I have a pal, who cans her own homemade soups. She'll prepare a BIG batch of soups and home can them. You can walk in her pantry right now and see a whole shelf of her canned homemade soups. She said it really comes in handy when she's not feeling well or when she needs a meal to prepare in a hurry. None of those canned, overly salted soups for them! To me, it seems to be an old time necessity gone awry, that not many folks do anymore. In my household, it's so easy to make a large pan of soup. I don't know that I could even make a small pan of homemade soup, it always turns out to be enough to feed the neighborhood. So instead of my usual freezing of soup, I'm going to start canning my own, too.
Home canning soup is a great idea, but please do not take advice from unknown people on the internet. Well, except from me, perhaps, and my advice is to find a reliable source.
A jar will seal if you get it significantly hotter than room temperature and then cool it back down. This does NOT mean that the food is safe to keep -- it just means that the jar has sealed. In order to ensure that the food is safe, it needs to be held at a temperature high enough to kill off organisms that might grow in the sealed jar.
The time and temperature needed will vary according to the type of food. For example, pickles or jellies may be safe to keep after being held at 212 degrees F. for 20 minutes or so, but meats and most vegetables cannot be canned at 212 (the temperature of a water bath canner). DON'T guess.
My grandma canned for many years, and she was smart enough to count on the county extension service to clue her in on safe methods. She knew that using safe methods was important.
It is true that you might follow unsafe practices several times and "no-one dies," but it is also true that you might be unlucky one day. Don't risk it when there are good, safe instructions available, and they are even easier than guessing.
Also, please plan to bring your home-canned goods to a boil and boil them for 15 minutes after opening -- it is easy to do and will help ensure that your good food is actually good. (http://www.ca.uky.edu/agc/pubs/fcs3/fcs3325/fcs3325.htm)
I started a web search for some specific information, and found good info at the .edu and .gov sites. Clicking on some other sites and seeing the bad advice that is out there actually scares me!
Canning is fun, and economical -- do it safely. I have 25 years experience with home canning, and I'd like you all to be able to say that too some day.
I have water bathed some homemade soup followed all the guidelines, but as i read that some of you say its bad. It doesn't kill all the bacteria. Now I am questioning it, should I not, and should it only be in a pressure cooker rather then water bath? (
I can vegetable beef stew for my daughter to take to college every fall. My mom did it with me. She taught me to look in the Ball Blue Book and look up the ingredient that required the greatest amount of time to process and that was the time to use. So, I process pint jars at 12# (because of our altitude) for 75 minutes. Don't ever can meat without pressuring it. The pressuring kills the spores etc. Lurking in there.
i have several questions about canning: I have canned ham & beans, but it seems to spoil in the jars after canning. What's up with that. I use a pressure cooker and leave them in for about 20 minutes. I have also canned peppers, when the jars are opened, the peppers have pickled, what's up with that? I am almost scared to can any longer as I have not had much luck in keeping some of my foods safe. Can you suggest some tips?
One important thing to always remember is that anything that is mostly "tomato-based" holds the possibility of breaking its seal, once in storage. I always keep the rings on my jars for salsa, bbq, sauce, stewed tomatoes etc. It sure saves a huge mess.
I currently make a large pot (6 quarts) of soup or stew and put it in Reynold's Handi Vac Bags. Yes, I know they are more expensive that standard zip loc freezer bags, but my food stays fresher and doesn't get freezer burn. I can make enough soup to last for 2 weeks of lunches and it only cost around $10.00. Wow.
Please! Read a canning guide book from Kerr or Ball. Any food that is not highly acidic (and who at home can measure?) MUST be canned in a pressure cooker - and only use regular canning jars for pressure cookers. (Pickle and mayonaise jars will work okay for water bath canning of acidic foods or jams or jellies) but expect a broken jar now and then - they are designed for commercial canning. PLUS any non acidic food that is home canned should be boiled at a rolling boil for 15 minutes. Botulism grows in an oxygen free environment and even though a food is home canned at the proper temperature and time it should be boiled. We aren't talking sick here, we are talking death.
Login using the form on the top of the page to post feedback (if you are a registered user). If you have not yet registered, click here to do so. It's FREE!.
Archives:
Request: Canning Your Leftover Soup
Archived on 08/11/2008
Do you have the proper method for canning leftover soups?
Carolyn from Hampstead, NC
Answers:
RE: Canning Your Leftover Soup
Putting your soups in fruit jars and leaving a ample space in the neck area , then you can go ahead and freeze . It's cheaper than using freezer bags. Saving cottage cheese containers and re-using them for freezing is cost effective too. The ideas on canning is great, as it's so easy to just open , pour into a bowl and heat in the microwave. (09/10/2007)
Definitely don't can soup without properly sealing it. You could get sick with botulism! Canning is relatively easy. Just make sure to sterilize your jars, get some inexpensive canning lids from the store, and heat them in hot (but not boiling) water on the stove. Fill up the jars, leaving enough head space, then put the canning lids on with rings. I would put them in either a canner, or a pot large enough to have at least an inch or two of water above the bottles when placed in the boiling water. Boil the jars for about 10 minutes. Good luck! (09/10/2007)
I can my home made soups all the time, I put them in sterized jars up to one inch from top, then I can them in a water bath canner for 25 minutes. ( canner has a tray in bottom ) and make sure you cover jars with water . when done lift out of canner and cool completely (09/10/2007)
According to the Ball Blue Book all soups they listed (some w/ meat, some without), must be processed in a pressure cooker at 10 pounds for up to 1.5 hours. Water bath canning isn't enough to kill all the bacteria etc. that could not only make you sick, but actually cause death. Lids sealing doesn't necessarily indicate a safe canned product. Canning guidelines are safety issues. Please visit w/ your Extension Office and/or check a Ball Blue Book to be safe. (09/12/2007)
By
RE: Canning Your Leftover Soup
I would definitely only pressure can homemade soup. Canning in a water bath canner is not sufficient enough to kill all the bacteria especially if you use any root vegetables like carrots, onions or garlic. Do check with your county extension agent or google home canning on the web. It is best to be safe than sick. (09/14/2007)
By viki
RE: Canning Your Leftover Soup
Hello, I am completely new to canning and from reading the above it sounds as if there are mixed opinions on how to properly can soups. I had thought about freezing the soups but I have an old fashioned fridge with a tiny little freezer. What would be the best way for canning soups w/o poisoning myself? Thanks (06/01/2008)
When making homemade vegetable soup, make a huge pot full to save for future meals. Instead of freezing as we usually do for make ahead meals, take the extra time to can your soup in quart jars. Great for a really fast meal. Frozen soup needs to thaw, but with canned, you just pour from the jar and heat and eat, or add a few noodles or dumplings and let it simmer a few minutes. Great for times when you are coming in late from a shopping trip, tired and short on time. Faster than pizza delivery!
By Harlean from Hot Springs, Arkansas
Answers:
RE: Canning Your Leftover Soup
I always make vegetable soup in the crock pot so I have a lot left over. I do save jars from pickles and such . I do not have a way to can the jars correctly. How dangerous would it be just to store them in those jars without proper canning procedures? How long could I store them in the fridge?
Lisa (12/01/2006)
RE: Canning Your Leftover Soup
I'd always wanted to can my homemade soup, but have never gotten around to trying it--freezing was just easier. I've seriously been giving it some consideration, and this topic is pushing me into that direction. Those little cans are so expensive to buy.
In the fridge, soup keeps just as long as anything else, so it must be eaten pretty quickly. No, it wouldn't be safe to store the jars without the proper canning procedures.
(12/02/2006)
My friend cans her homemade soup. She says when she's ill and can't cook. It's the fastest thing her hubby can prepare: heating up soup and not feel like all the cooking is on him. (12/02/2006)
