How to Can Vegetable Soup
Canning your own homemade soup is an excellent option for dinners all year round.
- Prep Time: 15-25 minutes
- Cook Time: 55-85 minutes
- Total Time: 70- 130 minutes
- Yield: Varies
Ingredients
Scale
- 8 cups diced tomatoes – or pureed if you family doesn’t care for tomato chunks
- 8 cups potatoes, peeled and cubed
- 6 cups carrots, chopped
- 1 cup lima beans
- 3 cups chopped green beans
- 2 cups corn kernels
- 1 cup chopped celery
- 1 cup green peas
- 6 cups beef broth, vegetable broth, or water
- 2 cups onions
- 3 lbs ground beef
- 3 Tablespoons Italian seasoning
- Salt
- Pepper
Instructions
- Brown ground beef with onions
- Drain and pour into a large (at least 8 quart) pot
- Add remaining vegetables, beef broth, and Italian seasoning
- Season with salt and pepper
- Heat over medium heat and simmer until vegetables are just tender
To Can:
- 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
- Process quart jars for 85 minutes, and pint jars for 55 minutes (according to Ball canning standards)
- Turn off heat and let pressure return to zero naturally before opening vent and removing jars
- That’s it!
Enjoy your home-canned vegetable soup.