Olivia Carter
Tomato soup is a classic comfort food that tastes even better when made from scratch. If you want to enjoy homemade tomato soup all year round, canning is a great option. While many canning recipes call for a pressure cooker, it is still possible to can tomato soup without one.
Canning tomato soup without a pressure cooker may take a little more time and effort, but the results are well worth it. By following the proper canning techniques and ensuring that your jars are properly sealed, you can safely preserve your tomato soup for months to come.
In this article, we will guide you through the process of canning tomato soup without a pressure cooker. We’ll cover everything from preparing the soup and sterilizing the jars to processing and storing the finished product. So let’s get started!
Step 1: Gather Fresh Tomatoes and Supplies
To start, you will need to gather all the necessary supplies for canning tomato soup without using a pressure cooker. Make sure you have the following items on hand:
| 1. | Fresh tomatoes |
| 2. | Large stockpot |
| 3. | Water bath canner |
| 4. | Glass jars with lids and bands |
| 5. | Canning funnel |
| 6. | Ladle |
| 7. | Cooking thermometer |
| 8. | Canning tongs |
| 9. | Cloth or towel |
| 10. | Knife |
Once you have gathered all the necessary supplies, you are ready to move on to the next step of the canning process.
Step 2: Wash and Prepare the Tomatoes
Before starting the canning process, it is important to properly wash and prepare the tomatoes. Follow these steps to ensure your tomatoes are clean and ready for canning:
1. Rinse the tomatoes: Start by rinsing the tomatoes under cool water to remove any dirt or debris.
2. Remove any stems: Use a sharp knife to cut off the stems of the tomatoes. Discard the stems.
3. Optional: Blanch the tomatoes: If desired, you can blanch the tomatoes to make it easier to remove the skins. To do this, bring a pot of water to a boil and prepare a bowl of ice water. Cut a small X on the bottom of each tomato and carefully place them in the boiling water for about 30 seconds. Using a slotted spoon, transfer the tomatoes to the ice water and let them cool. The skins should easily peel off.
4. Core the tomatoes: Using a paring knife or tomato corer, remove the cores from the tomatoes. Discard the cores.
5. Chop or slice the tomatoes: Depending on your preference, you can chop the tomatoes into small pieces or slice them into larger chunks. This will help them cook more evenly in the soup.
6. Remove seeds (optional): If desired, you can remove the seeds from the tomatoes. This can be done by cutting the tomatoes in half and scooping out the seeds with a spoon. However, keep in mind that the seeds can add flavor and texture to the soup.
Note: The size and preparation of the tomatoes may vary depending on your recipe or personal preference. Make sure to follow the instructions provided in your tomato soup recipe.
Step 3: Cook and Season the Tomato Soup
Once the tomatoes have been blended to a smooth consistency, transfer the mixture to a large pot. Place the pot on the stove over medium heat and bring the tomato mixture to a simmer.
Add the rest of the ingredients to the pot, including the onion, garlic, carrots, celery, and spices. Stir well to combine the flavors.
Let the soup simmer for about 30-45 minutes, stirring occasionally to prevent sticking. This will allow the flavors to meld together and the vegetables to become tender.
After 30-45 minutes, taste the soup and adjust the seasoning as needed. You may need to add more salt, pepper, or spices to suit your taste preferences.
If desired, you can use an immersion blender to further puree the soup and create a smoother texture.
Once the soup has reached your desired taste and consistency, remove it from the heat and let it cool slightly before proceeding to the next step of the canning process.
Step 4: Sterilize and Prepare the Jars
Properly sterilizing and preparing your jars is an important step in the canning process to ensure food safety and preservation. Follow these steps to prepare your jars:
Gather Your Supplies
Before you begin, gather the following supplies:
- Canning jars with lids and bands
- A large pot or canner
- A rack or towel to place at the bottom of the pot to prevent jars from touching the bottom
- A jar lifter or tongs
- A clean kitchen towel
Sterilize the Jars
Start by washing your jars, lids, and bands in hot, soapy water. Rinse them thoroughly and inspect for any cracks or chips. Discard any damaged jars.
Next, place the jars, lids, and bands in a large pot or canner. Fill the pot with enough water to cover the jars completely. Bring the water to a boil over high heat.
Once the water reaches a rolling boil, let the jars boil for 10 minutes to sterilize them. Make sure the jars are fully submerged in the water during this process.
After 10 minutes, turn off the heat and carefully remove the jars from the pot using a jar lifter or tongs. Place the jars upside down on a clean kitchen towel to drain excess water.
Prepare the Jars
While the jars are draining, prepare the lids and bands. Submerge them in hot, but not boiling, water for a few minutes to soften the rubber seal.
Remove the jars from the towel and place them upright on a clean, heat-resistant surface. Using clean hands or a ladle, carefully ladle the hot tomato soup into the sterilized jars, leaving about 1/2 inch of headspace at the top.
Wipe the rims of the jars with a clean, damp cloth to remove any soup residue. This will ensure a proper seal.
Finally, place a lid on each jar, followed by a band. Twist the bands until they are fingertip tight. Do not overtighten.
Once you have sterilized and prepared your jars, you are ready to proceed to the next step: processing the tomato soup.
Step 5: Fill Jars and Process for Long-Term Storage
Once your tomato soup has been cooked and blended to a smooth consistency, it’s time to prepare the jars for long-term storage. Here’s how:
| Step | Instructions |
|---|---|
| 1 | Get your sterilized canning jars ready. Ensure that they are clean and free from any cracks or chips. |
| 2 | Ladle the hot tomato soup into the jars, leaving about 1 inch of headspace at the top. This space allows for expansion during the canning process. |
| 3 | Using a clean towel or cloth, wipe the rims of the jars to remove any food residue. A clean rim ensures a proper seal. |
| 4 | Place the sterilized lids on top of each jar, making sure they are centered. Screw on the bands until they are fingertip tight, but not overly tight. |
| 5 | Prepare a water bath canner by filling it with enough water to cover the jars by at least 1 inch. Bring the water to a boil. |
| 6 | Carefully place the filled jars into the canner, using canning tongs or a jar lifter. Make sure the jars are fully submerged in the boiling water. |
| 7 | Process the jars in the boiling water bath for the recommended time, usually around 40 minutes. Adjust the processing time according to your altitude if necessary. |
| 8 | After the processing time is complete, carefully remove the jars from the canner and place them on a clean towel or cooling rack. Allow the jars to cool undisturbed for 12-24 hours. |
| 9 | Check the seals on the jars. The lids should be sucked downward and not move when pressed in the center. Any unsealed jars should be refrigerated and consumed within a few days. |
| 10 | Label the sealed jars with the date, contents, and any other relevant information. Store the jars in a cool, dark place for up to one year. |
By following these steps, you can safely fill and process your tomato soup jars for long-term storage. Enjoy the convenience of having homemade tomato soup ready to enjoy whenever you’d like!
FAQ
What is the benefit of canning tomato soup without a pressure cooker?
The benefit of canning tomato soup without a pressure cooker is that it is a simpler and more accessible method for those who do not own a pressure cooker. It allows you to preserve your tomato soup for longer periods of time without the need for refrigeration.
Can I use a regular pot to can tomato soup?
Yes, you can definitely use a regular pot to can tomato soup. Just make sure that the pot you use has a tight-fitting lid and is large enough to hold all of your jars. You will also need to use a rack or a towel on the bottom of the pot to prevent the jars from touching the direct heat.
Is it safe to can tomato soup without a pressure cooker?
Yes, it is safe to can tomato soup without a pressure cooker as long as you follow proper canning procedures. The key is to process the jars in a boiling water bath for a specified amount of time to ensure that any bacteria or contaminants are killed. This method has been used for many years to safely preserve tomato soup and other foods.
