Canning soup

[prairiemom]

Just use your favorite soup recipe, multiplied by 100. (Kidding! Multiply your recipe by however much you want to can and/or have enough ingredients for.) In this case I used 7 lbs cubed pork, 5 large onions, 2 whole bunches of celery, 4 lbs of carrots, 6-7 lbs potatoes (not really sure how much, about 15 qts when cubed), six 14-oz cans of diced tomatoes (they were getting old and needed to be used), herbs (1/4 C each parsley and basil and 2 Tbsp oregano) and seasoning (6-7 cloves of garlic, 1 tsp chili powder from my garden, a couple tablespoons of Old Bay seasoning and four tablespoons beef bullion powder.)

I browned the meat and added the juices from that to the soup stock. The pork, veggies, tomatoes, herbs and seasoning went into a BIG stock pot with 10 Qts water. Bring to a boil, pour into prepared jars and process them in a pressure canner.

Rice and pasta don't endure home canning very well. They just turn into a gloppy mess, so you don't use them in your home-canned soups. If I want to, I can add leftover noodles or rice to the soup when I open the jars. I can add extra stock or veggies if I need a bigger pot of soup than one quart. One quart is the equivalent of two cans of Progresso Soup. But this is much tastier and healthier.

I have dozens--perhaps 75 or more--jars of home canned chili, beef and barley soup, turkey and chicken soups in my basement. That means that dinner is always just 10 minutes from being served.