Recipe for long-life tomato soup: Preserving food allows you to fill your store cupboard with your favourite dishes and prepare them weeks or months in advance. Preserving also allows you to use up an abundance of perishable foods, such as tomatoes, without wasting them.
Delicious and long-lasting tomato soup in 6 steps
To make a tasty and long-lasting tomato soup for winter storage, you will need the following utensils and ingredients: A large pot with a lid, preserving jars (preserving jars), tongs, tomatoes, vegetable stock, pepper, basil, salt, butter, onions, milk, flour, water and a ladle.
Step 1:
Cook the tomato soup. To do this, briefly dip the tomatoes in very hot water, remove and peel off the skin. Cut the tomatoes into pieces and cut out anything unwanted. Cook the tomatoes until soft and puree.
Dice the onions and sauté in the butter until translucent. Add the milk and water and bring to the boil. Add the tomato puree and spices and flavour. Simmer until the onions are soft.
In a cup, mix a little flour with a tablespoon of cold water until smooth. Stir the flour paste into the simmering tomato soup to thicken.
Step 2:
Wash the preserving jars and their lids in hot dishwater. To sterilise the jars, boil water in a large pan and place the jars in the boiling water for 10 minutes. Pour boiling water over the lids, but do not boil them at the same time, otherwise the rubber ring will become brittle. Remove the jars from the water using the tongs.
Step 3:
Ladle the tomato soup into the jars until there is about one centimetre of space to the edge of the jar. Fill the jar with boiling water. Wipe the rim of the jar and close the lids tightly.
Step 4:
Fill a large pan half full with water. Heat the water to 80 degrees and place the preserving jars with the tomato soup in the water. The jars should be covered with about 5 cm of water. Cover the pan and leave the water to simmer for 10 minutes.
Step 5:
Remove the jars from the water using the tongs and leave to cool. The jars should be left at room temperature for 24 hours.
Step 6:
Test whether the lids are firmly on the jars and the jars are optimally sealed. Place unsealed jars in the fridge and use up the soup within a few days. Store the remaining jars in a cool, dark place. The soup will keep for about a year.
