SmoothBites
Assistant Cook
Good afternoon everyone!
First time poster and newbie canner!
My mom and I made strawberry jam yesterday and canned it for the very first time (we'd always made freezer jam before).
I suffer from dysphagia (trouble swallowing) and we are going away for two weeks to Michigan and New York City in July. Oftentimes when I go out to a baseball or hockey game I take my mom's homemade tomato soup. We currently just freeze it, and that works fine here, but with no access to a freezer it will have gone bad in a few days. So we had an idea of canning it in individual jars for our trip and then there's no issue at all.
We have a water bath canner and her recipe has the following ingredients:
3lbs Roma tomatoes, cut in half and cored
3-4 cloves garlic, skin on
Olive oil
Salt and pepper
1 yellow onion, minced
1L vegetable broth, no-sodium
1/2 cup fresh basil leaves, finely chopped
Brown sugar
Salt and pepper, to taste
Would this be safe to can in a water bath canner? Do we need to add lemon juice to each jar to boost the acidity?
Thanks for any advice and tips!
Paul
First time poster and newbie canner!
My mom and I made strawberry jam yesterday and canned it for the very first time (we'd always made freezer jam before).
I suffer from dysphagia (trouble swallowing) and we are going away for two weeks to Michigan and New York City in July. Oftentimes when I go out to a baseball or hockey game I take my mom's homemade tomato soup. We currently just freeze it, and that works fine here, but with no access to a freezer it will have gone bad in a few days. So we had an idea of canning it in individual jars for our trip and then there's no issue at all.
We have a water bath canner and her recipe has the following ingredients:
3lbs Roma tomatoes, cut in half and cored
3-4 cloves garlic, skin on
Olive oil
Salt and pepper
1 yellow onion, minced
1L vegetable broth, no-sodium
1/2 cup fresh basil leaves, finely chopped
Brown sugar
Salt and pepper, to taste
Would this be safe to can in a water bath canner? Do we need to add lemon juice to each jar to boost the acidity?
Thanks for any advice and tips!
Paul