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–+ servings

Tomato Soup Canning Recipe

With a buttery roux and optional herbs, this tomato soup is comforting and perfect for a quick, cozy meal. Preserved through pressure canning. Makes 14 pints.
Prep Time:1 hour
Cook Time:15 minutes
Total Time:1 hour 15 minutes

Equipment

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

Instructions

  • Prep jars. Wash your jars in hot soapy water. Place them in the pressure canner filled halfway with water, and fill the canner with water up to the fill line. Set it over medium heat to keep the jars warm. Wash your lids and rings and set them aside.
  • Chop veggies. Chop the onions and celery. Place them in a large pot with just enough water to prevent burning. Simmer gently.
  • Prep tomatoes. While the vegetables are simmering, cut the tomatoes, removing the skins, stems, and seeds if not using a strainer. Add them to the pot and cook until tender.
  • Strain. Pour the cooked vegetables and tomatoes through a fine mesh strainer into a bowl, to remove skins and seeds. Return the strained mixture to the pot.
  • Add seasonings. Stir in the sugar, salt, and optional herbs (basil, oregano, bay leaves) into the mixture.
  • Make roux. In a separate bowl, cream the butter and flour together. Mix thoroughly with two cups of COLD juice until dissolved (to avoid lumps). Add this roux to the warmed tomato mixture before it gets hot, stirring well.
  • Heat. Warm the mixture just until hot, avoiding a boil to prevent flour lumps. The mixture will continue to thicken as it cools.
  • Fill jars. Ladle the hot soup concentrate into the hot canning jars, leaving 1 inch headspace. Remove air bubbles, wipe rims, and secure lids and bands.
  • Pressure can. Place your filled and secured pint jars in the canner and place the canner over medium-high heat. Let it steam for a full 10 minutes then set your weight (or dial) to 10 pounds of pressure. Once it hits that pressure, set the timer for 15 minutes. Check your pressure canner's manual for quart jars and for adjustments based on your location.
  • Cool. After processing, turn off the heat and let the canner depressurize naturally. When it hits zero, remove the weight and let the steam vent. Wait 10 more minutes, then lift the lid AWAY from your face. Let the jars sit in the canner for 5 more minutes. Remove them and let them cool undisturbed for 12-24 hours. Check the seals before storing in a cool, dark place.

Notes

If you prefer a smoother soup, blend the tomato mixture before adding the roux.

Nutrition

Calories: 161kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 1077mg | Potassium: 688mg | Fiber: 4g | Sugar: 15g | Vitamin A: 2460IU | Vitamin C: 39mg | Calcium: 42mg | Iron: 1mg
Servings: 28
Calories: 161kcal
Author: Katie Shaw