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Canning Taco Soup
Taco soup is an easy ground beef canning recipe that comes together quickly, and saves a lot of time on busy weeknights.
👥 28 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 2h🔥 Cook: 1h 15m👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Pre-soak your beans, either for ⏱️ 8 hours (usually done overnight) or by using the quick soak method. To do a quick soak, bring the beans and water to a boil and boil for ⏱️ 2 minutes. Turn off the heat, cover the pot, and let the beans soak for ⏱️ 1 hour. Drain and rinse the beans before proceeding with the rest of the recipe.
dry beans (weighed as purchased, then pre soaked, 2 1/2 cups dried red, black, or pinto beans)1 lb
2
Prepare the pressure canner, along with your lids and jars. Fill the canner with a few inches of water, based on the instructions from your specific canner manufacturer. Place the canner on the stovetop over low heat, placing the jars inside to stay warm.
3
Start by browning your ground beef, and then set it aside.
ground beef (lightly browned)2 lbs
4
Place your drained beans in a pot of water and bring to a boil. Cook for ⏱️ 5 minutes, then drain again. (This is required with both the overnight soak and quick soak methods.)
dry beans (weighed as purchased, then pre soaked, 2 1/2 cups dried red, black, or pinto beans)1 lb
5
Pour the beans back into the pot, adding 12 cups of water or broth.
dry beans (weighed as purchased, then pre soaked, 2 1/2 cups dried red, black, or pinto beans)1 lbbroth (or stock or water)12 cups
6
Add the tomatoes, garlic, spices, corn, onions, and browned ground beef.
Tomatoes (peeled and chopped)4 lbsgarlic (minced )10 clovescorn4 cupsonion (diced)4 cupsground beef (lightly browned)2 lbs
7
Bring this mixture to a boil over high heat, then reduce the heat to a gentle boil. Let it boil for another five minutes.
8
Take the stockpot off the heat, then use a slotted spoon to scoop the solids into prepared jars. Be sure to evenly divide the solids between the jars, filling each one no more than halfway.
9
Use a ladle to fill the jars the rest of the way, leaving 1 inch headspace.
10
Remove the bubbles with a bubble removal tool and check to make sure you have adequate headspace. You can top the jars off with boiling water if you're short on liquid.
11
Then, wipe the rims using a clean, damp cloth to remove food residue or particles. Place the lids and bands on the jars, then load them into the pressure canner.
12
Put the lid on the pressure canner and allow it to vent steam for ⏱️ 10 minutes.
13
Process the jars for ⏱️ 60 minutes for pints or ⏱️ 75 minutes for quarts. Adjust the processing pressure to your altitude, see notes below.
14
Allow the canner to depressurize naturally. Remove the jars and let them cool on the counter for ⏱️ 12 hours.
15
Check the seals, label, and store the jars for one year.
Nutrition Facts
calories
156 kcal
fat Content
7 g
serving Size
1 cup
fiber Content
4 g
sugar Content
5 g
sodium Content
937 mg
protein Content
9 g
trans Fat Content
0.4 g
cholesterol Content
23 mg
carbohydrate Content
16 g
saturated Fat Content
3 g
unsaturated Fat Content
3.5 g
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