During tomatoes season, I puree fresh tomatoes and add ’em to soups and chili. Somehow it gives these hot dishes a creamier texture. And then (of course) I thought “why not try canning it?!”
This is one of the most nutritiously simple canning recipes I’ve made with tomatoes: no blanching, peeling, seeding or boiling down to thicken. It has a quick processing time as well. Of course, if you are particular about seeds and peels, you could “make” this recipe and run the liquid through a strainer to catch seeds and such. But who has that kind of time in September?!
Equipment. That is the catch! You’ll need a good, strong blender, vinegar, salt (optional) and pressure canning equipment.
Tomato Soup Puree
- 7 quart jars
- 28 C tomato puree
- 1 tsp salt per jar
- 2 Tbs vinegar per jar
- As always, wash fruits. If using large tomatoes, sliced into quarters, medium size into halves, small ones whole
- Fill blender 3/4 full (if you have a strong blender). My Bosch handles it well.
- Pulse 2-3 times until tomatoes are broken down, then let ‘er whizz ’em into a creamy liquid (approx 30 seconds for my blender)
- Once seeds and skin are thoroughly pureed, pour into a large pot.
- Measure liquid contents as you go, until there’s an accurate 28 C (7 quarts). I like to measure by pouring the puree into a quart jar at the level needed, then into the pot. Keep track!
- Bring pureed tomatoes to a simmer and let it go for 10-or-so minutes.
- Foam will develop and ought to be skimmed off or wait until foam begins rising to overflow pot, then remove from heat and stir down.
- Once foam is removed, cover pot with lid so liquid doesn’t evaporate.
- Once heated throughout, take clean jars and add 1 tsp salt and 2 Tbs of vinegar to each.
- Ladle hot tomato puree into jars leaving 1 inch headspace and pressure can (or waterbath) according to altitude.
- Use as a base for winter soups and chili, a base for slow-cooking roast or chicken.
At just over 2,000 ft in elevation and with a weighted-gauge pressure canner, I process quarts for 20 minutes at 15 lbs pressure. While these are the recommendations for tomato sauce, know that your liquidy-goods will be more than done.
If wishing to waterbath this recipe, according to my altitude (over 2,000 ft elev) I ought to process my quarts for 40 minutes.