Bottling Soup Recipes

CANNING SOUP

Steps:

• Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

USDA'S "YOUR CHOICE" SOUP RECIPE

Steps:

• Cook all meat first;
• Prep and blanch all vegetables first according to USDA canning recommendations for those individual veg, which includes rehydrating dried beans first;
• Combine all the ingredients you propose to use in your soup in a large pot, with enough liquid (stock or water) to cover plus 5 to 10 cm (2 to 3 inches) more. Bring to a boil. Adjust taste with herbs, spices, seasonings, etc.
• There is no need to fully cook the soup, it will cook in the jars -- you are just ensuring everything is piping hot;
• Fill jars half full of solids, no more;
• Top up as need with more broth or stock leaving 3 cm (1 inch) of headspace. If you run out of broth or stock, just use boiling water out of the kettle to top up,. You could even flavour that plain boiling water with stock cubes or powder.
• Pour hot into half-litre (1 US pint) jars or 1 litre (US quart) jars.
• Leave 3 cm (1 inch) headspace.
• Debubble; adjust headspace.
• Put lids on, put in pressure canner.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: half-litre (1 US pint) jars for 60 minutes. OR 1 litre (1 US quart) jars for 75 minutes. Processing time for either size jar must be increased to 100 minutes if the soup includes fish or seafood.

CANNED TOMATO SOUP

Steps:

• Place onions, celery, and tomatoes in a large pot; pour in enough water to just cover vegetables; bring to a boil. Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour tomato mixture through a strainer or food mill, discard solids, and return liquid to the pot; stir sugar and salt into liquid.
• Blend butter and flour together in a blender until smooth and creamy; add tomato juice. Blend until smooth. Pour butter mixture into liquid in the pot. Cook and stir over medium heat just until tomato soup is hot.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato soup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 20 to 30 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 12 hours before opening.