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Tomato Soup to Can

Submitted by: wvhomecanner on April 22, 2010
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Tomato Soup to Can

This is an excellent soup recipe shared with me a couple of years ago and I like it even better than the one I have canned for years because of the texture from the veggie bits. WAY less sodium than any commercial soup and tastes FANTASTIC! I like to can this in pints to grab on the run for lunch at work. I tweaked the original version a bit to be sure it was safe for water bath canning.

Difficulty: Easy

Servings: 12 quarts or 24 pints


3 gallons homemade tomato juice (acidified)
(this is about 22 to 25 lbs. tomatoes made into juice)

Finely chop in food processor, then measure:
2 cups green peppers
2 cups celery
2 cups onion

1 cup sugar
3 Tbsp. salt
½ tsp. white pepper



Mix tomato juice and chopped vegetables together in a large pot. Bring to a boil, reduce heat and simmer until veggie bits are tender.

Add sugar, salt & pepper and bring back to a boil. Add 1 cup Clearjel well mixed with 1 cup cool water, stirring as you add.
Simmer a few minutes, stirring all the while.
Add 8 ounces butter and stir until it’s melted and well incorporated.

Process in boiling water bath – 40 minutes for pints and 45 for quarts.

Categories: Boiling Water Bath, BWB Tomatoes & Combos, BWB Vegetables, Low-Sodium, Preserving, Soups & Stews

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  1. 9-17

    This is a great way to preserve the last of the tomatoes of the season! I had a pint for breakfast and remembered to take a pic to add to the recipe.

  2. 9-17

    This sounds yummy. Could I do it in a pressure canner at 5 lb pressure for 10 min. as I do my cold pack tomatoes. I don’t have a flat bottom canner to use on my glass top stove. I would have to do 4 qts at a time in my stock pot . I can do 7 qt in my pressure canner though.

  3. 9-17

    Sure, you can pressure can it Mary, but it would need 20 minutes @ 5 lb. or 15 minutes @ 10 lbs. – but that’s @ 1000 feet and below. I based my BWB times on the veg/tomato juice recipe here and it gives PC times too :

  4. 9-17

    Thanks Dede, that’s good info to know. i want to try some of this, thanks for the recipe.

  5. 9-17

    9 pints in the canner and another load ready to go – changed this up a little, using red bell pepper and subbing pureed carrots for some of the bell pepper too. Added a large can of petite diced tomatoes too. YUM!

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