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Making and Canning Tomato Soup in Quart Jars

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Canning tomato soup is easy to do at home using this recipe and instructions. You may test this tomato soup recipe by making the one quart recipe. Upon opening, you may add cream, milk, sour cream or crème fraïche.

If you want more flexibility with your home canned tomatoes, you may consider canning crushed tomatoes and mixing it with a wand mixer, adding herbs when reheating upon opening. Canned crushed tomatoes may also be used to make tomato sauce.

We highly recommend this only be canned at the height of the tomato season (from early July until late August in most of the northern hemisphere.) If it's your first time canning, you might refer to our free video link below.

Make sure to see other tomato canning recipes, including  canning whole tomatoes, low acid tomato sauce recipes or tomato sauce with meat at our Canning Tomatoes (Recipes) page.

 
Ingredients 1 Quart

6 Quarts

7 Quarts 8 Quarts 9 Quarts 10 Quarts 11 Quarts 12 Quarts
Fresh Tomatoes 3-1/4 lbs.

19-1/2 lbs.

22-3/4 lbs.

26 lbs.

29-1/2 lbs.

32-1/2 lbs.

35-3/4 lbs.

39 lbs.

Fresh Herbs (Basil, Oregano or Rosemary)(Optional) 2 Tbsp. 3/4 cup 3/4 cup + 2 Tbsp. 1 cup 1 cup + 2 Tbsp. 1-1/4 cup 1-1/4 cup + 2 Tbsp. 1-1/2 cup
Bottled Lemon Juice 2 tablespoons per quart
Salt (Optional) 1 teaspoon per quart

    Yields will vary based on the water content of the tomatoes.

    Before beginning, wash tomatoes, cut away stems and discolored portion of tomatoes.

    1. Blanch and peel (and deseed if desired) the tomatoes. If not deseeding, you may leave the tomatoes whole.
    2. Quarter 1/6 of the tomatoes.
    3. Place the quartered tomatoes in a pot and heat the pot while crushing the quartered tomatoes with a spoon, exuding the juice.
    4. After the quartered tomatoes are boiling, slowly add remaining whole or halved tomatoes, stirring them in to prevent burning and maintaining a boil. The tomatoes will soften with heat and do not need to be crushed.
    5. After all tomatoes are added, simmer until reduced by 1/3.
    6. Add fresh herbs and 10 minutes before canning.
    7. If desired, blend mixture with a wand mixer before canning.

    For canning homemade tomato soup in quart jars, use the following technique:

    1. Add bottled lemon juice to each empty quart canning jar and optional salt.
    2. Canning using hot pack method with 1/2" of headspace
    3. Processing with a Water Bath for 40 minutes for quart jars, at 212 degrees.
    4. For elevations above 1,000 foot level see Altitude Time Adjustments.
    5. After processing, place the jars on a towel, separated by 1" to cool.
    6. Labeling and Storing

    Equipment Needed:

    This recipe is not tested by the USDA, but follows USDA guidelines for canning and processing time.

    Video and instructions for canning tomatoes at home, making and canning homemade tomato sauces and homemade salsa canning recipes.

    Video 3: Home Canning Tomatoes, Home Canning Tomato Sauce,Home Canning Whole Tomatoes, Home Canning Crushed Tomatoes, Home Canning Salsa

    This third video will teach you how to use a waterbath canner for home canning tomatoes in several ways; home canning whole tomatoes, home canning diced tomatoes, home canning tomato sauces and home canning salsa.

     

    Peel, quarter and remove the seeds.Combine water, spices, sugar, lemon juice and cornstarch in a large, heavy pan and slowly bring to a boil, stirring continuously to avoid lumping of cornstarch.Add fruit and bring up to simmer, cooking for about five minutes, stirring continuously.
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