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Tomato Soup canning #770064

Asked August 31, 2021, 2:20 PM EDT

I have a recipe I love for tomato soup and I want to can it. Take a dozen tomatoes, two onions, a few cloves of garlic and toss in olive oil then roast in oven for 30 minutes at 400 degrees. Then place in blender with a handful of fresh basil. Add salt and pepper to taste. That's it! In order to preserve this would I need to add citric acid and pressure can it? I would prefer to pressure can at 15 pounds of pressure like the other recipes you showed. DO I need to try to test the acidity to be sure it is under 5? How would you recommend I proceed?

Larimer County Colorado

Expert Response

12 ripe tomatoes 

2 yellow onions

4 cloves garlic

1 cup fresh basil leaves 

2 Tbsp olive oil

Salt and pepper

 

The Question Asker Replied September 03, 2021, 8:33 PM EDT

Hi Julie,

Generally, we don't recommend canning a recipe that is not specifically designed for canning.  I could not find any recipes on line at our recommended sites, for canning tomato soup specifically.  

To answer you about some of questions in general, we use the pressure canning process for foods that are low in acid, so added acid is not required in pressure canning.  The high pressure allows us to achieve a temperature high enough to kill the botulinum bacteria and other potential food spoiling organisms.

If you decide to proceed with pressure canning your soup, please read over this information found at the National Center for Home Food Preservation.

Canning Soups

Another option to preserve your soup which I find very easy, is to freeze it.  I love to make soups and freeze them in pre portioned sizes.  I found some great freezer portion trays at Ace Hardware.


Thanks for your question and lots of luck with the soup!

Sandy Wallace Replied September 16, 2021, 10:46 AM EDT

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