Perhaps you have a garden and have a few leftover vegetables you do not know what to do with, or perhaps you would love soups for the winter but do not want to go to the expense of buying them. For some buying soups may not be an alternative because of food allergies or intolerances, in our family that is the case, making it an attractive alternative to can my own soups for the winter.
Soup Canning Safety
There are a few safety tips to keep in mind when canning your own soups, first of all and most importantly, soups must be canned in a pressure canner. You may see recipes posted all over the Internet for soups that are canned in a water bath canner, my advice to you is not to use them, the only safe way to can a soup is in a pressure canner. This is because the majority of ingredients you will use in soup will be low acid ingredients, this includes vegetables and meats. Low acid ingredients must be canned in a pressure canner to reach the high temperatures that prevent the risk of food born bacteria.
According to the National Center for Home Food Preservation, when canning your soup you cannot add milk, thickeners (including things such as rice or barley), oils, or anything flour based such as noodles to your soups. It is only safe to can clear soups without these ingredients. You may not puree your vegetables and you should not add zucchini which has no clear canning guidelines at this time.
Easy Soup Canning Recipe
While this may seem to make canning your own soup a bit complicated really it is not. You can make your soup base with a meat or veggie stock add veggies, beans and a bit of meat then add anything else you wish to add to it when you open it such as noodles or thickeners.
According to NCHFP all soups made by these guidelines can be canned at 11 pounds pressure for 60 minutes for pints, and 75 minutes for Quarts. All ingredients should be cut up into relatively small cubes and all pieces should be close to the same size. Meats should be trimmed of all fat and lean, and should be precooked before adding to a soup to be canned. Wash your jars and lids and keep them hot till you fill them. When you fill your jars you should add your cut up foods first using a slotted spoon filling the jar to half way, then fill the jar the remainder of the way with the hot soup liquid.
Provided you follow the above instructions you may add pretty much anything to your soup. Keep in mind that seafood requires addition processing time (100 minutes) but may also be canned according to the same instructions.
Thrifty Hearts provides practical solutions for Frugal Families, Patty Getz has been helping families get more for their money since 2000. For more money saving tips and advice visit our website and forums, or stop by our blog!