Cozy up with homemade vegetable soup: a quick and easy recipe for a warm and satisfying meal
What To Know
- While the soup is cooking, sterilize the canning jars, lids, and rings by boiling them in a large pot for 10 minutes.
- Bring the water to a boil and process the jars according to the recommended processing times for your altitude.
- Store the canned soup in a cool, dark place for up to 1 year.
Canning homemade vegetable soup is a rewarding and practical way to preserve the bounty of summer’s harvest. By following these step-by-step instructions, you can enjoy delicious and nutritious soup all year round.
Choosing and Preparing the Vegetables
Select fresh, ripe vegetables for the best flavor and nutritional value. Wash and peel the vegetables as needed. Cut them into bite-sized pieces for even cooking.
Seasoning and Flavoring
Add your favorite seasonings and herbs to the soup base. Common choices include salt, pepper, garlic, onion, and herbs like thyme or oregano. Adjust the seasonings to your taste.
Cooking the Soup
Combine the vegetables, seasonings, and enough water or broth to cover them in a large pot. Bring the mixture to a boil, then reduce heat and simmer until the vegetables are tender.
Preparing the Jars
While the soup is cooking, sterilize the canning jars, lids, and rings by boiling them in a large pot for 10 minutes. Remove them from the water using tongs and place them on a clean towel to drain.
Filling the Jars
Fill the sterilized jars with the hot soup, leaving about 1 inch of headspace at the top. Use a spoon or chopstick to remove any air bubbles.
Sealing the Jars
Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the rings finger-tight. Do not overtighten.
Processing the Jars
Place the filled jars in a large canning pot filled with water. The water should cover the jars by at least 1 inch. Bring the water to a boil and process the jars according to the recommended processing times for your altitude.
Cooling and Storage
After processing, remove the jars from the canner and let them cool on a wire rack for 12-24 hours. Check the seals by pressing on the center of the lid. If it does not pop back up, the jar is sealed properly. Store the canned soup in a cool, dark place for up to 1 year.
Tips for Canning Homemade Vegetable Soup
- Use a variety of vegetables for a more flavorful soup.
- Add beans or lentils for extra protein.
- Experiment with different seasonings to create your own unique flavor combinations.
- If you don’t have a canning pot, you can use a large stockpot or Dutch oven.
- Make sure the jars are completely sealed before storing them.
Troubleshooting Common Canning Problems
- Jars did not seal: The jars may not have been processed for long enough, or the lids may not have been properly sealed.
- Soup is cloudy: This is normal and does not affect the safety of the soup.
- Soup is too thin: Add more vegetables or thicken the soup with cornstarch or flour.
- Soup is too thick: Thin the soup with more water or broth.
Basics You Wanted To Know
Q: How long does canned vegetable soup last?
A: Properly canned vegetable soup can last for up to 1 year when stored in a cool, dark place.
Q: Can I use a pressure canner to can vegetable soup?
A: Yes, you can use a pressure canner to can vegetable soup. The processing times will vary depending on the type of pressure canner you use.
Q: Can I freeze canned vegetable soup?
A: Yes, you can freeze canned vegetable soup. Place the sealed jars in the freezer for up to 6 months. Thaw the soup in the refrigerator before eating.
