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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
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?
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.
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)
Do you have the proper method for canning leftover soups?
Carolyn from Hampstead, NC
Put your soups in fruit jars and leaving an 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 are great, as it's so easy to just open and 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 can my homemade soups all the time, I put them in sterilized 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)
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)
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 without poisoning myself? Thanks (06/01/2008)