Tomato soup canning, pressure or water bath?

[OccamsTazer]

I've only ever done water bath canning, I'm still pretty new to the whole thing. I have a tomato soup that I make that is very good, and I'd like to put some up, because it's a huge pain in the butt to make.
It has cream, and the onions are cooked in bacon fat, is this a pressure canner situation?

 

[Katy]

I'd only do it in a pressure canner.

 

[bonnylass79]

Yes, you should use a pressure canner.

Take a look at this website: http://www.uga.edu/nchfp/ It has recommendations for preservation and storage for all types of foods.

 

[MandyH]

Tomatoes always go in the water bath due to the acidity you don't have to pressure.

 

[bonnylass79]

Quote:
Technically not true. USDA still recommends using a pressure canner for tomatoes. However, her recipe also has cream and bacon fat, so she would definately need the pressure canner.

 

[Schultz]

Quote:
Technically not true. USDA still recommends using a pressure canner for tomatoes. However, her recipe also has cream and bacon fat, so she would definately need the pressure canner.

I agree, I use a pressure bath for my tomato soup because of the ingredients. If I make soup without animal fat/ingredients, I use a water bath only. I make it several ways for family members that have allergies.

 

[OccamsTazer]

I was afraid that you guys would say that
Thanks for the info though, I guess I will have to wait until I have the necessary tools. It would be sooo nice to have a bunch of big jars 'o soup hanging out in the pantry.

 

[TipsyDog]

I always add cream to a soup just before eating. I find it freezes and/or cans better without the cream already in it.

ETA: You could always freeze the soup in those gallon freezer bags and stack them flat. That's what I do for some soups.

 

[MandyH]

I was assuming that it was tomatoes only, we never add anything to ours until we cook it. I was just going by the way my grandmothers and great grandmother have always done it.

 

[AhBee01]

I'd freeze it if it was your recipe, you should only can approved recipes for canning! No dairy, it is not approved for home canning. I have a recipe for roasted tomato and garlic soup, it is approved for pressure canning, but makes so little, that I just freeze it! That way I do not have to watch if I go over in measuring out the ingredients! It is really good, and freezes well! I freeze in 2 serving containers!
The bacon fat would also be a concern.