This comprehensive guide provides a detailed recipe and instructions for safely canning your own delicious tomato basil soup. Homemade canned soup offers a delightful taste of summer, preserved for enjoyment throughout the year. This recipe prioritizes safety and ensures a high-quality product you can be proud of.
What You'll Need:
Ingredients:
- 28 (28-ounce) cans crushed tomatoes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup fresh basil leaves, packed
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable broth (or chicken broth for richer flavor)
- 7 pint jars and lids (with new seals)
Equipment:
- Large stockpot
- Immersion blender or regular blender
- Canning jar lifter
- Jar funnel
- Large pot for water bath canning
- Bubble remover tool
- Clean kitchen towels
Step-by-Step Canning Process:
1. Preparing the Soup:
In a large stockpot, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the crushed tomatoes, fresh basil, dried oregano, dried basil, salt, pepper, and red pepper flakes (if using). Bring the mixture to a gentle simmer. Reduce heat and let it simmer for at least 30 minutes, stirring occasionally, to allow the flavors to meld.
2. Blending the Soup:
Carefully use an immersion blender to partially or completely blend the soup, depending on your preference for texture. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth. Be cautious when blending hot liquids – vent the lid to prevent pressure buildup.
3. Adding the Broth:
Stir in the vegetable or chicken broth to adjust the consistency of the soup. You can adjust the amount of broth based on your preferred thickness.
4. Preparing Jars and Lids:
Wash the jars and lids in hot, soapy water. Rinse thoroughly and sterilize the jars and lids by boiling them in water for at least 10 minutes. Keep them hot until ready to use.
5. Filling the Jars:
Using a jar funnel, carefully fill the hot sterilized jars with the soup, leaving about 1/2 inch of headspace at the top of each jar. Remove air bubbles using a bubble remover tool and wipe the jar rims clean with a damp cloth.
6. Sealing the Jars:
Place the lids on the jars and screw the bands on fingertip tight. Do not over-tighten.
7. Water Bath Canning:
Place the filled jars in a large canning pot, ensuring they are covered with at least 1 inch of water. Bring the water to a rolling boil and process the jars for 35 minutes. Maintain a consistent boil throughout the processing time.
8. Cooling and Checking Seals:
Carefully remove the jars from the pot using a jar lifter and place them on a towel-lined surface, allowing them to cool completely undisturbed for at least 12 hours. You should hear a distinct "pop" sound as the jars seal. Check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed properly.
9. Storage:
Once the jars are completely cool and sealed, you can label them with the date and contents. Store in a cool, dark, and dry place for up to 1 year.
Frequently Asked Questions (FAQs):
Can I use canned basil instead of fresh basil?
Yes, you can substitute canned basil for fresh, but keep in mind that the flavor will be slightly different. Start with about 1/4 cup of canned basil, and adjust to taste. Fresh basil offers a more vibrant and intense flavor.
How long can I store canned tomato basil soup?
Properly canned tomato basil soup can be stored for up to 1 year in a cool, dark, and dry place. Always check the seals before consuming and discard any jars that show signs of spoilage.
What happens if my jar doesn't seal?
If a jar doesn't seal, it's essential to refrigerate the soup and consume it within a few days. Unsealed jars are not safe for long-term storage due to the increased risk of bacterial growth.
Can I adapt this recipe to make other types of soup?
Yes, this basic canning method can be adapted to other types of soup. Just remember to adjust the processing time depending on the ingredients and consistency of the soup. Always consult a reliable canning resource for specific processing guidelines.
Is it safe to can tomato basil soup using a pressure canner?
While a pressure canner is ideal for low-acid foods, it's generally not necessary for tomato-based soups because tomatoes are naturally acidic enough for water bath canning. However, always follow tested and reliable canning recipes for safety.
Remember, safe canning practices are paramount. Always consult a reputable canning guide or resource, such as the National Center for Home Food Preservation (NCHFP), for detailed instructions and safety information. Enjoy your homemade canned tomato basil soup!
