There’s no denying that the convenience of popping open a can of soup is one of the big draws to this lunchtime favorite. There are also so many great reasons we love soup, both physical and emotional. Soup is affordable to make and a great way to use up leftovers. Eating soup is an easy way to stay on track with your health and weight-loss goals. Soup also has a well known history of making appearances throughout cold and flu season. And, let’s not forget how it makes your feel on a cold, blustery day – it warms you to the core.
Unfortunately, most store bought, commercial soup isn’t always the healthiest option. Many commercial soups are overloaded with salt, contain MSG and preservatives and are stored in cans that are lined with BPA, a hormone disruptor.
Fortunately, homemade soup in a wonderful option and it also allows you the opportunity to control all the ingredients. For a little effort put out now, you can enjoy a hot bowl of yummy homemade soup for any time. But first, we need to covera few important housekeeping items.
Use a pressure canner when canning soup – Pressure canning is different from water bath canning and uses a pressure canner that heats the jars to 240 degrees fahrenheit. It’s a much safer way to can and helps to ensure that temperatures are high enough to kill bacteria and spores. Prepared this way, the jars have a shelf life of about 12 months, and aside from storing in a cool, dark place, requires no special attention.
Choose the right jars – use jars specifically made for canning and use the size of jar specified in the recipe.
Use the correct lid – only use the special two piece lids that come with the canning jars and don’t reuse old lids.
Have a clean, sterile environment – Always wash and sterilize jars and keep everything clean.
If you're interested in learning more about canning and canning saftey, check out this great resource here.
With all our safety measures in place, let’s get to it. Here’s our list of canned soup recipes to warm your belly this winter.
(Condensed) Homemade Cream of Chicken Soup
You will not believe how easy it is to make this condensed homemade cream of chicken soup recipe! Perfect for soups and casseroles, and easy to customize for different diets.
Traditionally, borscht is served at Christmas as one of the 12 meatless dishes on Ukrainian Christmas Eve. If you use vegetable stock, this recipe can be completely vegetarian, except for the small amount of dried clam broth.
Via My Friend’s Bakery
Creamy Potato Soup
This rich and creamy potato soup is subtly flavored with celery and onions. It's the kind of soup you'll want to savor slowly
This condensed homemade cream of mushroom soup is easy to make homemade, and it's perfect for soups, casseroles and more. Plus, it's made with all natural ingredients that are easy to customize for different diets.
The Burgoo is one of those dishes that has as many recipe variations as people who make it, and that is what makes it special. The meats are interchangeable based on what you like.
So what do you think? Are you ready to starting canning your own homemade soup yet? There's no need to be intimidated, just be sure to use greatrecipes and the proper equipment and you'll be on your way to stocking your pantry!
Answer: Vegetable, dried bean or pea, meat, poultry or seafood soups can be canned. USDA does not recommend adding noodles, other pastas, rice, flour, cream, milk or other thickening agents to home canned soups. Noodles, other pasta and rice will become mushy.
For vegetable soup, fill the jars half full of solids, add broth allowing 1-inch headspace and process in a pressure canner. There needs to be space for the hot liquid to circulate between the food particles. Pieces of cooked beef or chicken can be added to the vegetables to make a vegetable meat soup.
Most soups will take 60 to 90 minutes to process in a pressure canner depending upon size (pints or quarts) and ingredients. Never can soup in half-gallon containers. Use caution to avoid packing ingredients too solidly in the jars.
It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.
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.
How long will soup last in a Mason jar? It's best not to keep these Mason jars longer than three to five days. During that period, check the smell and appearance of the food to determine whether it's safe to eat. Otherwise, past five days, toss the contents.
It's important to warm up mason jars specifically because they're thick and sturdy. Glass doesn't conduct heat well, so when you pour hot liquid into a jar, the inside heats and expands. The outside doesn't get as hot though, so if the inside expands too far, the entire vessel will shatter.
If the pressure gets too high, the weight jiggles and releases steam and pressure. No blowing up. You do need to monitor your pressure canner while it is building pressure and during processing. Like a deep fryer, you don't just fill it and go in the other room or outside while it is doing its thing.
Vegetable, dried bean or pea, meat, poultry, or seafood soups can be canned. These directions are intended for use with ingredients that already have separate canning recommendations for those foods. Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups.
The general rule of thumb is that leftover soup can safely be stored in a fridge for up to three to four days. However, these stored soups should always be tasted or smelled before consumption to detect signs of rancidity.
Making your own soup takes time, but it gives you complete control over the ingredients and how you prepare them. Homemade soup can also save you money compared to canned soup. Cook a large batch of soup, then freeze small portions for meals that you can heat quickly.
More vegetables: This is a great place for leftover cooked veggies. If you are working with a creamed soup, consider pureeing some vegetables to stir in. Cooked cauliflower, potatoes, winter squash, or carrots would work really well. Herbs: Fresh chives, thyme, or cilantro stirred in just before serving.
REMEMBER: If you are canning low-acid foods such as vegetables, broth, and meats, you WILL need a pressure canner. However, if you are canning high acid foods like jams and jellies, fruits (like canning peaches), applesauce, pickles, etc., you can use safely and confidently water-bath canning.
Once the stock has reached a full boil, ladle it into the hot jars. (You may use quarts or pints. I prefer pint-sized since most of my recipes call for smaller quantities.) Leave 1″ headspace.
Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.
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