Tomato Soup Canned Food

TOMATO SOUP (WITH CANNED TOMATOES)

Steps:

• Dice onion.
• Heat butter in a large pan over a medium heat.
• Once the pan is hot and the butter melted, add the onion and fry until translucent (2-3 minutes).
• Add the canned tomatoes (with juice), tomato paste, water and optional sugar.
• Use a wooden spoon to break up the whole tomatoes, and stir to combine all ingredients.
• Reduce heat to low and simmer for around 10 minutes, until the liquid starts to reduce.
• Remove from heat and blend to desired consistency with an immersion blender.
• Gradually stir in the cream (see note below), and season to taste with salt.
• Serve with crusty bread, or a grilled cheese sandwich.

CANNING TOMATO SOUP BASE

Steps:

• Rinse the tomatoes and cut in half, or quarters for larger tomatoes.
• Add a strainer/colander to a large bowl.
• Wash and sanitize your jars. You'll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170F.
• Wash your lids with hot soapy water and place them in a clean bowl for now.
• Add the tomatoes to a pot of boiling water and parboil them until you see the skins start to come off one of the tomatoes (about 1-2 minutes).
• Use a slotted spoon and remove the tomatoes and place in the strainer.
• Run the tomatoes through a food mill to remove the seeds and skins.
• Transfer the tomato puree to a pot over low heat or a crockpot set to low. Keep warm until ready to can.
• Add 3 quarts of water to your pressure canner and put it on a burner set to high. Make sure there is a canning rack in the bottom of the canner.
• Add lemon juice or citric acid to your canning jars.Quarts: 2 tbsp lemon juice OR 1/2 tsp citric acid. Salt (optional) 1 tspPints: 1 tbsp lemon juice OR 1/4 tsp citric acid. Salt (optional) 1/2 tsp
• Place a funnel on a canning jar and ladle in the warm tomato puree, leaving 1 inch of headspace. Headspace is defined as the space between the top of the food and the top of the jar.
• Using a long utensil (I prefer a plastic chopstick), remove all the air bubbles from the jar.
• Use a wet clean rag and wipe the rim of the jars to make sure they are free of any food.
• Place a clean new lid on the jar. Add a ring, and tighten to fingertip tight.
• Using canning tongs, gently place the jars in the canner. Lock the lid. Soon, steam will start coming through the vent pipe.
• Allow the steam to pass through for about 10 minutes. Then put the pressure regulator on top. (see photos in post above to see this in action)
• Pretty soon, the air vent will pop up. That is a sign that you're starting to build pressure inside the canner. Tomato soup need to be pressure canned at 11 pounds of pressure for 15 minutes for both pints and quarts. (see time chart in post for adjusted times for elevation and water bath canning).
• When the dial gauge reaches 11 pounds of pressure, reduce the burner temp to medium, and start your timer. The pressure must stay at 11 or (a little bit) above for the duration of the cooking time. You'll likely need to adjust the temp on the burner a few times depending on your stove.
• When the time is up, remove the canner from the burner and allow it to sit until you hear a distinctive "click" of the air vent dropping. Remove the pressure regulator and carefully remove the lid (Pro tip: I always use oven mitts when I take the lid off because the steam is crazy hot).
• Let the jars sit for 5 minutes in the canner and then lift them out with canning tongs. Place on a towel where they can sit undisturbed for 12 hours.
• After a few hours, to check for sealing, gently press down in the middle of the lid. If the lid has no give, it's sealed. If you can press the lid in and it pops a bit, your jars are not sealed.
• Complete steps 1-8 above.
• Fill your canner so that there will be 2 inches of water over the tallest jar that you are canning. Set it on a large burner set to high.
• Complete steps 10-14 above.
• When the water has reached a rolling boil, place the jars in the canner and place the lid on top. Process pints for 35 minutes or quarts for 40 minutes.
• When the time is up, remove the canner from the burner and let the jars sit for 5 minutes in the canner and then lift them out with canning tongs.
• Place on a towel where they can sit undisturbed for 12 hours.

THE BEST TOMATO SOUP

Steps:

• Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the celery, onions, garlic and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are softened but not browned, about 10 minutes. Stir in the crushed tomatoes. Add the broth and thyme leaves. Cover and bring to a simmer. Cook, stirring occasionally, for 1 hour.
• Let the hot soup cool for about 5 minutes or so, then transfer half of it to a blender filling no more than halfway. Add 2 tablespoons of the butter. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Pour into a clean pot or container. Repeat with the remaining soup and butter. Season with salt and pepper.
• Ladle the soup into bowls and drizzle with more oil before serving.

HOMEMADE TOMATO SOUP

Steps:

• Preheat oven to 450 degrees F.
• Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
• Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

MOM'S BEST TOMATO SOUP CANNING RECIPE

Steps:

• Chop onion& celery.
• Place in large kettle w/ just enough water to keep them from burning.
• While this simmers, cut tomatoes (remove stems if not using strainer).
• Add to kettle& cook until tender.
• Place this all through Victorio strainer (or similar).
• Return to kettle.
• Add sugar& salt.
• Cream butter and flour together& mix thoroughly with two cups of COLD juice, until dissolved (or blend together in a blender), to avoid lumps of flour in the juice.
• Add butter/flour mixture to warmed tomato juice. (Add before it's hot, to avoid lumps of flour!).
• Stir well.
• Heat just until hot. (If it gets to a boil, it can make the flour lumpy).
• Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).
• Ladle into jars& close securely with lids.
• Return to canner & process 20-30 minutes (start timing when it's at a 'rolling' boil).
• Remove from canner & allow to set until sealed (approx. 12 hours) To serve, mix equal parts tomato concentrate to milk, and add 1/2 t. of baking soda per pint as it cooks (1 t. per quart).
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REAL TOMATO SOUP

Steps:

• Heat the olive oil in a large pan, then tip in the onion and garlic. Cook over a moderate heat until the onion has softened, about 5 mins. Stir in the tomato purée, then pour in the chopped tomatoes and basil leaves, and bring up to the boil. Turn the heat down and leave to simmer for about 15 mins until thick and full of flavour. If you like a smooth soup, whizz the mixture at this point to form a smooth sauce. Can now be cooled and frozen for up to 1 month.
• To finish the soup, tip the tomato mixture into a pan. Spoon the baking soda into a small bowl and pour over 1 tbsp or so of the milk. Mix together until there are no lumps, then tip into the tomato mix and pour over the milk. Bring up to a boil (the mixture will froth, but don't worry - it will go away). Gently simmer for about 5 mins until ready to serve.

TOMATO SOUP

Steps:

• In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
• Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
• Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
• Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.

CANNED TOMATO SOUP

Steps:

• Place onions, celery, and tomatoes in a large pot; pour in enough water to just cover vegetables; bring to a boil. Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour tomato mixture through a strainer or food mill, discard solids, and return liquid to the pot; stir sugar and salt into liquid.
• Blend butter and flour together in a blender until smooth and creamy; add tomato juice. Blend until smooth. Pour butter mixture into liquid in the pot. Cook and stir over medium heat just until tomato soup is hot.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato soup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 20 to 30 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 12 hours before opening.