Introduction
Canning tomato soup in the crockpot is a delightful way to preserve the flavors of summer and enjoy them throughout the year. This method is not only easy but also allows you to create a rich, homemade soup that can be stored for future meals. Whether you’re using homegrown tomatoes or fresh produce from the farmer’s market, this recipe will guide you through the steps to can delicious tomato soup that is perfect for chilly nights or busy weeknights.
By using the crockpot, you get the added benefit of slow cooking, which enhances the flavors and makes the process nearly hands-free. Canning your own tomato soup allows you to control the ingredients, ensuring that your soup is free from preservatives and packed with nutrients. Plus, there’s something incredibly satisfying about opening a jar of your homemade soup on a cold winter day!
Recipe Overview
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 6 pints
Ingredients
- 10 pounds ripe tomatoes, cored and chopped
- 2 medium onions, diced
- 4 cloves garlic, minced
- 2 cups vegetable broth or chicken broth
- 1 tablespoon olive oil
- 1 tablespoon sugar (optional)
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup lemon juice (for canning safety)
Instructions
- Start by preparing your tomatoes. Core and chop them into smaller pieces, discarding any bad spots.
- In a large skillet, heat olive oil over medium heat. Add diced onions and cook until they are translucent, about 5 minutes.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Transfer the sautéed onions and garlic to the crockpot along with the chopped tomatoes and broth.
- Stir in the sugar, dried basil, oregano, salt, and pepper. Mix everything well to combine.
- Cover the crockpot and cook on low for about 6 hours, or until the tomatoes are soft and the flavors meld together.
- Once cooked, blend the soup with an immersion blender until smooth. Adjust seasoning if necessary.
- Prepare your canning jars by sterilizing them in boiling water or a dishwasher cycle.
- In each sterilized jar, add 1 tablespoon of lemon juice to ensure acidity for safe canning.
- Fill the jars with the hot tomato soup, leaving 1-inch headspace at the top. Wipe the rims with a clean cloth to remove any residue.
- Place the lids on the jars and screw on the metal bands until they’re fingertip-tight.
- Process the jars in a boiling water bath for 35 minutes for pint-sized jars. Adjust time for larger jars as necessary.
- After processing, remove the jars and let them cool on a clean towel or cooling rack. Ensure that each lid has sealed properly.
- Label your jars and store them in a cool, dark place. Enjoy your homemade tomato soup throughout the year!
Tips for Success
Canning tomato soup in the crockpot can be straightforward, but a few tips will help you achieve the best results. First, make sure to choose ripe, flavorful tomatoes, as the quality of your tomatoes directly affects the soup’s taste. When it comes to herbs, feel free to experiment with fresh herbs if available; just remember that fresh herbs have a more intense flavor than dried ones.
Additionally, always adhere to safe canning practices. This includes using the correct amount of acidity, such as lemon juice or vinegar, to prevent spoilage. The addition of lemon juice is crucial because it helps maintain the soup’s acidity level, ensuring it is safe for long-term storage.
FAQs
1. Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes for this recipe. Just drain them before adding to the crockpot and adjust the seasoning as needed.
2. How long can I store my canned tomato soup?
Home-canned tomato soup can be stored for up to one year when kept in a cool, dark place. Always check for signs of spoilage before consuming.
3. Is it necessary to blend the soup?
Blending the soup is optional. If you prefer a chunky texture, you can skip this step and leave the soup as is.
4. What should I do if my jars do not seal properly?
If your jars do not seal, refrigerate the soup and consume it within a week. You can also reprocess the jars within 24 hours by cleaning the rims and resealing them.
Conclusion
Canning tomato soup in the crockpot is a rewarding experience that offers both convenience and delicious flavors. By following this simple recipe, you can enjoy homemade tomato soup at any time of the year. The slow cooking process enhances the taste, while the canning method ensures you have a stash of this comforting dish ready for chilly days or quick meals. Happy canning!
