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SOUPS (Vegetable, dried bean or pea, meat, poultry, or seafood)
Canned Soups (General Instructions)
Yield: Varies by recipe and ingredients
Ingredients
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Fresh vegetables, meat, or seafood (prepared according to their individual instructions)
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Dried beans or peas (if used: 1 cup dried beans/peas + 3 cups water for pre-soak)
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Water, meat broth, or tomatoes (for covering)
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Salt to taste (optional)
Preparation
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Prepare Ingredients: Wash and prepare vegetables, meat, or seafood according to safe canning guidelines for each food type.
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Cook Meat: Cover meat with water, cook until tender. Cool, remove bones.
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Cook Vegetables: Precook vegetables until tender.
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Prepare Beans (if using):
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Combine 1 cup dried beans/peas with 3 cups water.
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Boil for 2 minutes, remove from heat, soak for 1 hour, then bring back to a boil.
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Drain and combine with meat broth, tomatoes, or water to cover.
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Combine & Heat: Mix all cooked components. Boil gently for 5 minutes.
Packing
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Fill hot jars halfway with solids.
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Add cooking liquid, broth, or water to cover, leaving 1-inch headspace.
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Add salt to taste, if desired.
Finishing
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Wipe rims, adjust lids, and process jars immediately in a pressure canner using USDA-recommended times for soups.
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Adjust times for jar size and altitude.
⚠️ Caution:
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Do not add thickeners (flour, cornstarch, cream, etc.) before canning. Thicken soups only after opening the jar for use.
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Soups are low-acid foods and must always be pressure canned.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot |
Pints |
60 min |
10 lb |
15 lb |
|
Hot |
Quarts |
75 min |
10 lb |
15 lb |
