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Canning soup is that something you are able to and if so could you please share your recipes !!!!

Trying to stock up on things for the winter months !!!! We on the run almost ever night of week during the winter !!! Quick and healthy dinners like soup are great need recipes Thanks !!!!

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ramajil

Asked by ramajil at 9:44 PM on Oct. 9, 2010 in Food & Drink

Level 10 (484 Credits)
Answers (11)
  • that would be an awesome idea!! but i dont know if that would work, but i cant really tell you if it would work or not. when you can something, the vinegar keeps it from spoiling and i doubt vinegar is in any soup. you could refrigerate soup but that would spoil eventually but freezing soups are a good idea also if you have a big chest freezer.
    americansugar80

    Answer by americansugar80 at 9:56 PM on Oct. 9, 2010

  • When in question....google it LOL
    2BlondeBabies

    Answer by 2BlondeBabies at 9:59 PM on Oct. 9, 2010

  • Ir is possible to can soup, however because of the low acidity of the ingredients, it must be canned in a pressure canner. A water bath canner is only safe for acidic foods such as pickles or tomatoes with vinegar added.
    mikesmom65270

    Answer by mikesmom65270 at 10:09 PM on Oct. 9, 2010

  • Vegetable soup bases are all I've ever seen for canned soups. Yes, it must be done in a pressure canner. And you'd still have to add to it. Veggie soup base consists of your veggies & basically a condensed broth - you'd have to add cooked meat & water before serving it. There are some canning groups on cm you should check out.
    Anonymous

    Answer by Anonymous at 12:15 AM on Oct. 10, 2010

  • Needs a pressure canner:
    BEEF STEW WITH VEGETABLES

    4 to 5 lbs. beef stew meat

    1 Tbsp. oil

    3 quarts peeled and cubed potatoes

    2 quarts sliced carrots

    3 cups chopped celery

    3 cups chopped onions

    1 1/2 Tbsp. salt

    1 tsp. thyme

    1/2 tsp. pepper
    Cut meat into 1 1/2 inch cubes; brown in oil. Combine meat, vegetables and seasonings; cover with boiling water. Bring stew to a boil. Ladle hot stew into hot jars, leaving 1 inch head space. Remove air bubbles. Adjust lids and rings. Process pints 1 hour, quarts 1 hour and 15 minutes at 10 lbs. pressure. Yields 14 pints or 7 quarts.
    michiganmom116

    Answer by michiganmom116 at 8:42 AM on Oct. 10, 2010

  • BEEF STOCK

    4 lbs. meaty beef bones

    2 quarts water

    1 medium onion, finely chopped

    1 carrot, sliced

    1 stalk celery, sliced

    1 bay leaf

    salt to taste

    beef bouillon cubes or granules (optional)
    Bring beef bones and water to a boil over high heat; skim foam; reduce heat. Add onion, carrot, celery, bay leaf and salt to taste. Cover; simmer 2 to 3 hours. If more flavor is desired, simmer longer or add beef bouillon cubes or granules to stock. Remove beef bones. Strain liquid; skim excess fat from top of stock. DO NOT ADD MEAT BACK TO STOCK. Ladle hot stock into hot jars, leaving 1 inch head space. Adjust lids and rings. Process pints 20 minutes, quarts 25 minutes, at 10 lbs. pressure. Yield: about 4 pints or 2 quarts.
    michiganmom116

    Answer by michiganmom116 at 8:43 AM on Oct. 10, 2010

  • CHICKEN SOUP

    4 quarts chicken stock

    3 cups diced chicken

    1 1/2 cups diced celery

    1 1/2 cups sliced carrots

    1 cup diced onion

    salt and pepper to taste

    3 chicken bouillon cubes

    Combine chicken stock, chicken and vegetables. Bring to a boil, reduce heat and simmer for 30 minutes. Season to taste. Add bouillon cubes. Cook until bouillon cubes are dissolved. Ladle hot soup into hot jars, leaving 1 inch head space. Adjust lids and rings. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes at 10 lbs. pressure. Yield about 8 pints or 4 quarts.
    michiganmom116

    Answer by michiganmom116 at 8:43 AM on Oct. 10, 2010

  • CHICKEN STOCK

    1 3 to 4 lb. chicken, cut into pieces

    4 quarts water

    2 stalks celery

    2 medium onions, quartered

    1 Tablespoon salt

    10 peppercorns

    2 bay leaves
    Combine chicken and water; bring t oa boil. Add remaining ingredients. Reduce heat; simmer 2 hours or until chicken is tender. Remove from heat; skim off foam. Remove chicken from stock, reserving chicken for another use. Strain stock through a sieve. Allow stock to cool until fat solidifies; skim off fat. Bring stock to a boil. Ladle hot stock into hot jars, leaving 1 inch head space. Adjust lids and rings. Process pints 20 minutes, quarts 25 minutes at 10 lbs. pressure. Yield: about 8 pints or 4 quarts
    michiganmom116

    Answer by michiganmom116 at 8:44 AM on Oct. 10, 2010

  • VEGETABLE SOUP

    2 quarts peeled, cored, chopped tomatoes

    1 1/2 quarts peeled and cubed potatoes

    1 1/2 quarts 3/4-inch sliced carrots

    1 quart lima beans

    1 quart cut corn, uncooked

    2 cups 1-inch sliced celery

    2 cups chopped onions

    1 1/2 quarts water

    salt and pepper to taste
    Combine all vegetables in a large sauce pot. Add water; boil 5 minutes. Season with salt and pepper, if desired. Ladle hot soup into hot jars, leaving 1 inch head space. Remove air bubbles. Adjust lids and rings. Process pints 1 hour, quarts 1 hour and 15 minutes at 10 lbs. pressure. Yield: about 14 pints or 7 quarts.
    michiganmom116

    Answer by michiganmom116 at 8:44 AM on Oct. 10, 2010

  • Here's one that you can water bath can:

    TOMATO SOUP

    * 14 quarts ripe tomatoes
    * 14 tablespoons flour
    * 7 medium onions
    * 14 tablespoons butter
    * 1 stalk celery
    * 3 tablespoons salt
    * 14 sprigs parsley
    * 8 tablespoons sugar
    * 3 bay leaves
    * 2 teaspoons pepper

    WASH; cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to tomatoes; cook until celery is tender. Put through sieve. Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again or blender for a smoother consistency. Fill clean jars to within one inch of top of jar. Put on lid, screwing the band firmly tight. Process in water bath one hour and 25 minutes. I'm not sure on the yield on this recipe.
    michiganmom116

    Answer by michiganmom116 at 8:45 AM on Oct. 10, 2010

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