Tomato soup mainly contains tomatoes, but other ingredients such as onions, peppers and seasonings add flavours. Many different varieties of homemade tomato soup exist due to personal tastes, but most soups have a smooth texture. Making tomato soup often results in many leftovers. Instead of discarding the leftover soup, store it properly to consume it later. Tomato soup needs to be stored properly to prevent the risk of an illness and to maintain the quality of the soup.
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Allow the homemade tomato soup to cool down for 30 minutes. This prevents condensation from building up inside the container. Pour the soup into an airtight container and seal it tightly with a lid. If you do not have a lid, seal the tomato soup with aluminium foil or cling film and place it in a location where it will not spill easily. Place the tomato soup in the coldest section of your refrigerator. Use the tomato soup within three to four days for best results.
Let the tomato soup cool down to room temperature. Pour the tomato soup into freezer containers or heavy-duty freezer bags. Label the tomato soup with the contents and the date that you prepared it. Place the tomato soup in the freezer in an area that will remain at -17.8 degrees Celsius. Use the frozen tomato soup within four to six months for best results. Thaw the tomato soup in the refrigerator or defrost it in the microwave when you are ready to prepare it.
Canned foods need the proper acidity to remain safe if you are using water bath canners. Pick Your Own suggests canning tomato soup in a pressure canner to prevent the growth of bacteria. Ladle the tomato soup into the canning jars and wipe the excess soup from the rim of the jar with a towel. Secure the lids onto the jars and place them into a prepared pressure canner. Process the tomato soup at 4.54kg. of pressure for 20 minutes. Remove the jars carefully with jar tongs and let them cool on a towel without allowing them to touch. Press on the centre of the canning lids with your index finger. If the lids pop, the jars did not process properly. Store the processed tomato soup jars in a cool and dark location for up to 12 months and store the unprocessed tomato soup in the refrigerator.
Do not allow the tomato soup to sit out at room temperature for longer than 2 hours. Discard tomato soup that has a foul odour, odd discolouration or weird taste. Always wash tomatoes before you prepare them for the soup to remove any dangerous dirt and bacteria. Only use fresh tomatoes because storing the tomato soup will not increase the quality. Always follow the directions that come with your pressure canner to ensure that you use it properly. Follow a tomato soup recipe approved for canning. Never add milk, noodles or thickening agents such as flour to tomato soups when you plan to can them, according to Michigan State University.
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