44 Reviews of Mom's Best Tomato Soup Canning Recipe

From: Lezlie

On Sep 29, 2003

This is indeed a very good, very flavourful soup. However, that said, in the interests of safety, namely the low acid vegetables used in it's preparation, I highly recommend that this recipe NOT be processed in a Boiling Water Bath. Process in a pressure canner 10 lbs pressure, 20 minutes pints, 30 minutes quarts according to Putting Food By. Alternatively - frozen.

From: Zeldaz

On Oct 29, 2008

This is not a review, but an observation. It sounds food enough for 5 stars to me, but I have not tried it yet, but I hope to try it soon. What I am about to say is in no way intended as a criticism of the recipe, but a point of information only. Anyone planning to can it should be aware that, according to current USDA standards, the use of starches in home-canned products is not considered safe, even if processed in a pressure canner for 75 minutes. The butter is another problem, too. Freezing the soup as it is written is a safe option, or adding the butter and flour to thicken it after opening the jar is another. There are many many heirloom recipes which are no longer considered safe without some simple changes. For instance, today's tomatoes have been bred to be less acidic than the old time ones, so acid must be added to them in many recipes. There is a canning forum on RecipeZaar that is very helpful with recipes and safety issues for those who would like more information.

From: April1

On Oct 27, 2003

This is EXCELLENT! I made a 18 quart roaster oven full and got 31 pints out of it. I adjusted all of my ingredients accordingly and instead of cooking my celery and onions, I juiced them in my juicer and used the juice, I also juiced my tomatoes in the juicer (saved alot of work) I used white pepper to taste, and cooked it in the roaster for 12 - 24 hours and then processed them for 20 minutes. Thank you for sharing this great recipe.

From: WatkinsLady

On Sep 26, 2003

I'm on my third canner of this! When I made the first batch, I had half a pint left that didn't fit into the jars. My husband had it for lunch the next day, and he was hooked! He wants it in his lunch every day now! I cut the salt down to 2 Tablespoons and pressure canned it for 10 minutes at 10 pounds pressure (love my pressure canner!)

From: LEEZAH4

On Jun 21, 2007

WOW!! I'm trying to tighten the budget, and tomato soup is something I frequently purchase. I simmered the celery and half the onion required (Not enough onions) I placed them in the food processor-placed in a colander and pressed to remove as much liquid. I used tomato juice instead of tomatoes. Since I was shy on the amt. of onions I used onion powder. Much thinner than I expected-perhaps due to too much water in the celery/onion? I added onion powder to the tomato juice since I ran shy of onions. Next time-YES NEXT TIME, I will use just onion powder (I hate crying anyway) instead of chopped. Hmmm...to make it even easier is there such a thing called celery powder? Awesome recipe-Thank You for sharing this recipe I'm a Tomato Soup Freak!

From: Tracy H.

On Dec 28, 2004

I made this in the fall when my mother was visiting. It was my first attempt at canning soup. We pressed it through a sieve which was time consuming and messy. I have since picked up a "tool" at a garage sale that will make that process go much faster. We ate a batch as soon as it was prepared and it was soooo good. On the advice of a reviewer I froze them since I had no means by which to pressure can them. I would advise against this for anyone else in the same boat. Now when I make the soup it has small white lumps in it that I can not seem to get rid of. Maybe it is my imagination but it also doesn't seem to taste as good as that first batch. I would love to make it again but won't unless I can access a pressure canner. It was a fun day of cooking with my mother however!! Thanks for sharing.

From: Janie Cooper

On Aug 30, 2006

I made this tonight and haven't tasted it since it was processed but it tasted great before going into the canner. I probably should have pressure canned it and will next time but since the tomatoes cooked for so long before going into the jars, I was comfortable with a 30 minute water bath. I followed the recipe exactly until I got to the part where you needed Cold tomato juice. I had all mine in the pot. So I just threw enough cherry tomatoes in the food processor, pureed & then strained them. This seemed to work. No lumps. I hope it thickens because it is quite thin and I don't think that it will need to be diluted quite equally with milk or cream. I will try 1 part half & half to 2 parts of this beautiful soup base. It is quite attractive in the jars. Thanks for sharing this recipe.

From: Jeff Hixson

On Jun 15, 2005

I made this last fall and forgot to review it, It is by far the best Tomato Soup I have ever had, and plan on canning twice as much this year.

From: Gramom

On Sep 13, 2007

The BEST ever!! The flavor is so good !! The first batch I made was exactly follwing the directions given, but I thought it was to thin. So the next batch I peeled the tomatoes first. Then only ran half of the veggie mixture thru the food mill , leaving the rest unstrained. It has more body to it, more like tomatoe bisque that Campbells makes. Very Yummy!

From: Jenk

On Feb 23, 2007

We love this soup. It is very versitile. We have used it in hotdish, or to top meatloaf. Last night we had it as soup for the first time with the milk and baking soda - YUM!