Tomato Soup Concentrate for Canning

Having a stash of homemade tomato soup concentrate in your pantry is like doing a favor for your future self. Portioning it out in 26 ounce jars from Fillmore Container makes it look extra snazzy!

labeled jars of tomato soup concentrate

My tomato preservation approach is one that is forever evolving. I make a point of trying at least one new-to-me tomato recipe to each season, always hoping that I’ll discover something particularly delicious and worthy of my time, resources, and shelf space.

tomatoes in a bowl for tomato soup concentrate

This year, there were two experimental recipes. The first was this barbecue sauce (which is quite delicious, but probably won’t be something I make every single year). The second is the tomato soup concentrate that I’m sharing today. I’m already hoping that when I get home from the trip I’m currently on (I’ve been away for a week, which accounts for the blog silence), I’ll be able to get enough tomatoes to make another batch.

washing tomatoes soup concentrate

Recipes for tomato soup concentrates that are safe for the boiling water bath canner aren’t always easy to find. I did a lot of reading and worked out more math problems than is typically required for a basic canning recipe in order to bring this to you today. I built my recipe upon the framework laid out in the National Center for Home Food Preservation’s water bath safe Tomato and Vegetable Juice recipe.

chopped tomatoes for tomato soup concentrate

The thing in that recipe that made everyone here possible is the fact that it specifies that, “Not more than 3 cups of other vegetables may be added for each 22 pounds of tomatoes.” Taking my cue from there, I used 15 pounds of tomatoes, and a scant two cups of diced onions. I felt comfortable doing that, because I was keeping to their approach while reducing the batch size by one-third.

milling cooked tomatoes for tomato soup concentrate

From there, it was a matter of chopping the tomatoes and cooking them down with the onion. Once they were soft, I pushed them through a food mill fitted with its finest screen. At that point, I had approximately 24 cups of flavorful tomato juice.

I added Italian seasoning and granulated garlic, and cooked it down until I had a thick, tasty 16 cups. Once I was finished cooking, I added salt to taste (it’s always best to wait until you’ve finished cooking something down before salting it. Otherwise, you can end up with something inedible).

cooked tomato soup concentrate

Then I portioned 1/2 teaspoon of citric acid into five square sided 26 ounce jars from Fillmore Container and filled them up with my soup concentrate. I added five minutes to the processing time required by the NCHFP for the tomato and vegetable juice, to compensate for the increased thickness.

I love canning tomato products in these square sided jars because they give it a more professional look, and I find that the squared off sides make them easier to grab when I’m moving quickly. The 26 ounce size is also great from a portioning perspective. Reheated with a bit of milk, there’s just the right amount for two people to enjoy bigs bowls with a side of cheesy toast or garlic bread.

Oh, and if you find yourself liking the looks of the square shape, know that they’re also available in 8 ounce and 16 ounce sizes.

five jars of tomato soup concentrate

This week, the good folks at Fillmore Container have offered up a case of 12 square sided 26 ounce jars and a $50 credit that’s good in their online store for a giveaway. To enter, use the widget below. The recipe for the tomato soup concentrate is after the jump. Enjoy!

a Rafflecopter giveaway

Disclosure: Fillmore Container is a Food in Jars sponsor. Their sponsorship helps keep the site afloat. They provided the jars you see here and are providing the giveaway prize, both at no cost to me. All opinions expressed are entirely mine. 

Tomato Soup Concentrate

Yield: Makes approximately 16 cups of product

Ingredients

  • 15 pounds of tomatoes
  • 2 cups diced onion
  • 2 tablespoons granulated garlic
  • 1 tablespoon dried Italian seasoning
  • 1 tablespoon salt, plus more to taste
  • 2 1/2 teaspoons citric acid

Instructions

  1. Wash the tomatoes and cut them into quarters. Heap the chopped tomatoes into a large pot and add the diced onion.
  2. Add about a cup of water to the bottom of the pot to prevent scorching. Place the pot on the stove and bring it to a boil.
  3. Cook, stirring occasionally for about an hour, until the tomatoes have lost their structural integrity and the pot contains nothing but super saucy tomatoes.
  4. Remove the pot from the stove. Fit a food mill with its finest screen and position it over a large heatproof bowl.
  5. Working in batches, start pushing the cooked tomatoes and onions through the food mill. You will probably need to stop three or four times to empty out the bowl into a clean pot.
  6. Once all the tomatoes are milled, add the granulated garlic and Italian seasoning. Set the pot on the stove and bring to a low boil.
  7. Cook for one to three hours, until the soup concentrate has reduced by at 1/3 and hopefully a bit more.
  8. When you're pleased with the consistency, stir in the salt. Start with a tablespoon. Taste and add more as needed.
  9. Divide the citric acid between five jars 26 ounce jars (the Ball brand 24 ounce Pint & Half jars are also a great choice for this one).
  10. Funnel the finished soup concentrate into the jars, leaving 1/2 inch headspace.
  11. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 45 minutes (if you live above 1,000 feet in elevation, please adjust your processing times accordingly).
  12. When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortable handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
http://foodinjars.com/2016/08/tomato-soup-concentrate-canning/

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452 Responses to Tomato Soup Concentrate for Canning

  1. 401
    Patrick Ryan says:

    I love canning the peaches from North Carolina and eating them come January and February.

  2. 402
    Martha Gillam says:

    Pick me!

  3. 403
    Rick Brown says:

    I love grape jam in january

  4. 404
    Te'Ata says:

    I love having blueberry jam in the winter made from fresh summer berries.

  5. 405
    Rebecca Murphy says:

    I love having tomato sauce on hand, that and tomato jam – i can’t keep up with my husbands consumption of tomato jam.

  6. 406
    Laura says:

    I can’t wait to try this, what a great way to save precious pantry space!

  7. 407
    nancy timbrook says:

    I am just learning how to do all this, I love every minute of it. Thank you for the great give away

  8. 408

    I LOVE Fillmore for my containers and lids. I own a candle company and I hand make/pour all my products. My favorite are the 9oz jars with the Lug70 lids! ♡

  9. 409
    Maranda H. says:

    Hmm. Probably pluot jam!

  10. 410
    Sherrie Holtkamp says:

    I’m addicted to canning and these jars would work great for my spaghetti sauce, chilli sauce and so many other things …. keeping my fingers crossed 🙂 I’m disabled and on SSD so I have to watch every penny – this would be so great to win these 🙂

  11. 411
    Vicki Miller says:

    Come January, I love either Peach Preserves or Plum Rum Jam.

  12. 412
    Joan says:

    Can’t live without Plum Jam with Star Anise. I’m now the nuisance neighbor who is pestering the neighbors with plum trees!

  13. 413
    Alicia Hewitt says:

    I always have Blueberry jam!

  14. 414
    Tina W says:

    I love being able to open a jar of apricot jam in winter, it totally brings back the taste of summer.

  15. 415
    lee murray says:

    My favorite home canned item is my homemade tomato sauce – with tomatoes from my garden, as well as my homegrown onions sweet peppers, 4 kinds of garlic, and a wide variety of herbs that I use and my chickens enjoy too!

  16. 416
    Julia Kurtz says:

    I love to have Wineberry jam from my own hand picked Wineberries.

  17. 417
    Lisa says:

    It’s a toss up between jam and tomato sauce. Both are tastes of summer long gone…….

  18. 418
    Meghan M says:

    Looks yummy and lovely! I love tomatoes, and these cans would be perfect for sauces and salsa!

  19. 419
    Melissia says:

    I love cherry preserves on fresh baked bread for breakfast on cold January mornings BUT this tomato soup recipe would make for a fabulous dinner in the evening 🙂

  20. 420
    Amanda Z says:

    I love being able to grab blueberry jam from my pantry during winter, but I always run out too quickly.

  21. 421
    Gail says:

    Pickled okra. The crunch just makes me happy.

  22. 422
    Linda says:

    Tomato soup!

  23. 423
    cyndi thoman says:

    wow! I love tomato soup! It great on a old night with a grilled cheese. Or when you need a hug me food also.. Beautiful jars too.

  24. 424
    Carolyn Holland says:

    I love this recipe…tried it this morning and got five qts. after my husband and I ate a bowl or in his case Two….I thought about getting out some jars of tomatoes canned and doing this too..already has the salt in them but think it might work good…delicious soup

  25. 425
    Savannagal says:

    Strawberry preserves. I love all kinds of preserves.

  26. 426
    confessionalcook says:

    Awesome assortment of canning stuff at Filmore for black raspberry jam.

  27. 427
    Samantha says:

    Loving having rhubarb chutney come January!

  28. 428
    Holly B says:

    I love having Blackberry jelly during the winter months. But this year I also canned a lot of stewed tomatoes so I can’t wait to have those over rice in January.

  29. 429
    Lorisa robles says:

    I love canning homemade pasta sauce

  30. 430
    Stacy says:

    Apple pie filling makes holiday pie making so much easier.

  31. 431
    Navkand says:

    Homemade tomato sauce
    It’s the best

  32. 432
    Terri VanDuzer says:

    This may be a silly question, BUT, to make the soup – how much milk do you add?

  33. 433
    BRC says:

    Does keeping the skin on the tomatoes affect the safety? (I’m lazy and have no room for a food mill) I add a little sugar to counteract the slightly bitter skin when I freeze my roasted tomato soup recipe, but I’d love to can this instead. My freezer is teensy!

    • 433.1
      Marisa says:

      Tomato skins don’t impact safety. They just can impart a slightly bitter flavor. However, if you’re up for adding a little bit of sugar to counteract that (as you’ve said), then there’s no reason not to leave them on.

  34. 434

    […] winner of the Fillmore Container giveaway is Jessica A. Stay tuned, another giveaway coming up […]

  35. 435
    Alexis says:

    If I wanted to can this in quart jars (it’s what I have already), how would I change the citric acid amounts? Just want to make sure I do this safely

  36. 436

    […] of yucky, moldy uglies). I decided to try canning tomato soup for the first time and went with this recipe due to not needing a pressure canner for it. (I have one, but I’m afraid of it and would […]

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  1. Links: Fridge Pickles, Muscadine Jam, and a Winner - Food in Jars - September 11, 2016

    […] winner of the Fillmore Container giveaway is Jessica A. Stay tuned, another giveaway coming up […]

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    […] of yucky, moldy uglies). I decided to try canning tomato soup for the first time and went with this recipe due to not needing a pressure canner for it. (I have one, but I’m afraid of it and would […]

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