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canning tomato basil soup-grantrecipes

Canned Tomato Basil Soup

Preserve the vibrant flavors of summer with this homemade tomato basil soup that’s perfect for canning and enjoyed all year round.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 7 pints
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10-12 lbs Fresh Tomatoes Use Roma, San Marzano, or any meaty, low-seed variety.
  • 1 cup Fresh Basil Loosely packed.
  • 4-5 cloves Garlic Minced or crushed.
  • 1 large Onion Diced.
  • 2 tbsp Olive Oil or Butter For sautéing.
  • 2-3 cups Chicken or Vegetable Broth Adds liquid to the soup.
  • 1 tbsp Lemon Juice Mandatory for safe canning per pint jar.
  • Salt and Pepper To taste.
Optional Ingredients
  • Pinch Red Pepper Flakes For added spice.
  • 2 large Roasted Red Peppers Optional for blending with the soup.
  • 1 tsp Sugar To balance acidity if needed.

Method
 

Preparing the Soup
  1. Wash the tomatoes thoroughly, remove the cores, and chop them into quarters.
  2. Heat olive oil or butter in a large stockpot over medium heat. Add diced onion and garlic, cooking until softened and fragrant (about 5 minutes).
  3. Add the chopped tomatoes to the pot. Stir in the broth, fresh basil leaves, salt, and pepper. Let it simmer for 25–30 minutes, stirring occasionally.
  4. Use an immersion blender to puree the soup until smooth, or transfer to a countertop blender in batches.
  5. If the soup is too thick, add more broth to reach your desired consistency. Simmer for an additional 5 minutes.
  6. Adjust seasoning as needed.
Sterilizing the Jars
  1. Fill the pressure canner with the recommended amount of water (usually 2–3 inches) and start heating.
  2. Wash jars, lids, and bands in warm, soapy water. Rinse thoroughly. Sterilize jars in boiling water for 10 minutes.
  3. Keep jars warm until ready to use.
Filling the Jars
  1. Add 1 tbsp of bottled lemon juice per pint jar to ensure safe acidity.
  2. Pour the hot soup into the jars, leaving about 1 inch of headspace.
  3. Run a non-metallic utensil around the inside of the jar to release trapped air.
  4. Wipe the jar rims with a clean, damp towel.
  5. Seal the jars with lids and screw the bands on until fingertip-tight.
Processing the Jars
  1. Place jars in the pressure canner using a jar lifter.
  2. Lock the lid, bring the canner to pressure, and process according to altitude.
  3. For pint jars, process for 20 minutes at 10 PSI; for quart jars, process for 25 minutes at 10 PSI.
  4. Allow pressure to return to zero naturally, then remove jars and cool on a towel-lined surface for 12–24 hours.
Checking and Storing
  1. Press the center of each lid to check if it has sealed properly.
  2. Label jars with the date and store in a cool, dark place for up to 12 months.

Notes

Ensure proper acidity by adding lemon juice or citric acid for canning. Avoid water bath canning for low-acid foods. Store sealed jars in a cool, dark place.