Making and Canning Tomato Soup
Home canned tomato soup is easy to can at home using this recipe and
procedure.
Tomatoes

weights are always approximated..
 Pint

1-1/2 lbs
 Quart

3 lbs
Onion, diced
 1
 2
Olive Oil
 1/2 tablespoon
 1 tablespoon
Canning Salt
 1/2 teaspoon
 1 teaspoon
Lemon Juice
 1 tablespoon
 2 tablespoons
Pressure Canner Processing
 60 minutes
 75 minutes
  1. Calculate total ingredients using our conversion chart.
  2. Blanch, Peel and Seed and chop tomatoes.
  3. Using large pot, sauté diced onions in olive oil.
  4. Add chopped tomatoes and bring to a simmer.
  5. Simmer covered until soft, or about 20 minutes.
  6. Puree directly in the pan using a very good hand mixer or using a food processor.
  7. Return to pot, bring to a simmer and add salt and lemon juice.
For canning use the following techniques:
Canning using hot pack method with 1” of headspace.  
Processing with a Pressure Canner for 60 minutes for pints, or 75 minutes for quarts,
at 11 pounds, or 10 pounds for a weighted gauge.
For elevations above 1,000 foot level see Altitude Time Adjustments.  
Labeling and Storing
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
Google
Video 4:
Canning Vegetables;
Soup and Ratatouille
Follow jar and cap manufacturer's recommendations and instructions
and visit their websites for updates on a regular basis.
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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