Tomato soup
Home canning, when done safely, is a great way to stock your shelves with the food you love. The methods for home canning require only a few materials that you probably already have in your kitchen. By canning your own tomato soup, you can enjoy your favorite recipes throughout the year without having to cook up a new batch every time.
Instructions
1. Wash the mason jars and their lids thoroughly in hot soapy water.
2. Sterilize the jars by boiling water in the large pot and placing the jars in the boiling water for 10 minutes. Sterilize the lids by pouring boiling water over them in a bowl, but be sure not to boil them because it will ruin the seal.
3. Remove the jars from the boiling water.
4. Ladle the tomato soup into the mason jars to within a half inch of the top and then fill the rest with boiling water by ladling boiling water into the jars.
5. Wipe the top of the jar and screw on the lids. Stop turning when you feel resistance.
6. Fill the large pot half full with water. Boil the water to 180 degrees Fahrenheit.
7. Lower the jars into the boiling water. The water level should be at least 2 inches above the jars.
8. Cover the pot and keep the water at a low, constant boil.
9. Remove the jars from the boiling water with the tongs after 10 minutes . As the jars cool, you should hear a popping sound that indicates the vacuum seal has pulled the lid into place. Let the jars stand at room temperature for 24 hours before testing the seals.
10. Remove the metal rings of the lid to see if the lid is sealed. Press the center of each lid to check if it moves. They should not. Jars that did not seal properly should be put in the refrigerator, and the soup should be eaten within a few days.
11. Store jars in cool and dark place. For best results, use the soup within a year.
Tags: boiling water, from boiling, from boiling water, jars boiling, jars boiling water