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Canning -- Vegetables
Is it safe to can homemade tomato soup?
Soups containing vegetables (and meat) are low-acid products. They must be processed in a pressure canner to assure their safety. The problem with tomato soup is that most recipes call for a thickening agent such as flour, or milk/cream. Do not add noodles, milk, or thickening agents to home canned soups. If the recipe only contains tomatoes, small amounts of onion, mushrooms, and garlic for seasoning, and water, then you could process it using the instructions for standard tomato sauce found in So Easy to Preserve. If it contains other ingredients such as milk/cream or a thickening agent, then "NO" you cannot home can it.