Canning Tomato Soup Recipe (2024)

FAQs

How long is homemade canned tomato soup good for? ›

As long as the can is in good shape, the contents should be safe to eat, although the taste, texture and nutritional value of the food can diminish over time. Home canned foods should be used within 1 year.

The standard direction for a can of condensed Tomato Soup is to put the condensed soup in a saucepan, fill the can with water, add the water to the pan, stir, and heat just to the point of simmer. BUT. It's MUCH better with Milk, which makes it a creamy tomato soup, a bit more like a tomato bisque.

Ladle hot soup into hot jars, leaving 1" headspace. Remove air bubbles with a knife. Adjust two piece caps. Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.

Citric acid, bottled lemon juice, or vinegar added in the correct amounts will ensure that whether tomatoes are boiling water bath canned or pressure canned, the C. botulinum spores will not germinate when a current recipe is used and the jars are processed properly.

As a general rule of thumb, most canned foods (for example, canned tuna, soups, and vegetables) can be stored for two to five years, and high-acid foods (canned juices, tomatoes, pickles) can be stored for a year up to 18 months, according to the USDA. Watch out for dents and bulges in cans, though.

According to the United States Department of Agriculture, canned contents are safe to eat as long as the can is in “good shape.” The Canned Food Alliance agrees, citing 100-year-old canned food that was recovered from sunken ships and tested microbiologically safe.

What causes this? Tomatoes are very acidic and milk or cream is added to them, curdling can occur. Curdling will be more likely to happen when the ratio of acid to cream increases or when mixing a cold and hot mixture. To thwart the curdling tendency, changing procedures will render a smooth tomato soup.

If you want reconstituted soup, you can add an additional 12 oz. of milk (my preference) or water. If you use the milk, you may want to add 1/4 t. baking soda to the condensed mixture and heat both before adding tomato mixture to milk to prevent curdling.

To 'smooth ' the taste of tomato soup, add a pinch of sugar to lesson the acidity. Milk or a swirl of cream can also be added for a richer flavour.

Equipment and Methods Not Recommended

Open-kettle canning and the processing of freshly filled jars in conventional ovens, microwave ovens, and dishwashers are not recommended, because these practices do not prevent all risks of spoilage.

Do you have to cook soup before canning? ›

Meat and beans must be cooked thoroughly before canning

That's because the liquid content in the jar isn't enough to cook the meat or beans contained within it. For soup recipes with meat, cover the meat with water and heat it until it's tender and cooked through.

If the tomatoes have not been acidified prior to canning you are risking the possibility of bacterial growth, which can be fatal. If you just canned them, and they haven't been stored, you might be able to open the jars and start over, or maybe freeze them.

If your recipe called for lemon juice and you forgot to put it in, your mixture will not be acid enough for safe canning. You have to open the jars and put the mixture into a sauce pan.

Several conditions can reduce the acidity of tomatoes:

Tomatoes attached to dead vines at harvest (compared to tomatoes harvested from healthy vines). Decayed and damaged tomatoes and those harvested from frost-killed or dead vines should not be home canned.

Homemade Tomato Soup: If you've prepared homemade tomato soup using fresh ingredients, it can typically be safely stored in the refrigerator for about 3 to 4 days. Be sure to cool the soup to room temperature before refrigerating it and store it in an airtight container.

While canned goods past their "best-by" date may not taste optimal, there's no real health risk in consuming canned goods as long as they remain in good condition. Here's why: The food in the container is commercially sterile and a vacuum seal prevents any new bacteria from getting in, so it will not spoil.

When's the expiry on my Campbell's soup and pasta sauce? All of Campbell's canned food including soups and pasta sauces have a shelf life of at least two years.

Once cooled, place your soup in an airtight container, cover it tightly, and refrigerate for up to four days.