Canning soup is a brilliant way to preserve the flavors of your favorite homemade recipes for later use. Whether you’re dealing with the bounty of fresh vegetables from your garden or just want to stock your pantry with comforting meals for busy days, canning is the perfect solution. The process allows you to store soups for months or even years, maintaining their nutritional value and taste while offering convenience at your fingertips. Imagine being able to open a jar, heat it up, and enjoy a wholesome, homemade soup in minutes!
But the process can seem intimidating to some, especially if you’re new to canning. Don’t worry, though – this guide will walk you through every step of making and canning soup at home, from the ingredients to the final jar. So let’s dive in!
Canning Soup Recipe
Canning soup can be broken down into a few essential steps: preparation, cooking, and canning. Whether you’re looking to preserve a hearty chicken noodle soup, a creamy potato leek, or a vegetable-based broth, the process is similar across most types. The key thing is ensuring that your soup is cooked properly before canning, as this will help maintain the flavor and safety of the final product.
Here’s a basic recipe that you can modify based on your preferences:
- Basic Chicken Soup Canning Recipe
Ingredients
- 2 tablespoons olive oil
- 2 medium onions, diced
- 2 garlic cloves, minced
- 4 large carrots, peeled and sliced
- 3 stalks celery, chopped
- 2 medium potatoes, diced
- 1 rotisserie chicken (or 3-4 chicken breasts)
- 8 cups chicken broth (store-bought or homemade)
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup frozen peas
- 1 tablespoon lemon juice (optional, for added brightness)
Cooking Instructions
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Prepare The Ingredients
- In a large pot, heat olive oil over medium heat.
- Add onions and garlic, sautéing until fragrant and soft (about 3-4 minutes).
- Add carrots, celery, and potatoes to the pot, stirring occasionally. Allow the vegetables to soften slightly, about 5 minutes.
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Add The Chicken And Broth
- If you’re using a whole rotisserie chicken, remove the skin and bones, shredding the meat into bite-sized pieces.
- Add the chicken meat to the pot along with the chicken broth.
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Season The Soup
- Add salt, pepper, thyme, and rosemary. Taste and adjust seasoning as necessary.
- Bring the soup to a boil, then lower the heat and let it simmer for 30-40 minutes, allowing all the flavors to meld together.
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Add The Frozen Peas
- Stir in the frozen peas and let them cook for another 5-10 minutes, until tender.
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Prepare For Canning
- Remove the soup from heat.
- Prepare your canning jars by sterilizing them (boiling them in water for 10 minutes or running them through the dishwasher on a hot cycle).
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Fill The Jars
- Ladle the hot soup into the sterilized jars, leaving about 1 inch of headspace at the top. Wipe the rims clean to ensure a good seal.
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Seal And Process
- Add the sterilized lids and rings to each jar, making sure they are fingertip-tight.
- Process the jars in a pressure canner for 75 minutes at 10 pounds of pressure for quart-sized jars (or 60 minutes for pint-sized jars). Make sure the pressure canner is up to the correct pressure before you start the timer.
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Cool And Store
- Once the processing time is up, turn off the heat and allow the pressure to drop naturally. Remove the jars carefully and let them cool completely before storing them in a cool, dark place.
Ingredients Needed
- Olive Oil: Used to sauté the vegetables and add flavor.
- Onions & Garlic: A staple base for soups, offering a savory depth.
- Carrots & Celery: Classic soup vegetables that add texture, flavor, and nutrients.
- Potatoes: Provide body and heartiness to the soup, making it more filling.
- Chicken (or alternative protein): For flavor and protein. If you don’t like chicken, you can substitute with beef, turkey, or even a vegetarian option like beans or tofu.
- Broth: Chicken broth gives this recipe a base flavor, but feel free to swap it out for vegetable broth for a vegetarian version.
- Frozen Peas: These add a burst of color and sweetness to the soup, but you can substitute them with corn or green beans.
- Herbs & Seasonings: Thyme and rosemary add a lovely earthiness, but you can also experiment with bay leaves, sage, or parsley.
Cooking Instructions
In this recipe, the beauty lies in its simplicity. The key is to build the flavors slowly, starting with sautéing the onions and garlic to release their essential oils and fragrances, creating a savory base. Then, layering in the vegetables and adding the chicken brings everything to a comforting crescendo. It’s important to let everything simmer and develop depth, allowing the broth to infuse into the ingredients fully.
Canning isn’t just about cooking; it’s about prepping the food for long-term storage while maintaining its quality and safety. Pressure canning is crucial for soups, as it reaches high enough temperatures to kill harmful bacteria, ensuring the soup remains safe for months to come.
Ingredient Insights
- Olive Oil: The unsaturated fats in olive oil can help lower cholesterol levels, making it a heart-healthy choice for cooking. It also provides a smooth, rich base for sautéing vegetables.
- Carrots: High in beta-carotene, carrots provide an antioxidant punch, helping to support eye health and boost your immune system.
- Potatoes: Potatoes are a great source of potassium, which helps regulate blood pressure. They also provide complex carbohydrates that are excellent for energy.
- Chicken: Packed with lean protein, chicken is an excellent source of the amino acids that your body needs for muscle repair and growth. Plus, it adds a savory richness to soups.
- Frozen Peas: They may be small, but they’re a powerhouse of vitamins A, C, and K, along with fiber. They’re also low in calories, making them a healthy addition to any meal.
Expert Tips
- Layering Flavors: Sauté your onions and garlic until golden brown, but don’t burn them. The Maillard reaction (browning) adds incredible depth to the soup’s flavor.
- Add Acidity: A splash of lemon juice or a splash of vinegar can brighten up the flavors of your soup, balancing the richness.
- Don’t Overfill Your Jars: Leave about 1 inch of headspace when canning. This allows the contents to expand during processing, preventing spills and ensuring a good seal.
- Test for Seals: After canning, always check that the lids have sealed properly. Press in the center of each lid; if it doesn’t pop back, the jar is sealed. If it does, refrigerate the jar and use it within a few days.
Recipe Variations
- Vegetarian Version: Swap the chicken for lentils or beans. You can also use vegetable broth instead of chicken broth.
- Spicy Soup: Add a few jalapeños, red pepper flakes, or a dash of hot sauce for some heat.
- Herb Variation: If rosemary and thyme aren’t your favorite herbs, try basil, oregano, or a little fresh dill for a unique twist.
- Creamy Soup: Add a cup of heavy cream or coconut milk at the end of cooking for a smooth, creamy texture.
Final Words
Canning soup at home is one of the most rewarding and practical ways to preserve food. Not only do you get to enjoy your favorite soups year-round, but you also have full control over the ingredients, which means you can customize the flavors and make them healthier or more indulgent based on your tastes. Whether you’re an experienced canner or just starting, this recipe and the tips within this guide should give you the confidence to try it yourself.