Are you ready to savor the taste of summer all year round? This comprehensive guide will walk you through creating and safely canning a delicious tomato basil soup, perfect for chilly evenings or a quick, healthy lunch. We’ll cover everything from selecting the freshest ingredients to ensuring your canned soup is safe and delicious.
What You'll Need: Ingredients and Equipment
Before we dive into the recipe, let's gather everything we need. This ensures a smooth and efficient canning process.
Ingredients:
- 6 lbs ripe tomatoes, peeled and chopped (approximately 12 cups)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/2 cup fresh basil leaves, chopped (more to taste)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream or coconut cream (optional, for a richer soup)
- 1/2 cup vegetable broth or water (to adjust consistency)
- Sugar (optional, to balance acidity – start with 1 tablespoon and adjust to taste)
Equipment:
- Large stockpot
- Immersion blender or regular blender
- Canning jars (pint or quart size, depending on your preference)
- Lids and bands for canning jars (new lids are crucial for safety)
- Jar lifter
- Large pot for water bath canning
- Canner rack
- Bubble remover tool
- Kitchen towels
Step-by-Step Canning Process: Making the Perfect Tomato Basil Soup
Now, let's get started with the canning process. Follow these steps carefully for optimal results and food safety.
1. Preparing the Tomatoes: Start by washing and peeling your tomatoes. Blanching them in boiling water for a minute or two before plunging into ice water makes peeling significantly easier. Chop the peeled tomatoes into roughly 1-inch pieces.
2. Sautéing Aromatics: In the large stockpot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. Stir in the minced garlic and sauté for another minute until fragrant.
3. Simmering the Soup: Add the chopped tomatoes, basil, oregano, salt, and pepper to the pot. Stir well and bring the mixture to a simmer. Reduce heat and cook for at least 30 minutes, or longer for a deeper flavor, stirring occasionally.
4. Blending the Soup: Once the soup has simmered, carefully transfer it to a blender (in batches if using a regular blender) or use an immersion blender directly in the pot. Blend until smooth and creamy. If you prefer a slightly chunkier soup, blend only partially.
5. Adjusting Seasoning and Consistency: Return the blended soup to the stockpot. Stir in the heavy cream or coconut cream (if using) and vegetable broth or water to reach your desired consistency. Taste and adjust seasoning with salt, pepper, and sugar (if needed) to achieve the perfect balance of sweet and savory.
6. Canning the Soup: Follow your preferred water bath canning method, ensuring your jars are properly sterilized and your lids and bands are new. Fill the sterilized jars, leaving 1/2-inch headspace. Remove air bubbles using a bubble remover tool and wipe the jar rims clean. Place the lids and bands on the jars and tighten fingertip tight.
7. Water Bath Canning: Process the jars in a boiling water bath for 35 minutes (for pint jars) or 40 minutes (for quart jars) at an altitude of 0-1000 feet. Adjust processing time based on your altitude (consult a reliable canning guide for specific altitude adjustments).
8. Cooling and Storage: Remove the jars from the canner and let them cool completely. You should hear a "pop" sound as the jars seal. Check the seals by pressing down on the center of each lid. If the lid doesn't flex, the jar is sealed. Store sealed jars in a cool, dark, and dry place.
Frequently Asked Questions (FAQ)
How long does canned tomato basil soup last?
Properly canned tomato basil soup, stored in a cool, dark, and dry place, can last for 12-18 months. Always check the seal before consuming. If the lid is bulging or the seal is broken, discard the jar.
Can I freeze tomato basil soup instead of canning it?
Yes, you can absolutely freeze tomato basil soup. Freeze it in freezer-safe containers or bags, leaving some headspace for expansion. Frozen soup will last for 3-6 months.
What if my jars didn't seal?
If some jars didn't seal, you can refrigerate the contents and consume them within a few days. Do not attempt to re-can unsealed jars.
Can I use different herbs in my tomato basil soup?
Absolutely! Experiment with other herbs like oregano, thyme, or rosemary to create your own unique variations.
What type of tomatoes are best for canning?
Roma tomatoes are a popular choice for canning due to their low moisture content and thick flesh, which results in a less watery soup. However, you can use any type of ripe tomato.
This detailed guide provides a safe and delicious way to enjoy your homemade tomato basil soup all year round. Remember always to prioritize food safety when canning. Consult reliable resources for altitude adjustments and other important safety considerations. Happy canning!
