Home canning soup is a wonderful way to have quick lunches ready. There are a few things to remember.
It is not recommended that you can pureed type soups so I do not give directions for this. However.... what I would do is make the soup and can it prior to pureeing! Just can it chunky. Then when you open the jar to serve it, puree it at that point.
First cook any meats and vegetables.
If you are canning soup with beans cook them by covering dried beans with water by a couple of inches. Bring to a boil and simmer for 2 minutes, remove from the heat and let soak for at least 1 hour and drain.
Combine all solid ingredients and add whatever broth you may be using. Chicken broth, beef broth, canned tomatoes or water.
Add spices and seasoning at this point as well. Bring to a boil and simmer for 5 minutes.
Remember no dairy, thickeners, pasta or rice. These can be added later when you serve the soup.
Fill your jars leaving a 1 inch head space. Be sure to fill each jar about halfway full with the solid ingredients. I use a slotted spoon. Then add the liquid to the cover. This way you don't end up with some jars being mostly broth and others having too much solid ingredients.
In this image you can see several jars where I've added the veggies and meat. Then one jar on the left where I've added the liquid.
There is also a safety reason for this. The gist of it is; you want the heat to penetrate fully to the center of the jar. If your soup is too thick, it may not do so.
This soup in these images is Portuguese Bean and Cabbage Soup. Recipe can be found on homemade soup recipes.
Having extra liquid can also be helpful if you'll be adding noodles or rice when you serve it.
Place your lids and process following pressure canning instructions.
Process pints 60 minutes, quarts 75 minutes.
If you are canning soup with seafood you will need process either pints or quarts for 100 minutes.
Be sure to adjust processing according to your altitude.
For more information see this altitude adjustments page.
|Adjustments for Pressure Canner|
|Altitude in Feet||Dial Gauge Canner||Weighted Gauge Canner|
Question: Sharon, I made a big crock pot full of potato soup and all that was left I decided to can for later...when I opened one of the jars it was spoiled... what did I do wrong??, I love checking your site for different ideas and recipe... please keep them coming and in advance thank you for your help with this..
Answer: It is hard to say without knowing just what is in your soup and how you processed it. My guess is you have cream or some other dairy in your soup. And unfortunately that is not recommended for canning.
Question: Hello Sharon,
I have read that you cannot pressure can pureed soup and I am wondering if this is true and why not. Also if I make vegetable soup and put small cooked pasta in it, can that be canned?
Thank you for sharing your knowledge and your support.
Answer: Karen, It is true that canning pureed soup is not advised. There have been no tests done to determine safety. It all has to do with the density of purees. What you can do is can your ingredients and then puree the soup when you serve it. Use regular safety measures like any other canned soup.
And it is also true that pasta has not been tested for safety in home canning. I get comments all the time saying that since commercially canned soups has pasta we can do it also. But the issue is equipment. Commercial processes use different equipment than home canners have available. We cannot assume that if you can buy soups with pasta or rice that it is safe for home canning also. It is not.
I hope this was helpful.
Question: I'd would like to can cheesy broc soup using chz from a #10 can. What are your recommendations for times?
Answer: Dawn, I would not recommend canning a cheesy broccoli soup. What you can do is can your broccoli and a soup base, then add the cheese when you open the jar to serve it.