Homemade Canned Vegetable Soup
Indulge in the heartwarming goodness of homemade canned vegetable soup, crafted with love and bursting with the vibrant flavors of freshly harvested garden vegetables. Discover a comforting bowl that's not only nourishing but also a delightful ode to nature's bounty.
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Equipment
- Pressure canner
- 7 quart canning jars or 14 pint jars
- 7 Canning lids and rings
- Funnel
- Jar lifter
- Stock pot
- Timer
Ingredients
- 2 15 oz cans Fire roasted tomatoes
- 6 cups Potatoes, peeled and diced
- 6 cups Carrots, peeled and diced
- 2 cups Fresh corn
- 1 cup Fresh peas
- 2 cups Edamame or lima beans
- 2 cups Onion, diced
- 4 cloves Fresh garlic, minced
- 8 cups Chicken or vegetable stock
Instructions
- Wash, peel, and chop the vegetables according to your preference. Uniformly sized pieces will ensure even cooking and a visually appealing result.
- Sauté onions, garlic, and your choice of herbs in one tbsp of olive oil
- Add the rest of the vegetables, fire roasted tomatoes (undrained), and chicken/vegetable stock. Simmer until warmed through
- Add recommended water to pressure canner and place on stove to start heating.
- Using funnel, fill jars with vegetable soup and top with liquid leaving a 1/2 inch headspace.
- Wipe rim of jar with clean cloth to remove any residue and place lid on top of jar. Screw on band fingertip tight.
- Place jars into canner on top of canner rack. Place lid onto canner according to manufacture's instructions.
- Allow the canner to heat until a steady stream of steam emits from the lid valve for 10 full minutes.
- Place weight on canner valve and allow pressure to come up to 10 psi (or higher depending on your altitude).
- Start timer and process for 90 minutes.
- When finished, turn off heat and allow canner to completely cool down and pressure returns to zero.
- Remove weight and allow an extra 5 minutes after removal.
- Remove lid, and place jars onto a towel lined surface. Allow jars to cool, undisturbed for 24 hours.
- Remove rings, wipe jars clean, label and store in a cool dry area.
Notes
*Calories per 8 oz bowl of soup
A note about this recipe
The Ball canning recipe (the gold standard of canning) recommends cooking the soup until vegetables are cooked through. I don't do this and I'll tell you why. Pressure canning soup requires 90 minutes of processing for quart jars (75 minutes for pints). This process thoroughly cooks the contents. For this reason, I do not cook my soup prior to canning; I simply combine everything and heat enough to warm all ingredients.Servings: 7 quarts
Calories: 134kcal
