I’m not a lazy individual by nature. But whenever I can find safe canning shortcuts, I believe in taking them! Tomatoes are one of those vegetables that ripen in the heart of preserving season. Putting them up for winter soups and stews can be a hassle. Or so I thought, until I learned all about canning tomato puree for soup stock.
Requiring far less work than a sauce, pureed tomato simplifies the preserving process and results in a deliciously creamy base. And the best part is, no blanching, peeling or seed removal is required!
To make this time-saving recipe, you’ll need 2 large stock pots for heating your tomatoes. A good blender is also essential, along with canning equipment.
Pureed Tomato Soup Stock
- 7 quart jars
- 28 C tomato puree
- 1 tsp salt per jar
- 2 Tbs vinegar per jar
Directions: wash your tomatoes and remove any stems. In this case, it isn’t necessary to remove the core. Halve the vegetables and toss them into your stock pot. Fill until your pot is 3/4 full.
If you are using paste tomatoes, add 1 C of water to the pot. Otherwise, the tomatoes will create their own juices. Cover the pot with a lid and simmer until tomatoes are soft (15-20 minutes).
Place 3 C in your blender and blend tomatoes on high speed for 15-20 seconds, until the peels have disappeared. Once accomplished, pour the puree into a second large stock pot and bring it to a simmer on the back of the stove.
Continue pureeing the cooked tomatoes until you have a full 7 quarts (7 litres). Keep things hot until you are ready to fill jars.
Heat your jars under hot water, then place 1 tsp of salt and 2 Tbs vinegar in each. Ladle hot tomato puree into the jars, leaving 1 inch of 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!
In A Waterbath Canner
If waterbath canning this recipe, follow the recommendations for tomato sauce.
How to Use Tomato Puree
This tomato puree makes a lovely base for soups, stews and chili. Because it isn’t cooked down, the liquid contend is too high to be used in place of a sauce. Unless of course, you want to cook it down after opening a jar!