Nothing ushers in Fall more then a nice hearty Soup! The weather has been cooling off here in Colorado. I've been canning up soups for Winter time. Remember, there are Guidelines set forth by the National Center for Home Food Preservation (NCHFP) that outline what you can and cannot 'can up' into a soup (see bottom of post.) All soups must be Pressure Canned if you want safe & shelf stable soups. I will be sharing all my soups here today with you - some are for canning, and some not. There are ingredients that are a 'no-no' to add into pressure canned soups - please make sure to note which ones can also be canned (pressure canned) they are titled in Purple.
Canning Homemade Soups - Fact Sheet from the NCHFP
PRESSURE CANNING SOUPS (from the NCHFP) Vegetable, dried bean or pea, meat, poultry, or seafood soups can be canned. These directions are intended for use with ingredients that already have separate canning recommendations for those foods.
Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully rehydrated first.
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Select, wash, and prepare vegetables, meat and seafoods as described for the specific foods in their own canning instructions. Cover meat with water and cook until tender. Cool meat and remove bones. Cook vegetables as described for a hot pack. For each cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil; drain.
Combine solid ingredients with meat broth, tomatoes, or water to cover. Boil 5 minutes.
Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway with solid mixture. Add remaining liquid, leaving 1-inch headspace.
All recipes and photos shared by: Diane Baker for Canning and Cooking at Home