The Soup BowlThese are a mix of my Pressure Canned and Non-Canning Soup Recipes.
Pressure Canned Soups are Denoted in darker maroon |
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Homemade Soups:
Diane's Hamburger Soup
Diane's Minestrone soup
Margie's onion soup
Spinach & Bean ~ Vegetable Soup
creamed cabbage soup
Spring time ~ leek & potato
garden vegetable soup
Anytime of the Year - Hot & Sour Soup
cream of broccoli cheddar soup
New England Clam Chowder
Homemade Ham Stock
Split Pea Soup with Ham
Italian Chicken & bean soup with spinach
Chicken Poblano Chowder
15 Bean & Ham Soup
Southwestern Chicken Soup
cream of chicken & rice soup
turkey & vegetable soup *pressure canned
Shrimp Stock {pressure canning inst. included}
Chicken Soup using Chicken Stock {pressure canned}
Farmer's Market Vegetable Soup
Homemade Tomato Soup
French Onion Soup *for canning
Chicken Corn Chowder with Rice
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.
Diane's Hamburger Soup
Diane's Minestrone soup
Margie's onion soup
Spinach & Bean ~ Vegetable Soup
creamed cabbage soup
Spring time ~ leek & potato
garden vegetable soup
Anytime of the Year - Hot & Sour Soup
cream of broccoli cheddar soup
New England Clam Chowder
Homemade Ham Stock
Split Pea Soup with Ham
Italian Chicken & bean soup with spinach
Chicken Poblano Chowder
15 Bean & Ham Soup
Southwestern Chicken Soup
cream of chicken & rice soup
turkey & vegetable soup *pressure canned
Shrimp Stock {pressure canning inst. included}
Chicken Soup using Chicken Stock {pressure canned}
Farmer's Market Vegetable Soup
Homemade Tomato Soup
French Onion Soup *for canning
Chicken Corn Chowder with Rice
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.
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All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe. Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website. Always consult with the NCHFP to ensure Canning Safety.
All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe. Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website. Always consult with the NCHFP to ensure Canning Safety.