Soup is an amazingly adaptable dish that I really love to make. It’s perfect for lunch, snacks, and even dinner. Especially on those chilly winter days, nothing compares to the comfort of a steaming bowl of soup! That’s why I always make extra batches so that I can store them away and enjoy them later. And the best way to do it is through canning soups.

Yes, I’m absolutely amazed that it’s possible to can soups. My Nana has been the one to introduce me to this method of preserving and storing food, which she is incredibly passionate about. She taught me that this process helps lock in flavors and extend the lifespan of the soup significantly. It’s definitely something I’ll continue doing, thanks to Nana’s guidance.

Why Should you Can Soups

Making soups is one of the easiest ways to prepare food. However, there may be times when you crave a hot bowl of soup but you’re feeling too lazy to make it. In such situations, canning soups can be a convenient solution. This simple and convenient method of preparing food allows you to enjoy the same tasty recipes without having to go through the hassle of making them yourself. 

The best thing about making your own soup is the control you have over what goes into your food. We all know that canned soups available in the store are often packed with high levels of sodium and other preservatives. But with homemade soup, you can customize it with healthier ingredients that you know and trust, providing yourself with a nutritious meal free from unnecessary additives.

Things to Consider When Canning Soups

If you want to preserve your favorite hearty soups for the chilly nights of fall and winter, it is essential that you take the proper steps in order to ensure that your homemade canned soup is safe for consumption. Canned soup must be processed properly so as to prevent any food-borne illnesses or possible contamination. 

Canning Technique to Use

For making deliciously canned soups, Nana always tells me to know the suitable canning technique first before anything else. Since most soups are low in acid, water bath canning is not usually preferred.

Canning soups requires the use of a pressure canner in order to ensure that they are preserved safely. This special piece of equipment is essential for making sure that your soup will last and maintain its quality for an extended period of time.

Pressure canning involves subjecting the jars containing the soup to high temperatures, which kills any bacteria or microorganisms that could cause spoilage or food poisoning. It also maintains the flavor, texture, and nutrition of the soup so it can be enjoyed at a later date.

Type of Soups

Soups can come in a variety of textures, from brothy to chunky and even creamy. The possibilities for ingredients are virtually endless, depending on the recipe you choose. However, not all soups are suitable for canning. Before you decide to jar your soup, there are some considerations that should be taken into account. It’s important to remember that certain types of soups may spoil with improper canning techniques or if they’re stored incorrectly.

Canning Soups with Pasta, Rice, and Grain

If the recipe for your soup calls for ingredients such as pasta, rice, and grain, refrain from adding them during pressure canning. These types of components tend not to respond well when subjected to high temperatures. So, Nana suggests waiting until you are ready to heat up the soup and serve it before putting these items into your dish.

Canning with Milk and Cream

Making homemade soups with dairy products can be tricky because they have a tendency to spoil quickly. If not consumed soon enough, the milk or cream in these soups will go bad and cause the food to deteriorate, ultimately resulting in wasted ingredients and money. To avoid this issue, you can add milk or cream when your soup is ready to be served.

Canning Soups with Dry Beans and Peas

When using dry beans and peas in your soup, you should redehrydrate them before the canning process begins. You can do this by placing the legumes in a bowl of cold water and left overnight or for at least eight hours to become plump and tender. After that, you can safely add them to your soup before canning.

Canning Soups with Vegetables

For soups that require vegetables, it is necessary to prepare and cook the vegetables as if you were going to preserve them in hot packs. This requires cutting them into small pieces and blanching them for a few minutes in boiling water. Then, quickly cooling them off with cold water to keep their texture and flavor intact. Once this process is complete, the vegetables are ready to be added to the soup for canning. You should also make sure that the vegetables you will be using are suitable for preserving in a jar.

Canning Soups with Meats

Meat can be a great addition to soup, providing flavorful and hearty elements. However, if you’re planning on canning the soup raw, Nana recommends cooking the meat until it is tender first and removing the bones before adding it to ensure safe preservation. Also, always use fresh produce to avoid contamination and spoilage.

Packing Methods to Use

Nana always uses the hot-pack method when canning her soups; she fills the jars approximately halfway with the solid ingredients and then tops them off with either broth, tomatoes, or water – making sure to leave an inch of headspace in each jar. If you do not adhere to the rule of using equal parts liquid and solids in your soup, it will likely become too dense. This can be a problem as the soup may not heat up evenly and completely if its consistency is too thick.

Canning Times for Soups

Soup can be prepared in various ways, each with its unique combination of ingredients. However, if you are looking to store soup in a can, the United States Department of Agriculture (USDA) has carefully outlined strict guidelines concerning how long it should cook and the amount of pressure necessary for the process. Make sure to follow the guidelines before canning your soup.

Canning Soups Limitations

You might be curious if you can preserve pureed soups by canning them. Well, these soups need extra attention during the canning process because they are thicker and denser than regular canned soups. You can’t just put them in jars and heat them up as you would with other soups. They require special care to make sure they stay safe and delicious after being canned.

On the contrary, the USDA guidelines do not recommend canning puree soups. This means that people should not attempt to preserve these types of soups through home canning methods. So, you should be aware of this.

Nana’s Final Tip

Canning soup can be a wonderful way to preserve the flavors and nutrients of your favorite soups. This is perfect so you can enjoy them later. However, Nana always emphasizes using trusted recipes to ensure the food is delicious and safe to consume.

Many canning soup recipes are available online and in cookbooks, but not all are trustworthy. Some may not consider important safety considerations such as the acidity of the ingredients. They also forget following the right processing time and temperature, or the proper sterilization of equipment.

By selecting a trusted recipe, you can be confident that the ingredients, proportions, and processing methods have been tested and approved for safety and quality. A trusted recipe will also provide clear instructions for every step of the process. From preparing the ingredients to processing and storing the finished product.