Tomatoes always ripen when the home-canning rush is in full swing. Have you ever noticed this? Over the years, I’ve learned that canning tomato puree for soup stock is one of the fastest ways to preserve this vegetable! No blanching, peeling, de-seeding or boiling down is required!
Of course, if you are particular about seeds and peels, you could “make” this recipe and run the liquid through a strainer to catch solids and such. But who has that kind of time in September?!
In order to make this recipe, you’ll need a good, strong blender, vinegar, salt and either pressure or waterbath canning equipment.
CANNING TOMATO PUREE FOR SOUP STOCK
- 7 quart jars
- 28 C tomato puree
- 1 tsp salt per jar
- 2 Tbs vinegar per jar
Directions: as always, wash your vegetables. If using large tomatoes, slice into quarters. Place tomatoes in your blender, adding to it until 3/4 full.
Pulse 2-3x until tomatoes have broken down, then puree at high speed until tomatoes are a creamy liquid (30-40 seconds). Once the skins appear to be thoroughly pureed, measure tomatoes by pouring the liquid into a quart jar, then into a stock pot.
Leave 1 C of puree liquid in the blender. Refill and repeat the pureeing process until you have 28 C (7 quarts).
Once accomplished, bring the tomato puree to a simmer and let it cook for 10-15 minutes. Foam will develop as the tomatoes cook. If undealt with, it will overflow the pot! It can be skimmed off or you can remove the pot from heat and stir it down.
Once the puree is heated throughout, take hot, clean jars and add 1 tsp salt and 2 Tbs vinegar to each. Ladle hot tomato puree into the jars, leaving 1 inch head space.
IN THE PRESSURE CANNER
Follow the recommendations for tomato sauce even though this substance is much thinner! Remember to adjust for your altitude!
At 2,000 ft in elevation, I had to process quarts in my weighted gauge canner for 20 minutes at 15 lbs of pressure.
IN THE WATERBATH CANNER
If wishing to waterbath this recipe, follow the recommendations for tomato sauce. Because I am 2,000 ft in elevation, I had to process my quarts for 40 minutes.
HOW TO USE TOMATO PUREE
The title ‘canning tomato puree for soup stock’ says it all! Use in soups and stews or slow cook meats in the juices.