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Can I can homemade soup with cabbage in it?
By Kathy S from PDC, WI
Yes, you can. My grandmother's vegetable soup includes cabbage and for as long as I can remember, she canned it every year.
I always add cabbage to my veggie soup even when I make my WW version without any meat. It really adds a lot to it. If I don't have a head of cabbage I just buy a small bag of shredded cabbage (cole slaw) and add some of that.
What kind of preservatives would I use when canning vegetable soup in jars? How long can I keep them before they spoil? I am using all natural straight from the ground vegetables for this soup.
By Lavoris McGhee from Little Rock, AR
As the other feedback says,you need a pressure cooker but you will also need to add a teaspoon of salt to each jar of soup. That is a preservative in its self. Look up Ball.com and ask for their blue book. It tells you what you need to know about canning. Be especially careful about sterilizing your jars and rings, for they can carry germs that will cause your soup etc to spoil. I've canned Moose meat with gravy and it's the best I've ever eaten.
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?
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.
Put your soup in the jar. Wipe off any excess with a clean towel.
Seal the jars.
Put on a trivet.
Cover with water. Your jars must have 1-2 inches of water above them.
Begin processing time. You can refer to the Ball Book of Canning, or any recipe.
Use the canning tongs when processing time is done to remove the jars.
Let cool on the counter.
No, I am sorry it is not safe. All soup made at home needs to be pressured canned.
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.
Most of the information from everyone can be found on this web site:
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.
Consider freezing your soup, if you have the space.
Storing soup in mason jars before cooling.
This is not safe you should allow the soup to cool before putting on the lid or even putting soup in the jars.
If you have a glass jar with shoulders make sure you fill it under the shoulders to avoid broken glass.
Place the lid on loosely until the soup is frozen.
Leave a little space between jars in the freezer.
You can also store them in the box the jars came with to avoid breaking your jars.
That isn't safe, no. Here is the canning method you should use in the future.
Clean your hands and all of the tools you'll be using.
Remove the lids from the jars.
Place the jars on top of the rack in your canning pot.
Fill the pot and jars with enough water to cover them and then bring to a boil.
You want to soften the lids so bring them to a boil, as well.
Remove all boiled items from pot and set on a dry towel.
Fill your jars with soup leaving a 1/2 inch at the top.
Screw on the lids securely.
Lower the jars back into your canning pot of boiling water using sturdy tongs or a jar lifter.
Start your timer once the water has returned to a boil. (The cooking time will vary depending on your soup.)
Allow jars to cool for 24 hours. They may be stored in a cool, dark place for up to a year.
I want to can/jar my home made Maryland crab soup. It contains crushed tomatoes, cooked vegetables, and crab meat. Everything was cooked together and brought to a safe temperature. I practiced two ways. Just jarring it strait out of the pots into jars. I put lids on and that seemed fine. But someone told me I had to pressure cook even though everything was already cooked. I tried pressure cooking the already cooked soup and the pressure cooker over cooked the soup. I did another batch using the first method and it seemed fine until a few exploded. This batch was set in a room that exceeded 80 degrees, is that why they exploded?
Can you use mixed canned vegetables in pressure canning homemade vegetable soup?
I wouldn't. They have already been pressure cooked once, and to do it a second time they would be mushy. You could do it without the pressure cooker though.
You can make the soup, and then add them in at the end. If you put them in at the beginning and pressurize, they will be too soft and mushy.
I had heard when canning homemade soup you just need to cook it like you are going to serve it, then fill the jars and turn them upside down. Does this work to create a proper seal?
By heather from West Liberty, KY
I wouldn't do or trust it. Read the archived information below. I have a book about canning from Ball (Ball Blue Book of Preserving). It has very detailed information about how to can/preserve different things. You don't want to mess around with this, whoever consumes the food could get deathly ill!
Yes you need to cook your soups before canning better safe than sorry.
I'm single and made a large pot of soup. I wanted to save some. I put the hot soup in a jar with a tight lid. It cooled and the lid popped in good seal. How long can I keep in refrigerator or not and be safe?
From your letter, it appears that you did not properly can the soup but, rather, just put it in a jar. Whether the lid "popped" or not, the soup is not safely canned. Depending upon the ingredients, the soup may last a few days to a week in your refridgerator. Why not just freeze?
How long and at what pressure should I can quarts of homemade tomato soup?
By Kathy M
Can I use rice and barley in homemade chicken soup to can? Does anyone have a good recipe to try?
By Holly S.
I live at just under 8000 ft in Colorado. I canned some chicken coconut curry soup and some tortilla chicken soup today. Yep Christmas day and I choose to can. Anyway, I pressure cooked the quart jar for 60 minutes with the weight for 15 pound. Then I read it should have been in for 90 minutes. My pressure cooker is a cheap one, no thermostat, so I trust the temp was high enough. Can I rerun the soup or will that work?
When canning you will want to determine the safest way to can certain foods, some require a pressure canner others a hot water bath. This is a page about canning soups without a pressure canner.
This is a page about, "Why did the lids pop on my canned soup?". Depending on where you are in the canning process popping lids can mean different things.
This is a page about canning soup containing cabbage. Certain vegetables can well, while others do not.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
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.
By Terri from NV
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 mayonnaise 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. (08/12/2008)
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 Ziploc 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. (08/14/2008)
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. (08/25/2008)
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. (09/13/2008)
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.
Go to uga.edu, or the Ball site freshpreserving.com or some other site with a .gov or .edu domain and take advice that is SAFE. Go to the library and find the Ball Blue Book, it's the Bible of home canners.
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.
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. (10/12/2008)
These are links to canning, recipes, proper methods, timing, and proper preparation of foods and jars and sealing them. Sterilization of canning jars and proper sealing of the jars is very important, if not properly sealed they will spoil no matter how long you cook them.
The jar top where the lid goes must be totally cleaned before placing the lid and band on. Then you process. Proper ways are explained very clearly and methods of canning and times as well as recipes.
Also included is freezing, drying methods of food preservation.
National Center for Home Food Preservation uga.edu
National Center for Home Food Preservation | How Do I? Can Vegetables soups with meatsuga.edu
Freshpreserving.com -|- Your complete source for all fresh preserving needs.
! Canning Recipes for Preserving Food canning-food-recipes.com
Good luck, you can save lots of money and time canning foods.