Introduction
There’s something undeniably comforting about a bowl of tomato basil soup. The vibrant tang of tomatoes, the sweet, aromatic basil, and the velvety smooth texture combine to create a culinary experience that soothes the soul. For many, it’s a taste of summer sunshine captured in a bowl. But what if you could extend that summer feeling all year round? That’s where the magic of home canning comes in. Imagine having jars of delicious, homemade tomato basil soup ready to be enjoyed whenever the craving strikes.
Canning your own soup offers a wealth of benefits. You control the ingredients, ensuring a preservative-free and wholesome meal. You can tailor the flavors to your exact preferences, adjusting sweetness, acidity, and spice levels to your liking. And, of course, you gain the satisfaction of knowing you’ve created something wonderful from scratch. This recipe provides a safe, delicious, and easy-to-follow method for canning tomato basil soup at home, allowing you to enjoy a taste of summer all year round while adhering to crucial food safety standards.
Understanding Canning Safety is Paramount
Before we dive into the recipe, it’s absolutely critical to understand the importance of canning safety. Improper canning techniques can lead to the growth of Clostridium botulinum, a bacterium that produces a deadly toxin. While rare, botulism is a serious concern, and taking the necessary precautions is non-negotiable. We want to enjoy the delectable taste of homemade tomato basil soup without any health risks!
The key to safe canning lies in acidity. High-acid foods, like most fruits, can be safely processed in a boiling water bath canner. Low-acid foods, like vegetables and meats, require a pressure canner to reach the high temperatures needed to kill botulism spores. Tomatoes are considered borderline acidic, and their acidity can vary depending on the variety and growing conditions. Therefore, it’s essential to add an acidifier to ensure a safe canning environment for our tomato basil soup recipe for canning.
For this recipe, we’ll be adding either bottled lemon juice or citric acid to each jar. The amount is crucial and specified in the recipe. Do not skip this step! This addition ensures the pH of the soup is low enough to prevent the growth of harmful bacteria.
You’ll also need the right equipment. A water bath canner is typically a large pot with a rack to keep the jars from touching the bottom. While some may use a pressure canner, this recipe is specifically formulated for safe processing using either a water bath canner or, depending on your preference and available resources, a pressure canner. Essential canning tools include a jar lifter (to safely move hot jars), a wide-mouth funnel (to avoid spills), a bubble remover or non-metallic spatula (to release trapped air), and a magnetic lid lifter (optional, but helpful).
Before you even start cooking, prepare your jars. Wash them thoroughly with hot, soapy water, and then sterilize them by boiling them in the water bath canner for ten minutes. Keep the jars hot until you’re ready to fill them. Inspect each jar for any cracks or chips – discard any damaged jars.
The lids also need preparation. Current USDA guidelines advise against boiling the lids. Instead, simply heat them in hot (not boiling) water to soften the sealing compound. Follow the manufacturer’s instructions for lid preparation.
The Tomato Basil Soup Recipe: A Symphony of Flavors
Now for the fun part! Here’s the recipe for a delicious and safe tomato basil soup recipe for canning. Remember, precision is key when it comes to canning, so follow the measurements carefully.
Ingredients
* Approximately pounds of fresh tomatoes (Roma or San Marzano are excellent choices), cored and quartered
* Ounces of canned crushed tomatoes (no salt added)
* Tablespoons of tomato paste
* Large onion, chopped
* Cloves garlic, minced
* Cups vegetable broth (low sodium)
* Packed cups fresh basil leaves, chopped
* Teaspoons sugar (optional, to balance acidity)
* Teaspoons salt, or to taste
* Teaspoon black pepper, or to taste
* Bottled lemon juice or ¼ teaspoon citric acid per pint jar (crucial for safety – do not skip!)
Instructions
First, in a large pot or Dutch oven, sauté the chopped onion over medium heat until softened, about five to seven minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Next, add the fresh tomatoes, canned crushed tomatoes, and tomato paste to the pot. Stir well to combine.
Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover, and let the soup simmer for at least thirty minutes, or up to an hour, to allow the flavors to meld together. The longer it simmers, the richer the flavor will be.
Once the soup has simmered, remove it from the heat. Using an immersion blender or a regular blender (working in batches, if necessary), carefully puree the soup until it reaches your desired consistency. Some people prefer a completely smooth soup, while others like a bit of texture.
Return the pureed soup to the pot and stir in the chopped fresh basil, sugar (if using), salt, and pepper. Taste and adjust the seasoning as needed. Remember, flavors will intensify during the canning process.
Now, the most important step: Add the specified amount of lemon juice or citric acid to each hot, sterilized jar. This is what ensures the safety of your canned tomato basil soup recipe for canning. This is not optional.
Recipe Notes & Tips
* If your tomatoes are particularly acidic, you may want to reduce or omit the sugar. Conversely, if they’re not very sweet, you may want to add a bit more sugar to balance the flavors.
* For a thicker soup, you can add a tablespoon of tomato paste during the simmering process. However, do not add any flour or cornstarch before canning.
* Feel free to experiment with variations. Roasted red peppers add a wonderful smoky flavor. A touch of heavy cream (added after reheating) can make the soup extra decadent.
The Canning Process: A Step-by-Step Guide
Now that your soup is ready, let’s move on to the canning process.
Carefully ladle the hot tomato basil soup into the hot, sterilized jars, leaving about half-inch of headspace at the top. Headspace is the space between the top of the soup and the lid.
Use a bubble remover or non-metallic spatula to gently run along the inside of the jar to release any trapped air bubbles.
Wipe the jar rims clean with a damp cloth. This ensures a proper seal.
Place the heated lids on the jars, and then screw on the rings fingertip tight. This means tightening the rings until you feel resistance, and then backing off slightly.
Carefully lower the filled jars into the water bath canner, ensuring that they are completely submerged in water by at least one inch.
Bring the water to a rolling boil, cover the canner, and process the jars for the specified time. The processing time will vary depending on the jar size and your altitude. Consult a reliable source, like the National Center for Home Food Preservation, for accurate processing times for your specific situation.
Once the processing time is complete, turn off the heat and carefully remove the lid of the canner. Let the jars sit in the hot water for five minutes before removing them. This helps prevent siphoning (the loss of liquid from the jars).
Using a jar lifter, carefully remove the jars from the canner and place them on a towel-lined surface, leaving plenty of space between them.
Let the jars cool undisturbed for twelve to twenty-four hours. As they cool, you should hear a “popping” sound as the lids seal.
After the cooling period, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop back up, it’s properly sealed. If the lid flexes, it’s not sealed, and you’ll need to either reprocess the jar with a new lid or refrigerate the soup immediately and use it within a few days.
Storing and Enjoying Your Canned Soup: The Rewards of Your Labor
Once you’ve confirmed that all the jars have sealed properly, label them with the date and contents. Store your canned tomato basil soup in a cool, dark, and dry place. Properly canned soup can last for twelve to eighteen months.
When you’re ready to enjoy your homemade goodness, simply reheat the soup on the stovetop or in the microwave. Add a dollop of sour cream or crème fraîche, a sprinkle of fresh basil, or a swirl of pesto for extra flavor. Serve with grilled cheese sandwiches or crusty bread for a complete and satisfying meal.
Troubleshooting: Addressing Common Concerns
Sometimes, things don’t go exactly as planned. Here are a few common problems you might encounter and how to address them:
* Siphoning: This is the loss of liquid from the jars during processing. It can be caused by overfilling the jars, not leaving enough headspace, or rapid temperature changes.
* Cloudy Liquid: This can be caused by starch settling out of the soup. It’s usually harmless, but it can be avoided by not over-thickening the soup before canning.
* Discoloration: This can be caused by oxidation or changes in acidity. It’s usually harmless, but it can affect the flavor.
If you notice any signs of spoilage, such as bulging lids, foul odors, or mold, discard the jar of soup immediately. When in doubt, throw it out!
Conclusion: A Taste of Summer All Year Round
Canning your own tomato basil soup is a rewarding experience that allows you to enjoy the fresh, vibrant flavors of summer all year round. While it requires attention to detail and adherence to safety guidelines, the end result is well worth the effort. By following this recipe and the canning instructions carefully, you can create a pantry full of delicious, homemade tomato basil soup that will warm your heart and nourish your body. So gather your ingredients, prepare your equipment, and get ready to embark on a culinary adventure that will bring joy to your table for months to come. This tomato basil soup recipe for canning is your ticket to culinary bliss!
