How to Can Tomato Soup (Pressure Canning Recipe)

Note from my kitchen: a lot of modern sources tell you that canning flour and butter is not safe. This is my grandmother’s recipe that I have chosen to share here. I encourage you to decide for yourself whether to make it.

I’ll walk you through step-by-step to make one of my favorite pressure canning recipes , one that I use every year.

Ingredients and Tools You’ll Need

A pressure canner is necessary here to safely preserve the low acidic tomatoes. If you can’t get fresh tomatoes, you can use tomato juice.

This will make 14 pints. If you have a lot of tomatoes, you can double or triple the recipe by making adjustments in the recipe card below.

Equipment

• Pressure canner
• Large pot
• fine mesh strainer
• Mixing bowl

Ingredients

• 6 onions chopped
• 1 bunch of celery chopped
• 8 quarts fresh tomatoes or 5-6 quarts of tomato juice
• 1 cup sugar
• ¼ cup salt
• 1 cup butter
• 1 cup flour

Optional Herbs:

• 1 tablespoon dried basil or to taste
• 1 tablespoon dried oregano or to taste
• 2 bay leaves remove before canning

How to Make

If you live above sea level, check your canner manual or this chart to adjust the pressure.

Step One: Get Your Jars Ready

Wash them in hot soapy water, then stick them in your pressure canner with water halfway up. Fill the canner to the line and set it on medium heat to keep everything warm. Wash your lids and rings too.

Step Two: Chop Your Veggies

Get those onions and celery chopped up. Toss them in a large pot with just a splash of water – you don’t want them to burn, but you don’t need much. Simmer gently.

Step Three: Deal with the Tomatoes

While everything’s simmering, cut up your tomatoes. If you’re feeling fancy, remove the skins and seeds now. If not, the strainer will catch them later. Add them to the pot and cook until they’re soft.

Step Four: Strain Everything

Pour everything through your fine mesh strainer into a bowl. This gets rid of skins and seeds. Put the strained mixture back in your pot.

Step Five: Add your Seasonings

Stir in the sugar, salt, and whatever herbs you’re using. Don’t forget to pull out those bay leaves before you start filling jars.

Step Six: Make the Roux

Here’s the trick – cream that butter and flour together in a separate bowl first. Then mix it with two cups of COLD juice until it’s smooth. This keeps you from getting lumps. Add this to your tomato mixture before it gets too hot.

Step Seven: Heat It Up Carefully

Warm everything just until it’s hot – don’t let it boil or you’ll get lumpy flour bits. It’ll keep thickening as it cools anyway.

Step Eight: Fill Your Jars

Ladle the hot soup into your hot jars, leaving about an inch at the top. Get the air bubbles out, wipe the rims clean, and put your lids on.

Step Nine: Pressure Can Them

Put your filled jars in the canner and crank up the heat to medium-high. Let it steam for 10 full minutes, then set your weight to 10 pounds of pressure. Once it hits that pressure, start your timer for 15 minutes. (Check your canner’s manual if you’re doing quart jars or live at high altitude.)

Step Ten: Let It Cool Down

Turn off the heat and let the pressure drop on its own. When it hits zero, take off the weight and let the steam out. Wait another 10 minutes, then lift that lid AWAY from your face – trust me on this one. Let the jars sit in there for 5 more minutes, then take them out and leave them alone for 12-24 hours. Check that they sealed properly before storing them somewhere cool and dark.

Serving & Storing

Serve with a grilled cheese sandwich on crusty bread, and Caesar salad.

Once your jars are sealed and cooled, store them in a cool, dark place like a pantry or a basement shelf. The jars will last up to a year. Always check the seal before using and look for any signs of spoilage like off smells or visible mold.

If you don’t want to can, you can freeze it. Freeze it in smaller portions so it’s easier to grab and heat. Pour into freezer-safe containers or bags, leaving about an inch of headspace to allow for expansion as it freezes. Store them in the freezer for up to 6 months. To use, thaw in the fridge overnight or reheat directly in a saucepan over low heat, stirring occasionally.

More Ways To Preserve Your Tomatoes

• This creamy tomato soup recipe is perfect for when you want soup right away instead of storing it for later.
• Home canned crushed tomatoes is easy with only 3 ingredients and a water bath canner.
• Canned whole tomatoes are a basic pantry staple that can be used for everything.
• Diced tomatoes are great to throw in winter soups and stews.

Printable Recipe