Description
A simple and reliable tomato soup base perfect for preserving the taste of ripe summer tomatoes. This pressure or water bath canning recipe lets you enjoy homemade soup all year long.
Ingredients
20 lbs tomatoes
10 tbsp lemon juice (bottled preferred)
Optional: canning salt
Instructions
1. Rinse tomatoes and cut in half or quarters.
2. Parboil until skins loosen, then transfer to a colander.
3. Run through a food mill to remove skins and seeds.
4. Heat tomato puree over low heat to keep warm.
5. Sterilize jars and keep them warm.
6. Prepare canner with water and rack.
7. Add lemon juice or citric acid and salt to jars.
8. Ladle tomato puree into jars, leaving 1-inch headspace.
9. Remove air bubbles, clean rims, add lids and rings.
10. Load jars into canner and process according to altitude.
11. Let canner cool naturally, then remove jars.
12. Let jars cool undisturbed for 12 hours before storing.
Notes
Always use bottled lemon juice for safe acidity.
Label jars with the date of canning.
Use in soups, pasta sauces, stews, or chili.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Canning, Soup
- Method: Pressure Canning, Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 0.5 cup
- Calories: 83
- Sugar: 12g
- Sodium: 22mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg