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

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

Tomato Soup Concentrate

Yield: Makes approximately 16 cups of product


  • 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


  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.

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476 responses to “Tomato Soup Concentrate for Canning”

  1. I’ve got my own soup recipe but can always use another.

    I think I’m more likely to do tomato paste in small jars. But these big ones look fantastic. Bet I could find something else to do with them.

  2. Variety of jam’s and jellies to give as holiday gifts along with jars of Candied jalapeno’s
    Thanks for sharing tomato soup recipe.Thank you also for this giveaway opportunity. I can Always use jars of all sizes and shapes.

  3. I love having my version of crushed tomatoes preserved, especially in January. I use them in everything from soups, chili, sauce, etc.

  4. That tomato soup looks delicious! I’m trying to picture what it would be like to carry 15 lbs. of tomatoes! I’d love to be able to save some salsa for January…although I would be thrilled to actually have ANYthing left on my shelf in January. I’m guessing what I will actually have left are pickles and relish because my cucumber crop was huge this year. I didn’t try freezing cucumbers until too late, or I wouldn’t have given so many away fresh!

  5. I love having my hot sauces and your tomato jam recipe, oh and my grams pickles, and kraut…. I love just staring at the pantry sometimes… ?

  6. I love tomato soup for lunch on a snowy, wintry day! I happen to have the tomatoes to can right now! This is today’s project! Also, I’m so happy to discover Fillmore Containers through your blog. I ordered the 12 ounce sauce bottles and made your Peach Habanero Hot Sauce (a little hotter than yours…a few seeds) and the bottles look so cool and professional. I posted a pic on Facebook and all my friends want some! I have to make another batch! I live relatively close to Fillmore’s location in Lancaster, but my bottles arrived FAST! So happy!

  7. Looks relish!!! Always good to get another tomato recipe while they are coming in like crazy from the garden…

  8. Always have to have pickled beets and canned peaches. This tomato soup concentrate sounds wonderful. Maybe another box of tomatoes from the farmer’s market this weekend?!

  9. most happy to find a sunny jar of nectarine jam, or raspberry jam. tomatoes also make me happy, but not in the same way. 🙂

  10. I like to have tomato juice on my shelves. I make cream of tomato soup with it. I may have to give this recipe a try instead.

  11. I’m going to stick with canning regular tomatoes for soup because I like Giada’s recipe where you add a can of cannelli beans that get mashed in. Other veggies go in too so it would violate your veggie to tomato ratio. Oh, well. I have stuck a bunch of tomato pieces in the freezer so I can attempt making sauce to can later when the weather cools a bit. My home grown tomatoes have not had a very long shelf life this year hence the freezer bags.

  12. I am excited to make this Tomato soup concentrate. We have tons of organic tomatoes! In January they are a taste of summer!

  13. I love having some form of peach jam in January. The tomato soup concentrate intrigues me. Too bad our tomatoes didn’t do that well this year – maybe I can give it a try next year.

  14. Thank you for figuring this out! I have 40 pounds of tomatoes coming Saturday and hadn’t thought too much about what I was going to do with them. We love tomato soup and will give this a try. It will be nice to have a supply of soup on the shelf rather than taking up precious freezer space

    In the winter I love to pull out strawberry jam to mix with yogurt for breakfast. It’s like a little bit of summer.

  15. The tomato soup sounds tasty. I like to have some jam ready and am collecting wild blackberries for jelly.
    Any size of jar is always useful. Thanks

  16. home canned tomatoes are the best tasting ones. the products in the stores just can’t compare. i will always can my own.

  17. I am so excited about this recipe! We grew up eating Campbell’s tomato soup and bagels with cream cheese and I miss it because I had a bad experience with Campbell’s as an adult and won’t go back. I made it fresh and it’s super yummy when tomatoes are good but winter and fall… This will solve all the things!

  18. I tend to go with basic crushed tomatoes so when I make tomato soup it’s a more rustic version rather than smooth Campbell’s tomato soup. I do love those jars tho.

  19. I particularly love having plain peach jam on hand in the dead of winter, but I’m growing to appreciate crushed tomatoes more and more!

  20. Sliced peaches are my favorite thing to have on the shelf. Taste of summer in the cold Colorado winter always brightens my spirits.

  21. Can’t wait to try this. I have a bumper crop of Rutgers 250 tomatoes (the original tomatoes for Campbell Tomatoe Soup), all ripe and just perfect for soup. Although I would prefer to can them in 8 0z jars. How long should I process them in the water bath?

  22. Honestly, tomato s poo up is my favorite. I make tons and use it as a start to other soups, chili, sloppy Joes, or spaghetti sauce.

  23. Anything tomato based for soups and stews. Peaches and apple pie fillings for desserts. We need tons of jams and jellies for the nieces and nephews!

  24. oh gosh! i just got into canning last year and as of now i would say applesauce… as boring as it is! i love that i can pack it in my kids lunch and it’s made from organic apples. last year’s was made from our own apples, but our tree didn’t produce with the weird cold spell we had in the spring. i am new to your blog after i got your book (my sis in law had it and i was in awe!). excited to learn and make more.

  25. Seems perfect for a quick Sunday lunch with grilled cheese. Thanks! I hope I get to make it. And I’ll definitely be glad come January. Though, my fav thing to have on the shelf in Jan is strawberry jam!

  26. I’ve made sauce in the past and found I get more use out of regular crushed tomatoes, but having tomato soup ready to go sounds like a good idea and worth trying!

  27. I ALWAYS have canned tomatoes in the pantry!! They’re the base for a lot of soups & the start of a lot of sauces in my household.

  28. I love strawberry jam in the middle of January. And I was just looking for a tomato soup canning recipe today. Great timing!!

  29. What perfect timing, I’ve been looking for a tomato soup recipe to use up some of my abundant tomatoes. And I keep using all my jars making other tomato products.

  30. I typically use bottled lemon juice to acidify tomato canning recipes. Can I use lemon juice instead of citric acid, which I don’t have, in this recipe? Would you consider there to be a downside with using lemon juice? (In flavor, that is…)

    • In this case, it just adds liquid. With a concentrate like this, my goal is always to reduce the amount of liquid, which is why I opted for citric acid. However, they are interchangeable. If you want to use lemon juice, the exchange is 1/2 teaspoon citric acid = 2 tablespoons bottled lemon juice.

  31. This is a really intriguing project I may just have to try. I love having the taste of summer tomato sauce and now maybe soup available in January – makes those long New England winters more bearable.

  32. Strawberry jam and apple pie filling! Helps me to remember the summer and brings the lovely smells of the fall as it is snowing outside 🙂

  33. I love seeing my strawberry preserves in the middle of winter. Reinforces the reason I put up all thru the summer months. Takes me out of the snow and into the sounds and smells of summer.

  34. I just picked 100 Lb of organic tomatoes today so I will be doing lots of canning this weekend. Have been looking for a soup recipe.

  35. So hard to narrow it down but there’s nothing better than opening a jar of jam in the dead of winter and being transported back to strawberry season in early summer!

  36. Tomatoes! I love having a canned tomato soup on the shelf. I use it as a base for chili and other soups sometimes, as well as eat it straight.

  37. Gosh…to pick one is hard. I’d have to say my pickled items. I have no desire to eat a sandwich, burrito, or taco anymore without them.

  38. I’ve been making and freezing tomato soup bases and sauces since we started getting overwhelmed with tomatoes here. Maybe I’ll overcome my tomato canning fears and try your recipe!

  39. Marisa: Hooray for this, and thank you! I have many, many canning/preserving books in my library (including all of yours) but the one recipe area that is woefully lacking is soup (I hate spending money on that chemical/corn syrup laden mess that crams grocery store shelves this time of year). If you were looking for a subject for your next cookbook, perhaps home preserved soups might be considered?

  40. There are too many favorites 🙂
    I just started canning last year, and had found way too many recipes (on other sites) that were just not good recipes. They left out vital information that would have, otherwise, made a great finished product. Instead of jams, I ended up with syrups, while tasty, were not what I wanted.

    I was so happy to find this site. The first jam I made, that came out properly, was the Pear and Chocolate jam, from your recipe index. If I have to choose a favorite, that one is in the top 3.

  41. A standard jar of tomato sauce is our go to for so many recipes in the winter. Also jardinere for some fresh from the garden crispness.

  42. Roasted corn salsa or corn relish. And cherry jam.
    And marinara, because by January I’m tired of cooking.

  43. Apricot jam – so bright and cheery in the middle of winter! But also, basic canned tomatoes as they are the base of so many things I make in winter – and homegrown have so much more flavor than anything from the store. My favorite from last winter being Marisa’s Ground Beef Soup. I made it over and over again, sometimes with ground lamb or sausage and all were equally good!

  44. Oh my, my favorite preserve come January??? Let me count the items… I love them all but I am going to say apricot jam. So versatile! I use it on toast, in sauces, over roasts and chicken, etc. YUM!!

  45. Wish I saw this recipe two days ago! Just made sauce (ended up freezing since I didnt follow a recipe!) and plan on making NCFHP’s Chile sauce next! Love garden tomatoes!

  46. In January my favorite thing to have is pear sauce or peach butter, which I spoon into granola for breakfast (or I add icecream and granola and call it dessert!) I love homemade preserves! I am eating tomato soup I made today, and already canned a few quarts. I want to jar a few quarts of whole tomatoes and these large jars would be perfect for winter meals!

  47. Hard to choose…I love having tomato sauce canned for so many dishes, green beans for a quick veggie, and we like our dilly beans but the one thing I probably enjoy the most is peach syrup (originally was a recipe for peach butter that I made as a huge batch so it didn’t thicken-now, each year, I do it again, on purpose). It’s like a taste of summer on blueberry pancakes every Sunday morning.

  48. In january, I think I’m happiest for pumpkin puree. It goes in oatmeal, sweet bread, lentil soup, ravioli, all sorts of things. It’s also one of the last things I harvest from the garden for the calendar year, plus we’ve used up a good share of everything from the garden by January, so starting the new year with it is kind of neat.

  49. I canned up a batch of yellow raspberry jam this summer and I’ll be canning a ton more of it next year. It’s SO good and I don’t want to share my small batch with anyone! haha.

  50. I am hoping to make spiced peaches in the next few weeks with a co-worker. She described a recipe from her grandmother and I am fascinated by the idea- sounded delicious!

  51. Canned tomatoes and pressure canned chicken stock. Once you get used to having stock on hand all the time you just can’t get used to going without

  52. Hmm, probably fresh peach jam or sweet cherry jam – tastes like summer!

    Thank you so much for the soup recipe! I was just contemplating what to do with all my tomatoes this year with a friend. She suggested tomato soup, but I thought it wasn’t safe to water bath can. So glad to find that it can be done, It’s one of my work lunch staples – tomato soup with tuna on toasted whole grain, yum!

  53. Marissa, do you have a favorite brand when it comes to food mills? I’ve never owned one and the prices fluctuate so much from manufacture’s I’m confused on what would be the best value.

  54. Strawberry jam! Or peach jam! Pear jam! Fig jam! Basically, jam. Anything that tastes like fresh seasonal fruit is welcome in the PNW winter.

  55. I’m excited to try the orange smoke paprika tomato jam recipe. I make the original version from the first cookbook all the time and it is a big hit, but variety is a wonderful thing!

  56. I want some heat and eat soups on my shelf! Actually, looking for some good soup recipes to can led me to this blog!

  57. Thank you so much for this recipe! I am Using a bunch of tomatoes from my garden that I had thrown in the freezer as they ripened this summer. I just threw them in the pot whole and didn’t even dethaw, core or slice them. They cooked up nicely and the food mill did the rest. Such a refreshing change from sauce and other tomatoe canning recipes! Cooking the milked sauce down now and will check the ph with a strip because they are mainly yellow and orange tomatoes and may be lower acid. I’ll add a little more citric acid if needed. Thank you food in jars!

  58. Apple butter is the only thing I have successfully canned. Some January I would love to have canned peaches and pears and bread & butter pickles like my mom used to make.

  59. Strawberry jam is our favorite here! This tomato soup looks wonderful! Thanks for sharing the recipe. I can’t wait to try it! Thanks for the chance to win!


  60. the preserve I love most in January is jam!!! there is nothing better than a nice ginger peach jam on a cold morning. Of course fresh tomato sauce is also a great resource, making a hardy spaghetti or stew with homemade tomato sauce is always a luxury in the middle of winter.

  61. I need a food mill or I’ll never successfully deal with tomatoes– they taste bitter to me w/skins left on. Not the end of world, I just adjust with a bit of sugar, but annoying. Guess I’ll just have to get one 😉

  62. My grandmother made pickles that the whole family loved- we used to “shop” the shelves in her cold cellar and that’s always what we’d pick. I’d really like to try her recipe some day.

  63. Your Brown Sugar Salted Peach Jam is my current fave but now I’m kicking myself for not stocking up on the $2/lb heirloom tomatoes at the Organic Farm Store this weekend (I did get peaches and pickling cukes I need to deal with this afternoon).

  64. FYI, the link to the National Center for Home Food Preservation in the paragraph below the picture of the tomatoes in the pot in the sink with water running, directs you to a Fillmore Container.

  65. Every Christmas we give away something in jars, Ohelo berry jam, chili pepper jam, fudge sauce. Ohelo berry is my favorite, as it is a family tradition to pick together.

  66. I am always grateful for the pasta sauce made with our homegrown tomatoes. I’ve been looking for a water bath canned tomato soup recipe and will be trying this. Thanks!

  67. My favorite is what we call “Mailman Salsa” (our mail carrier gave us his recipe). It’s one of the few forms of tomato that my kid will eat without complaint!

  68. My fave preserve to have on hand in January is just plain old canned tomatoes. I love opening the jar and breathing in the scent of summer. Thrills me every single time.

  69. All kinds of jam and jellies, this year lots of blackberries, but not much plum. A freeze nailed the plums in western Pennsylvania. Thanks

  70. The conventional answer I am sure, but there certainly is something magical about having summer strawberries in a jar that never gets old. I made a lot of jam this year fortunately.

  71. I’m looking forward to doing my first try at canning this week – I’m looking forward to saving any cheap produce I can get my hands on, some berry preserves, and I’ll be canning some tomato sauce/soup base with my parents (with homegrown tomatoes)!

  72. I really, really love having canned plum tomatoes come January. Nothing like the taste of fresh-from-the-garden tomato sauce when it’s snowing.

  73. Could you slip the skins off the tomatoes 1st? I like to dehydrate the pretty skins and grind to make tomato powder for seasoning….

    Marilyn in MS

  74. This recipe couldn’t come at a better time. My daughter who has never been a veggie fan is now obsessed with tomato soup and there are plenty of tomatoes to pick!

  75. I’m confused – when you say this is “tomato soup concentrate”, does that mean you add water to this when you heat it to serve it?

  76. My favorite preserves are fig preserves on a hot buttered biscuit. Our canning usually consist of vegetable soup.

  77. Just canned dilly beans and tons of pickles, Pickled veggies over the weekend.
    This tomato soup concentrate sounds amazing!!!

  78. I absolutely enjoy preserving our garden and orchard bounty. Harvest time is busy but the rewards are amazing!!! Love canning preserves and relishes … ?

  79. Strawberry jam & apple butter. But this soup sounds amazing, hope there are some late season tomatoes at the farmers market this weekend.

  80. It’s got to be the canned tomatoes and tomato juice. I love having my own tomato products for winter soups and sauces.

  81. I have a ton of nice tomatoes this year, in particular San Marzanos. I made this soup
    recipe, but roasted the tomatoes and onions in the oven, pulled off the skins, pureed and simmered for about three hours as directed. Followed the recipe to the letter. About halfway through, I thought “hey, this is a lot of work for tomato soup, when I could probably go to the store, buy a can and be done!”. After getting it all canned there was a little left over in the pot and I added some light cream and had a taste. It was so good, so fresh and creamy and delicious. It was a lot of work, but I’m looking forward to the snowy winter night when we will have this along with grilled cheese sandwiches.

  82. Anything with the fresh flavours of summer is great to have in winter – tomato sauce, canned peaches etc. Yum.

  83. Oh wow I cannot WAIT to make this!! I love tomato soup and am determined to convert my boyfriend to loving it too. These jars really do spiff up the whole look!

  84. I picked a bunch of raspberries this summer that I have in the freezer, I want to make preserves with them.

  85. I would love some tomato soup that has been canned in my pantry but since I have no tomatoes, I do not see that happening this year

  86. Grape, strawberry, and blackberry jams are the favorites in our house. I have several quarts worth of berries frozen to deal with when it’s not so hot out.

  87. Keeping tomato products on the shelf in my house is a problem. Not because they go bad but because they get eaten faster than I anticipate. I make more every year but never seem to make enough. Seldom does it make it to January.

  88. My favorite canned delight in January would have to be tomato sauce…too bad there’s never any left by January!

  89. Where do I start? I think canned tomatoes would be one of the top items. I’m thinking this tomato soup concentrate might be a good one to add!

  90. I love having homemade jams and homemade bruschetta style salsa on the shelf- a toasted baguette and you have a great snack and a little bit of summer in a jar!

  91. our soil and water issues makes growing fruits a no-no (believe me, we have tried, lots of $$ and no results) but tomatoes and chillies do fantastic, so tomato sauce, concentrate, whole and diced, and juice as well as pickled chillies and chilli sauce are perennial favourites that are a must

  92. Huckleberry jam, but it is possibly my favorite because 1. I so rarely get to make it and 2. It’s always from huckleberries I went out and picked with friends, so it comes with good memories 🙂

  93. My favorite to have on hand are berries! Blueberries, blackberries, all berries. Wonderful to open and enjoy in the middle of winter for a sweet taste of summer.

  94. It seems to vary from year to year, but blueberry-maple sauce to put on pancakes for a snow day are definitely right up there.

  95. I love to preserve tomatoes, I make several different kinds of pasta sauce for a quick and easy after work dinner that can be served with garlic bread.

  96. I’m definitely going to try this recipe…as soon as I get a few more tomatoes off the vines!!

    I love having homemade tomato sauce in the pantry. None of the commercial brands can compete.

  97. Tomato Soup Concentrate with yummy Grilled Cheese Sandwiches!
    Delicious Blueberry Preserves canned from this past season’s harvest!
    A Winning Combination in our home!

  98. Canned peaches are an absolute must. Those bright yellow orbs bring a burst of sunshine into the dark, dreary days of mid-winter and taste wonderful.

  99. Apricots…they exude the warmth of summer…add cinnamon, cloves, and ginger…drizzle over fresh-from-the-oven gingerbread and extend summer into winter!

  100. I love Tomato soup and grilled cheese sandwiches. Especially in the winter. I would love to win a case of this fabulous soup.

  101. I truly love home made tomato soup, no store purchased brand can take claim to fame over any thing from a home cooked, jarred up food!

  102. I’m still pretty new to canning, so I didnt realize I could do tomatoes in a water bath. I want to try this recipe for sure!

  103. tonight’s recipe is Italian Drunken Noodles using a jar of canned San Marzano tomatoes from my neighbor’s garden.

  104. Nowadays, I usually just keep preserving simple and put up plain ingredients like plain tomatoes or frozen strawberries. Then, in the winter, when I have TIME to cook, I can grab them and make fresh-tasting, healthy meals and experiment with small-batch recipes. However, I do have a salsa recipe that I can and am always glad to be able to grab a jar of that!

  105. Michigan winters can be cold and dark – a jar of sweet pickles always makes me happy when the snow is deep outside. They remind me of picnics, green grass, and sunshine.

  106. Requests for our Camp Aranzazu Hot Sauce were under such popular demand that we mass produced the product for table favors during our last ZAZU Fishing Tournament fund raiser. To our surprise, the product was so well received, our kitchen staff was asked to make a second batch to be used for Christmas gifts….

  107. My favorite is blueberry jam. This post brought back memories of my moms jarred peaches. I don’t remember why I has carrying a jar around the house but I wasn’t supposed to be in my brothers room when I dropped it and the jar shattered. There was peaches and juice everywhere. He was so mad when he got home and his room smelled like peaches.

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

  109. 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 🙂

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

  111. 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!

  112. 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 🙂

  113. 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.

  114. 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

  115. 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.

  116. 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!

    • 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.

  117. 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

  118. […] is the act of putting food that is warm or cooked into jars and then processing them. Think tomato sauce, salsa, dilled carrot spears, BBQ sauce, even jam and jelly are hot pack preserves.  Find more […]

  119. Question on the tomato soup concentrate – when you use it, how much water do you add? Or do you use it the way it is canned? Thanks!

      • I made three batches of this last week and working on more this week (the tomatoes just keep coming and coming from my garden). I am so excited about this recipe and I think this will be one of my new favorite things to can. Thank you for figuring out the math for us!

  120. This sounds wonderful. I’d like to do it with my own tomatoes, though, and doubt I’ll get more than 8 pounds at a time. I’d like to half the recipe and put it up in pint jars. I found a comment on this post from last year that said it could be done in pints with a 5 minute shorter processing time, but I’m not quite sure how to adjust the citric acid. Should it be 1/4 tsp per pint jar?

    • You’re right on the money with your adjustments. 1/4 teaspoon citric acid and 40 minutes in the canner for pints.

  121. Hi, Marissa. Could you provide an estimated weight of citric acid in your 1/2 tsp (or even the 2.5 tsp recipe total? Depending on how finely milled the citric acid is, a person could have fairly different weights in the same volume. And considering how critical this is to the safety of the product, I don’t want to under-acidify my tomato soup concentrate. Thanks!

    • Citric acid measurements are always given in volume. This is standard across all canning recipes. In my experience, all citric acid is pretty much the same. If you’re concerned, use a bit more.

  122. I would like to try the Tomatoe Juice concentrate recipe, but could I use fresh garlic finely chopped? I haven’t found granulated garlic here…only garlic powder. Thanks!

    • It would be better to use the garlic powder rather than fresh, as the dried product doesn’t impact the acidity in the same way.

  123. I appreciate finding this; I was intrigued by the tomato soup recipe in Not Your Mama’s Canning book but the proportions of onion, carrot, and celery seem too high for the amount of tomatoes used. I’ll feel mjiore comfortable using your recipe.

  124. I’m a bit confused. Is this ready to eat soup, or is it to be mixed with some other liquid to create soup? It’s called “concentrate” so I assume the latter. Please clarify. Thanks much.

    • If you read the narrative of the post, I mention that I reheat it with some milk before serving, much in the same way one would treat a canned tomato soup concentrate from the grocery store. I don’t give an amount of milk because everyone’s batch of concentrate is going to be a bit different. It’s up to you to dilute as you deem necessary.

  125. I wish my great aunt Maudie were still here to share this one with her. She canned more tomatoes being a single person than anyone else I ever knew. She mostly did tomato juice and then tomatoes for vegetable soup and I have to say, she made excellent vegetable soup. Both of my parents always worked full time my entire childhood and there were many evenings not long after we all arrived home the phone would ring (this is LONG before the days of cell phones) saying she had a kettle of vegetable soup, a meatloaf, a kettle of green beans, ham and potatoes or a few other things ready for us and one of us would pop out to her house. She lived only about a 1/2 mile away. While she had her electric stove and oven in the kitchen the old farmhouse still had the woodfired stove and oven. While I don’t believe she used the oven any longer she did use the stove in winter. There was a flavor which no other method of cooking imparts which just makes anything extra delicious. She would have LOVED something like this. She lived mostly on the homecanned produce she put away up until her 80s and chickens and eggs she raised and until the last few years, even a few beef cattle. All being a single farm woman on a 60 acre farm. Living until 95 I think it was eating her own produce which contributed to this, very few of those chemicals in everything from the store. She even used very little chemical treatment on her farm. She also used to make the best Bread & Butter pickles. This was long before they ever appeared in the supermarkets in commercial production. I think it was the 80s before that happened. There is a lot to be said for putting away your own food.

  126. Can I can this in 32oz jars? I have those on hand. What would be the processing time and would you recommend upping the citric acid per jar?
    Thank you!

    • I use it as a concentrate and thin it with some milk upon heating. Because everyone’s batch is a little different, it’s hard for me to call for an exact amount. It’s something you need to do to your own taste.

  127. Can I cut this recipe in half? There is just me and so I don’t want to make a ton of soup concentrate. Also can I make it in smaller jars such as half pints or pints? And if so what would the processing time be? Still the same?

    • You can cut the recipe in half, as long as you keep the relationship of ingredients the same. You can use pint jars. Keep the processing time the same and use 1/4 teaspoon of citric acid.

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