Unveil the magic of pressure-cooking for perfect taco soup every time

Taco soup is a delicious and versatile dish that can be enjoyed by people of all ages. It is also a great way to use up leftover ingredients. While taco soup is typically made in a slow cooker or on the stovetop, it is also possible to pressure can taco soup. This allows you to store the soup for extended periods of time without losing its flavor or nutritional value.

Gather Your Ingredients

To pressure can taco soup, you will need the following ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 (1 ounce) packet taco seasoning
• 1 cup water
• 1/2 cup chopped cilantro

Instructions

1. Brown the ground beef. In a large skillet over medium heat, brown the ground beef. Drain off any excess grease.
2. Add the vegetables. Add the onion, green bell pepper, and red bell pepper to the skillet. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the remaining ingredients. Add the black beans, corn, tomatoes, taco seasoning, water, and cilantro to the skillet. Stir to combine.
4. Bring to a boil. Bring the soup to a boil over medium heat.
5. Reduce heat and simmer. Reduce heat to low and simmer for 15 minutes, or until the soup has thickened.
6. Ladle the soup into jars. Ladle the hot soup into clean pint jars, leaving 1 inch of headspace at the top of each jar.
7. Process the jars. Place the jars in a pressure canner and process according to the manufacturer’s instructions.

Tips

• You can use any type of ground meat in this recipe, such as beef, turkey, or chicken.
• If you don’t have any diced tomatoes with green chilies, you can use regular diced tomatoes and add a few diced green chilies.
• You can add other ingredients to this soup, such as shredded cheese, sour cream, or chopped avocado.
• Taco soup is a great way to use up leftover ingredients. If you have any leftover taco meat, beans, or corn, you can add them to the soup.

Benefits of Pressure Canning Taco Soup

There are many benefits to pressure canning taco soup, including:

• Extended shelf life. Pressure canned taco soup can be stored for up to 1 year in a cool, dark place.
• Convenience. Pressure canned taco soup is a convenient way to have a delicious and nutritious meal on hand. Simply open a jar and heat it up.
• Safety. Pressure canning is a safe way to preserve food. The high heat and pressure kill any bacteria that may be present in the food.

Troubleshooting

If you have any problems with pressure canning taco soup, here are a few troubleshooting tips:

• The soup is too thick. If the soup is too thick, you can add a little bit of water to thin it out.
• The soup is too thin. If the soup is too thin, you can simmer it for a longer period of time to thicken it.
• The soup is not sealing. If the soup is not sealing, you may have not tightened the lids correctly. Make sure to tighten the lids securely before processing the jars.

Answers to Your Most Common Questions

Q: How long does it take to pressure can taco soup?

A: It takes about 75 minutes to pressure can taco soup.

Q: Can I use a water bath canner to can taco soup?

A: No, you cannot use a water bath canner to can taco soup. You must use a pressure canner to can taco soup safely.

Q: How long can I store pressure canned taco soup?

A: Pressure canned taco soup can be stored for up to 1 year in a cool, dark place.