Vegetable Soup Canning Recipes

HOMEMADE CHICKEN SOUP

Steps:

• Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

CANNED VEGETABLE SOUP

Steps:

• In an 8- to 10-quart Dutch oven or kettle combine broth, tomatoes, corn, potatoes, green beans, carrots, celery, onion, garlic, parsley, marjoram, thyme, rosemary, and pepper.
• Bring to boiling; reduce heat. Simmer, covered, for 5 minutes (vegetables will be crisp).
• Ladle hot vegetables into hot, clean quart or pint canning jars, filling about half full. Add hot liquid, leaving 1-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 75 minutes for quarts or 60 minutes for pints. Allow the pressure to come down naturally. Remove jars from canner; cool on racks. Makes 6 quarts (24 one-cup servings).

USDA'S "YOUR CHOICE" SOUP RECIPE

Steps:

• Cook all meat first;
• Prep and blanch all vegetables first according to USDA canning recommendations for those individual veg, which includes rehydrating dried beans first;
• Combine all the ingredients you propose to use in your soup in a large pot, with enough liquid (stock or water) to cover plus 5 to 10 cm (2 to 3 inches) more. Bring to a boil. Adjust taste with herbs, spices, seasonings, etc.
• There is no need to fully cook the soup, it will cook in the jars -- you are just ensuring everything is piping hot;
• Fill jars half full of solids, no more;
• Top up as need with more broth or stock leaving 3 cm (1 inch) of headspace. If you run out of broth or stock, just use boiling water out of the kettle to top up,. You could even flavour that plain boiling water with stock cubes or powder.
• Pour hot into half-litre (1 US pint) jars or 1 litre (US quart) jars.
• Leave 3 cm (1 inch) headspace.
• Debubble; adjust headspace.
• Put lids on, put in pressure canner.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: half-litre (1 US pint) jars for 60 minutes. OR 1 litre (1 US quart) jars for 75 minutes. Processing time for either size jar must be increased to 100 minutes if the soup includes fish or seafood.

VEGETABLE SOUP (CANNING)

Steps:

• Combine all the vegetables in a large saucepot. Add the water, boil 5 minutes. Season with salt and pepper, if desired.
• Ladle hot soup into hot jars, leaving 1" headspace. Remove air bubbles with a knife. Adjust two piece caps.
• Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.
• Yield: About 14 pints or 7 quarts.

CANNING SOUP

Steps:

• Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.