When you learn how to can soup, you will proudly save money, build self-reliance, and create a supply of quick, nutritious meals for busy nights.
Why learn how to can soup?
First and foremost, you will know the exact quality of the food you are serving your family. You can choose the freshest organic vegetables and meats to go into your canned soup recipe. When you can your own soup, you will also save money by either growing your own produce and meat or purchasing local, high-quality products in bulk. You will also build self-reliance, learning not to depend on the big box store to supply convenient heat and eat meals.
Can you can homemade soup with meat?
Canning soups with meat in them is a great way to make a warm and hearty meal. Vegetable, dried bean or pea, meat, poultry, or seafood soups can be canned. You must be sure that you follow the proper canning guidelines set by.
What soups can well?
There is an endless combination of soups that can be preserved with a pressure cooker. However, there is only one version of pressure canning directions for home-canned soups available from USDA. You should follow these directions exactly: USDA How To Can Soup. If additional ingredients or thickening is desired, the soup should be canned as described, and those variations should be made when the jar is opened for serving.
Vegan White Bean Chili would be great to can following the USDA guidelines above. It is a healthy and hearty meal loaded with a variety of beans, fresh corn, and authentic Mexican spice. It’s also gluten and dairy-free.
Homemade Canned Chili Recipe is an easy way to make a big batch of delicious chili for quick-serve meals on a cold and busy night.
One of our family favorites is my Canning Tomato Soup with Fresh Tomatoes Recipe. During tomato season, I always make several pressure pots full. It's so good to open a jar and warm it on the stove on a cold winter day.
Easy to make, Hearty Vegetable Chowder is a delicious meal that is packed with good-for-you ingredients. Quick and easy to make, it’s a perfect dinner choice after a busy day. You can also make it the day before for a quick heat and eat dinner. Just follow the USDA guidelines for pressure canning the soup.
Home Canned Vegetable Soup is a flavorful, high-quality soup that saves money, builds self-reliance, and creates quick and easy meals. I have written an extensive, step-by-step post that will teach you how to easily can your own vegetable soup. I explain how you can add different veggies and which ones are not ok to add.
Canning hamburger vegetable soup
Follow the steps in my Canned Vegetable Soup recipe above. After you have precooked your soup add hamburger that has been cooked and drained of any grease. Stir into your vegetable soup pot, and then fill your jars and process according to the vegetable soup recipe.
Foods to avoid canning in soup
- Fats: Oils and mayonnaise
- Dairy: butter, milk, cheese, sour cream, cream, any yogurt, buttermilk, eggs, goat, or any other animal milk
- Vegan alternative proteins: soy and tofu
- Grains: Oats, wheat, barley, grains, rice, bread, noodles or pasta, hominy, crackers, biscuits, and pie dough
- Vegetables: Broccoli, brussel sprouts (pickled ok), cabbage(pickled or fermented sauerkraut), cauliflower (pickle ok), eggplant (pickled ok), summer squash (pickled ok), olives (pickled ok), lettuce, artichokes, mashed parsnips, mashed squash, mash potatoes, and mashed pumpkin
- Fruits: Bananas, avocados, and coconut milk
- Meats: avoid high fat such as duck, liver and giblets, hot dogs, meats with fillers
Do I pressure can or water bath soup?
Soups must be processed in a pressure canner. Pressure canning is a way to safely preserve low acid foods such as meats, vegetables, and soups. The pressure canner is able to heat the food to a higher and constant temperature to kill botulism spores. Using a boiling water bath canner only kills botulism bacteria, but the spores can survive in low acid foods that are not heated above the boiling point for a specific length of time.
How to pressure can soup
If you are new to canning, then be sure and read through HOW TO START CANNING AT HOME. Learning the basic steps of canning for beginners is a fun and economical way to make great tasting fresh foods available to enjoy year-round.
If you have not used a pressure canner or would like to learn more about using one, then read my detailed post on pressure canning. Learn HOW TO PRESSURE CAN your own meats, vegetables, and soups so you can proudly have flavorful, high-quality foods that save money, build self-reliance and create quick and easy meals on busy nights.
Steps for canning soup
CANNING HOMEMADE SOUP
- Prepare vegetables
Select, wash, and prepare vegetables, described for the specific foods in their own canning instructions.
- Cook meat
Cover meat with water and cook until tender. Cool meat and remove bones.
- Cook the vegetables
Cook vegetables as described for a hot pack according to the USDA vegetables guidelines.
- Prepare beans
For each cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boiling; drain.
- Combine ingredients
Combine solid ingredients with meat broth, tomatoes, or water to cover. Boil 5 minutes.
- Fill jars
Salt to taste, if desired. Fill jars halfway with solid mixture. Add remaining liquid, leaving 1-inch headspace. *Do not thicken
- Process jars
Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used
- A word of caution, do not add noodles or other pasta, rice, flour, cream, milk, or other thickening agents to home-canned soups. If dried beans or peas are used, they must be fully rehydrated first.
- Try and keep all your vegetables cut consistently the same size.
Canning cookbook suggestions
This list of my favorite Books About Canning will help you create new and delicious recipes for preserving fresh vegetables, fruits, and meats to serve during meals or give as gifts conveniently.
Can I add dried seasonings, like parsley and granulated garlic to the soup before canning?
Dried herbs are safe to use when canning soups. I like to use oregano, thyme, chili powder, garlic, onion, and cumin. The only caution is to be careful not to put too much in and over season the soup. You can always add more later when you open a jar and reheat it.