canning soup

Canning Soup

Meats (like beef, seafood, poultry, etc.)

Vegetables & beans

Broth (like chicken broth, beef broth, canned tomatoes, water, etc.)

Spices & seasonings

Pressure canner

Canning jars, seals, and rings

Ladle and bubble tool

Before you start.

Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions.   This includes more detailed information and step-by-step instructions on how a pressure canner works.

Step 1

Precook meats by covering with water or broth. Boil until tender. Remove bones.

Step 2

Precook vegetables according to hot pack instructions for that vegetable.

Step 3

Precook beans by covering with water by several inches. Boil for 2 minutes. Remove from the heat, cover, and let soak for 1 hour. Drain. 

Step 4

Combine all solid ingredients with seasonings and your choice of broth, tomatoes, or water.  You will need at least 2 times more liquid than solid ingredients.  

Step 5

Step 6

Fill jar half of the way with solid ingredients.

Step 7

Top off jar with broth, leaving 1” headspace. 

Step 8

Remove bubbles, wipe the rim clean, and place on seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process in a pressure canner according to the directions below. 

For a Hot Pack

Canned sausage, potato and kale soup is delicious, shelf stable soup that will make your weeknight meals a snap.

Canned Sausage, Potato and Kale Soup

Whole milk, cream,

Arrowroot or other thickening agent

sausage

potatoes

kale

Water (or broth and water combination)

In a large stockpot, brown the sausage. While...

In a large stockpot, brown the sausage.  While it's cooking wash the vegetables, peel the potatoes, and chop the potatoes and kale.

When the sausage is cooked, add the vegetables...

When the sausage is cooked, add the vegetables to the stock pot and cover with water. You can add chicken broth if you have it but I think it's flavorful enough without the broth.

Bring to a boil ,then reduce the heat...

Bring to a boil ,then reduce the heat to a simmer and simmer for 10 minutes.

While the soup is simmering, prepare the jars,...

While the soup is simmering, prepare the jars, lids, and pressure canner. The jars don't need to be sterilized but they do need to be washed in hot soapy water and kept hot. The lids need to be washed, too.

Prepare the pressure canner according to the manufacturers...

Prepare the pressure canner according to the manufacturers instructions. This will probably include putting the rack in the bottom and adding a few inches of water. Heat the water but don't bring it to a boil.

Ladle the soup into the clean, hot jars...

Ladle the soup into the clean, hot jars leaving a one inch head space. I like to ladle the solids into each jar first so that they each have about the same amount. Then I divide the broth between the jars. If I end up short I'll add hot water to each jar until they each have a one inch head space.

Wipe the rims with a clean, damp cloth....

Wipe the rims with a clean, damp cloth. Put the lids and bands on the jars and load them into the pressure canner. Process the filled jars for 90 minutes at 10psi adjusting for altitude if needed.

Follow the processing instructions that came with your...

Follow the processing instructions that came with your pressure canner.

Canning ham and bean soup at home provides quick and easy healthy meals straight from the pantry shelves.

Canning Ham and Bean Soup

Cup Dried Navy Beans

Cups Ham or Chicken Broth

Cups Ham, diced

Cups Carrot, sliced

Put the dried beans into a pot and...

Put the dried beans into a pot and cover with at least 2 inches of water. Cover and let sit overnight.

Drain the water from the beans. Put the...

Drain the water from the beans. Put the beans back into the pot. Cover with at least 2 inches of fresh water.

Bring the beans to a boil and simmer...

Bring the beans to a boil and simmer for 30 minutes.

Meanwhile, chop the veggies and ham.

Bring the broth to a boil.

Fill the jars with equal amounts of beans,...

Fill the jars with equal amounts of beans, ham, and carrots.

Top the jars with boiling broth and bean...

Top the jars with boiling broth and bean liquid leaving 1 inch headspace in each jar.

Remove air bubbles, wipe jar rims. Place lids...

Remove air bubbles, wipe jar rims. Place lids and rings.

Put the jars into pressure canner. Follow the...

Put the jars into pressure canner. Follow the instructions for your canner model.

Process at 10 pounds of pressure (adjusting for...

Process at 10 pounds of pressure (adjusting for elevation). Process quarts for 90 minutes. Pints can be processed for 75 minutes.

This hearty ham and bean soup will fill you up... plus instructions for canning it to save for later!

Ham and Bean Soup (and how to CAN it!)

Navy beans

water ((can also use chicken broth, if desired))

Tablespoons minced garlic

brown onion (, chopped finely (about 1/2 pound))

celery (, sliced)

carrots (, sliced thinly (1/4" slices))

Bay leaf

peppercorns

Salt/pepper

Rinse beans thoroughly. Place beans in large soup pot; cover with 2 quarts of water. Bring beans to full boil, then reduce heat to simmer, and cook for 2 additional minutes. Remove the soup pot from heat. Cover pot; let beans sit for one hour. Drain.

Place beans back into soup pot. Cover with 1 1/2 quarts of fresh water (or chicken broth). Add the ham pieces, chopped parsley, and minced garlic. Add the peppercorns, and bay leaf (might want to put the peppercorns and bay leaf into a tea ball or a spice bag-they need to be removed from soup before serving OR canning). Simmer (covered) for about 45 minutes. After 45 minutes, add the carrots, celery, and onions; cook for an additional 15 minutes. Remove spice bag. If NOT canning, add salt as desired. Serve soup hot, and enjoy!

To prepare the soup:

While soup is cooking, prepare canning jars and lids, according to general canning guidelines (wash jars, keep warm, prepare lids according to manufacturer instructions, etc.). Add 3 quarts of water to your pressure canner and let it begin simmering (uncovered).

When ready to fill warm jars, use a slotted spoon (and a canning funnel) to fill jars 2/3 full, with ham and veggie pieces. Then ladle the hot liquid into jars, being sure to leave 1" headspace. Remove air bubbles from each jar using a plastic knife or utensil. Wipe the rim of each jar really clean, then place lid and screwband on jar. Tighten to fingertip tight.

Place covered and sealed jars onto rack in pressure canner (that contains 3 quarts water that has been simmering). Cover pressure canner. Crank up the heat; vent the steam for 10 minutes, then process at 10 pounds of pressure: Pints: 1 hour, 15 minutes. Quarts: 1 hour, 30 minutes.

When processing time is complete, remove canner from heat. Let the pressure drop completely on it's own (follow your canner's manufacturer instructions carefully!), then carefully open lid. Remove hot jars with canning tongs and set them on a dish towel. Let them sit, undisturbed for 24 hours.

Check to ensure all jars sealed properly, remove screwband rings, wipe jars clean, label, and store in pantry, out of direct sunlight.

If Canning:

Cuban Black Bean Soup is a delicious traditional soup, and it&#x27;s even better if you can plan ahead and save time on busy weeknights with this pressure-canning recipe!  Make the soup ahead and store it right on your pantry shelf for a quick heat-and-eat meal.

Cuban Black Bean Soup (Canning Recipe)

black beans (about 5 cups)

onions (chopped (250 g))

peppers (sweet

garlic

Tbsp Oil

½ Tbsp Salt

½ Tbsp ground Cumin

oregano

red wine vinegar

broth

Water

Wash and sort dry beans. &nbsp; Cover with 12 cups (3 quarts) water and bring to a boil.&nbsp; Boil for 2 minutes, then turn off the heat.&nbsp; Allow to stand for 1 hour.&nbsp; (Alternately, soak 8 to 12 hours.)

Drain the beans and rinse.&nbsp; Set aside.

Add 2 tbsp oil to the bottom of a stock pot and use it to saute the onions, peppers, and garlic for about 5 to 7 minutes, until the onions are translucent and the mixture is fragrant.

Add the remaining ingredients and bring the mixture to a boil.&nbsp; Boil for 5 minutes.

While the soup is boiling, bring about 4 cups of water to a boil in a kettle.&nbsp; You may (or may not) need this for topping off the jars.

Use a slotted spoon to ladle the solids into 7-quart jars, evenly distributing the contents. The solids should fill each jar about halfway. This is important! The jars will not be filled with solids. Do not overpack the jars; they should only be about half filled with solids before canning. The beans will expand in the canner.

Distribute the broth evenly across the jars, leaving 1 inch of headspace.&nbsp; You may need to top off the jars with water from your side kettle to bring them to exactly 1-inch headspace.

Cap with 2-part canning lids to finger tight.

Load the jars into a preheated pressure canner and add the lid, but don’t add the canning weight yet.&nbsp; Turn the heat to high and allow steam to vent for 10 minutes.

Add the canning weight and bring the canner up to pressure (see notes).&nbsp;&nbsp;

Once at pressure, process the jars for 75 minutes for quarts (or 60 minutes for pints).

When the canning time is complete, turn off the heat and allow the canner to cool completely before opening and removing the jars.&nbsp; Check seals and store any unsealed jars in the refrigerator.&nbsp; Properly canned and sealed jars may be stored in the pantry and will maintain peak quality for 12 to 18 months.

To serve, pour the contents of the jar into a saucepan and simmer for 10 minutes.&nbsp; For a creamy soup, you can puree about half the contents with a stick blender, if desired.&nbsp;&nbsp;

Enjoy as is, or top with avocado, sour cream, cilantro, tortilla chips, cornbread, or whatever you like!

My daughter canned this recipe and her son (our grandson) LOVED it!

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