Home canning soup will add variety to your kitchen pantry. It increases the shelf life of your vegetables, and also gives you a meal plan with ready-to-eat soups, which is a huge timesaver.
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Not only can you save money by preserving your own garden vegetables, you can also plan ahead for dinners by home canning soup. The variety of soups are endless and keeping different types of soup on hand is an effective way to save time in the kitchen. With this excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning, you’ll learn the hot pack process for canning soups of all varieties. Try this and our other canning resources to help you stock up after each harvest.
The following is an excerpt from the USDA Complete Guide to Home Canning covering how to can okra.
Vegetable, dried bean or pea, meat, poultry, or seafood soups can be canned.
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.
Procedure: Select, wash, and prepare vegetables, meat and seafoods as described for the specific foods. Cover meat with water and cook until tender. Cool meat and remove bones. Cook vegetables. 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.
Adjust lids and process following the recommendations in the Image Gallery.