Canning Tomato Soup Concentrate

Tomato soup is a staple in our home.  Especially during cold winter nights.  There’s nothing more simple or well loved then a big ole bowl of hot tomato soup and a toasty grilled cheese Sammy!  Not only is this tomato soup healthy but its also delicious.  You’ll never buy overly processed commercial tomato soup concentrate again.

Every year I get a aim for a giant tomato harvest.  On the average, I will plant roughly 75 tomato plants.  Several years ago I started experimenting with canning tomato soup.  I wanted a healthy, tasty, good old fashioned tomato soup.  One that was delicious, no crap added, vegetable rich, wholesome and can-able!  After a couple of seasons of being a mad scientist with ingredients, I have come up with a smooth, creamy, nutrient dense,  tomato soup concentrate that is safe to can and delicious to eat.

This is my 8th year canning this tomato soup concentrate and it is a must-have in our pantry year round.

Canning Tomato Soup

 

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Ingredients

• 25 pounds fresh tomatoes
• 3 onions,
• 1 bunch celery
• 1 Tablespoon bacon fat
• 1 cup honey
• ¼ cup salt
• 2 bay leaves
• 1 Tablespoon Italian seasoning.
• 2 Tablespoons bottled lemon juice per jar

Instructions

1. In a food processor chop onions and celery until finely chopped.
2. Add onions, celery and fat to a cast iron skillet until translucent and aromatic, using just enough fat to prevent sticking and no more.
3. In the food processor, working in batches, purée tomatoes and pour into a LARGE kettle or stock pot.
4. Add in sautéed onions and celery, honey, salt, bay and Italian seasoning. Stir until well combined.
5. Heat to a boil. Reduce to a light simmer for 2.5 hours, removing the foam and stirring frequently.
6. Prepare water bath canner, lids and rings per manufactures instructions. Sanitize all tools and surfaces.
7. Remove bay leaves.
8. Using a food mill, slowly mill small batches of the soup. Careful this is HOT. Pour back into a large nonreactive stock pot.
9. In each jar add in 2 tablespoons of lemon juice. Carefully ladle the Tomato soup into prepared hot jars leaving ½ inch head space. Wipe rims clean, add lid and rings and processor for 50 minutes. Based on elevation up to 1000ft.
10. * Be sure to adjust your processing time for higher elevations.
11. To serve;
12. Heat soup in a medium pot to a light simmer for 15 minutes, add milk. Remove from heat and add ¼ teaspoon baking soda.
13. Serve in a bowl with a delicious cheesy sandwich!...and be sure to invite me over!

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Note.. If you don’t have fresh tomatoes you can use 8 quarts of stewed tomatoes.

Canning stewed tomatoes

**Heirloom tomatoes are said to be higher in acidity then commercial hybrid.

Disclaimer.. All my canning recipes are for educational or general information.  These recipes I use and deem personally safe for me and MY family.  I  make every effort provide proper and safe recipes based on published canning data. However,  I make no guarantee to their completeness, accuracy, up to date information or magical abilities.   This recipe has not been regulated by the FDA, FTC OR any other 3 letter federal regulatory agency.  livinlovinfarmin.com and its owner(s), hold no responsibility for results produced by any readers efforts.

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