Home Canning: The Best Types of Soup for Home Canning

Canned soup is delicious and easy for lunches, dinners, and even snacks. Store-bought soup often contains large amounts of sodium and even hidden ingredients like monosodium glutamate, yeast, and unknown spices and added artificial flavorings.

Home-canned soup is not only healthier, it’s less expensive than store-bought versions, and you can control what’s in it. What soups are best for home canning?

Canned Cream Soup

Tomato, mushrooms, celery, squash, squash, broccoli, cauliflower, and other vegetables and mixes make a delicious creamy soup. Creamy foods are often cooked vegetables that are put through a blender and then made into a delicious, creamy soup using fresh milk or cream and a variety of spices. These may take a few extra steps to prepare, but they are well worth the effort.

To make a condensed soup, simply stop adding extra cream and water in the recipe below and note on the label how much to add for that particular recipe. When opening a jar of creamy soup, simply add the amount of milk or water like store-bought condensed soup, but at a fraction of the cost.

Canned Vegetable Soup

Depending on the recipe, you may or may not need to precook the vegetables. A delicious method of making homemade canned vegetable soup is to keep vegetable waste from processing other vegetables in a container in the freezer. These can range from cleaned potato skins and apple skins and cores to onion skins and lettuce hearts. When you have enough to boil for the stock, boil them until soft, then cool the stock. Blend them in a blender and pass them through a food sieve or mesh strainer to remove any larger particles.

Take the resulting broth and use it as a base for any vegetable or meat soup base. Simply chop up your desired vegetables, such as precooked broccoli, cauliflower, garlic, onions, potatoes or root vegetables, zucchini, peas, cooked beans, green beans, or raw leafy greens and place in a bowl. Then add your favorite fresh or dried herbs or spice blends and mix well.

Finally, add this mixture to the jar, leaving half to one-third of the headspace. Add the broth, stir, and pulse the mixture for about 20 minutes, or as directed in the vegetable soup recipe you are using.

Canned Noodle Soup

• Noodle soups are not that difficult to prepare. The easiest part is getting the noodles dry. Will need:
• A vegetable or chicken broth that has just been boiled and is still hot.
• Cooked ground meat such as chicken or beef.
• A favorite spice blend or fresh herbs; Italian seasoning works best.
• Fresh vegetables, raw or partially cooked.
• Dry noodles such as egg noodles, stars, alphabets, ditalini, macaroni, gemelli or mostaccioli.

Measure a quarter of the jar for each ingredient plus the spices. Again, leave about a half-inch air pocket in the headspace for a good seal. Then, layer the ingredients as you add them: noodles, half the hot broth, the spices, the meat, the vegetables, and half the hot broth again. Make sure the edge and lid are clean and dry when you put the lid on. Pressure can for the time specified in the pressure canning instructions.

Bean, chili, or canned pea soup

Unlike other soups, bean soup must be fully cooked and ready to eat before canning to ensure that the final product is truly edible. When you’re done cooking the bean soup, simply toss it in while it’s still hot, leaving about a half-inch to an inch of headspace, and then press down on the can according to the manufacturer’s instructions.

Detection of spoilage in home-canned foods

Unlike high-acid canned foods, such as tomato sauces and fruit, low-acid foods, such as soup, are more prone to spoilage due to improper canning or poor sealing. . Before serving your delicious creation, inspect the jar lid for leaks, a swollen lid, rust, odd coloring, or a foamy or cloudy appearance.

If everything looks good, open the jar and smell the food; it should have a pleasant and delicious smell. If you detect any of the above, discard the food immediately. Before eating, boil the food for at least 10 minutes in case there are dangerous microbes on the food. If the food still smells good, it’s probably safe to eat.

Home-canned soups not only accommodate your dietary needs, but contain less sodium, fat, and artificial ingredients. Healthy, hearty, and cheap, home-canned soup costs a fraction of store-bought varieties and definitely tastes better.