Wednesday, August 1, 2012

Canning Vegetable Soup


This past weekend I picked the last of our shelled beans and peas from our garden... I got a mixture of white beans, pintos, a pink speckled bean that I can't remember the name of, purple hull peas, and black eyed peas... not enough to really can by themselves... so I decided to make soup...

Here's what I did...

The recipe I "loosely" followed was from the Ball Book of Complete Home Preserving...

8 cups cored peeled tomatoes
6 cups cubed peeled potatoes (I didn't peel mine, they were "new" potatoes)
6 cups thickly sliced carrots (I only had about 3 cups)
4 cups cooked lima beans (this is where I used my mixed shelled beans and peas)
4 cups fresh or frozen corn kernels (I used 6 ears of white field corn picked from the garden)
2 cups sliced celery
2 cups chopped onion
6 cups water
Salt and pepper to taste

I had also just picked the first of our okra and had a few pods, so I sliced them up to add to the veggie mix.

In a large stock pot I mixed all the ingredients together and brought it to a boil over medium-high heat, then reduced the heat and boiled gently for about 15 minutes, stirring occasionally.


Meanwhile I washed, rinsed, and sterilized my quart canning jars in boiling water and put my lids on to simmer in hot water, keeping everything hot until I was ready for them.

I ladled my hot soup into the hot quart jars, leaving a one inch headspace. I removed any air bubbles and adjusted the headspace as needed by adding additional liquid from the soup. I wiped the jar rims with a damp cloth, then tightened the hot lids on to fingertip tightness.

I processed the soup in my pressure canner at 10 pounds pressure for 85 minutes (pints would be 55 minutes).

After processing, I let the pressure in the canner drop to zero naturally, then waited a few minutes longer and opened it up and removed the jars using my jar lifter...

I set the hot jars on a folded dish towel on the counter to cool and...

To listen for the musical sound of the PING! of each successfully sealed jar. Love that sound!


There was a little soup left over from this canning project, so Mr. G and I added some home canned chicken and had the best soup supper EVER! with a pone of cornbread... Deee-licious!

For a printable copy of this recipe, click here.

42 comments:

  1. That looks sooooo delicious!

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  2. This sounds great. Have you ever tried putting barley in soup then can it? My family likes barley in soup but I am afraid to put it in a soup to can. Any advice?

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    Replies
    1. I've not added barley. It's not recommended to can grains, mostly because they go to total mush. Barley might not. You can try. ~~Granny

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  3. These look so beautiful & will taste so wonderful this winter. You've inspired me to make some!

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  4. How many quarts of soup did you get from this recipe? Does this have to be pressure canned or would a water bath work?

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    Replies
    1. The recipe says it will make 7 quarts (I only got 6 and a bit left over)... and yes, it must be pressure canned... with all those low acid veggies in there, water bath just wouldn't do it. Especially with corn... corn has to be pressure canned quite a long time to keep it from going bad. ~~Granny

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    2. From a newbie venturing with mild angst into the world of canning - could you do a water bath if you added a 1/2 cup or so of vinegar?

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  5. Those jars of soup look yummy. Pretty, too.
    Could I substitute other dry beans and if so, would I soak them or prep in any other way?

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    Replies
    1. Thank you! Sure, you could substitute other dry beans and I'd soak them, dry beans tend to swell and soak up liquid so it would be best. ~~Granny

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    2. Also, if you give the dry beans a nice long soak (with at least one rinse cycle) you'll cut down on the enzyme action that causes the human gastric system to produce...err..."toots".

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  6. Thanks Granny. I've enjoyed your recipes. I've copied the soup recipe and hope to make it soon.

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  7. Pamela this is fantastic! I've been planning to do the same thing since spring. Just have to wait for the veggies to grow. You are so lucky to be in a warmer climate and already be canning. :) Love your blog!

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  8. Question - if I use dry beans and I'm canning them would I soak them overnight first like when I cook or just add them dry ?? Never canned with beans and I noticed you cooked your lima first??

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    Replies
    1. I think it would be best to soak them first... beans tend to swell and absorb so much liquid they might absorb too much of the juices from the soup. ~~Granny

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  9. Love this recipe- If you used already canned tomatoes and cooked corn do you still have to use a pressure cooker?? Thank you for any advice

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    Replies
    1. Yes, Reagan, you still have to pressure can it... the canning process is not to cook the food (although it does), it's to reach and maintain a temperature of 240 degrees for an amount of time to kill any bacteria present and so the jars will seal and stay sealed. ~~Granny

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  10. So wonderful!! I wonder, could you add chicken to the mix and can it like that? Also, do you know how long I would boil the jars in a regular canning pot? I don't have a pressure pot. Or does it have to be pressurized. I know I have canned jams with it but that was a while ago and I wasn't sure if you could do soups and such. Thanks <3

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    Replies
    1. You certainly could add chicken and can it... and yes, it MUST be pressure canned with so much of it low acid foods, there's no way it could be water bath canned, sorry. ~~Granny

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    2. Thanks so much for letting me know! I guess a pressure canner is on my wish list now LOL

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  11. I love it ,but I have a glass top stove .They say not to use a pressure cooker on glass top ! It this true ?Does anyone else out there do and have success?

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    Replies
    1. I have a glasstop stove too, it came with our new house... I was hesitant at first to use it but out of necessity started and have had no trouble at all... been canning on it over a year now using my heavy All American canner. I've read that the Presto canner is rated safe to use on a glasstop. ~~Granny

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  12. I was wondering how the potatoes taste my friends mother in law says no when it comes to canned potatoes. She says they taste funny and the texture really changes. Also how long would you say the self life is? Thanks Granny

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    Replies
    1. I love the canned potatoes... taste great to me and the texture is soft, but holds its shape. ~~Granny

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  13. what length of time would be required if i only wanted use half pint jars (225ml)

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    Replies
    1. Same as for pints, 55 minutes. ~~Granny

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  30. Why must the soup be canned for 85 minutes. That seems terribly long. It seems all the vegs would be turned to mush!!!!

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