Some people ask, why you’d make homemade canned vegetable soup when you can just buy it at the store? I love the taste of homemade food, especially if it means that I can measure and choose what goes into it. This is especially true in soup, as those commercial brands are often very high in sodium as a means of preservation.
Eat This Homemade Canned Vegetable Soup And Feel Better Immediately
Soup is always a soothing meal!
For this recipe, I love using all of my vegetables, as it makes the soup hearty and filling. This time, I used tomatoes, potatoes, carrots, lima beans, corn kernels, celery, and onions.
You can also add other vegetables like mushrooms, broccoli, cauliflower, green beans, kidney beans, or spinach. It really is up to you, but you can add as many as you want, as it makes the soup denser and richer in flavors.
I suggest you use a pressure canner, as it keeps everything safer and longer. To use it, I always prepare my canner first, allowing the jars to get warm enough. While this is going, I start cooking my vegetables in a large pot.
Making soup isn’t hard at all, but make sure you allow the vegetables to get soft, but not to excess. If you cook them for too long, your vegetables may lose color and shape when canned.
Once your soup is ready, ladle it into your hot jars. I process my jars for over 1 hour, but the time depends on the size of your jars and the altitude that you are in. When the time is done, turn the canner to zero and let it stand for about 5 more minutes.
Finally, I let my canned soup cool down for about 24 hours, as it prevents any spoilage from storing the soup too quickly.
Keep this soup for as long as you want, but enjoy it during a cool night, when you feel sick, on a lazy afternoon, or just when you crave it.
Homemade Canned Vegetable Soup
Ingredients
4 lb (1.8 kg) tomatoes, chopped, peeled and cored
6 medium potatoes, peeled, cubed
12 medium carrots, sliced in 3/4 inch cuts
1 1/2 lb (675 g) green lima beans
4 cups (512 g) uncooked corn kernels
4 celery stalks
2 medium onions, chopped
6 cups (1.4 L) water
- Optional:
salt
pepper
Directions
- Prepare pressure canner.
- Simmer jars until ready for use.
- Wash lids and rings with warm soapy water then set aside.
- Mix all vegetables in a large saucepot, pour in water then bring to a boil.
- Lower heat and simmer for 5 minutes. Add seasoning if desired.
- Gently ladle soup into hot jars, ensure 1-inch of headspace.
- Remove trapped air bubbles by running a spatula around the inside of the jar.
- Wipe jar rim with a clean damp cloth.
- Apply lid and ring, adjust to fingertip-tightness.
- Process jars in pressure canner at 10 pounds pressure, 55 minutes for pint (473 ml) jars, 1 and a half hours for quart (approx. 1L) jars (adjust for altitude).
- Turn off heat, cool canner to zero pressure. Wait 5 minutes before opening canner lid.
- Let jars cool in canner for 10 minutes.
- Remove jars and cool for 24 hours.
- After 24 hours, test the seal on lids by pressing down the center, it shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.
