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.

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.

Add a can of diced tomatoes, a bit of cream, and torn fresh basil leaves. Swirl some red wine vinegar into the soup and serve with a stack of mozzarella and fresh basil leaves on a toasted baguette. Add a drizzle of pesto (homemade or store bought) and finish with toasted pine nuts and croutons.

To ensure safe acidity in whole, crushed, or juiced tomatoes, add 2 tablespoons of bottled lemon juice, 4 tablespoons of 5 percent vinegar, or ½ teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon of bottled lemon juice, 2 tablespoons of 5 percent vinegar, or ¼ teaspoon of citric acid.

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.

It's typically safe to eat food that's past its expiration date, with a few exceptions. If the can in question contains a higher-acid food such as tomatoes, fruits, pickles, sauerkraut, or a food in a vinegar-based sauce, the USDA recommends discarding these items after 18 months from date of purchase.

The short answer to the question is “Yes, to ensure safety, acid in the form of lemon juice, citric acid or vinegar must be added to tomatoes that will be processed by a pressure canning option”.

Some growing conditions may cause the tomatoes to be unsafe to can even when the tomatoes look fine. Tomatoes with blight and those from dead or frost-killed vines may be lower in acidity and are more likely to carry bacteria. Do not can using the open kettle method.

Some (non-disease-causing) bacteria are thermophilic, which means that they can survive high temperatures. (There are bacteria that thrive in Yellowstone's hot springs, for instance.) These bacteria survive the canning process and will multiply rapidly at high temperatures. This process causes the flat-sour taste.

And the combination of baking soda and sugar completely eliminates the tomatoes' acidity, allowing their rich flavor to shine through.

How to add more tomato flavor to tomato soup? ›

For the most intense tomato flavor, include a couple tablespoons of tomato paste. To get the most out of it, add it to the pan when aromatics like onion and garlic are softened, but before adding the tomatoes. Let the paste cook, stirring frequently, for a few minutes, or until it starts to darken in color.

Tomatoes have a high water content, and the addition of broth and cold water can lead to a thin tomato soup, especially when you're making the dish in a slow cooker. Here are a few tips that will help you prevent a watery tomato soup: Drain the liquid from canned tomatoes.

Acidifying Home-Canned Tomatoes and Tomato Products

*Note: Recipes list lemon juice or citric acid but vinegar in listed amounts may be used instead. Sugar may be added to offset the sour flavor (up to 1 teaspoon per pint or 2 teaspoons per quart).

Process quarts for up to 45 minutes (40 minutes for pints) at a gentle but steady boil. Using tongs, carefully remove jars from canner and set on a wood or cloth surface, placing jars several inches apart and out of drafts.

The consensus for keeping soup in the fridge is 3 to 4 days. However I go with appearance smell and taste and generally find it's still ok for up to a week.

Canned Vegetables, Meats, and Soups

Low acid canned goods like vegetables, canned meats, and soups should be eaten within 2-3 years past their expiration date.

Canned soups: Typically, they can be kept for six months to one year in a pantry, but the shelf life varies depending on the ingredients.

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.