• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Healthy Canning
  • Home
  • Recipes
    • Recipes by category
    • Recipe Index
    • Drying food
    • Other online sources
  • Equipment
    • General Equipment
    • Pressure Canning
    • Steam Canning
    • Water bath canning
    • Food Dehydrators
  • Learning
    • Learn home canning
    • Home Canning Safety Topics
    • Unsafe home canning practices
    • Home canning concepts
    • Ingredients for home canning
    • Issues in home canning
    • Learning resources
  • Contact
    • Sitemap
    • About
    • Contact Page
    • FAQ
    • Media
    • Copyright
    • Privacy
    • Terms of Use
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Equipment
  • Learning
×

Home / Tomatoes / Vine-fresh tomato soup

Vine-fresh tomato soup

Filed Under: Seasonal Summer, Soup, Tomatoes Tagged With: Tomatoes

Jump to Recipe Print Recipe

This recipe for home-canned tomato soup is from the Ball Blue Book. It is delicious. Make it in summer when tomatoes are cheap, because you need a lot for this recipe.

Want Cream of Tomato soup? When you go to heat this for serving, stir in ⅓ cup of SOS mix per pint / half-litre jar.

See also:

Tomato soup from home-canned tomato sauce

Spicy Tomato-Vegetable Soup

Zesty Tomato Soup

Contents hide
  • 1 The recipe
  • 2 Vine-fresh tomato soup
    • 2.1 Ingredients
    • 2.2 Instructions
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Nutrition information

The recipe

If you wish to double or triple the batch, do the math first on paper.

Jar size choices: Either half-litre (pint) jars OR litre (quart) jars

Processing method: Either water-bath or steam canning

Yield: 4 x litre (quart) jars

Headspace: 2 cm (½ inch)

Processing time: Both size jars, half-litre (pint) and litre (quart), for 40 minutes. Adjust time for altitude when over 300 metres / 1000 feet. Do not steam can if your adjusted processing time would go over 45 minutes, because some less-expensive steam canner models cannot hold enough water.

3.68 from 110 votes
Print

Vine-fresh tomato soup

A tomato soup recipe for home canning from Ball.

Course Soup
Cuisine American
Keyword Tomatoes
Prep Time 50 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Yield 4 1 litre (quart) jars
Calories 76 kcal

Ingredients

  • 1 bell pepper (medium)
  • 1 onion (medium)
  • 2 tablespoons oil
  • 2 cloves garlic (minced)
  • 6 kg tomatoes (14 lbs / 10 quarts chopped)
  • 4 tablespoons tomato paste
  • 1 tablespoon sugar (optional)
  • 1 tablespoon salt (OR non-bitter, non-clouding salt sub)
  • 1 teaspoon ground black pepper
  • lemon juice (bottled, OR citric acid)
Metric - US Customary

Instructions

  1. Wash, stem, seed and coarsely chop the bell pepper; set aside.
  2. Wash, peel and coarsely chop the onion; add to bell pepper.
  3. Wash, peel and mince the garlic; set aside separately.
  4. Wash and core the tomatoes; chop into quarters. Set aside.
  5. Heat the oil in a very large pot.
  6. Add the onion and pepper, sauté for a few minutes until the onion starts to turn a bit translucent.
  7. Add the garlic add to pot.
  8. Sauté for another minute.
  9. Add the tomatoes.
  10. Stir mixture in pot.
  11. Set heat to medium.
  12. Cover pot, and bring to a boil, covered. This may take 30 to 40 minutes. Stir often to prevent bottom scorching.
  13. Once the mixture has released enough liquid to start boiling, reduce heat to a simmer.
  14. Simmer covered (sic) for another 30 to 40 minutes or until tomatoes have all broken down and mixture has begun to thicken a bit.
  15. Pass mixture through a food mill or strainer to remove tomato skins and seeds. Do this carefully, minding the very hot liquids.
  16. Return the strained tomato mixture to the large pot.
  17. Add the tomato paste, sugar, salt and pepper.
  18. Bring back to a simmer and let simmer for 15 minutes.
  19. Ladle hot soup into heated jars, either half-litre (pint) OR litre (quart).
  20. Leave 2 cm (½ inch) headspace.
  21. To half-litre jars, add ¼ teaspoon citric acid OR 1 tablespoon lemon juice.
  22. To litre (quart) jars, add ½ teaspoon citric acid OR 2 tablespoons lemon juice.
  23. Debubble, adjust headspace.
  24. Wipe jar rims.
  25. Put lids on.
  26. Process in a water bath or steam canner.
  27. Process either size jar for 40 minutes. Increase time as needed for your altitude.

Reference information

How to water bath process.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

How to steam can.

For salt substitute, Herbamare Sodium-Free was used as it is non-bitter and non-clouding.

Recipe notes

  • For the tomatoes, you can use any type of tomato.
  • For the large pot, we used the Presto 16 quart pressure cooker / canner (just as a regular pot.)
  • You will need about 10 quarts of tomatoes, measured after coring and chopping. If you have tomatoes to work with that are on the large side, that volume measurement may go to 12 quarts.
  • This recipe is one of those recipes — you know the sort — which calls for 4 tablespoons of tomato paste which, annoyingly, is just about half of a standard sized tin of about 8 tablespoons. Why they couldn’t configure the recipe to use the whole tin they made you open is beyond us.
  • The recipe suggests that your bell pepper be red, but using an orange or a green one likely wouldn’t shatter the universe.
  • Instead of 2 cloves of garlic, you could use 1 teaspoon of minced garlic from a bottle of minced garlic.
  • It will take about 30 to 40 minutes before the mixture comes to its first boil before you can start timing the first simmering time.
  • The salt can be omitted, if you wish. It’s there for seasoning, not safety.
  • Do not skip the lemon juice/citric acid, or heat processing of the jars. Those things are there for safety.
  • Do not add any more veg; do not add additional veg such as celery etc. That would lower the acidity level that they’ve tested to ensure that this is safe enough to can without a pressure canner.
  • You can safely add dry seasoning such as herbs.

Recipe source

Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 35.

Modifications made:

  • Added seasoning suggestions including salt sub and other dried seasonings.

Nutrition information

Per 1 cup / 250 ml / 8 0z

  • 76 calories, 443 mg sodium

Without salt, sodium is 16 mg per cup

* Nutrition info provided by MyFitnessPal

Tagged With: Tomatoes

Filed Under: Seasonal Summer, Soup, Tomatoes Tagged With: Tomatoes

Reader Interactions

Comments

  1. Melissa

    September 18, 2020 at 7:15 pm

    Can I pressure can the soup? How long?

    Reply
    • Healthy Canning

      September 21, 2020 at 6:51 pm

      There is no need to pressure can this recipe. Pressure canning it will not be any faster or safer. The lab-tested directions are for water-bath and steam canning so follow those.

      Reply
  2. Debbie

    July 20, 2020 at 6:09 pm

    5 stars
    This came out so good! I made it and canned it yesterday. Thanks for the recipe!

    Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

SEARCH

HealthyCanning is a sub-project of cooksinfo.com. Read More…

What's New in Home Canning

What's New in Home Canning

Quote of the day

“Canning is a science, while ‘cooking’ is an art. There’s not a lot of room for creativity when canning.”

— Julie Garden-Robinson,, Pondering the Safety of Pickled Products. 2005.
Photo of miscellaneous canning equipment
kitchen window with fruit bowl
Ship with lifeboats
Ingredients for home canning
Home canning learning resources
what is pressure canning. Photo of pressure canners
Steam canning
water bath canning

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Media
  • FAQ

As an Amazon Associate we earn from qualifying purchases at no cost to you.

Copyright © 2021