Canning vegetable beef soup is a great way to preserve the flavorful goodness of this comforting classic to enjoy all year round. With the right techniques, ingredients, and equipment, you can create a homemade batch of canned soup that will retain its taste and texture for 12 months or longer.
An Overview of Canning Vegetable Beef Soup
The basic process involves first preparing a pot of flavorful soup using beef, vegetables, broth, and seasonings. Once the soup has cooked, it is ladled while piping hot into sterilized canning jars, leaving 1 inch of headspace. The filled jars are then processed in a pressure canner, which uses steam heat to kill any bacteria and create an airtight seal.
Properly canned soup has a shelf life of about 1 year, provided the jars remain undamaged and securely sealed. After processing, the jars should be stored in a cool, dark place until ready to use. When you pop open a jar months later, it will taste like you just finished making that homemade soup!
Benefits of Canning Your Own Soup
Canning vegetable beef soup offers many advantages
-
Convenience – Canned soup provides an easy, ready-to-eat meal anytime. No need to labor over the stove when you’re having a busy day.
-
Cost savings ̶ Home canning is cheaper than buying canned soup from the store You control the quality of ingredients.
-
Customization – Adjust flavors and ingredients to suit your taste. Add more veggies or spices to make it your own.
-
No preservatives – Homemade canned soup doesn’t contain preservatives like store-bought varieties
-
Food storage – Canned goods are essential for emergency food supplies. Soup cans provide sustenance during power outages.
-
Reduced waste – Preserve leftovers and overripe vegetables that would otherwise be tossed out.
Ingredients for Canning Vegetable Beef Soup
To make about 7 quarts of vegetable beef soup for canning, you’ll need:
- 1.5 pounds lean beef stew meat
- 5 cups mixed vegetables (carrots, potatoes, celery, peas)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups beef broth or stock
- 1 28-ounce can diced tomatoes
- 2-3 teaspoons dried herbs like basil, oregano, thyme
- 1⁄4 teaspoon black pepper
- 1-2 teaspoons salt (to taste)
The types of vegetables can be varied based on preference. Just make sure to prep and cut them into small, uniform pieces before adding to the soup pot.
Step-by-Step Instructions
Follow these simple steps for safely canning vegetable beef soup at home:
1. Prepare the soup
Chop vegetables and brown the beef in a large pot over medium heat. Add remaining ingredients and simmer until beef is cooked through and vegetables are fork tender, about 30-45 minutes. Taste and adjust seasoning as desired.
2. Sterilize canning jars and lids
While soup is cooking, wash and rinse 7 quart-sized canning jars, bands, and lids in hot soapy water. Place jars in a large pot with enough water to cover. Bring to a boil and simmer 10 minutes. Keep jars in hot water until ready to fill.
3. Fill jars with hot soup
Using a ladle and wide-mouth funnel, carefully fill the hot sterilized jars with the freshly cooked soup. Leave 1-inch headspace at the top of each jar. Remove air bubbles and wipe rim clean before sealing.
4. Apply lids and process jars
Place lids on jars and screw bands down fingertip tight. Load sealed jars into canner and process for 90 minutes at 10-15 PSI pressure. Consult altitude chart for adjusted pressure based on your location.
5. Cool and store
When processing is complete, turn off heat. Allow canner to cool and depressurize naturally for 10 minutes. Remove jars and cool completely undisturbed for 12-24 hours. Check seals, label, and store in a cool dark place for up to one year.
Tips for Delicious Home-Canned Soup
- Use fresh, peak-season vegetables for the best flavor
- Add cooked rice or pasta just before canning to add substance
- For a creamy base, puree some of the softened vegetables before adding
- Season generously with herbs, pepper, garlic, and salt
- Avoid thickeners like flour or cornstarch before canning
- Let soup sit 5-10 minutes after opening to reheat and thicken
With the proper prep, ingredients, and canning technique, you’ll have delicious home-canned vegetable beef soup ready anytime. Just open a jar, heat, and enjoy!
Delicious Beef Vegetable Soup Canning Recipe
- 1 1/2 Lbs stewing beef, cut into small cubes
- 1 quart beef broth
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 2 small onions, chopped
- 2 large potatoes, peeled and cubed
- 28 oz canned diced tomatoes
- 1 cup peas, fresh or frozen
- 2 teaspoons salt
- 1 Tablespoon sugar
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon dry thyme
- 1/2 teaspoon dry rosemary
- 1/2 teaspoon dry marjoram
- Olive oil
- Heat up some olive oil in stock pot. Brown the cubed beef. Optionally deglaze the pot with some broth or red wine.
- Add the rest of the ingredients to the pot. Bring to a boil and then reduce heat to a simmer. Simmer for about 10 minutes.
- Prepare jars. Using a slotted spoon or similar, fill the jars half-way with solids (meat, vegetables). Then fill the jars the rest of the way with liquid (broth), making sure to leave 1 inch of headspace.
- De-bubble jars and wipe rims. Put on lids and rings.
- Prepare your pressure canner per its manufacturer’s instructions. Process jars at 10 Lbs of pressure if using a weighted canner (or 11 Lbs of pressure if using a dial/gauge canner). Process quart jars for 90 minutes, or pints for 75 minutes (make necessary time adjustments if you are at high altitude).
Can Splenda® (sucralose) be used in preserving food?
Granular Splenda® does not provide preservative properties like sugar.
Canning Fruits: Whereas we do not have published research work with using sucralose in the canning of fruits at home available to us, it is possible to use it for sweetening the water used to cover fruits when canning. The texture and color preserving aspects of a sugar syrup will not be provided. The result would be like canning in water except for the additional sweetness contributed by the Splenda®. The USDA fruit canning directions do allow for canning in water (i.e., without a sugar syrup), as there is adequate preservation for safety from the heat of proper canning. Some people do notice an aftertaste in other products and canned fruits, and it is possible some little changes in natural flavors may occur over storage time, since sugar can mask some of these. For people used to sucralose sweetening and flavors, the aftertaste may not be an issue. Based on some of our experiences in canning peaches and pickled foods, we suggest you start seeing what you like by trying less than a full substitution for the sugar in canning syrups. For example, if you use a medium sugar syrup that is 5-/14 cups water to 2-1/4 cups sugar, try 1 to 1-1/4 cups Splenda® the first time. You can always sweeten more when you serve the finished product if it is not quite sweet enough; then you can increase the canning liquid amount the next time you can.
Preserves and Pickled Fruits: In other cases, where sugar is important, like some preserves or pickled fruits, it is not recommended that substitution of Splenda® be used for sugar if the product is to be canned for shelf stability. Splenda® cannot be used in several traditional Southern preserves we have on this website or in the University of Georgia Extension publications. These are whole or uniform pieces of fruit in a very thick sugar syrup, usually made with figs, peaches or pears. (These preserves are not jam or pectin gel products.) Sugar is required for the preservation of these syrupy fruit preserves as published, with very short boiling water canner processes. Without that heavy amount of sugar, these products become fruit pieces canned in water or lighter sugar syrups, and the usual (and longer) fruit canning process times and preparation directions would need to be used.
Jams and Jellies, or Fruit Spreads: You could use Splenda® as the optional sweetener in a jam or jelly made with a no-sugar needed pectin, such as Mrs. Wages™ Lite Home Jell® Fruit Pectin, Ball® No-Sugar Needed Pectin or Sure-Jell® for Less or No-Sugar-Needed Recipes. With these low-methoxyl pectins, no sugar is required at all. Sugar substitutes can be added as desired simply for flavor. The package inserts with these pectins give instructions on when to add the sugar substitutes (usually after all the cooking, right before filling the jars). Do not try to substitute Splenda® for the required sugar in recipes calling for “regular” liquid and powdered pectins.
And do not try to substitute Splenda® in long-boil or no-pectin-added jams and jellies intended for room temperature storage as a canned product. You might get some thickened fruit spreads with just fruit and Splenda®, but they may not have enough water control for processing like a gelled, high sugar-containing jam or jelly. They might require longer processing to avoid spoilage at room temperature. If you want to experiment with making these kind of fruit spreads we recommend freezing or refrigeration for storage.
We have developed three recipes using Splenda® and they are on our website, www.homefoodpreservation.com. They are quick pickled sweet cucumber slices, pickled beets and pickled cantaloupe. They are under the How do I….Pickle category, as well as National Center factsheets, http://www.uga.edu/nchfp/publications/nchfp/factsheets.html.
There is also a Peach-Pineapple Reduced Sugar Fruit Spread from the USDA Complete Guide to Home Canning that does not require added sugar. Some other fruit substitutions are provided in the text. The suggested sugar for sweetening can be left out, or you can add some Splenda® as desired for sweetness. The process time is longer than regular jams and jellies, and is like that for a fruit puree. http://www.uga.edu/nchfp/how/can_07/peach_pineapple_spread.html
Home Canning Vegetable Beef Soup!
FAQ
Can you can soup that has meat in it?
Comments Section Here are the instructions for canning soups. Meats are totally fine. Be sure to prep everything as if for hot packing and filling jars half with solids and half with liquids so you will get proper heat penetration in processing.
How do you can already cooked vegetable soup?
- Combine all the vegetables in a large saucepot. Add the water, boil 5 minutes. …
- Ladle hot soup into hot jars, leaving 1″ headspace. Remove air bubbles with a knife. …
- Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.
- Yield: About 14 pints or 7 quarts.
What is the best way to preserve vegetable soup?
- Leftover soup stored in an air-tight container in the refrigerator will last up to 5 days.
- To freeze, place cooled soup in a freezer baggie. Tightly seal bag and remove air.
- Once frozen, you can thaw it overnight in the refrigerator and then reheat it over the stove or in the microwave.
Can I can soup without a pressure canner?
Here is a useful framework for canning soup. Note that you absolutely need a pressure canner (not a pressure cooker) to can soup, or anything else that is made of meat or vegetables. Healthycanning.com is a great resource for both beginners and veterans. Stay away from blogs, YouTube, and Facebook. Good luck!
Can vegetable soup with beef?
Canning vegetable soup with beef is a rewarding and practical way to preserve the flavors of fresh vegetables and hearty meat. This blog post will provide you with a comprehensive guide on how to can vegetable soup with beef, ensuring safe and delicious results.
Can you make vegetable beef soup with a jar?
Have homemade soups ready with just a pop of a jar with this easy method for canning vegetable beef soup. This easy recipe uses up whatever you on hand for a nourishing and delicious meal that is sure to come in handy on busy days.
How long does it take to can vegetable beef soup?
Generally, pint-sized jars are processed for around 75-90 minutes, while quart-sized jars are processed for around 90-105 minutes, using a pressure canner at the appropriate pressure for your altitude. Was this page helpful? Learn how to can delicious vegetable beef soup at home with this easy step-by-step guide.
How do you cook beef & vegetables in a soup pot?
Add the vegetables to the soup pot, cover everything with boiling water. Just enough liquid to keep the meat and vegetable submerged. Bring the entire pot to a rolling boil, stirring frequently. Using a slotted spoon, ladle the beef and vegetable mix into jars, filling them half full.
Can you add beef to canned beef soup?
You can add beef to canned Vegetable Beef Soup. When cooking a large pot, a Chuck Roast is preferred for its tenderness when cooked in the soup.
How do you make a beef soup?
1. In a large stockpot, combine the browned beef, cooked beans, sautéed vegetables, tomato sauce, diced tomatoes, beef broth, chicken broth, salt, and pepper. 2. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, or until the soup has thickened. 1.