How to Can TOMATO SOUP That Tastes Better Than Campbells

[@BloomingWildwoodHomestead]

Are you a fan of tomato soup? What are some things you are planning to do with your tomatoes this year?

[@7841LISA]

do you add milk or anything when you open a jar or is it ready as is?

[@BloomingWildwoodHomestead]

@@7841LISA I heat it up and eat it as is. My favorite pairing is with a grilled cheese sandwich. You certainly could add some cream or milk if you wanted, but I like it just fine without.

[@Hadassah-KaquoliMReno]

I wish you had added the recipe in the comments so someone like me could can my own tomato soup.

[@lisacrosland6103]

I've made pasta sauce

[@elaineb.9342]

I have some ideas on this - I use my immersion blender, also throw in a carrot for natural sweetness. I do not use flour ever when canning. Upon serving, add in a splash of cream, a dab of cream cheese is amazing.

[@BloomingWildwoodHomestead]

Thanks for sharing! That sounds like something I might need to try.

[@amyvanbaale]

I'm sure your method has served you well over the years; however, you may want to consider reading the Ball Blue Book for canning. Using flour (and butter) changes the Ph levels in food hence the reason for adding citric acid or concentrated lemon juice to each jar to prevent bacteria growth... especially when water bathing. Also, per guidelines, you should water bath pint jars at 35 min. I'm not trying to offend, just offering USDA guidelines.

[@234Marla]

Hello FOOD SAFETY!! TY

[@Mary-had-a-lil-farm]

Thank you for posting this. The thing about these canning videos is there might be new people watching and think it’s OK to use these dangerous methods

[@NichaelCramer]

One particular difference from canned tomato soup is that canned soup is _so_ much saltier. (Since I stared making my own, I find I simply can’t eat canned soup any more.)

[@deeannbibey1206]

Delicious!!!! I added my hot peppers 🌶️ n it's absolutely delicious!!! Thanks for sharing this, your an amazing chef

[@suzycowan5072]

You cannot safely can a product using flour, please consider using either Arrowroot powder, or Sure Jel. Thank you for sharing your version of Tomato Soup. May God always Bless you with good health, safety, and prosperity in all you do. God Bless ~SuzyJC-in-Central-Southeastern-Ohio_09.06.2023~

[@marlenegrimes8925]

Do you use the same amount of sure gel as it calls for flour

[@wendyp3837]

Looks amazing . I’m so glad to know I can use the flour with the tomato sauce for the thickening. So much better than the gel stuff.

[@BloomingWildwoodHomestead]

Hope you enjoy!

[@daleplant5275]

Thickening the soup is dangerous. Clear Gel only thickens after it cools. The soup should be thickened after being opened as if too thick heat does not transfer through properly.

[@Mary-had-a-lil-farm]

See, here we go. Unacceptable canning methods, influencing inexperienced canners. Read any Canning book blue ball book. Center for home preservation there’s so many reputable, reputable and reliable canning resources. This is a very dangerous technique although it seems simple to get your own food because people have been doing it for 100 years but they are very specific tested guidelines to follow. Not just Grammy’s recipes. The guidelines have been tested, therefore proven to be safe so you do not get botulism which you cannot see smell or taste and die from it which it is lethal.

[@jessicagrissom2378]

Hey question! Does all tomato soup need to be waterbathed? I made tomato soup the other day. Brought the liquid to a boil, heated the jars, and added to hot liquid to the hot jars. Added a 1/2 teaspoon of citric acid to a 2 quart jar .. will I need to waterbath these also? Or are they shelf stable?

[@kiwigirlNZ]

You still need to water bath, or pressure can to make them shelf stable.

[@oldschool72]

My own recipe is very similar to this but I also throw in 2 carrots and a jar of my home made stewed tomatoes with my blend of Italian herbs. I let the soup cool down then liquify everything in my blender. Return to the pot and continue cooking until it is nice and thick. The pulp and skin add more natural sweet flavor and thickens on it's own. I do not add as many onions, just one large Vidalia. Sorry but if I needed it thicker I would add tomato paste not flour..

[@carlahabeck4051]

I have an overabundance of home canned tomato sauce (just cooked and strained tomatoes). Could I make this with some of that? If so how much sauce would I use and would I have to thin it?

[@dizziechef9502]

I have never had tomato soup. I’m excited for this.

[@NichaelCramer]

Two tiny maybe-try-them out suggestions: 1] Rather than honey, I like to use Maple Syrup (the real stuff , of course. I’m from Vermont). 2] While heating up the soup at eating time (*not* before canning), I like to throw in a good pinch of baking soda. This reduces the acidity of the tomatoes, and the resulting “fuzziness” can add a nice texture to the soup. (BUT, watch out: Sometimes it can foam up quite a bit, possibly overflow if your pot is too full.)

[@BloomingWildwoodHomestead]

Thank you for the suggestions. I would not have considered adding baking soda to the soup.

[@russbowman6801]

Looks good! Can you tell us where to get your sieve and other canning tools? PS I would add fresh basil, oregano, garlic, rosemary, and a touch of lime from our garden too. I have also seen some reduce the tomato broth to make it thicker for a stronger tomato taste.

[@BloomingWildwoodHomestead]

Those are some great ideas! I have had my sieve for a long time and I am pretty sure it was passed down from my mom or grandma. There are a couple options on Amazon that are similar. From time to time, I have seen some at Goodwill or other thrift stores that are more like the one I have. My other canning tools have been purchased from a variety of different places. We have a local store that sells some canning items and I have bought some things there. I have also picked up a few things on Amazon. This is a link to a video I created about canning supplies a while back and some of the Amazon links that are the same as what I picked up or similar. kzbin.info/www/bejne/rYvVeKF8aN14hLM Good luck on your canning adventures!

[@chrisward6203]

Very nice. Quick question. Does the butter separate during the canning portion?

[@Niceynaturalshomestead]

You are not supposed to can dairy!

[@rlynnmiller5485]

Add the butter and flour when you open the soup to eat. Both butter and flour should NOT be canned.

[@susanolague7841]

love the video... do you have a printable recipe ? ty

[@juliahelland6488]

Thanks for sharing this! 💯❣️

[@TwoEnglishAcres]

I keep looking around for recipes to can. It's split 50/50 on the flour. I just don't know what to do. This looks great. Thanks for sharing!

[@BloomingWildwoodHomestead]

Glad it can be of help. There are lots of different recommendations out there. This has worked well for me. Good luck on your canning journey!

[@ForTheLoveOfHomes]

Thank you!

[@BloomingWildwoodHomestead]

You are so welcome! I hope you enjoy!

[@citygirlhomestead]

i need to try this

[@BloomingWildwoodHomestead]

I hope you will enjoy it!

[@carolynmoody9460]

Blessings ❤️

[@Treese2022]

I wish people would get right to the point instead of including a long spiel about the history of their tomato soup experience.

[@DTMVwithReba]

Flour is not a safe ingredient for canning.

[@sadiebea2000]

then why do the stores sell soups that contain flour eggs milk ect.....

[@DTMVwithReba]

@@sadiebea2000 because they have commercial canning equipment that unfortunately can not be replicated at home.

[@Tinkerbell31326]

It is not approved to use grains, pasta or dairy when canning.

[@FoxieToots68]

I don’t know exactly WHO needs to APPROVE it. I have used flour and cream and butter for years and have killed no one. Do not let those do-Goodyears rule your life sometimes one’s own brain is a much better source to rely on. BTW I’m 79 years old and still kicking. Real high. I have seven quarts of tomato soup on the stove as I’m writing this. Also, butter seems to really mellow out the flavor. Awesome!

[@shamcg422]

Well the government also approves poisoning food that is on shelves in grocery stores around the US and vaccines so there's that.

[@sadiebea2000]

if it not ok when why does literally almost all canned soup u buy from the store have wheat or eggs and milk or cream????🤔🤔

[@Tinkerbell31326]

@@sadiebea2000 Home caning cannot reach the temperatures or pressures that a commercial canning can reach. That is why. I had asked the same thing as you and was told this.

[@byrondean9402]

I was.raised on home canned good. There were 6 of us kids and 2 parents and we all did just fine. I have been canning food tje same way my mother taught us and evidently it has not killed us and have never made us sick. Don't believe you have good information.

[@kerriknight]

Campbell's comes in a steel can ..........

[@krafterpc]

Where’s your recipe????