Canning Roasted Tomato Basil Soup | Safe Recipe with Frozen Tomatoes & Freeze-Dried Basil

In this video, I’ll show you how to safely can Roasted Tomato Basil Soup using frozen tomatoes from last season’s harvest and freeze-dried basil grown in my garden. This easy-to-follow recipe is perfect for preserving the flavors of summer and enjoying them all year round. I’ll guide you through each step, from roasting the tomatoes to safely canning the soup. Whether you’re new to canning or an experienced pro, this recipe will help you make sure your homemade soup is both delicious and safe to store!

Ingredients:
Frozen tomatoes
Freeze-dried basil (from last year’s garden)
Basic seasonings
Water, onions, and other simple ingredients
I’ll also go over the key canning safety tips to make sure everything is properly sealed and stored for long-term use.

This video is part of the March Canning Madness open collaboration with @CosmopolitanCornbread

Host Channel: https://www.youtube.com/@CosmopolitanCornbread/featured
March Canning Madness Playlist:

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well friends hello welcome to the downstairs Market kitchen is where I do a lot of my canning and preserving you know over there I have my preservation station I use this kitchen for all sorts of preservation projects today we’re going to be canning this video will be part of the March canning Madness that Cosmopolitan cornbread has put on if you have not seen that or not familiar with it I will add the playlist down in the description box below along with constant’s Channel Cosmopolitan cornbread so you can check out all the details of what this collaboration is all about it’s an open collaboration that means that I can join in anytime I want and you can too so if you like canning and you want to share with others I encourage you join us all as we are doing a March canning Madness and getting our freezers emptied and ready for the new growing season at least that’s what I’m doing today see this big bowl it is full of tomatoes come along with me as I start working over my tomatoes and we get some delicious stuff on our Shelf my recipe is coming from this book right here it is the allnew ball book of canning and preserving I take pride in being a safe caner in this collaboration there may be some videos that don’t follow USDA but they are supposed to be telling you whether or not they are and you can use judgment on what you want to do in your kitchen for me and my family I choose safe tested recipes on page 287 I will be making a double batch of the roasted tomato soup the recipe that I’m going to be working on today going to be using my frozen tomatoes from last year’s Garden you know life just gets pretty crazy we don’t always get all the projects done at the time we want to get them done what I’ve done is I have taken the Tomatoes when they would come in from the garden and I would core them and take out any bad spots and then I put them in a Ziploc bag what I’m using today are all Aroma type paste tomato because that’s just what I had grown if you don’t have that kind of tomato and you have others in there it’s perfectly fine to use them it’s just going to take a little bit longer for um the liquid to evaporate and for it to break down so all I want to do at this point is just cut my tomatoes in half and then I’m going to lay them on a pan you’ll put the skin side down and we’re going to be roasting these because I am using Frozen Tomatoes we will have to adapt the recipe just a little bit for what all we’re going to do today and I have the oven preheated to 375° they suggest in the book I believe about 45 minutes because these tomatoes are still partially frozen I’m going to probably plan on about an hour I’m going to continue working through all of these tomatoes and get them on my roasting pans we ended up with three of the larger sheet pans and two of the half sheet pans so the next thing that I want to do is dig out all my jars get those nice and clean and start setting up my canners our timer went off and now woo I am going to carefully take the tomatoes and all of the juices that are with the tomatoes because remember where that juice is is where the acid of the tomato is and we need to keep that balance so we include all the juice in our recipes I’m going to take the tomatoes and put them in this bowl to cool roasting the tomatoes not only gives it extra flavor but it’s going to get it nice and soft okay this obviously is not a big enough Bowl so we’re going to get the one we originally had out cuz I do not want hot Tomatoes overflowing now if you have actual roasting pans I would suggest you do not use the parchment but these are actually my cookie sheets cut the kitchen down here smells so good oh I’m so excited for today’s project we are ready to start putting together our roasted tomato soup so I’m altering the recipe from what it is in the book in a few different ways but I’m going to explain it to you every step of the way first off we are doubling it you need 8 lbs of tomatoes that you roast I had enough to do a double batch so that’s what we’re going to do I’ve also taken an inside my caner I have pint and a half jars sitting in water getting hot because we want hot jars hot soup it’s a hot pack process and then the next thing we’re supposed to do is couple of teaspoons of salt I’m just going to use table salt for this today we were supposed to salt and pepper are tomatoes when we roasted them I didn’t want to do that so I’m going to go ahead and we’re going to add the full amount of the salt in now if you want to use canning salt that is perfectly fine and then the same thing with the pepper except I am not going to double the pepper I have found that pepper gets really strong when you are canning and I I we don’t like that we don’t like that strong pepper you can always add more it does not change the safety of their recipe by using less of the seasoning and then I also want to add in our garlic I do not have fresh garlic today I don’t even have the garlic 1/4 of a teaspoon of garlic powder not garlic salt remember we put salt in is equal to one clove of garlic we are going to add in those equal amounts then we need some onion so I didn’t have enough fresh onion today so I grabbed my freeze-dried onion and if you you have heard me talk about did you hear that seal I love it if you have heard me talk about my free trade products what I really like about them is that you can measure equal measurements you don’t have to do a bunch of math with this I need two cups onions so actually we’re going to put in four cups this is 3/4 so we’ll need to do rounded one whoops two three and there would be my four cups and now normally you would go ahead and just sauté this for a bit but because I am using freeze Dred onions we don’t want to do that we’re going to go ahead and go straight to the next step and that is where you add in some dry white wine if you do not want to add that in you don’t have to so I need to open that up my little cutter oh yep it’s on there I thought it was gone there we go couldn’t remember we not really wine drinkers and so it’s been a long time since I’ve used this this is an old Pampered Chef win and um I got it years ago and it’ll just pop this right off okay there we go now I need to measure out my four cups so this is a two cup measurement let’s see good thing I double checked that recipe it is one cup meaning I needed two cups total not four cups friends that is honestly why I like having a paper book to look out because I can go back to it and check it out we’re adding the wine now oh it already smells lovely we’re going to turn on our Stove Top and what we’re going to do is we’re going to use this wine to kind of rehydrate our onions and then when that happens after it’s rehydrated then it’ll start to sizzle oh I can smell those onions now it’ll Sizzle down and what we want to do is we want to completely cook off off the wine so if you are worried about um the alcohol in there it does cook off if you still don’t want to use it just substitute it for some broth I know you’ve seen me seal jars before and so I didn’t I didn’t take you over with me to go ahead and seal those onions back up but I thought I would go ahead and do this little Gadget because it’s pretty new to me I just recently put a video out on how to use it and let’s see I want to vacuum I think I need to lock it and then we’ll just suck that down and so what this will do is because we’re I I really don’t want to drink this wine you could totally do that if you wanted to but I’m going to just save this for another cooking recipe and so I can just take this and this will seal it I want to hold that in place and then now I will have my wine will stay fresher longer because we don’t use it much so this can just go in the fridge and it can lay on the de side it doesn’t matter so just thought I’d share that fun little thing with you our onions they have rehydrated oh it smells so lovely in here you guys the wine is starting to kind of you know normally this would be what you call deglazing but because we did not cook the onions first it’s not going to do that this time but it will not affect the safety of this recipe so we’ll just wait until we don’t see big puddles of liquid anymore more this has now cooked all of the wine off and we’ve kind of almost roasted these onions a bit too at this point I have shut my stove off because I don’t want it to cook anymore we’re going to have to take a few minutes and do um work on the tomatoes but I’ll go ahead and open up our broth now if you have vegetable or chicken broth or stock any of that’s going to be fine I happen to have turkey so I’m going to add that in for a single recipe you need four cups which which is a quart and we’re doubling so I’ll be using two of those and I’m just going to let that kind of um meld all the flavors and get that out of the way and have that step done and now we can focus on our tomatoes so with this tomato soup recipe what they wanted you to do is go ahead and have your Tomatoes leaving the skins on just like we did but they also wanted you to pull out those seats well mine were from Frozen so that wasn’t really an option that I wanted to take the time to do it would be very timec consuming and I’m afraid I would lose a lot of my actual tomato and because we were not able to remove the seeds we are going to kind of skip the step where they tell you to remove the skins and chop them we’re going to go ahead and turn this into a sauce or a puree there’s different ways that you can go about that I’ve got quite a little setup here this is my KitchenAid attachment that I like to use for making different kinds of sauces whether it be tomatoes or fruit or whatever you will see me use this just because I can get quite a lot done in a shorter amount of time you’ve also seen me I have the oldfashioned ones that you turn there are multiple ways to get around this and do this today because we are using the Frozen Tomatoes This is the best that was going to work for me remember we need to keep that tomato water in there many times people will tell you to pull that off to make it thicker quicker we don’t want to do that there are nutrients in there that we want and there is also the acidity that we need for the recipe to be safe I’ll be scooping the tomatoes into the machine where it will then turn and in here will go the sauce all the juices and sauce out that the extruding end will come the skins and the seeds so let’s just get started okay so I will turn this on maybe about a three the tomatoes have had a chance to cool a little bit here going to add them in the pler tool as you can see in here we have almost a tomato juice but we’re going to cook this down don’t worry it can become tomato sauce and if you look over here this is our extracted skins and seeds I think there’s probably a little tomato pulp left in here so I actually will probably save these pieces and I’ll run them through the machine a couple of times after we’re done so we have made it through phase one some of that may have fell through there I’m going to go ahead and run this through just in case because sometimes Oh see now we have a nice tomato sauce there that is excellent and I’m just kind of making sure as I pour that I don’t have any bits of seeds or anything I’ve got all this juice remember we talked about the juice I’m going to mix it with that pulp that we just did and run it through another time oops making a mess making a mess Friends making a mess it is not my kitchen if I don’t but I do not want this to heat up anymore because we like I said we’ve run out of time and I think all we’re going to be able to do is work the tomatoes so what I’m going to do is once I get through all of this go all this stuff will go into the refrigerator and then um tomorrow we will come back to this okay just for a recap so I can kind of gather myself back in so again we are in this book on our roasted tomato soup remember I told you we were going to do things just a little bit differently I went ahead and I’ve got my caner with the water in it just water no vinegar and I’ve got the jars in there so that it’s going to start coming up to temperature I have it on about a medium heat so that the jars and the caner and the water can all kind of evenly come to temperature and I did the same thing with our pot of tomatoes so we put all of our ingredients our wine onion reduction with the tomato puree that came out of the machine and we put this in a pot and now it is also coming up to temperature on the stove we’re looking here at our directions so as a recap we just did things a little out of order so basically we could skip to step four I would say and bring everything to a good simmer and just kind of let that boil maybe let some of these juices thicken a little bit next we need to add some basil and it wants one cup of fresh packed basil okay well we’re doubling it so that makes two cups well um we have freeze dried today so we need about four cups of packed I’m probably going to go ahead and just put the entire I know it look it’s eight cups but it is very very Loosely packed and so if I would kind of scrunch it down that is probably the amount that I would have and we really like basil and see how it looked like it was going to be so much basil and it actually isn’t so what we need to do now is we’re going to I’m going to use a stick blender which won’t put as much air in as say your regular blender would if I would be using my Vitamix and I believe that’s why they want you to simmer it afterwards is because it does put a lot of air in there and we don’t want that Tomatoes can get super foamy if you’ve ever tried to blend tomatoes raw they get pink and foamy and it’s really weird so um I want to make sure I’m following the directions really well and what this is going to do is if we had had the Tomato chunks which we didn’t because we did the process differently it would get those chunks into a pure EG which we already have but it also is going to get that onion and the basil to um you know just basically become a mush also so here let’s do it all right move this over and it’s going to be hot guys please please please please be careful put your stick into the liquid and then start blending see all the air bubbles that would make if you had it up here we don’t want that we’re not wanting to put air bubbles in there but we’ll just kind of work this over after this has happened we’ll do the 20 minutes friends we have made it we’ve done it we have got to the point where we can start jarring up our tomato basil soup I’m so excited my daughter who has been asking for some tomato soup is going to love this I cannot wait I gave it a little taste test it’s got plenty of pepper for us but I know that we can tone that down by maybe dolloping a little sour cream on top oh here’s some other little tricks and tips for you if you don’t think it’s thick enough for your liking you can thicken it later so when you open the jar maybe make a rue add some Arrow root or some corn starch thickener of your choice if it’s too thick you can always open up a jar of crushed tomatoes add in there and give it a little texture and it’ll thin it out just a bit too how about adding some fresh cream or some heavy whipping cream to give it a richer more indepth flavor it is endless what you can do let me know in the comments below how do you like to doctor up your tomato soup oh and you eat it with grilled cheese so we have our very hot very heavy caner here I’m going to take the lid offo careful you might get a facial so what I’m wanting to do is I actually have a couple jars on top and we’ll take those out first because I wanted to have plenty of extra because well you never know and what I’m going to do is I’ll take out a couple and then we’ll jar up a couple and take out a couple and jar up a couple so you can see how I have them set in the caner where I put water in them in addition to the water that’s in the caner we’re going to take and go to a 1in head space if you’re wondering what heads space is it’s the mark where the top of the jar to where the food hits that is your headp space we need one inch which is going to be about right here now these jars you might think well those are different they are they’re pint and a half my family has decided that we like pint and a half jars for our soup that just seems to be the size of serving we enjoy most especially the boys I don’t know if these jars are still available but you can keep an eye out at estate sales yard sales and such and a little bit more okay now there’s really nothing in here other than liquids but we’ll go ahead and debubble move over to our other jar check our head space and we are right on it careful with those hot jars I do have this that is quite handy for me to be able to grab the jars a little bit better if you notice I have a little bit of Basil still in here I didn’t want to completely blend it down I wanted a little bit of that basil and texture it is fresh from my garden straight to the freeze dryer basil and I’m pretty proud of it to tell you the truth want to talk about these lids and how we’re doing things first thing I want to do is go ahead and get some vinegar I like to use paper towels but you can use whatever you want I’m going to wipe the rim really well making sure that I didn’t accidentally slop any tomato looky there so we’ll turn until it comes out clean perfect now these Lids have been washed but they have not been boiled they don’t need to be anymore so fingertip tight and what that means is just to where you can’t turn it anymore and that’s it so now what I’m going to do is we’ll grab in here I’ll get a jar I’ve got this water in there that I need to dump in the sink and then I will replace this jar in its place into the caner it goes we’ll do one more together wipe off my rim I can see I spilled moving my towel around until it’s clean put on my lid my ring take out my jar dump my water this water is going into the sink for my dishes and then this will replace that one just like that and now I will repeat this process until the can is full or I have used up all of my tomato soup today the caner I am using is an all American it is one that does not use a seal so you kind of put it together a little bit differently so around the edge here you use actually a little bit of oil just to make sure and then I rub it around the inside I do that before I warm it up obviously so it’s not too hot there are little notches here there’s an arrow here that tells me where to go with that so once this has locked in and kind of line you line it up best you can then you take these and on the opposite sides you start to pull them down okay just a little bit it doesn’t have to be tight yet just to where it’s a little a little snug and then once you have done that that’s when you start tightening them down and you just do the opposite sides and you make sure they’re good and tight okay I’m looking to make sure that it’s level all the way across there that I didn’t mess up and then normally I would um Can on this burner but I had a little bit of an issue when we were cooking and I had a spill and a mess so I’m going to ever so gently with hot pads grab here and lift it up turn it around and put it on a different burner and what I’m going to do is I will turn the burner on like a medium high and we’re going to let it vent I know you probably can’t see it but you should be able to hear it hear that that’s a steady stream our timer starts 10 minutes now what I have here is a weighted gauge okay so you can see five 10 and 15 pounds pressure we need 10 pounds pressure so what I’m going to do is I’m going to put that right over the top and then this gauge right here oops it’s hot careful this gauge right here we’re going to watch it go up and it should reach about the 10 to 11 Pound Pressure Mark and then she will start jiggling and when you get a consistent you know you’re at the right time and then you can set your timer 1550 minutes for pints 60 Minutes for quarts because we use pint and a half we’re going to go with the quart measurement and that’s how we do it friends you hear that all right that’s what you want if it gets consistent that means you need to turn it down sounds like I need to check on that we have officially reached our hour and what we need to do now going to shut off this stove and as tempting as is to take it off of the heat don’t do it this is way too heavy way too hot you could seriously hurt yourself leave it on this burner leave this on there don’t take that off do not even think about it no way no how don’t don’t tap it don’t try to release that air faster that will cause you serious issues you will definitely regret like siphoning so this will set completely still leave it alone it’s going to take at least an hour to come down to um zero pressure and then that’s when you take it off open it up and crank the lid let it rest and take the jars and put them on the your countertops so I’m going to go do some other stuff around the farm and then I’ll come back and we’ll do this but don’t touch anything okay now that this has had a chance to completely cool down we’ve reached our zero oh I hear a little pressure still so you know what we’re not ready for that yet my phone is nearly to die so I’m hoping that we can do it this time first I’m going to move the caner over safety first G your loins okay now it is ready it was just not quite there before that’s okay now just like when we to put this on when we take it off we will twist at opposite sides till it falls open and like with any of our canners we lift it away from our faces twist it and now we’re just going to let this rest for about 10 minutes is up take this off and I tell you what it smells lovely but there is there’s no sign of tomato in the water see the water is clear let’s go ahead show you a jar doesn’t that look beautiful and I will just take the jars out it looks like most of them have already sealed we’re going to just let them set for 12 to 24 hours if there are any of you were concerned that don’t seal there is a set amount of hours that you can actually reprocess you can wash off the lid and try again with a new lid um but usually I don’t have that happen too terribly often and if it’s only you know maybe one or two jars I usually plan to just use that right away and that’s how I deal with that I hope that you guys enjoyed this video I hope that you’re encourag I want to thank you all for being here today I love having you with me in the kitchen no matter what things we’re going to do and I did want to show you that there was I did fill the caner but there was some extra and it didn’t quite fill a jar so what we’re going to do is I’m going to surprise my daughter with this for an after workor snack for her she usually comes home and she’s ready for just a little special treat and I cannot wait to see what she thinks of that I don’t know that I’ll get a taste test from her if I do I’ll sneak it in here but otherwise I’m going to go ahead and just say goodbye for now and thank you so much for joining in with me today and don’t forget this is part of a collaboration if you’re watching it in the month of March it’s March Cy Madness go check out the entire playlist over at Cosmopolitan cornbread and don’t miss out on the opportunity to win some really awesome prizes I thought I would show you my beautiful jars but I wanted to mention see how we see that ring here that’s because I forgot to put vinegar in my water you can see on this canning project I did put vinegar and the jars are beautiful so try not to forget if you have hard water like me put vinegar in the water just a splash but it’s okay I’m not terribly worried when I got to wash the jars after they’ve cooled tomorrow I can add vinegar into the water when I rinse [Music]