Canning recipe
Tomato and Vegetable Soup for Pressure Canning
A simple tomato and vegetable soup for long-term storage. Canned without thickeners and without noodles or pasta.
30 min.
45 min.
16
4
Medium
Ingredients
2 kg ripe tomatoes or diced tomatoes
600 g carrots
400 g celery
400 g onions
300 g bell peppers
2 l vegetable broth or water
3 tbsp neutral oil
2 tsp salt
1 tsp black pepper
1 tsp dried oregano
1 tsp dried basil
Do not add before canning:
cream, milk, flour, starch, rice, noodles, pasta or cheese.
Preparation
2. Clean the carrots, celery, onions and bell peppers and cut them into small pieces.
3. Heat the oil in a large pot and briefly sauté the onions.
4. Add the vegetables, tomatoes, broth or water and spices.
5. Heat everything thoroughly, but do not cook it down heavily.
6. Do not puree the soup and do not thicken it.
7. Ladle the hot soup into clean canning jars. Leave enough headspace.
8. Seal the jars and process only in a pressure canner according to the appliance instructions and suitable tested processing times for vegetables.
9. After opening, heat completely. Only then puree if desired or finish with fresh herbs.
Storage
Store in a cool, dark and dry place. After opening, refrigerate and use quickly.
Shelf life
When correctly processed in a pressure canner, it is usually shelf-stable for up to 12 months.
Safety note
Because of the added vegetables, this soup must not be treated like plain tomato sauce. It must be processed in a pressure canner. Do not process it in a water bath. Do not add cream, milk, flour, starch, rice, noodles, pasta or cheese before canning.