time.

  2. Follow recipes closely but feel free make adjustments based on personal preference, dietary needs/allergies/tastes etc…

  3. Use quality jars and lids that are specifically designed for pressure canning (not just any old jar & lid) in order to ensure safety during processing.

  4. Invest in a good pressure cooker/canner that meets all your individual needs when it comes time to processing your canned goods since this will be the most important piece of equipment you'll need on hand.

  5. Pay attention to altitude/elevation which affects both water boiling points/cooking times at higher elevations/altitudes than sea level; adjust accordingly based on recipes used!

FAQs

What is canning and why is it important for tomato basil soup?

Canning refers to the process of preserving food in airtight containers. It involves heating the food to destroy any microorganisms that may spoil it, before sealing it in jars or cans. Canning allows you to preserve fresh produce for long periods, ensuring that you have access to your favorite foods all year round.

Tomato basil soup is an excellent candidate for canning because tomatoes are abundant during the summer months, but scarce during winter. If you grow your own tomatoes or know someone who does, canning them saves money and reduces wastage. Also, canned tomato basil soup makes a great gift option.

When done correctly, canning ensures that your tomato basil soup remains safe from bacteria and other organisms that could cause spoilage or illness.

What equipment do I need for canning tomato basil soup?

To successfully can tomato basil soup at home safely requires specific equipment such as:

  • A pressure cooker: This appliance creates high temperatures necessary for destroying bacteria like Clostridium botulinum which causes botulism.
  • Jars with lids: Choose jars specifically designed for home-canning; these often come with lids and bands.
  • Funnel: For transferring hot liquid into jars without spilling
  • Kitchen towels/pot holders
  • Ladle

Ensure all equipment used is clean before starting any process involved with this recipe.

How do I make sure my canned tomato-basil-soup stays good?

Different factors determine how well-canned soups will keep; however proper storage methods should ensure maximum longevity of up to 2 years if stored correctly below room temperature (60°F -70°F).

Inspect each jar carefully before use by looking out particles floating around inside; if there's mold present – discard immediately! Do not consume if unsure about its safety after opening/tasting from opened container/jar!

Always label each jar clearly with date, contents, and processing methods used to avoid confusion.

How long does it take to can tomato basil soup?

The process of canning tomato basil soup involves a few steps and requires some preparation. The actual cooking time in the pressure cooker is about 25 minutes. However, the entire process takes longer due to prepping ingredients such as washing tomatoes and herbs; sterilization of equipment like jars with lids etc., which could take an additional 20-30 minutes.

After preparing your ingredients & equipment it's best practice to have them ready at hand before starting cooking so you won't need much time once you start heating up your mixture for canning into jars!

Can I adjust my recipe when making canned tomato basil soup?

Adjustments are possible when making canned soups however it’s important that any changes made should not affect its pH level or lead to undercooking/overcooking during processing as this could result in spoilage or unsafe food waste products being produced after opening/tasting from opened container/jar!.

If uncertain about adjustments ask an expert home-canner for advice on what modifications may be appropriate given specific ingredient substitution/variations.

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