Home Canned Beef And Vegetable Soup | How To Pressure Can Soup

Simple home canned beef & vegetable soup is an easy to pressure can meal in a jar recipe to stock the pantry with.

One of the most used items in our canning pantry are the pressure canned meal in a jar recipes I like to keep stocked. Shelf stable convenience meals are such a game changer on busy nights or when you just don’t feel like cooking. As much as I love homemade freezer meals, often times they do require thawing so in a pinch it’s great to have meals on the shelf that are ready to heat and serve.

Throughout the fall and winter months, soups are a staple for us so I have been working on stocking the pantry with some home canned soups. This beef and vegetable soup is simple, delicious and healthy. The most time consuming part of canning soup is processing in the pressure canner, so this is a great project to do while you’re busy in the kitchen with other tasks.

Is It Safe To Can Homemade Soup

Yes, canning homemade soup is safe as long as you’re following some basic guidelines. Avoid adding dairy, rice, pasta and thickeners like flour and starch to soups that you plan to can. If you choose to add dried beans, they should be cooked prior to canning. Be sure to only include ingredients in your soup that are considered safe for canning.

This soup recipe is my own and not a recipe that has been tested for safety, however I consider this a common sense canning recipe. There are guidelines for canning homemade soup that are beneficial to reference. These guidelines recommend hot packing soup and ensuring that the jar is filled half way with solids, the rest with liquid. I choose to raw pack the vegetables in my home canned soup to ensure that the ingredients are evenly distributed and to save time. I feel perfectly safe doing so as most of the vegetables used in this recipe have canning instructions to raw pack on their own. There are many tested meal in a jar recipes in the All New Ball Book of Canning & Preserving that include these vegetables and call for adding them raw, so again, I feel safe doing so.

Can You Water Bath Can Homemade Soup

No, it is not recommended to water bath can soup. Soup contains low acid foods like broth, vegetables, meat and beans which should be pressure canned. Pickled vegetables contain vinegar to raise the acidity which is why they are safe to water bath can.

Ingredients For Home Canned Beef & Vegetable Soup

Ground beef

Frozen or Fresh Mixed Vegetables (Carrots, Green Beans, Peas & Corn)

Potatoes

Onions

Garlic

Canned or Fresh Diced Tomatoes

Tomato Paste

Dried Oregano

Dried Basil

Sea Salt

Black Pepper

Broth

Tools For Home Canned Soup

Presto 23 Qt Pressure Canner

Pressure Canner Rack

Jar Lifter

Stainless Steel Canning Funnel

Canning Jars

My Favorite Canning Lids (Discount code ABBEY10 saves 10%)

How To Pressure Can Beef & Vegetable Soup

Wash and peel potatoes. Dice potatoes and add to a large bowl. Cover with cold water and set aside.

Dice onions and tomatoes (if using fresh), and mince garlic. If using frozen mixed vegetables, measure into a bowl and allow to thaw.

Heat a skillet and add oil. Brown ground beef until partially cooked through, breaking up with a spatula as it cooks. Heat broth and prepare canning jars.

Divide ground beef, mixed vegetables, potatoes, onions, garlic, and diced tomatoes between clean hot jars. Add tomato paste, dried oregano, dried basil, salt and pepper.

Add broth to 1 inch of headspace.

Use a debubbling tool or a chopstick to debubble jars and adjust headspace if needed.

Clean rims of canning jars with white vinegar.

Add canning lids and rings to finger tip tight.

Fill pressure canner with required amount of water. My Presto 23 Qt Pressure Canner requires 3 quarts of water.

Add jars to pressure canner and secure lid, and turn on element.

Once a steady stream of steam is released from the vent pipe, allow canner to vent for 10 minutes.

Add regulator and bring canner up to pressure.

If using a dial gauge pressure canner, process at 11 pounds of pressure. If using a weighted gauge pressure canner, process at 10 pounds of pressure. Adjust pressure if above 1000 feet of elevation following these guidelines.

Process quarts for 90 minutes and pints for 75 minutes.

Once processing time is complete, turn off canner and allow pressure to come down completely.

Remove the canner lid and allow the jars to cool in the canner for 10 minutes before removing. This helps to prevent siphoning.

Allow jars to cool on the counter for 24 hours. Remove rings and clean jars before storing.

Yield: 7 quarts

Home Canned Beef and Vegetable Soup

Print

Home canned beef and vegetable soup is a healthy and easy pressure canning recipe to stock your pantry with ready made meals.

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Ingredients

• 2 pounds ground beef
• 1 tsp olive oil
• 5 1/4 cups thawed frozen mixed vegetables (green beans, carrots, peas, corn)
• 3 1/2 cups diced potatoes
• 1 3/4 cups diced yellow onion
• 7 cloves minced garlic
• 1 3/4 cups diced tomatoes (canned or fresh)
• 7 tsp tomato paste
• 7 tsp sea salt
• 1 3/4 tsp black pepper
• 3 1/2 tsp dried basil
• 7/8 tsp dried oregano
• 3 1/2 quarts beef broth

Instructions

1. Prepare vegetables and thaw frozen mixed vegetables.
2. Heat a skillet with olive oil over medium. Partially cook through ground beef, breaking up with a spatula as it cooks. The beef will continue to cook through the canning process.
3. Heat broth in a large pot.
4. To each clean and hot quart jar, divide ingredients evenly. Add 2/3 cup ground beef, 3/4 cup mixed vegetables, 1/2 cup diced potatoes, 1 clove minced garlic, 1/4 cup diced yellow onion, 1/4 cup diced tomatoes, 1 tsp tomato paste, 1 tsp sea salt, 1/4 tsp black pepper, 1/2 tsp dried basil and 1/8 tsp dried oregano.
5. Fill jars to 1 inch of headspace with broth.
6. Using a debubbling tool or chopstick, debubble jars and adjust headspace.
7. Clean rims of canning jars with white vinegar.
8. Apply lids and rings to finger tip tight.
9. Process jars in a pressure canner for 90 minutes for quarts, 75 minutes for pints. Process at 11 pounds of pressure if using a dial gauge pressure canner, or 10 pounds of pressure canner if using a weighted gauge pressure canner.

Notes

To can pints instead of quarts, follow the same instructions with half the amount of ingredients called for per quart. Recipe will make 14 pints. Per pint, add 1/3 cup ground beef, 1/4 cup plus 2 tbsp mixed vegetables, 1/4 cup diced potatoes, 1/2 clove minced garlic, 2 tbsp diced tomatoes, 1/2 tsp tomato paste, 1/2 tsp sea salt, 1/8 tsp black pepper, 1/4 tsp dried basil, and 1/16 tsp dried oregano.

Fresh vegetables can be used in place of frozen mixed vegetables. Use a mix of green beans, carrots, peas and corn.

This soup has become a pantry staple for us. I hope you enjoy it as much as we do!

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