Warm your soul: discover the secret to a creamy and comforting bean soup
What To Know
- Whether you’re a seasoned canner or a novice looking to learn a new skill, this comprehensive guide will provide you with all the information you need to can bean soup safely and effectively.
- In a large pot, sauté the onion, carrots, and celery in a little oil until softened.
- By following these step-by-step instructions and adhering to the safety precautions, you can confidently can bean soup and reap the benefits of this time-honored tradition.
Canning bean soup is an excellent way to preserve your harvest and enjoy delicious, homemade soup all year round. Whether you’re a seasoned canner or a novice looking to learn a new skill, this comprehensive guide will provide you with all the information you need to can bean soup safely and effectively.
Ingredients and Equipment
Ingredients:
- 2 cups dried beans (any variety)
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can tomato paste
- 4 cups chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Equipment:
- Pressure canner
- Canning jars and lids
- Jar lifter
- Funnel
- Ladle
- Measuring cups and spoons
- Knife
- Cutting board
Step-by-Step Instructions
1. Prepare the Beans
Soak the dried beans overnight in plenty of water. Drain the beans and rinse them thoroughly.
2. Sauté the Vegetables
In a large pot, sauté the onion, carrots, and celery in a little oil until softened.
3. Add the Tomatoes and Spices
Stir in the diced tomatoes, tomato sauce, tomato paste, chicken broth, salt, and pepper. Bring to a boil.
4. Add the Beans
Add the soaked beans to the pot and reduce heat to low. Simmer for 1-2 hours, or until the beans are tender.
5. Fill the Jars
Ladle the hot soup into clean canning jars, leaving 1 inch of headspace at the top.
6. Remove Air Bubbles
Use a chopstick or skewer to gently remove any air bubbles.
7. Wipe the Rims and Seal the Jars
Wipe the rims of the jars with a clean, damp cloth to remove any residue. Screw on the lids and tighten the rings finger-tight.
8. Pressure Can the Soup
Process the jars in a pressure canner according to the manufacturer’s instructions. For pints, process for 75 minutes at 10 pounds of pressure. For quarts, process for 90 minutes at 10 pounds of pressure.
9. Let Cool and Store
Once the canning process is complete, let the jars cool for 12-24 hours before storing them in a cool, dark place.
Tips for Success
- Use fresh, high-quality ingredients.
- Soak the beans overnight to reduce cooking time.
- Don’t overfill the jars.
- Remove all air bubbles before sealing the jars.
- Tighten the lids finger-tight only.
- Process the jars according to the recommended time and pressure.
- Store the canned soup in a cool, dark place.
Benefits of Canning Bean Soup
- Preserves the harvest and extends the shelf life of soup.
- Provides a convenient and nutritious meal option.
- Reduces food waste.
- Saves money on groceries.
- Allows for customization of flavors and ingredients.
Troubleshooting
- Soup is too thick: Add more chicken broth or water.
- Soup is too thin: Simmer for longer to thicken.
- Jar lids did not seal: Re-process the jars or discard the soup.
- Soup has a metallic taste: Use only stainless steel or aluminum cookware.
Final Thoughts: The Art of Preservation
Canning bean soup is a rewarding and practical skill that allows you to preserve your own food and enjoy homemade soup all year round. By following these step-by-step instructions and adhering to the safety precautions, you can confidently can bean soup and reap the benefits of this time-honored tradition.
What You Need to Know
1. Can I use any type of bean for canning soup?
Yes, you can use any variety of dried beans, such as pinto beans, black beans, navy beans, or kidney beans.
2. How long will canned bean soup last?
Properly canned bean soup will last for 1-2 years in a cool, dark place.
3. Can I add other vegetables to the soup?
Yes, you can add any vegetables you like, such as potatoes, corn, or green beans.
4. What is the difference between a pressure canner and a water bath canner?
A pressure canner uses steam under pressure to sterilize the food, while a water bath canner only uses boiling water. Pressure canning is required for low-acid foods, such as bean soup.
5. Can I freeze canned bean soup?
Yes, you can freeze canned bean soup for up to 6 months. Thaw the soup in the refrigerator before reheating.
