Homemade Canned Vegetable Soup For The Soul [Recipe] UFP Recipe
Instructions. Briefly sauté onions, celery, and garlic: in a large stockpot, heat olive oil over medium heat. Add celery, onions, and garlic and cook for about 1 minute, stirring constantly. Add okra, tomatoes, beans, corn, basil, thyme, hot sauce, salt, and pepper to the pot. Squeeze the lemon over soup.
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Ladle hot soup into hot jars, filling to 1-inch of headspace. Wipe jar rims with a wash cloth dipped in vinegar, add lids and rings, and hand tighten your rings until fingertip tight. Process at 10 pounds of pressure, or according to your elevation. Pints process for 60 minutes, quarts for 75 minutes.
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Leave the jars in the oven until ready to fill. Drain the lids and seals. Cover with a cloth to keep them clean. 4. Take your canning pot and fill it 2/3 full with clean water. Put the rack at the bottom. Put the pot onto the stove ready to receive the filled jars. 5. Take out one of the jars from the oven.
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Add hot tap water to your canner according to the directions. Empty the hot water from the jars. Fill each jar with hot soup. Leave 1" of headspace - this is the space between the top of the soup and the top of the jar. Clean off the rim with a paper towel dampened with vinegar. Add lids and rings.
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Ladle hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. Process filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude. Turn off heat: cool canner to zero pressure.
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Next, ladle the hot soup into the hot jars and leave about 1" of headspace at the top. Remove any air bubbles with a butter knife. Place the lids and rings on the jars and screw them on tightly. Process the pint-sized jars for 60 minutes and quart-sized jars for 75 minutes at 10 pounds of pressure in a pressure canner.
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Once the water is boiling, remove the pot from heat and carefully add the rinsed dry beans. Ensure that the beans are fully submerged in the hot water. Cover the pot with a lid and let them sit for one hour. This quick soak method helps soften the beans and kick-starts the rehydration process.
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The recipe. Jar size choices: Either half-litre (US pint) OR litre (US quart). Processing method: Pressure canning only Yield: varies Headspace: 3 cm (1 inch) 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-litres (pints) 60 minutes; litres (quarts) 75 minutes.
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The answer depends on the ingredients you use to make the soup. If your vegetable soup contains a significant amount of low-acid vegetables, such as carrots, green beans, and potatoes, the overall acidity of the soup will likely be too low for safe water bath canning. Additionally, the presence of starchy ingredients like pasta or rice can.
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When pressure canning, you must adjust the pressure for your altitude. More information about Salt-Free Canning in general. Recipe source. Spicy Tomato Vegetable Soup. So Easy to Preserve: Canning Vegetables. 2005. National Center for Home Food Processing and Preservation and the Cooperative Extension Service, University of Georgia, Athens.
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The University of Georgia has released a recipe found nowhere else, "Spicy Tomato Vegetable Soup." Here's a link to the fixed soup recipes for canning we have listed so far. Home-canned soups for water bathing. Most soup recipes are for pressure canning. Here is a list of soup recipes from reputable sources that can be water-bathed.
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Add the liquid according to your recipe. This is usually water, chicken or beef broth, canned tomatoes. Add the seasonings, spices, and herbs. Bring everything to a boil and let it simmer together for five minutes. Fill your sterilized preserving jars with the soup, leaving one inch free at the top.
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Remove the peels, and dice them. Peel and cut your potatoes into 1-inch cubes. Cut the stem ends of your carrots and discard them. Peel the skin with a vegetable peeler and then slice the carrots into ¼-inch pieces. Remove the corn from the cobs using a sharp knife. Remove the leaves and stem, and cut the celery stalks into 1-inch celery slices.
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There should be at least 1 inch of water above the top of the jars. If there is not, add more hot water until the level is sufficient. This is where the kettle comes in handy. There should be at least 1/2 inch of space between the jars. Turn up the heat, and bring the water to a full rolling boil. Put the lid on the pot.
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Ladle hot soup into hot jars leaving 1 inch of headspace. Wipe rim and fit with flats and lids, screwing down firmly. Place jars in prepared, hot canner. Lock canner lid and heat until steam begins to escape. Vent steam for 10 minutes, then close vent. Continue heating to 10lbs of pressure.
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Turn on the heat and let the water simmer (180°F). If you have a jar rack, hang it inside the canning pot. Keep the water simmering on your stovetop until Step 8, below, when you have filled each jar with the prepared food, and put the jars immediately into the canner. Remove and dry the jars.