Soups & Stewscreativecanning5.0
Pressure Canning Soup
Creating your own canned soups means healthy, convenient meals at your fingertips. Whether you're preserving seasonal produce or customizing your favorite recipes, you'll always have a delicious and safe meal ready to go.
👥 2 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 30 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
For Brothy Soups:
2
Prepare Ingredients as follows:Vegetables: Wash, peel, chop, and cook (if necessary). Pre-cook vegetables like carrots and celery for hot packing.Meat: Cook meats to tender (remove bones, excess fat), then cut into bite-sized pieces. Ground meats should be browned.Seafood: Cut into small pieces, bones can remain.Beans: Fully rehydrate by soaking, boiling for ⏱️ 2 minutes, then resting for ⏱️ 1 hour. Fully rehydrate by soaking, boiling for ⏱️ 2 minutes, then resting for ⏱️ 1 hour.
Fresh vegetables (e.g., carrots, celery, bell peppers)Fresh vegetables (e.g., potatoes, carrots, peas)Meat (e.g., chicken, beef, pork or poultry (cut into pieces))Meat (e.g., beef, pork, chicken or seafood (optional))
3
Combine Soup: Add solid ingredients to a large pot. Pour in enough broth/water to cover, plus 2-3 inches of liquid above the solids. Bring to a boil, simmer for ⏱️ 5 minutes. Season with herbs and spices to taste.
Broth (water, stock, wine, or juice)Broth (stock, or water)Fresh or dried herbs and spices (to taste)Fresh herbs and spices (to taste)
4
Fill Jars: Use a slotted spoon to fill jars halfway with solids, then top with broth, leaving a 1-inch headspace. Stir gently to release air bubbles. Wipe jar rims clean and place lids securely.
Broth (water, stock, wine, or juice)Broth (stock, or water)
5
Process Jars in a pressure canner for ⏱️ 60 minutes (for pints) or ⏱️ 75 minutes (for quarts). Increase time to ⏱️ 100 minutes if the recipe contains seafood, for both pints and quarts. Adjust pressure to altitude, see notes.
6
Cool and Store: After processing, allow jars to cool completely before checking seals. Store in a cool, dark place.
7
For Hearty Soups:
8
Prepare Ingredients as follows:Vegetables & Meat: Follow the same steps as for brothy soups—cook and cut into bite-sized pieces.Seafood: If using, cut into small pieces.
Fresh vegetables (e.g., carrots, celery, bell peppers)Fresh vegetables (e.g., potatoes, carrots, peas)Meat (e.g., chicken, beef, pork or poultry (cut into pieces))Meat (e.g., beef, pork, chicken or seafood (optional))
9
Combine Soup: Add all solid ingredients to a large pot and cover with hot broth or water. Bring to a boil, simmer for ⏱️ 5 minutes to preheat the ingredients.
Broth (water, stock, wine, or juice)Broth (stock, or water)
10
Fill Jars: Pack jars with solid ingredients, leaving 1-inch headspace. Pour in the hot broth until the 1-inch headspace is reached. Stir gently to release air bubbles.
Broth (water, stock, wine, or juice)Broth (stock, or water)
11
Process jars in a pressure canner for ⏱️ 75 minutes for pints, and ⏱️ 90 minutes for quarts. Increase pint processing time to ⏱️ 100 minutes if recipe contains seafood. Do not pressure can hearty soups containing seafood. Adjust pressure to altitude, see notes.
12
Cool and Store: Let jars cool completely. Ensure all jars have sealed properly before storing in a cool, dark place.
Nutrition Facts
calories
164 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
3 g
sugar Content
20 g
sodium Content
55 mg
protein Content
4 g
carbohydrate Content
34 g
saturated Fat Content
0.4 g
unsaturated Fat Content
1 g
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