Thanks to Linda who wrote in with a question about canning tomato veggie soup concentrate. Linda writes:
I make and tomato vegetable soup. I roasted carrots, celery, onion, garlic, green beans until browned (about 30 min.) then add tomato chunks on top and roast another 30min. Then I blend all until smooth. I use this as my concentrate and when ready to use I add broth or milk to thin it and add extra flavor. My question is can this concentrate be canned in a boiling water canner?
This is one of those times when you have to look at the ingredients you’re canning very closely. Many of the veggies listed in Linda’s recipe are low acid, so the water bath method of canning cannot be used.
My suggestion is to freeze the soup to preserve it.
Hope that helps. Thanks for asking.
If you have a question about canning, feel free to ask me through my “Ask Shirley” page.