Summer's bounty of ripe tomatoes and fragrant basil begs to be preserved for those chilly winter evenings. This comprehensive guide provides a detailed, safe, and delicious tomato basil soup canning recipe, perfect for both experienced canners and enthusiastic beginners. We'll cover everything from ingredient selection to proper sterilization, ensuring you create a pantry staple you'll be proud of.
Why Can Your Tomato Basil Soup?
Canning allows you to enjoy the vibrant flavors of summer far beyond the season. It's a fantastic way to preserve your garden's harvest or utilize those amazing deals at the farmer's market. Home-canned tomato basil soup offers a superior taste to store-bought varieties, allowing you to control the ingredients and create a truly customized culinary experience.
Ingredients You'll Need:
- 8 cups ripe tomatoes: Choose Roma tomatoes for their low-moisture content, resulting in a thicker soup. Alternatively, you can use a mix of heirloom varieties for extra flavor.
- 2 cups fresh basil leaves: The more basil, the bolder the flavor! Use your finest, freshest basil for optimal taste.
- 1 medium onion, chopped: Yellow or white onions work well; their sweetness balances the acidity of the tomatoes.
- 2 cloves garlic, minced: Garlic adds depth and complexity to the flavor profile.
- 1 teaspoon dried oregano: This classic Italian herb complements the basil beautifully.
- 1/2 teaspoon salt: Adjust to taste; consider using sea salt for a more nuanced flavor.
- 1/4 teaspoon black pepper: Freshly ground black pepper is recommended.
- 2 tablespoons olive oil: Use extra virgin olive oil for the best flavor.
- Vegetable broth (optional): Add a splash if you prefer a thinner soup.
Equipment Needed:
- Large stockpot: For making the soup.
- Immersion blender or regular blender: To achieve a smooth consistency.
- Canning jars (pint-sized are ideal): Ensure they're clean and free of chips or cracks. Sterilize them thoroughly according to instructions below.
- Canning lids and rings: New lids are crucial for a proper seal.
- Jar lifter: Makes handling hot jars safe and easy.
- Large pot for water bath canning: Should be large enough to submerge the jars completely.
- Bubble remover: To eliminate air pockets in the jars.
Step-by-Step Canning Process:
- Prepare the Soup: Sauté the onion in olive oil until softened. Add garlic and cook briefly until fragrant. Add tomatoes, basil, oregano, salt, and pepper. Simmer for at least 30 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
- Blend the Soup: Use an immersion blender to puree the soup directly in the pot or carefully transfer to a regular blender and blend in batches until smooth. (Use caution when blending hot liquids!)
- Sterilize Jars and Lids: Wash jars and lids in hot, soapy water. Place jars in a large pot, cover with water, and bring to a boil for 10 minutes. Keep lids simmering in hot water.
- Fill the Jars: Carefully ladle the hot soup into the sterilized jars, leaving 1/2 inch headspace at the top. Use a bubble remover to remove any trapped air pockets.
- Wipe the Rims: Wipe the rims of the jars clean with a damp cloth.
- Apply Lids and Rings: Place lids on the jars and tighten the rings fingertip tight.
- Process in a Water Bath: Place the filled jars in the water bath canner, ensuring they are completely submerged by at least 1 inch of water. Bring the water to a rolling boil and process for 35 minutes (for pint jars). Add more boiling water if necessary to maintain the water level.
- Cool and Check Seals: Carefully remove the jars from the canner using a jar lifter and let them cool completely on a towel-lined surface. You should hear a "pop" sound as the jars seal. Check the seals by gently pressing down on the center of each lid. If the lid doesn't flex, it's sealed.
Troubleshooting:
My jars didn't seal. What should I do?
If jars didn't seal, refrigerate the contents and consume them within a few days. Common causes of unsealed jars include insufficient processing time, inadequate headspace, or dirty jar rims.
How long will my canned soup last?
Properly canned tomato basil soup will last for 12-18 months in a cool, dark pantry. Always check the seals before consuming.
Can I freeze tomato basil soup instead of canning it?
Yes, freezing is another excellent way to preserve tomato basil soup. Allow the soup to cool completely before freezing in airtight containers.
Variations and Tips:
- Add Vegetables: Consider adding diced carrots, celery, or zucchini for added nutrients and flavor.
- Spice it Up: Add a pinch of red pepper flakes for a touch of heat.
- Creamy Version: Stir in a splash of heavy cream or coconut milk after blending.
- Adjust Seasoning: Taste and adjust the seasoning as needed before canning.
This detailed recipe should enable you to safely and successfully can your own delicious tomato basil soup. Remember that safe canning practices are crucial; if you have any doubts, consult reliable canning resources before proceeding. Enjoy your homemade culinary creation!
