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.
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.
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.
Avoid canned foods and soups as they tend to contain lots of sodium. Canned beans for example, can contain as much as 500mg of sodium per serving. However, there are some canned foods with lower sodium content. Look out for foods that come with the healthier choice logo.
Herbs and spices add aroma, flavor, and intensity to soup broth. "Use fresh or dried basil in tomato-based recipes or fresh parsley to add freshness to clear broth soups," says Sofia Norton, RD. You can also go with more heat and spices.
Chicken soups or other meat-based soups are also safe for canning when using a pressure canner, and those jarred soups can last for a whole year—just be sure to fully cook your meat before canning. You should not can milk- or cream-based soups, such as a New England clam chowder.
A pinch of seasoning can make all the difference to freshen up the flavors in a ho-hum soup. Most canned soups have plenty of sodium, so skip the salt and stick with spices like cumin or curry powder or try dried herbs like basil or rosemary.
(Just keep in mind, starchy ingredients like noodles, rice and dumplings are not safe for canning, and those will have to be added at serving. Boiling up a batch of noodles takes about the same amount of time as reheating the soup, and I always have noodles on my pantry shelf, so that's no big deal.)
I know that the Instant Pot Max has a button for canning, however, the research done by the National Center for Home Food Preservation found that it is not safe for canning because the temperature fluctuates during processing. This fluctuation can cause under-processing and you can risk foodborne illness.
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.
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.
Yes, newer mason jars have a microwave-safe symbol on them. It is important to keep in mind that glass mason jars are non-reactive but still become very hot to the touch. For this reason, it's best not to package anything that requires long periods of microwave heating in mason jars.
Vegetable soups in a broth base may be safely canned using the process time for the ingredients that takes the longest process time for the individual ingredients in the soup. Most soups will take 60 to 90 minutes to process in a pressure canner depending upon size (pints or quarts) and ingredients.
any veggie can be used in soup, but unless you're making a very delicate, exceptional soup, I'd steer clear of lettuce. some veggies have a strong flavor, so you may enjoy using them, but in moderation. For me, parsnips and rutabaga fit this category.
You can use just about anything. The nice thing about soup, aside from the fact that it's warm and cozy and just about all I want to eat during the winter, is that you can make the dish with pretty much anything.
While drinking the soup, don't have it from the tip. Instead, keep the spoon horizontal and gently drink it from the longer side of the poon. Always use a soup spoon for the purpose, instead of a regular spoon. Also, never slurp or make noises while having soup.
Potential vegetables for soup include asparagus, broccoli, peas, beans, potatoes, butternut or acorn squash, carrots, tomatoes, celery, corn, roasted peppers, mushrooms and cauliflower; this is hardly an exhaustive list. Take a look at my Cheat Sheet to Flavor Profiles for some ideas.
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