Ultimate convenience: canning homemade vegetable soup for year-round enjoyment

Canning homemade vegetable soup is an excellent way to preserve the summer’s bounty and enjoy nutritious meals throughout the cold winter months. By following these step-by-step instructions, you can easily create shelf-stable soup that will delight your taste buds and warm your soul.

Choosing the Right Ingredients

The key to a delicious vegetable soup lies in the quality of the ingredients. Select fresh, ripe vegetables that are free of blemishes. Some popular choices include:

• Carrots
• Celery
• Onions
• Potatoes
• Green beans
• Peas
• Corn
• Tomatoes

Preparing the Vegetables

• Wash and peel the vegetables.
• Cut them into uniform pieces for even cooking.
• If using potatoes, soak them in cold water for 30 minutes to remove excess starch.

Cooking the Soup Base

• In a large pot or Dutch oven, heat some olive oil over medium heat.
• Add the onions and sauté until translucent.
• Stir in the carrots and celery and cook for 5 minutes.
• Add the remaining vegetables, vegetable broth, and seasonings.
• Bring to a boil, then reduce heat and simmer for 30 minutes, or until the vegetables are tender.

Preparing the Jars

• Sterilize glass jars and lids by boiling them in water for 10 minutes.
• Remove the jars from the water and let them cool slightly.

Filling and Sealing the Jars

• Using a funnel, fill the sterilized jars with hot soup, leaving about 1 inch of headspace at the top.
• Remove any air bubbles by tapping the jars gently on the counter.
• Wipe the rims of the jars with a clean cloth.
• Place the lids on the jars and screw on the rings finger-tight.

Processing the Jars

• Place the filled jars in a pressure canner.
• Add enough water to the canner to cover the jars by 2 inches.
• Lock the lid on the canner and heat the water to the recommended pressure for your altitude.
• Process the jars for the specified time:
• 10 pounds of pressure for 25 minutes for pint jars
• 10 pounds of pressure for 30 minutes for quart jars

Cooling and Storage

• After processing, turn off the heat and let the pressure canner cool down naturally.
• Remove the jars from the canner and let them cool completely on a wire rack.
• Store the canned soup in a cool, dark place for up to 1 year.

Tips for Success

• Use a variety of vegetables to create a flavorful soup.
• Don’t overfill the jars when canning.
• Follow the processing times exactly to ensure safe storage.
• If a jar does not seal properly, discard the contents.

Benefits of Canning Homemade Vegetable Soup

• Preserve the summer harvest for year-round enjoyment.
• Save money by making your own soup.
• Enjoy nutritious and convenient meals during the winter months.
• Reduce food waste by using up leftover vegetables.

Seasoning Options

The seasoning options for vegetable soup are endless. Here are some popular choices:

• Bay leaves
• Thyme
• Rosemary
• Oregano
• Black pepper
• Salt

Variations

• Add meat, such as chicken, beef, or sausage, to make a more hearty soup.
• Use different types of vegetables, such as zucchini, bell peppers, or mushrooms.
• Add pasta or rice to make a thicker soup.

Troubleshooting

• The soup is too thick. Add more vegetable broth or water.
• The soup is too thin. Simmer the soup longer to reduce the liquid.
• The soup is not sealing properly. Make sure the jars and lids are sterilized properly and that the jars are filled to the correct level.

What People Want to Know

Q: How long can I store canned vegetable soup?
A: Canned vegetable soup can be stored in a cool, dark place for up to 1 year.

Q: Can I use a water bath canner instead of a pressure canner?
A: No, vegetable soup must be processed in a pressure canner to ensure safe storage.

Q: Can I add beans to the soup?
A: Yes, you can add beans to the soup, but they must be cooked separately before adding them to the jars.