Canning Tomato Soup Recipe (2024)

FAQs

Do you really need lemon juice when canning tomatoes? ›

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”.

SLOWLY MIX SOUP + 1/2 CAN WATER + 1/2 CAN MILK WITH WHISK. STOVE: Heat, stirring occasionally. FOR RICHER SOUP PREPARE WITH 1 CAN MILK.

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.

Tomatoes by their nature are high in acid!! They will be fine. clarification from a canning company.

Acidifying Home-Canned Tomatoes and Tomato Products

Acid should be added directly to the jars before filling with product. *Note: Recipes list lemon juice or citric acid but vinegar in listed amounts may be used instead.

A small pinch of baking soda will tame any unwanted acidity in the soup.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

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. Add a teaspoon or two of Thai red curry paste and some cooked rice, then top with cooked shrimp.

Solar canning, oven canning, open kettle canning, microwave processing, and dishwashing processing are not safe canning methods.

What is the best method of canning for beginners? ›

Water bath canning uses very little equipment. You only need a large stock pot with a lid. You can easily learn how to water bath can with just a few simple tips and tricks. Water bath canning only works for high-acid foods like fruits, pickles, tomatoes (with a little acid added), jams and jellies.

Fresh lemon juice: this is best to add at the end of cooking, otherwise the lemon flavor can become bitter. Cooking Vinegars: such as balsamic vinegar, red wine vinegar, or even apple cider vinegar. Hot sauce: helps to add both acid and heat, so you're getting even more bang for your buck.

Lime juice

Lime juice is the best substitute for lemon juice, as it can be used as a one-to-one replacement and has a very similar taste and acidity level ( 5 ). In fact, when canning or preserving food, it's the ideal substitute for lemon juice because it has a similar pH level.

By using bottled juice, you ensure that your preserves have a consistent level of acidity, which makes them safe for canning. And when making jams or jellies, the degree of acidity in any citrus juice added affects the natural fruit pectin's ability to gel.

As expected, tomatoes canned with commercial cider vinegar and bottled lemon juice had altered flavors. Note that the flavors mellow (like most pickled or acidified products) after 4 to 6 weeks, so it's best to test your canned products after several weeks.

And you don't need a water bath canner either; any pot large enough to cover the jars with at least one inch of water works. Whichever canning method you choose, canning tomatoes always requires acidification to make them safe.