Need canning advice

[matt819]

I make a tomato basil soup for freezing. I’m out of freezer room. So I’m thinking I’ll can the remaining soup. Ingredients are tomatoes, onions, garlic, tomato paste, wine, stock and basil. Is this mix cannable or wo would I need to add, I don’t know, lemon or citric acid, in order to boil and store?

Or should I just clear more space?

Thanks.

[elleng]

1. I dunno, but someone here does:

https://www.simplycanning.com/canning-soup.html

[NRaleighLiberal]

2. Typically even an acidic fruit like a tomato needs added acid to prevent possible spoilage -

addition of onions, garlic, and basil means even more caution is needed.

I've always used the Ball Blue Book of preserving when I do canning.

When I can raw tomatoes, I add 2 tbsp of lemon juice per quart jar.

[Tribalceltic]

3. I am not an expert but

It sounds like it could be canned like tomatoes, my only concern is for the wine

[link:https://www.freshpreserving.com/|


Excellent resource

[snacker]

4. I've never canned tomato soup

but have you tried freezing the soup in plastic freezer bags? You can lay them flat in the freezer and stack them. I've done that with homemade chicken broth although I understand if you don't want to use plastic bags. You'd be surprised how many bags you can stack though.

[2naSalit]

5. That's what I do

since I only have a small freezer in my fridge. Any fluid or compote will freeze flat, it really gives a lot of room in a small freezer.

[matt819]

11. I knew that. I just forgot that I knew that.

Great idea. Thanks. Still need to clear the freezer, but not as much.

[handmade34]

6. sounds

like you could can this soup just fine... I've canned lots in the past and just as long as you process it as directed (water bath or pressure cooker) it doesn't need additional ingredients

[Zambero]

7. Acidity or salinity do not matter with a pressure canner

PROVIDED the jars seal properly. Need to leave at least 1/2" of head room, filling the jars so that a minimum 1/2" of air space exists below the top of the jar before lids are in place. For non-meat canning, 30 minutes at 5 lbs pressure (time measured from the point where the pressure weight starts rocking) would cover the lower elevation zone below 2500 feet. Double the time if there is meat included. And above 2500 feet, use a 10 lb pressure weight.

[leftieNanner]

8. I can tomato sauce frequently

Be sure to process it in a water bath for at least 45 minutes. To test the seal, turn the jars upside down on a towel for about 20 minutes. You can tell that the jars are sealed. Also put a label with the date.

[Retrograde]

9. First, read the Ball Blue Book

And base your canning method on the ingredient that needs the most attention. Since you have stock in the mix - I'm assuming meat-based stock -you should follow the instructions for canning stock. And that means pressure canning.

You can usually get away with hot water canning for a lot of vegetable-based stuff - especially if it's acidic - but once you add stock or other ingredients you really should be looking at using pressure. And no, an Instant Pot won't do.

[dem in texas]

10. yes, but must take care

I used to can vegetables and vegetable mixtures. Ball Jars used to sell an excellent book on canning just about everything. I used a hot water batch cooker for acidic things like tomatoes and fruits and a pressure cooker for non-acidic items which require a higher temperature and longer cooking time in the canning process.

I don't have a garden anymore, but I make soup all the time; usually in half gallon batches. I freeze it in quart containers. If I were you and not into doing a lot of canning, I'd take a few things out of the freezer so there is room for the frozen soup.