How to Can Soup

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There’s nothing better on a chilly day than simmering an aromatic pot of delicious soup and preserving your creation through the process of canning.

The common practice starts with preparing a pressure canner and heating jars in simmering water. Lids and bands are washed to later seal the cans. After cooking your soup of choice, ladle it into the hot jars, leaving about an inch of headspace. Wipe the rims and center a lid on the jar. Apply a band and twist it until secure. Process your canned soup in a pressure canner for 55 minutes for pints and 1 hour and 25 minutes for quarts. Remove the jars and allow to cool. So, when you’re ready to can a great batch of homemade soup, here’s some tips and hacks for canning.

 

1. Homemade Stock

 

Make homemade stock for a perfect base when canning soup by simmering leftover meat bones and vegetable scraps.

Credits to: She Knows

 

2. Hack the Canned Broth

Jack up store-bought broth with chopped carrots, celery, and onions for a quick base for canning soup.

Credits to: She Knows

 

3. Ingredients to Add Later

Add things like noodles, rice, cream, or flour later when you heat your canned soup and serve it.

Credits to: Simply Canning

 

4. Beans and Peas

Be sure to thoroughly cook beans or peas prior to canning to preserve the integrity of canned soup.

Credits to: Simply Canning

 

5. Test Your Pressure Canner

Take your pressure canner on a test run prior to canning soup to make sure the gages are working properly and the lid is sealed tight.

Credits to: Foodal

 

6. Jar Lifter

Be sure to use a jar lifter when canning soup and position it tightly below the jar’s neck.

Credits to: Foodal

 

7. Organization

When canning soup, organize your components, and work quickly to avoid food deterioration.

Credits to: Survival Life

 

8. Herbs and Spices

When canning soup, go easy on spices and herbs as they tend to intensify in flavor over time.

Credits to: Survival Life