Home Canned Tomato Soup – Tastes Like a National Brand, Only Better!

This Home Canned Tomato Soup Recipe is easy to make and kid friendly. The soup is condensed, so it takes up less storage space in the pantry.

I've tried a few home canned tomato soup recipes over the years, but none of them were quite what I wanted for my family. All we wanted was a simple tomato soup, something like Campbells or Amy's, but using our own home grown tomatoes. I think this year we finally have a winner. This tomato soup recipe for canning is slightly thickened/concentrated, so it takes up less storage space. When ready to serve, you can add your choice of water, both or milk.

This tomato soup recipe must be pressure canned for safe storage, due to the low acid ingredients. It should also be processed in pint or half pint jars, not quarts, to insure even heating (because of the thickening). I've been canning mine in half pints, since my sons often have a bowl of tomato soup for lunch.

If you're using paste tomatoes, the recipe will be thicker than if you use juicier tomatoes. Yesterday I made a batch with mostly cherry tomatoes and any other tomatoes I could find in the garden, and after thickening it was pretty much like regular soup, so I reduced the salt and canned it in pint jars instead of half pint jars. This recipe was adapted from Simply Canning.

Note: Need help getting your tomatoes to ripen? Check here for tips. Problems with blossom end rot? See this post for help.

Home Canned Tomato Soup Recipe

Ingredients

  • 8 lbs ripe tomatoes, unpeeled, quartered
  • 1 cup celery, diced
  • 2 cups onion, diced
  • 1 cup fresh parsley
  • 6 bay leaves
  • 3/4 cup Ultra Gel
  • 1/2 teaspoon black pepper
  • 2 1/2 Tablespoons salt (optional)
  • 1/4 cup sugar (optional)

Directions

Place tomatoes, celery, onion, parsley and bay leaves in a large stainless steel pot. Cook gently, uncovered, until tender, stirring as needed.

This Home Canned Tomato Soup Recipe is easy to make and kid friendly. The soup is condensed, so it takes up less storage space in the pantry.

Press through a food strainer or sieve into a large stainless steel or enameled cast iron saucepan. Set aside 2 cups of puree to cool.

This Home Canned Tomato Soup Recipe is easy to make and kid friendly. The soup is condensed, so it takes up less storage space in the pantry.

Whisk together Ultra Gel and cooled tomato puree to form a slurry.

Bring soup back to a boil and stir in the Ultra Gel slurry. Continue to boil for two minutes, until it thickens. Add salt and sugar if desired. Soup will not resemble commercial soup concentrate. Instead, it will look like a slightly too thick tomato soup.

Ladle into pint or half pint jars and fill to 1” headspace. Wipe rims and seat two piece caps.

Process in pressure canner at 10 pounds of pressure for weighted gauge and 11 pounds for dial gauge, for 25 minutes for pints or half pints. Do not use quarts for this recipe.

When ready to make the soup just heat with equal amount of liquid such as milk, water or chicken broth.

Makes around 4 pints.

This Home Canned Tomato Soup Recipe is easy to make and kid friendly. The soup is condensed, so it takes up less storage space in the pantry.

What is Ultra Gel? Do I Need to Use Ultra Gel for Canning?

Ultra Gel is a gluten free, non-GMO cornstarch that can be directly added to any liquid, hot or cold, for instant thickness. Ultra Gel holds up to freezing, canning and refrigerating without weeping, thinning, or breaking down. Clear Gel is another variation of the same type of product, but I don't believe they are GMO free.

Do you need to use Ultra Gel? Yes and no. If you want to thicken your home canned tomato soup safely before canning, Ultra Gel and similar products are the safest, most reliable ways to do it. Some grocery stores are starting to carry it, or you can click here to buy Ultra Gel online.

If you don't want to thicken before canning, just skip it and use corn starch or flour or homemade veggie powder to thicken after canning, if desired. My friend, Tami, also uses this recipe in casseroles or other recipes that call for tomato juice.

Stacking Jars in the Pressure Canning

This year the boys and I did so much canning that I tried something I hadn't done before – double decker canning in the pressure canner. If you have a taller pressure canner, it may be safe for you to can two layers of jars at once. You should check your owner's manual to be sure.

I have a 23-Quart Pressure Canner and also picked up a 16 quart canner on sale this year for smaller jobs. My owner's manual said it was safe to stack one layer of jars right on top of the other, but I prefer to use an additional rack between layers. (You can click here to order an extra rack.)

We made up two batches of the home canned tomato soup at once, so it was a huge time saver to be able to fit them in the canner all together. I'm so glad I finally gave stacking a try!

How's your harvesting and preserving coming along? (Or maybe it's planting season where you're at?) It's always fun to learn from different folks around the country and world.

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Home Canned Tomato Soup – Tastes Like a National Brand, Only Better!

This Home Canned Tomato Soup Recipe is easy to make and kid friendly. The soup is condensed, so it takes up less storage space in the pantry.

This Home Canned Tomato Soup Recipe is easy to make and kid friendly. The soup is condensed, so it takes up less storage space in the pantry.

  • Author: Laurie Neverman
  • Yield: 4 pints

Ingredients

  • 8 lbs ripe tomatoes, unpeeled, quartered
  • 1 cup celery, diced
  • 2 cups onion, diced
  • 1 cup fresh parsley
  • 6 bay leaves
  • 3/4 cup Ultra Gel
  • 1/2 teaspoon black pepper
  • 2 1/2 Tablespoons salt (optional)
  • 1/4 cup sugar (optional)

Instructions

Place tomatoes, celery, onion, parsley and bay leaves in a large stainless steel pot. Cook gently, uncovered, until tender, stirring as needed.

Press through a food strainer or sieve into a large stainless steel or enameled cast iron saucepan. Set aside 2 cups of puree to cool.

Whisk together Ultra Gel and cooled tomato puree to form a slurry.

Bring soup back to a boil and stir in the Ultra Gel slurry. Continue to boil for two minutes, until it thickens. Add salt and sugar if desired. Soup will not resemble commercial soup concentrate. Instead, it will look like a slightly too thick tomato soup.

Ladle into pint or half pint jars and fill to 1” headspace. Wipe rims and seat two piece caps.

Process in pressure canner at 10 pounds of pressure for weighted gauge and 11 pounds for dial gauge, for 25 minutes for pints or half pints. Do not use quarts for this recipe.

When ready to make the soup just heat with equal amount of liquid such as milk, water or chicken broth.

Makes around 4 pints.

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This Home Canned Tomato Soup Recipe is easy to make and kid friendly. The soup is condensed, so it takes up less storage space in the pantry.

Originally published in 2015, updated in 2017.

The post Home Canned Tomato Soup – Tastes Like a National Brand, Only Better! appeared first on Common Sense Homesteading.

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