Canning cooked soup is an excellent way to preserve delicious flavors for future use. It allows you to enjoy homemade soups at any time and can save money while reducing food waste. This guide will walk you through the entire process of canning soup, ensuring you have all the information you need to get started. Whether you’re a novice or an experienced canner, this article provides detailed instructions, tips, and considerations to make your canning experience enjoyable and successful.
Understanding the Basics of Canning
Before diving into the specifics of canning soup, it’s essential to understand the basic principles of canning. Canning is a method of preserving food by sealing it in airtight containers, usually glass jars. This process helps prevent spoilage caused by bacteria, yeast, and molds.
Key Benefits of Canning:
- Longer shelf life for your food
- Richer flavors and seasonal returns
In the case of soup, canning allows you to enjoy nutritious meals any time of the year, without the need for preservatives.
What You Need for Canning Soup
To get started with canning soup, you will need specific supplies and ingredients. Here’s a comprehensive list of items you will require:
Essential Supplies
- Canning jars: Opt for wide-mouth jars, which are easier to fill and clean.
- Lids and bands: Make sure you have new lids for a proper seal.
- Pressure canner: This is essential for canning low-acid foods like soups.
- Headspace tool: A handy device for measuring the correct space at the top of the jar.
- Canning funnel: This will help you pour the hot soup into jars without spills.
- Jar lifter: Safely remove hot jars from the canner.
Ingredients for Your Soup
The ingredients you choose for your soup are crucial. Select fresh, quality ingredients to create flavorful soups. Common ingredients include:
- Broths (chicken, vegetable, or beef)
- Vegetables (carrots, peas, tomatoes, onions)
- Proteins (chicken, beans, or lentils)
- Grains (pasta, rice, or barley)
- Seasonings and herbs (salt, pepper, bay leaf, thyme)
Ensure that your soup is well-seasoned and cooked thoroughly before canning.
Step-by-Step Process for Canning Cooked Soup
Follow these steps to can your already cooked soup successfully.
1. Prepare Your Soup
Make sure your soup is cooked thoroughly. It should be hot and ready to fill into jars. Ensure that you taste and adjust the seasonings after cooking, as the flavors will intensify during the canning process.
2. Sterilize Your Jars
Before filling your jars, it is essential to sterilize them to ensure that they are free from any contaminants:
- Wash the jars in hot, soapy water.
- Rinse thoroughly and place them in a boiling water bath for about 10 minutes.
3. Fill the Jars
Using your canning funnel, carefully fill the sterilized jars with the hot soup. It’s crucial to leave appropriate headspace (usually about 1 inch) from the top of the jar. This space allows for the soup to expand as it heats during the canning process.
4. Clean the Jar Rims
Before applying the lids, it’s important to wipe the rims of the jars with a clean, damp cloth. This step ensures that there is no residue that could prevent a proper seal.
5. Seal the Jars
Place the prepared lids on top of the jars, making sure they are centered. Secure the bands until they are fingertip-tight, ensuring that they aren’t too tight, which could cause problems during the canning process.
6. Prepare the Pressure Canner
Fill your pressure canner with the necessary amount of water according to the manufacturer’s instructions. Typically, you will need around 2 to 3 inches of water in the bottom. Place the filled jars onto the canner’s rack.
7. Process Your Canned Soup
Once your jars are in the canner, lock the lid in place and heat to build pressure. Monitor the pressure gauge to maintain the recommended pressure level, generally around 10 to 15 psi, based on your altitude. If you live at higher elevations, you may need to increase the pressure.
Processing times can vary depending on the type of soup and the size of the jars. Generally, quarts can take between 75 to 90 minutes, while pints can take about 60 to 75 minutes. Always consult a reliable canning resource or guide for specific processing times.
8. Cool and Store the Jars
After the processing time is complete, turn off the heat and allow the canner to depressurize naturally. Once the pressure is fully released, open the lid carefully, ensuring you avoid any steam burns. Use the jar lifter to remove the jars and place them on a clean kitchen towel or cooling rack.
Leave the jars undisturbed for 12 to 24 hours to allow them to properly seal. After this, check the seals by pressing the center of each lid. If it pops back, the jar hasn’t sealed properly, and that soup should be refrigerated and consumed within a few days.
Tips for Successful Canning
Canning soup can be an enjoyable and rewarding process when done correctly. Here are a few tips to enhance your canning experience:
1. Safety First
Always follow safety guidelines set forth by reputable sources such as the USDA or your local extension service. This includes proper sterilization techniques and using the right equipment.
2. Be Mindful of Ingredients
Use low-acid ingredients for pressure canning. While some soups may incorporate tomatoes or other high-acid components, remember that anything primarily composed of low-acid ingredients must be processed in a pressure canner to ensure safety.
3. Experiment with Flavors
Consider adding herbs or spices to your soup recipes. The canning process can enhance the flavors, giving you a delicious and aromatic outcome.
4. Label and Date Your Jars
Once your jars of canned soup are cooled and sealed, make sure to label each one with the contents and the date canned. This practice helps prevent confusion and ensures you use older jars first.
Storing Canned Soup
Once canned, store your jars in a cool, dark place. A cellar or pantry works well, avoiding any areas with temperature fluctuations. Properly canned soup can last up to a year or more if kept in ideal conditions.
Checking for Spoilage
Before using your canned soup, always inspect the jars. Check for any signs of spoilage, such as bulging, leakage, or unusual odor. If a jar has not sealed correctly, refrigerate the contents and consume them within a few days.
Conclusion
Canning soup that is already cooked can be a daunting task, but it’s immensely rewarding and practical. By following the steps outlined in this guide, you can enjoy flavorful, homemade soup year-round while preserving your favorite ingredients.
Whether you’re creating family recipes or experimenting with new flavors, proper canning techniques allow you to capture the essence of homemade soup and enjoy it whenever you like. So, gather your supplies, fill those jars with love and flavor, and dive into the world of home canning!
What supplies do I need to can cooked soup?
To can cooked soup, you will need several essential items. Begin with a large stockpot to heat your soup, a canning pot with a rack, and canning jars with new lids. It is also advisable to have a jar lifter, a funnel, and a ladle for easy transfer of soup into jars. Ensure that all equipment is sanitized before use to prevent contamination.
Additionally, you might want to have a pressure canner on hand, especially if your soup contains meat or low-acid ingredients. A pressure canner allows you to process your jars at the high temperatures needed for safe canning. Don’t forget to have a timer and a clean towel to help with sealing and sealing inspections after canning is complete.
Can I can any type of soup, or are there restrictions?
There are some restrictions to consider when canning soup, primarily revolving around the ingredients used. Soups with low-acid components, like meat or certain vegetables, require processing in a pressure canner to ensure safety due to the risk of botulism. High-acid soups, such as those containing tomatoes or vinegar, can be processed in a water bath canner instead.
It’s also important to note that soups with thickening agents (like flour or cornstarch) may not fare well in the canning process, as they can change in texture and potentially lead to jar sealing issues. Following tested recipes from reputable sources, such as the USDA or Extension services, can help you understand which soups can be safely canned.
How long does it take to can cooked soup?
The time it takes to can cooked soup varies based on the method used and the type of soup being canned. Using a pressure canner, soups typically take about 20 to 90 minutes to process, depending on your altitude and the composition of the soup. Thicker soups may require longer processing times compared to broth-based soups.
Preparing the jars and getting the soup ready can take additional time. Always factor in the time needed to heat the soup, fill the jars, and clean any spills. By carefully following processing guidelines and adjusting for your specific conditions, you can ensure your soup is properly canned and safe for long-term storage.
What can I do if my jars didn’t seal properly?
If your jars did not seal properly after canning soup, it’s important not to panic. One common solution is to reprocess the soup. Remove the unsealed jars, check the rims for any debris, and reheat the soup if necessary. Pour the soup into clean jars, ensuring that you leave the proper headspace, and reprocess them according to the correct time and method for your soup’s ingredients.
Alternatively, you can refrigerate any unsealed jars of soup and consume them within a week. Be sure to check the seal closely on jars that might not seem secure; sometimes, jars can appear sealed but still need additional processing to prevent spoilage. Regularly inspect your food storage practices to minimize future issues with sealing.
How should I store my canned soup after processing?
After processing your canned soup, allow the jars to cool at room temperature for 12 to 24 hours. Ensure they are placed on a clean towel or rack, avoiding drafts. Once completely cool, check each jar for a proper seal by pressing the center of the lid; it should not pop back. If sealed correctly, label the jars with the contents and date for easy reference.
Store your canned soup in a cool, dark place, like a pantry or cupboard, away from direct sunlight and temperature fluctuations. Maintain a storage temperature ideally between 50°F and 70°F for optimal quality. Proper storage will help extend the shelf life of your canned soup, ensuring it remains safe and delicious over time.
How long can I keep canned soup before it goes bad?
Canned soup can generally last for one to five years when stored properly. The exact shelf life depends on factors like the contents of the soup and the storage conditions. High-acid soups, such as those with tomatoes, may retain their best quality for around one to one and a half years, while low-acid soups can last longer if sealed correctly.
It’s important to periodically check your canned goods for signs of spoilage. Any bulging lids, leaking, or off odors when you open the jar could indicate spoilage. If in doubt, it’s always safer to discard a jar than risk consuming spoiled food. Following proper canning techniques and storage practices will significantly enhance the longevity of your canned soup.