This recipe for homemade canned tomato soup was created for those individuals who enjoy my earlier recipe for tomato soup with fresh tomatoes but also desired a version that they can preserve.
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Unfortunately, how homemade canned tomato soup is made requires a few more steps than simply pouring any excellent recipe into jars and processing them in a canner. The process is rather more involved. Consequently, I decided to look for another tomato soup recipe that would be a hit with my husband. This time, it needed to be something that could be canned. Making homemade canned tomato soup can be challenging due to the fact that many recipes call for additional ingredients, such as flour as a thickening or cream for increased texture and flavor. Even with a pressure canner, neither of them can be canned without risk of spoilage. You also need to apply an acid if you want to make it suitable for canning, which is another consideration. When you are preserving tomato soup by canning it, you need to make sure that the acidity level is high enough so that it won't spoil. On the other hand, you do not want the soup to be impacted by the acid level. The National Center for Home Food Preservation recommends that you use no more than three cups of veggies for every 22 pounds of tomatoes when you are preserving them. This recommendation comes from the organization. If you add an excessive amount of veggies to the soup, you will dilute the natural acid that comes from the tomatoes, which will render the soup unfit for canning. Keeping with the proportions that were recommended, the majority of the seasonings that I put into this soup were in the form of dried herbs and spices. Once you have a decent recipe that is suitable for placing in jars, the method is rather simple and consists of the following steps: boil veggies until very tender. Make a purée out of the vegetables. To taste, season the soup. Cut back on the broth. Our cooked tomatoes and onion were pureed with the help of a powerful blender that I utilized. After blending the tomatoes, there were only a few small chunks remaining, so I didn't bother straining the soup even though there were some. It is recommended that you filter the soup before seasoning it and decreasing it if you have a blender that does not adequately chop up tomato skins. Another option is to use a food mill to purée the tomatoes and remove the skins before discarding them. "Paste" tomatoes are the most ideal type of tomato to utilize. These tomatoes have walls that are more meaty and robust, and they have less water content overall. Because of this, there will be a greater quantity of tomato and a lower amount of juice in the soup, and it will become more concentrated more quickly. 
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This is significant because homemade tomato soup canned at home cannot have any kind of thickening added to it. As I alluded to before, the presence of acid in your home-canned tomato soup is essential to guaranteeing its long-term preservation. When preserving anything having to do with tomatoes, it is customary practice to add lemon juice or citric acid to the jars before sealing them. This helps to ensure that the acidity level is just right. It's possible that you're concerned about the flavor of the soup being altered by the lemon juice. It does, but only to a very minor degree. In addition, the soup won't have any lemon flavor to it at all. Instead, there is just a touch of vivacity to the flavor. The addition of citric acid did not have any discernible impact on the flavor of the soup. If you are concerned about the lemon flavor, use citric acid rather than lemon juice. Having said all of that, there is one more thing to take into account. When milk was mixed with tomato soup that included citric acid, a little separation between the two liquids occurred in the milk. Once the milk was put to the soup, which already contained lemon juice, there was virtually any discernible separation between the two components of the milk. I'd much rather have a soup that isn't quite as cloudy and doesn't have as much milk separation in it as possible. Choose the alternative that meets the majority of your requirements the best! Remember that you are going to be making a tomato soup that is rather more concentrated than normal, so keep that in mind as you work. In particular, if you prefer to add cream or milk to it before serving, the finished soup should be served at a consistency that is somewhat thicker than what you want to serve it at. This is because the cream or milk will thin out the soup as it sits in the bowl. To finish preparing the canned tomato soup for serving, simply remove the lid from the jar, empty the contents onto a plate or saucepan, and then reheat the combination while adding as much milk or cream as you would like. The soup will be ready to be served. It is so easy, and it is a wonderful way to have a quick lunch or dinner ready to go in a matter of minutes. 
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You can do it in just a few minutes. This is the most effective strategy for preserving your summer tomatoes so that you can continue to enjoy eating them even when the weather turns colder. (And you won't be getting any of the additional salt or additives that are found in the cans of tomato soup that you buy at the grocery store!) People who like my previous recipe for tomato soup and wanted a version that they can preserve prompted me to develop this recipe for homemade tomato soup that can be preserved. I hope you enjoy it as much as those people do! The onion should be cut into small dice, and the tomatoes should be cut into quarters. Place the items in a large saucepan, and then pour half a cup of water over the contents of the saucepan. Cook the mixture, uncovered, for thirty minutes to one hour while stirring it every now and then, until the tomatoes have become extremely soft. Remove the tomatoes from the heat and allow them to cool for a short while before proceeding. Puree the heated tomatoes by adding them one at a time to a food processor, blender, or food mill and processing them until they are completely smooth. Before you use your tomato puree, you can pass it through a sieve with a fine-mesh screen if you want to remove any seeds or skins that may be present. Place the pureed tomatoes back into the large soup pot and give them a good stir to mix. (Because it will provide you with a larger surface area to work with during this stage of the process, using a pot with a very wide bottom will allow you to reduce the tomatoes in a shorter amount of time.) 
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Incorporate some tomato paste, sugar, herbs, and spices into the dish. (Everything Else Aside from Lemon Juice OR Citric Acid) Put the pureed tomato and the seasonings into a saucepan and bring them to a simmer. Cook the tomato soup for an extended period of time, if necessary, in order to achieve the ideal consistency for the soup. (The time it took to boil my water was exactly one hour.) While the soup is coming to a boil, you should wash any jars that will be used for food preservation and keep them in a warm place. Make sure the canner is ready to go before placing it in the water bath. After the soup has reached the texture that you want, give it a taste and then adjust the salt level until it satisfies your needs. Each pint jar needs to have one tablespoon of lemon juice added to it, while each quart jar needs to have two tablespoons of lemon juice put to it. (Another option is to add one-fourth of a teaspoon of citric acid to each pint and one-half of a teaspoon to each quart.) When you are filling the jars with the soup, you need to make sure that you leave a headspace of at least half an inch. (A canning funnel is one of my favorite pieces of equipment because it enables me to avoid producing messes and spills.) Remove any soup that may have gone onto the rims of the bowls using a clean towel and remove any soup that may have gotten onto the rims of the bowls. After that, replace the old rings and lids on the jars that were being used for storage with brand-new ones. It is necessary to process cans of pints and quarts of tomato soup for an hour and a half in a can that has a water bath at a temperature of one hundred forty degrees. (It is possible that you may need to make any necessary adjustments to the overall processing time depending on the altitude at which you are located.) After the process has been finished, the jars need to be withdrawn from the water in a very delicate manner before being placed on a cooling rack. 
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When the soup and the jars have both cooled to room temperature, you should remove the rings from the jars and check the lids to make sure they have properly sealed. Only then should you eat the soup. After the procedure is complete and the jars have been secured, you should store them in an area that is cool for at least a year. If any of the jars did not seal properly, you should put them in the refrigerator as soon as you can and consume the contents of the jars within a week's time at the very most. Both the type of tomatoes that you use and the level to which you decrease the soup will have an effect on the overall quantity of soup that you are left with at the conclusion of the cooking process. The quantity of water that is contained within the tomatoes, in addition to the type of tomatoes that are used, will determine the amount of time that the soup has to cook in order to reduce down to the consistency that you want. The amount of time that the soup has to cook will be determined by the type of tomatoes that are used. 