Canning Soup Food

CANNING SOUP

Canning Soup image

Canning Soup

Provided by Sharon Peterson

Number Of Ingredients 8

Ingredients

Meats (like beef, seafood, poultry, etc.)
Vegetables & beans
Broth (like chicken broth, beef broth, canned tomatoes, water, etc.)
Spices & seasonings
Pressure canner
Canning jars, seals, and rings
Canning funnel, lid lifter, and jar lifter
Ladle and bubble tool

Steps:

Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

CHICKEN MEXICAN SOUP ( FOR CANNING )

Chicken Mexican Soup ( for Canning ) image

A canning recipe for Chicken Mexican Soup. I came up with this great tasting soup by following safe canning guidelines. I pressure can soup every summer to enjoy through the winter. It is easy and taste great! This recipe makes 7 quarts.

Provided by Belinda M.

Categories Low Protein

Time 4h30m

Yield 1 7 Quarts Soup, 7 serving(s)

Number Of Ingredients 14

Ingredients

3 large boneless chicken breasts (cooked, shredded or cubed )
1 1/2 cups carrots (sliced )
2 cups celery (sliced )
1 large onion, chopped
2 (14 1/2 ounce) cans Rotel Tomatoes
2 (15 ounce) cans kidney beans (rinsed and drained )
4 cups diced tomatoes (fresh or canned )
6 cups water
6 cups chicken broth
3 cups corn (frozen or fresh cut kernels from cob)
1 teaspoon ground cumin
1 tablespoon canning salt
3 garlic cloves (minced)
3 chicken bouillon cubes

Steps:

Boil chicken covered in water until done. When chicken has cooled you can shred it or cut into 1-inch cubes. Set aside.
Prepare pressure canner. Heat jars and lids in simmering water until ready for use. ( do not boil ).
In large pot add all ingredients except chicken. Bring to a boil, cover and simmer 3 minutes. Add chicken and boil lightly for 5 minutes.
Ladle hot soup into hot jars leaving 1-inch headspace, remove air bubbles and wipe rim of jar. Center hot lid on jar. Apply band and adjust until fingertip tight. Place jars into pressure canner.
Process quarts at 11 pounds pressure for 90 minutes or pints for 75 minutes ( adjust for altitude if needed ).
Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.
THIS RECIPE YIELDS 7 QUARTS!

Nutrition Facts : Calories 371.9, Fat 9.4, SaturatedFat 2.4, Cholesterol 40, Sodium 2971.2, Carbohydrate 46.4, Fiber 10.9, Sugar 11.5, Protein 28.5

VEGETABLE SOUP (CANNING)

Vegetable Soup (Canning) image

Adapted from the Ball Blue Book of Canning, this is a good recipe for canning. Pack summer produce into a jar and eat it in the winter!

Provided by Sharon123

Categories Low Protein

Time 1h39m

Yield 7 quarts

Number Of Ingredients 10

Ingredients

2 quarts tomatoes (you can use canned if you need to) or 12 large tomatoes, peeled, cored, chopped (you can use canned if you need to)
6 medium potatoes, peeled, cubed or 1 1/2 quarts potatoes
12 medium carrots or 1 1/2 quarts carrots
4 cups lima beans (canned or frozen)
4 cups corn, cut, uncooked or 9 ears corn
2 cups celery, cut in 1-inch slices
2 cups onions, chopped or 2 medium onions
6 garlic cloves, chopped
6 cups water
salt and pepper, to taste

Steps:

Combine all the vegetables in a large saucepot. Add the water, boil 5 minutes. Season with salt and pepper, if desired.
Ladle hot soup into hot jars, leaving 1" headspace. Remove air bubbles with a knife. Adjust two piece caps.
Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.
Yield: About 14 pints or 7 quarts.

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