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Home Canned Vegetable Soup :: GettingFreedom.net

Home Canned Vegetable Soup

by GettingFreedom on September 25, 2012

Oh fall, how I love these cool nights, changing colors, all things pumpkin, and soup.

Yes, soup.

My husband could live off of it, and honestly, so could I.  It warms the soul after a tiring day and keeps a body warm on chilly nights.

Something a lot of people don’t realize about us is that I rarely buy the canned soups at the store.  I have many reasons for this, the main one being that we are a family of 6.  Those tiny little things are nothing more than an appetizer for us.  And for that price?  Yeah, not what I had in mind.

But, I did find that I missed the convenience of having a meal ready for me to warm up, without having to thaw it first.  Homemade convenience foods are my best friend, so I set my mind to create a homemade canned soup.  

I have to say I was successful!

I opted to not can my vegetable soup with the meat in it.  The main reason here being that I wanted to be able to either eat it as is for Homemade Vegetable Soup,  add hamburger to it and make our favorite Vegetable Beef Soup, or to add chicken and noodles for Homemade Chicken Noodle Soup.  The versatility has proven to be a big help!

Basically, I’m able to get 3 soups out of 1 with little extra work.

Home Canned Vegetable Soup

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 1 hour, 55 minutes

Yield: 7 quarts

Home Canned Vegetable Soup

Ingredients

  • 6 cups potatoes; peeled and cubed
  • 6 cups carrots; sliced
  • 4 cups corn
  • 2 cups celery; sliced
  • 2 cups onions; chopped
  • 2 cans diced tomatoes {you could use fresh if you have them}
  • 6 cups water
  • salt and pepper to taste

Instructions

  1. In a large stockpot combine the potatoes, carrots, corn, celery, onions, diced tomatoes {with juice} and water.
  2. Bring to a boil over medium-high heat.
  3. Boil gently for 15 minutes.
  4. Season to your taste with salt and pepper.
  5. Ladle the hot soup into sterilized canning jars, leaving 1 inch headspace.
  6. Remove any air bubbles.
  7. Wipe the rims and add on the canning lids and rings.
  8. Pressure can at 10 pounds pressure for 85 minutes for quarts and 55 minutes for pints.

Notes

If you're new to canning, check out the links at the bottom of this post to help walk you through the steps.

http://www.gettingfreedom.net/home-canned-vegetable-soup/

Are you new to canning?

Check out this post that details the differences between pressure canning and water bath canning.

This post shows you how to pressure can from start to finish.

Does home canning really save you money?  This post answers “Is Canning Frugal?”

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