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