Do you have a safe recipe for home made canned tomato soup ? thank you

Asked September 19, 2017, 12:10 PM EDT

Do you have a safe recipe for home made canned tomato soup ? thank you

Huron County Ohio

1 Response

Two suggestions listed here. One for pressure canning one for boiling water bath canning.

From the National Center for Home Food Preservation: You can use your own tomato soup recipe to can in a PRESSURE CANNER if you follow all of the recommendations below.

Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups.

Procedure: Select, wash, and prepare vegetables, meat and seafoods as described for the specific foods in their own canning instructions. Cook vegetables as described for a hot pack. Combine solid ingredients with meat broth, tomatoes, or water to cover. Boil 5 minutes.

You will need to use their processing recommendations depending on if you have a weight-gauge or a dial-gauge pressure canner. The details can be found in their book “So Easy To Preserve” page 105 or online at http://nchfp.uga.edu/how/can_04/soups.html

The following recipe is for a Tomato-Vegetable Juice Blend. You could can this in the boiling water bath canner and add your own thickener or milk when you open the jar and make the soup. All the directions for this are at https://ohioline.osu.edu/factsheet/HYG-5337

Here is a summary:

Use approximately 22 pounds of tomatoes for a canner load of 7 quarts. No more than 3 cups of other vegetables should be added for each 22 pounds of tomatoes.

Preparation

Crush and simmer tomatoes as for making tomato juice. Add no more than 3 cups of any combination of finely chopped celery, onions, carrots and/or green peppers. Adding more than 3 cups of other vegetables may result in an unsafe product. Simmer mixture 20 minutes. Press hot, cooked tomatoes and vegetables through a sieve or food mill to remove skins and seeds. Reheat tomato-vegetable juice blend to boiling. Acidify (see Table 1). If desired, add 1 teaspoon of salt per quart. Fill clean hot jars, leaving one-half inch of headspace. Adjust lids and process jars as described in Tables 2 and 3.