Home canning soup is a wonderful way to have quick lunches ready. There are a few things to remember.
- Soups will always need to be pressure canned.
- Do not add noodles, rice, flour, cream or any milk or any thickeners. All these can be added when you heat the soup to serve it.
- If you are using beans or peas they must be cooked prior to canning.
- The only ingredients you should use are ingredients that are safe to can. So…. that means, since cabbage does not have a tested method of canning just by itself, it is not considered an acceptable ingredient…. (I know! I hate that!) Sauerkraut is a pickled item so that is different than just plain cabbage.
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.
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that takes me right to your kitchen. If you can’t get someone local to teach you, invite me! I’d love to help out.
The visual reassurance you get in Canning Basics will give you the confidence to get started canning.
You’ll be a canning expert in no time.
Home Canning Soup
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 solids. Then one jar on the right 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.
Having extra liquid can also be helpful if you’ll be adding noodles or rice when you serve it.
Quick Canning Tip
If you realize you will not have enough liquid to fill your jars there is a simple fix. Evenly distribute the soup base you do have. Then if needed top off each jar with a bit of chicken broth. (heat it up first). This has worked well for me.
You could just add water… but I’m always afraid it will dilute the flavor. If you really only need a bit more liquid… water would probably work too.
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|
Questions from my inbox….
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.
Question: I canned some vegetable soup with turkey sausage. I followed the USDA website canning guidelines for canning soup. The soup has set for 24 hours and I have removed the screw bands and checked the seals which are good. However, I have noticed that there is a slight oily layer on top of the soup. I drained the turkey sausage before adding it to the soup but obviously did not get it all. I have read that fat cannot be safely canned, but is a very slight oily layer on top okay?
Answer: Yes when you are canning soup with meat there may be some oils left in your soup. That is fine. As long as you drained the meat and followed all the other safety precautions it is not a problem.
Question: I have awonderful recipe for potato soup which has quickly become a favorite in our household. I have canned chili, stews and other soups, but not sure on this recipe. It calls for 3/4 c of sour cream for one batch.
Can I safely add this to my soup, then can it? Just not sure if the sour cream would break down during the pressure process. Thanks! Elizabeth
Answer: Elizabeth, It is not recommended that you can anything with dairy products. What I would do is try canning it without the sour cream or any other dairy, and then add it later when you serve it.
Potato soup is a favorite at our house too. I almost always make it after a ham dinner with the leftover mashed potatoes and ham gravy as a base. My secret ingredient is chicken broth. The broth adds a wonderful, rich flavor. YUM!