Canning Soup – 12 Recipes to Warm Your Belly This Winter (2024)

FAQs

How to make your own canned soup? ›

Butter, milk, cream, cheese, and other dairy products are low-acid foods that should never be added to home canned soups before processing. Add butter and milk to soup just before serving. Products high in starch also interfere with heat processing.

Answer: Vegetable, dried bean or pea, meat, poultry or seafood soups can be canned. USDA does not recommend adding noodles, other pastas, rice, flour, cream, milk or other thickening agents to home canned soups. Noodles, other pasta and rice will become mushy.

There are two ways to preserve soups: canning or freezing. The best soups to can or freeze are vegetable, chili, stock, bean, seafood, tomato or split pea soups. Soups that cannot be canned are cream soups and soups with the following ingredients: pasta, rice, flour, cream, milk and other thickening agents.

How long will soup last in a Mason jar? It's best not to keep these Mason jars longer than three to five days. During that period, check the smell and appearance of the food to determine whether it's safe to eat. Otherwise, past five days, toss the contents.

Healthy homemade soup is your safest bet

On the other hand, preparing homemade soups allows for complete control over ingredients. This makes homemade soup a healthier option, ensuring your soup consumption aligns with your nutritional goals and dietary preferences.

Yes, It's Okay To Eat Cold Soup Straight Out Of The Can.

As long as the can is in good shape, the contents should be safe to eat, although the taste, texture and nutritional value of the food can diminish over time. Home canned foods should be used within 1 year.

Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods.

Clear soups include broth, hearty broth, and Consommé. Our clear soup course will guide you step by step, to succeed in making those delicious, rich flavors clear soups.

What are the best instant soups? ›

Amy's Organic Low Sodium Lentil Vegetable Soup is one the healthiest canned soups because it's made with non-GMO, organic ingredients, is low in sodium, and is a great source of protein and fiber.

Package, label, and date a gallon- or quart-size zip-top plastic freezer bag, place it in a bowl and cuff the bag over the edge. Ladle soup into each bag, leaving a bit of extra space, then let out any excess air and seal. Freeze and lay bags flat in a single layer in the freezer.

For hot vegetables, sauces, stews, and soups, a slow cooker or chafing dish may be used on the low setting to keep the food warm. Similar to an oven, if you plan to store foods for longer than an hour, you may notice a change in texture or taste.

Process filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes.

And even though canned soup is relatively inexpensive, you can cut your cost in half by making it yourself. Here is a simple vegetable soup recipe that makes up to 6 servings.

Caution: Soups contain low-acid ingredients and cannot be safely canned in a boiling water bath or an atmospheric steam canner. Soups must be processed in a pressure canner.

Preparation Instructions

Cover, microwave on HIGH 1 1/2 min., or until hot. Careful, leave in microwave 1 min., then stir. STOVE: Empty contents into small saucepan. Heat slowly until hot, stirring occasionally.

Though it may be an easy and convenient alternative, the soup you find in a can isn't always the healthiest option. Many canned soups lack the right balance of nutrients. In fact, some contain well over half your recommended daily sodium limit of 2000mg.