Canning Soup – 12 Recipes to Warm Your Belly This Winter (2024)

FAQs

How to make your own canned soup? ›

Butter, milk, cream, cheese, and other dairy products are low-acid foods that should never be added to home canned soups before processing. Add butter and milk to soup just before serving. Products high in starch also interfere with heat processing.

Simply fill your mason jars as directed by whatever repine you're using, put the lids and rings on, and place the jars into the stock pot. Fill the pot with enough water to cover your jars by at least 2 inches. As long as your stock pot is deep enough for that, you are ready to can.

Caution: Soups contain low-acid ingredients and cannot be safely canned in a boiling water bath or an atmospheric steam canner. Soups must be processed in a pressure canner.

Go green: Add some spinach or chopped kale or pesto. Get zesty: A squirt of lemon juice or zest could brighten up an otherwise flat soup. Starchy things: Homemade croutons, crushed tortilla chips, or oyster crackers. Clean out the fridge: got cooked beans or rice, a dollop of sour cream, or a splash of heavy cream?

Home canning is also quite effective for preserving soup for an extended period. With most homemade soups, unopened cans will remain safe for consumption for up to one year. At the absolute latest, soup should be consumed within two years of canning, at which point the risk of foodborne illness becomes higher.

Yes, It's Okay To Eat Cold Soup Straight Out Of The Can.

As long as the can is in good shape, the contents should be safe to eat, although the taste, texture and nutritional value of the food can diminish over time. Home canned foods should be used within 1 year.

Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal. If you don't have much of a sweet tooth, you can also use it in place of sweetened condensed milk in plenty of desserts.

Canned food should not be cooked in the can, as doing so can release harmful chemicals from the can and plastic lining into the food. Cans made of tin, aluminum, steel, and other metals can release toxins such as chromium and nickel when heated.

Do I need to cover jars with water when pressure canning? ›

It is perfectly fine to have your jars completely exposed to air when pressure canning. However, if you find you have too much water in the pressure canner and you see that the water is creeping up toward the neck of the jars, go ahead and remove some of that water before processing your jars.

Meat and beans must be cooked thoroughly before canning

That's because the liquid content in the jar isn't enough to cook the meat or beans contained within it. For soup recipes with meat, cover the meat with water and heat it until it's tender and cooked through.

"Dry Canning" Not Recommended.

Canning vegetables or any food pieces without the covering liquid that was used in process research can result in under-processing and in the case of vegetables, a risk of botulism.

The instruction on the tin always used to say do not boil as it will effect the flavour, it is very difficult to heat soup in a microwave without boiling it. Heat in a saucepan is much more controllable and much easier to prevent boiling. Therefore heating soup on the hob is likely to give the soup a better flavour.

Water-bath canning is NOT for meats, seafood, poultry, chili and beans, corn, and other low-acid vegetables that require a higher temperature (240°F) to raise the heat inside the jars above the boiling point of water (212°F) and hot enough to kill harmful bacteria. Low-acid food requires pressure canning.

And even though canned soup is relatively inexpensive, you can cut your cost in half by making it yourself. Here is a simple vegetable soup recipe that makes up to 6 servings.

Use Herbs and Seasonings

Add chopped fresh basil or parsley at the end of cooking to bring out that rich tomato flavor. Turn to your pantry for seasonings like fresh cracked black pepper, Italian seasoning or oregano, stirring them in while the soup is still cooking.

Directions: Mix soup + 1 can water (or for creamier soup, 1 can milk or milk substitute). Stove: Heat over low heat, starring frequently (do not boil). Microwave : Microwave on high 2-1/2 to 3 min. (microwaves vary; time is approximate) in covered microwavable bowl.