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How to Can Soup Safely With a Pressure Canner. Written by MasterClass. Last updated: Dec 17, 2021 • 4 min read. Canning homemade soup is an excellent way to put seasonal produce to use and stock up your pantry with vegetable, chicken, or tomato soup for colder months. Canning homemade soup is an excellent way to put seasonal produce to use.
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Leave the jars in the oven until ready to fill. Drain the lids and seals. Cover with a cloth to keep them clean. 4. Take your canning pot and fill it 2/3 full with clean water. Put the rack at the bottom. Put the pot onto the stove ready to receive the filled jars. 5. Take out one of the jars from the oven.
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Ladle hot soup into hot jars, filling to 1-inch of headspace. Wipe jar rims with a wash cloth dipped in vinegar, add lids and rings, and hand tighten your rings until fingertip tight. Process at 10 pounds of pressure, or according to your elevation. Pints process for 60 minutes, quarts for 75 minutes.
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Ladle hot soup into hot jars leaving 1 inch of headspace. Wipe rim and fit with flats and lids, screwing down firmly. Place jars in prepared, hot canner. Lock canner lid and heat until steam begins to escape. Vent steam for 10 minutes, then close vent. Continue heating to 10lbs of pressure.
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Add the vegetables to the soup pot, cover everything with boiling water. Just enough liquid to keep the meat and vegetable submerged. Bring the entire pot to a rolling boil, stirring frequently. Using a slotted spoon, ladle the beef and vegetable mix into jars, filling them half full. Top off the jars with the boiling water, leaving 1-inch.
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Do this in two batches. Add the chunks of beef to a large saucepan. Saute the onions and garlic till the onions are translucent. Add to the soup pot. Add the remaining ingredients to the meat mixture in the soup pot. Bring to a boil over high heat and simmer for 10 minutes to prepare for the hot pack canning method.
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Instructions. Add rings and lids to a pot, cover with water and bring to a boil. Add hot tap water to your canner according to the directions. Empty the hot water from the jars. Fill each jar with hot soup. Leave 1" of headspace - this is the space between the top of the soup and the top of the jar.
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Sterilize enough jars to accommodate the amount of soup you have (1 Pint Jar = 2 cups; 1 Quart = 4 cups). Ladle soup into hot jars to within 1" of the top. Remove air bubbles and adjust headspace, if necessary, with additional soup. Wipe the rims clean and place flats and rings on top. Screw ring on until finger-tight.
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We are pressure canning vegetable soup, it's easy as 123! I'll show you all the steps for making and canning this delicious soup from start to finish :)#pres.
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Boil for 2 minutes. Remove from the heat, cover, and let soak for 1 hour. Drain. Combine all solid ingredients with seasonings and your choice of broth, tomatoes, or water. You will need at least 2 times more liquid than solid ingredients. Bring to a boil for 5 minutes. Fill jar half of the way with solid ingredients.
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Step 1: Prepare Vegetables. Wash all the vegetables thoroughly under running water and remove any bruised or bas spots, dirt, or debris on them. Step 2: Chop Vegetables. Dice or chop the vegetables into small uniform pieces according to your preference and add them to your stockpot including the tomatoes.
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Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) and quarts at 90 minutes. When complete turn off the heat and let pressure return to zero naturally. Wait two minutes longer and open vent. Remove canner lid.
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In my large canner, I can fit 16 pints (8 per layer) with a separator between layers. Adjust your canner lid, bring up to pressure, and process pints for 1 hour and 15 minutes for pints at 10 pounds of pressure (1 hour and 30 minutes for quarts). Let cool before removing the jars. Finally, enjoy your home-canned vegetable beef soup!
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Once the water is boiling, remove the pot from heat and carefully add the rinsed dry beans. Ensure that the beans are fully submerged in the hot water. Cover the pot with a lid and let them sit for one hour. This quick soak method helps soften the beans and kick-starts the rehydration process.
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Next, ladle the hot soup into the hot jars and leave about 1" of headspace at the top. Remove any air bubbles with a butter knife. Place the lids and rings on the jars and screw them on tightly. Process the pint-sized jars for 60 minutes and quart-sized jars for 75 minutes at 10 pounds of pressure in a pressure canner.
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Remove the peels, and dice them. Peel and cut your potatoes into 1-inch cubes. Cut the stem ends of your carrots and discard them. Peel the skin with a vegetable peeler and then slice the carrots into ¼-inch pieces. Remove the corn from the cobs using a sharp knife. Remove the leaves and stem, and cut the celery stalks into 1-inch celery slices.
