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Canning Soup

Whenever I put my hot soup in a mason jar and use a new lid, it seals when it cools. Is this process OK and safe?

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September 26, 20170 found this helpful

This is not safe. You need to use a water bath canning method. You need a deep stockpot, a trivet, clean dishtowels, and canning tongs.

Step 1
Put your soup in the jar. Wipe off any excess with a clean towel.

Step 2
Seal the jars.

Step 3
Put on a trivet.

Step 4
Cover with water. Your jars must have 1-2 inches of water above them.

Step 5
Begin processing time. You can refer to the Ball Book of Canning, or any recipe.

Step 6
Use the canning tongs when processing time is done to remove the jars.

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Step 7
Let cool on the counter.

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September 26, 20170 found this helpful

No, I am sorry it is not safe. All soup made at home needs to be pressured canned.

  • When making homemade canned soups do not add noodles, cream, milk, rice or flour. You can add all these ingredients when you open and heat up the soup.
  • If you are using peas or beans they must be cooked prior to canning.
  • You can only use ingredients that are safe to can. Cabbage is not safe to can and use in your soup.
  • Do not can pureed soups. However, your can always leave the chunks whole and can them. Then when you open the jar you will puree the soup to serve it.
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September 26, 20170 found this helpful

This may be safe if you moved the jars to the refrigerator and used within 3 or 4 days; but storing - no, it would not be safe.

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  • Canning soups safely can only be done in a pressure canner. I do not believe there are any safe alternatives.
  • Use a pressure canner: Unlike fruits and tomatoes, soup is a low-acid food and cannot be safely preserved using the boiling water bath method. The only safe way to can soup is with a pressure canner, which reaches temperatures high enough to kill bacteria and spores.
  • From the National Canning site: Use a tested recipe: As tempting as it may be to put up your own concoction, canning experts strongly advise following recipes tested for the proper ingredients, processing time, and canner pressure.
  • No dry beans: If your recipe includes beans or peas, make sure they are fully re-hydrated first.

Most of the information from everyone can be found on this web site:

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http://www.simp  anning-soup.html

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Anonymous
September 26, 20170 found this helpful

I agree that it is unsafe to just put the soup in the jar and let it seal itself without processing. There is always the danger of botulism, especially in low acid foods. The only thing I do not pressure process or use the boiling water method for high acid foods is when making freezer jam, which is entirely different and depends upon being frozen quickly after all other directions are followed.

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September 26, 20170 found this helpful

Consider freezing your soup, if you have the space.

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September 27, 20170 found this helpful

Storing soup in mason jars before cooling.

Step 1
This is not safe you should allow the soup to cool before putting on the lid or even putting soup in the jars.

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Step 2
If you have a glass jar with shoulders make sure you fill it under the shoulders to avoid broken glass.

Step 3
Place the lid on loosely until the soup is frozen.

Step 4
Leave a little space between jars in the freezer.

Step 5
You can also store them in the box the jars came with to avoid breaking your jars.

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September 28, 20170 found this helpful

That isn't safe, no. Here is the canning method you should use in the future.

Step 1
Clean your hands and all of the tools you'll be using.

Step 2
Remove the lids from the jars.

Step 3
Place the jars on top of the rack in your canning pot.

Step 4
Fill the pot and jars with enough water to cover them and then bring to a boil.

Step 5
You want to soften the lids so bring them to a boil, as well.

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Step 6
Remove all boiled items from pot and set on a dry towel.

Step 7
Fill your jars with soup leaving a 1/2 inch at the top.

Step 8
Screw on the lids securely.

Step 9
Lower the jars back into your canning pot of boiling water using sturdy tongs or a jar lifter.

Step 10
Start your timer once the water has returned to a boil. (The cooking time will vary depending on your soup.)

Step 11
Allow jars to cool for 24 hours. They may be stored in a cool, dark place for up to a year.

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