<<Disclaimer: Verify this information before applying it to your situation.>> I want to make a clarification. As an other member said and she is right, it could be dangerous for botulism if we dont can tomatoes properly. Here is her post: "but I would suggest you check with your local extension agent about the time stated for a boiling water bath, and if this is a recipe that can be safely processed in a boiling water bath canner or if it needs to be pressure canned. Tomatoes can be very dangerous if not properly processed. From my canning experience at my altitude, I think this will need to be pressured, and the viscosity will need to be checked. It would be much safer to freeze the soup. Good luck, Linda P.S. I really like to use Ultra Gel and All Purpose thick Gel for thickening. it doesn't break down with freezing or canning. (it is a modified corn starch)" Mireille, Waterloo Quebec.