Pressure canning soup is an incredibly convenient and practical way to preserve homemade goodness for later enjoyment. Whether you’ve got an abundance of fresh produce from your garden or just want to stock up on some hearty meals, canning your own soup gives you the ability to enjoy comforting bowls even in the middle of winter when fresh ingredients may be harder to come by. Plus, the beauty of pressure canning lies in its ability to store soups for extended periods, maintaining both their flavor and nutritional value. The best part? You can easily create custom soup recipes to suit your taste, from classic chicken noodle to rich, savory beef stews.
But pressure canning isn’t just about convenience-it’s about quality and safety too. Done properly, canning soups ensures that you can enjoy homemade, preservative-free meals months or even years after preparing them. That’s why getting the right technique down is essential. This guide will walk you through everything you need to know-from a simple recipe to expert tips for getting the best results and extending the shelf-life of your canned soup.
Pressure Canning Soup Recipe
Pressure canning soup may seem intimidating at first, but once you get the hang of it, it’s an easy process that opens up a world of meal-prepping possibilities. Here’s a step-by-step guide to one of the most popular homemade soups you can preserve: a classic chicken vegetable soup. It’s nutritious, flavorful, and adaptable to almost any dietary preference.
Ingredients Needed
To make this simple yet delicious chicken vegetable soup for canning, you’ll need:
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3 Lbs Chicken (boneless Or Bone-in)
Opt for chicken breasts or thighs for easy shredding or even a whole chicken if you prefer rich, flavorful broth from the bones.
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1 Medium Onion (diced)
Onions add depth and savory sweetness to the soup base.
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2 Medium Carrots (peeled And Sliced)
Carrots bring natural sweetness and color to the soup.
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3 Stalks Celery (diced)
Celery is key for the aromatic flavor base and balances the richness of the broth.
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4 Cloves Garlic (minced)
Garlic elevates the flavor profile with its earthy, savory kick.
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1 ½ Cups Potatoes (peeled And Cubed)
Potatoes make the soup hearty and filling, adding some substance.
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4 Cups Chicken Broth Or Stock
Homemade chicken stock is ideal for a richer flavor, but store-bought works just fine as a substitute.
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1 Tsp Dried Thyme
Thyme imparts a lovely herbal note, blending beautifully with the vegetables.
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1 Tsp Dried Rosemary
Rosemary enhances the overall aroma, making the soup smell as good as it tastes.
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Salt And Pepper To Taste
Seasoning is crucial for rounding out all the flavors.
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1-2 Cups Frozen Peas (optional)
For added color, texture, and a pop of freshness.
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Lemon Juice (optional)
A squeeze of lemon can help brighten the flavors of the soup.
Cooking Instructions
Once you’ve gathered your ingredients, it’s time to get cooking! Here’s how to make this soup from scratch:
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Prepare The Chicken
- If you’re using bone-in chicken, begin by cooking the chicken in a large pot with a little oil over medium heat. Brown the chicken on all sides for a few minutes. Then, add the chicken broth and simmer until the chicken is fully cooked (about 30-45 minutes). If using boneless chicken, you can skip the browning step and just cook it directly with the broth. Once the chicken is cooked, remove it from the pot, let it cool, and shred or dice it.
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Cook The Vegetables
- In the same pot, add the diced onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables soften and the aroma fills the air.
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Simmer The Soup
- Add the cubed potatoes, shredded chicken, thyme, rosemary, salt, and pepper to the pot. Pour in the chicken broth (or stock). Bring everything to a boil, then reduce the heat and let it simmer for 20-30 minutes until the vegetables are tender.
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Add Optional Peas
- Stir in the peas for a final 5 minutes of simmering. They don’t need much time to cook, and this will keep them vibrant.
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Adjust The Seasoning
- Taste the soup and adjust the seasoning with more salt, pepper, or even a squeeze of lemon to brighten it up.
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Prepare For Canning
- Once the soup is ready, remove it from the heat and allow it to cool slightly. Carefully ladle the hot soup into prepared canning jars, leaving about 1 inch of headspace. Clean the rims of the jars with a damp cloth before sealing them with sterilized lids.
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Pressure Can The Soup
- Place the filled jars into a pressure canner, following the manufacturer’s instructions. Process the jars for 75 minutes (for pint jars) or 90 minutes (for quart jars) at 10-11 pounds of pressure, depending on your altitude. Make sure the canner has reached the correct pressure before you begin timing.
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Cool And Store
- Once the processing time is up, turn off the heat and allow the pressure to release naturally. Remove the jars carefully and let them cool on a towel-lined surface. After 24 hours, check the seals-if the lids have popped down, they’re sealed properly. Store your canned soup in a cool, dark place.
Ingredient Insights
- Chicken: The choice between bone-in or boneless chicken can affect both the flavor and texture of your soup. Bone-in chicken imparts a deeper, richer broth, while boneless chicken is quicker and easier to work with.
- Vegetables: The combination of carrots, celery, and onions (a classic mirepoix) forms the flavor base of many soups. These ingredients not only add nutritional value but also enhance the taste of the broth.
- Herbs: Dried thyme and rosemary are perfect for infusing a comforting, earthy aroma into the soup. They’re both hardy herbs that hold up well to the canning process, retaining their flavor after preservation.
- Peas: Frozen peas are a great way to add a burst of color and nutrition without the need for fresh ingredients that may spoil during storage. They also cook quickly, which is ideal when preparing for canning.
Expert Tips
- Avoid Overfilling Jars: Always leave at least 1 inch of headspace in your jars. Overfilling can prevent proper sealing and spoil your soup.
- Don’t Can Dairy or Thickening Agents: Avoid adding dairy, flour, or cream-based thickeners to the soup before canning. These can cause spoilage or prevent the jars from sealing correctly.
- Cool the Soup Before Canning: While the soup needs to be hot when ladled into jars, letting it cool for a few minutes helps avoid jar breakage and ensures that the heat is distributed evenly.
- Check for Seal Integrity: After processing, check that all lids are sealed properly before storing. If any jars didn’t seal, store them in the fridge and use them within a week.
- Use a Pressure Canner, Not a Water Bath Canner: Soups, especially those containing meat and low-acid ingredients, require the high heat of a pressure canner to ensure they are safely preserved.
Recipe Variations
Canning soup doesn’t have to be limited to just one flavor profile. Here are some variations to try:
- Beef Stew: Swap the chicken for beef chuck or stew meat and add root vegetables like parsnips, turnips, and sweet potatoes for a hearty stew that’s perfect for colder weather.
- Vegetarian Soup: Omit the chicken and beef entirely, replacing them with beans, lentils, or tofu for a plant-based alternative.
- Spicy Southwest Soup: Add black beans, corn, diced tomatoes, and chili peppers for a southwestern twist. You can even include a bit of cumin, smoked paprika, or chipotle to enhance the flavors.
- Tomato Basil Soup: Perfect for summer months, make a fresh tomato base with basil and garlic for a savory and tangy soup.
Final Words
Pressure canning soup is a brilliant way to preserve the flavors of your favorite homemade meals while saving you time and effort in the long run. The key to success is getting the right balance of ingredients, following proper canning safety, and experimenting with different variations. Whether you’re canning a comforting chicken vegetable soup or trying something more adventurous, the possibilities are endless.
FAQs
What Is Pressure Canning, And Why Is It Necessary For Soups?
Pressure canning is a method of preserving food by sealing it in jars and heating it to a temperature that destroys harmful bacteria, molds, and yeasts. For soups, which often contain low-acid ingredients like meats and vegetables, pressure canning is essential to reach the high temperatures required for safe preservation, preventing botulism and other foodborne illnesses.
Can I Can Any Type Of Soup Using A Pressure Canner?
Not all soups are suitable for pressure canning. Soups that contain meat, poultry, or low-acid vegetables require pressure canning. However, clear soups without meat or those with high-acid ingredients, like tomato-based soups, can often be safely canned using a water bath canner. Always follow a tested recipe for the best results.
What Are Some Key Ingredients For A Safe Pressure Canning Soup Recipe?
Key ingredients for a safe pressure canning soup recipe include fresh vegetables (like carrots, celery, and onions), meats (chicken, beef, or pork), broth (homemade or store-bought), and herbs/spices. Avoid adding dairy, thickening agents (like flour or cornstarch), and pasta, as these can affect the safety and texture of the canned soup.
How Long Do I Need To Pressure Can My Soup?
The pressure canning time for soup depends on the type of soup and the size of the jars. For example, quart jars of meat-based soups typically require 75-90 minutes of processing at 10-15 pounds of pressure. Always consult a reliable canning guide or recipe specific to your soup to ensure proper processing times.
Can I Add Noodles Or Pasta To My Soup Before Pressure Canning?
It is generally not recommended to add noodles or pasta to soups before pressure canning because they may become mushy and break down during the canning process. If you want to include noodles, consider adding them after opening the canned soup, as they will cook better with fresh heat.
What Is The Correct Pressure For Pressure Canning Soup?
The correct pressure for pressure canning soup typically ranges from 10 to 15 pounds of pressure, depending on your altitude and the type of soup. Higher altitudes may require an increase in pressure to ensure proper sterilization. Always refer to a canning guide specific to your location.
Do I Need To Sterilize Jars Before Canning Soup?
Yes, jars should be sterilized before use. You can sterilize them by placing them in a hot water bath or running them through a dishwasher. However, it’s important not to add hot soup to cold jars, as this can cause the glass to break. Allow jars to remain warm until you’re ready to fill them.
Can I Use Store-bought Broth Or Stock In My Pressure Canning Soup Recipe?
Yes, you can use store-bought broth or stock for your pressure canning soup recipe, but it’s important to check that the broth is free from additives like preservatives, MSG, or thickeners, which can affect the canning process. Homemade broth is a safer option as it can be controlled for quality.
What Should I Do If My Jars Do Not Seal After Pressure Canning Soup?
If jars do not seal after pressure canning, remove the lid and check for any debris on the rim of the jar. Wipe the rim clean and reprocess the jar with a new lid. If the seal still doesn’t form, refrigerate the soup and consume it within a few days, or freeze it for longer storage.
How Long Can I Store Pressure Canned Soup, And What Are The Best Storage Conditions?
Pressure-canned soup can be stored for up to one year, although it is best consumed within 6-12 months for optimal flavor. Store jars in a cool, dark, and dry place, such as a pantry or cellar. Avoid exposing them to heat or direct sunlight, as this can affect the quality and safety of the soup.