There’s something timeless about a hearty vegetable soup, especially one that’s been lovingly preserved through canning. This homesteader canning vegetable soup recipe is more than just a meal—it’s a celebration of self-sufficiency and the flavors of a bountiful harvest. Whether you’re stocking your pantry for winter or simply savoring the satisfaction of homemade goodness, this recipe brings comfort to every bowl.
Homesteader Canning Vegetable Soup Recipe
Crafting homesteader vegetable soup for canning is a rewarding process that combines fresh produce, precise preparation, and time-tested techniques. Follow these steps as we preserve this hearty soup for the pantry.
Ingredients
Here’s what we’ll need for the recipe:
- 4 cups carrots, peeled and diced
- 3 cups celery, diced
- 2 cups onions, diced
- 5 cups tomatoes, peeled and chopped
- 3 cups green beans, trimmed and cut into 1-inch pieces
- 4 cups corn kernels, fresh or frozen
- 2 cups peas (fresh or frozen works well)
- 10 cups vegetable stock or water
- 2 tbsp salt (to taste, optional)
- 1 tsp black pepper
- 1 tbsp dried thyme or other herbs (optional)
Equipment
A smooth canning process relies on the right tools. Gather the following equipment:
- Mason jars with lids and bands (ensure they are sterilized)
- Pressure canner (for low-acid foods like this vegetable soup)
- Cutting board and sharp knife
- Large stockpot
- Ladle
- Jar lifter
Preparation Steps
- Prepare the Vegetables: Wash all vegetables thoroughly under cold water. Dice the carrots, celery, and onions to uniform sizes for even cooking. Trim and prepare the green beans, corn, and peas. Keep everything organized as we work.
- Cook the Soup Base: Combine all vegetables with the vegetable stock or water in a large stockpot. Add salt, pepper, and thyme if using. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 10–15 minutes. The vegetables should be partially cooked but firm.
Tip: Partial cooking ensures that the vegetables do not become mushy during the canning process.
Canning Instructions
- Prepare the Canner and Jars: While the soup simmers, set up the pressure canner according to the manufacturer’s instructions. Heat the clean and sterilized jars in simmering water to prevent cracking.
- Fill the Jars: Use a ladle to fill each jar with soup, leaving 1-inch headspace at the top. This allows for expansion during canning. Ensure an even mix of broth and vegetables in each jar.
- Remove Air Bubbles: Run a non-metallic spatula or a bubble remover around the inside of each jar to release trapped air. Adjust the soup level if needed.
- Secure the Lids: Wipe the rim of each jar with a clean cloth to ensure a proper seal. Place the lids on and screw the bands finger-tight.
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Process in a Pressure Canner:
Depending on your altitude, process the jars at 10 pounds of pressure for 75 minutes for pints or 90 minutes for quarts.
| Altitude (Feet) | Pressure (Pounds) |
|---|---|
| 0–1,000 ft | 10 lbs |
| 1,001–2,000 ft | 11 lbs |
| Above 2,000 ft | 12 lbs |
- Cool and Check Seals: Once processed, turn off the heat and allow the pressure canner to cool naturally. Remove the jars carefully using a jar lifter and place them on a towel. Check the seals after 12–24 hours by pressing the center of each lid; it should not pop up.
Pro Tip: Properly sealed jars can be stored in a cool, dark place for up to one year. If any jar didn’t seal, refrigerate and consume within 3–5 days.
Storage and Serving
Our canned vegetable soup is now ready to be stored. Keeping these jars handy provides us with a quick, hearty meal for busy days or cold winter evenings. Simply reheat, add a sprinkle of fresh herbs, and savor the flavors of a harvest in every spoonful.
Ingredients
Creating a homesteader canning vegetable soup starts with fresh, high-quality ingredients. From vibrant garden vegetables to flavorful herbs, each component contributes to the hearty and comforting taste of this classic recipe. Let’s break everything down into clear categories:
Vegetables
For the best results, we use fresh produce from our garden or farmer’s market. Be sure to wash, peel, and dice them as needed before starting. Here’s the list:
- 3 cups fresh carrots, peeled and diced.
- 2 cups celery, chopped.
- 2 cups onions, finely chopped.
- 6 cups tomatoes, peeled and diced, or use canned if fresh isn’t available.
- 4 cups green beans, trimmed and cut into bite-sized pieces.
- 3 cups sweet corn, kernels removed from the cob or frozen.
- 2 cups peas, shelled (fresh or frozen).
Herbs and Seasonings
Seasonings bring out the richness of the vegetables, and we recommend starting with these basics. Always adjust to taste or personal preference:
- 1 tablespoon sea salt or more if needed.
- 1 teaspoon black pepper, freshly ground.
- 2 teaspoons dried thyme for an earthy undertone.
- 1 teaspoon dried basil, crushed for extra aroma.
- 2 teaspoons garlic powder or 3 fresh garlic cloves, finely minced.
- 2 bay leaves, whole (remove before serving or canning).
Other Ingredients
Here’s what we need to pull everything together and make this soup perfect for canning:
- 10 cups vegetable stock or broth for the base.
- 2 tablespoons olive oil for sautéing onions (optional).
- 2-3 tablespoons lemon juice to enhance flavor and aid preservation (use only bottled for accurate acidity).
- 6 quart-sized Mason jars, sterilized for canning.
- Canning-specific equipment such as a pressure canner, a jar lifter, and lids with bands.
By combining these simple yet robust ingredients, we create a vibrant, flavor-packed soup perfect for long-term storage while preserving the essence of a bountiful harvest.
Essential Tools And Equipment
To ensure our vegetable soup canning process runs smoothly and safely, it’s crucial to gather the right tools. Here’s a detailed list of the essential equipment we need to preserve the flavors of the harvest successfully.
Canning Jars
For storing our soup properly, Mason jars are indispensable. Choose jars that are the right size for your needs and ensure they’re designed for pressure canning.
- Wide-mouth jars: Easier to fill and clean, perfect for chunky soup.
- Ensure all jars are free of cracks or chips, as damaged jars can compromise the seal.
- Lids: Use new canning lids to ensure a proper seal. Avoid reusing old lids as they might not seal correctly.
- Rings: Check that rings fit snugly but are not warped or rusted.
Pressure Canner
A Pressure Canner is a critical tool for safely processing our soup, as vegetable-based soups require high pressure to kill bacteria effectively.
- Choose a high-quality pressure canner with a secure locking lid and a pressure gauge or weighted regulator.
- Ensure the unit is big enough to process several jars in one batch but fits comfortably on your stovetop.
- Test the pressure gauge annually to guarantee accurate readings. Consult a local extension service for testing if needed.
- Tip: Keep the manual handy, as each brand may have unique operation instructions.
Cutting Tools
Accurate and efficient vegetable preparation is key, so invest in quality cutting tools.
- Chef’s knife: A sharp, durable knife simplifies the chopping process.
- Paring knife: Ideal for peeling and detailing smaller vegetables like carrots or potatoes.
- A sturdy cutting board: Look for a non-slip surface to ensure safety during chopping. Wooden boards are a great option but remember to clean thoroughly to avoid contamination.
Other Necessary Items
There are a few other critical items to make the canning process seamless and efficient:
- Jar lifter: To safely remove hot jars from the pressure canner without risking burns.
- Funnel: A wide-mouth funnel simplifies filling jars and prevents spills around the rim, ensuring a secure seal.
- Ladle: For evenly scooping our delicious soup into jars without dripping.
- Stockpot: A large, heavy-bottomed stockpot is essential for cooking the soup evenly without burning.
- Clean towels: Use these to wipe jar rims clean before sealing and for handling hot lids or jars safely.
Having these tools on hand will make the process of canning vegetable soup efficient while maintaining the quality and safety of our homemade creation.
Prep
Before we dive into canning our homesteader vegetable soup, preparation is key. From cleaning to organizing your space, this stage ensures a smooth, efficient process.
Cleaning And Chopping Vegetables
We start by thoroughly washing all vegetables under cool running water to remove dirt and debris. For better results, consider using a vegetable brush on items like carrots and potatoes. Ensure every vegetable is clean as any residue may impact the soup’s shelf life.
Next, we move to chopping. Use a sharp chef’s knife and a sturdy cutting board to dice the vegetables into uniform sizes for even cooking. Here’s a quick guide for prepping specific vegetables:
| Vegetable | Prep Instructions |
|---|---|
| Carrots | Peel and dice into 1/2-inch pieces |
| Celery | Trim ends and slice into 1/2-inch pieces |
| Onions | Peel and finely chop |
| Tomatoes | Core, peel if preferred, and dice |
| Green Beans | Trim ends and cut into 1-inch pieces |
| Corn | Shuck, clean, and cut kernels off the cob |
| Peas | Simply remove from pods if fresh |
Keep chopped vegetables in separate bowls to make later steps seamless. Consistency in size ensures the vegetables cook thoroughly and evenly.
Preparing Canning Jars
Proper preparation of canning jars is critical to ensure food safety. Begin by inspecting each Mason jar for chips or cracks. Even a small defect can compromise the seal and spoil the soup.
- Wash jars, lids, and bands in hot, soapy water. Rinse well.
- Sterilize jars by submerging them in boiling water for at least 10 minutes or washing them in a dishwasher’s sterilizing cycle.
- Prepare lids by simmering (not boiling) them in hot water to soften the sealing compound. Avoid reusing old lids; only new lids make a reliable seal.
- Let jars and lids air-dry on a clean towel before use.
We keep jars warm by leaving them in simmering water until ready to fill. This helps prevent cracks when hot soup is added.
Setting Up The Workspace
A well-organized workspace ensures efficiency and safety. Begin by selecting a spacious, clean, and clutter-free surface near your cooking area. Here’s a checklist to arrange the tools we’ll need:
- Stockpot for cooking the vegetable soup
- Pressure canner (place close to the stove)
- Funnels, ladles, and jar lifters within arm’s reach
- Clean kitchen towels for spills and wiping jar rims
Sterilized jars, lids, and bands should be arranged within easy access to minimize time spent handling during the canning process. Keep all vegetables, seasonings, and ingredients prepped and lined up in order of usage.
Directions
Let’s dive into the step-by-step process of creating and canning our homesteader vegetable soup. Follow these detailed instructions to ensure every jar captures the taste of a bountiful harvest.
Cooking the Vegetable Soup
- Heat the stockpot: Over medium heat, add 2 tablespoons of olive oil to a large stockpot. Allow the oil to warm slightly.
- Sauté base vegetables: Add the diced onions, garlic, carrots, and celery to the pot. Stir occasionally and cook for 5-7 minutes, or until softened and fragrant.
- Add tomatoes and herbs: Stir in the chopped tomatoes, bay leaves, thyme, basil, sea salt, and black pepper. Let this mixture simmer for 5 minutes to allow the flavors to meld.
- Incorporate remaining vegetables: Add the green beans, corn, and peas to the pot. Stir everything thoroughly.
- Pour in vegetable stock: Add 8-10 cups of vegetable stock to the pot. Stir and bring the mixture to a rolling boil.
- Cook thoroughly: Reduce the heat to low and let the soup simmer for 20 minutes. Stir occasionally to prevent sticking and ensure even cooking. Vegetables should be tender but not overly soft, as they will undergo further cooking during the canning process.
Filling the Jars
- Prepare the workspace: Lay out your sterilized Mason jars, funnels, and ladles on clean towels to maintain cleanliness.
- Fill the jars: Using a funnel, ladle the hot vegetable soup into the jars. Leave 1-inch headspace at the top of each jar to allow for proper expansion during processing.
- Adjust acidity (if needed): For added safety, place 1 tablespoon of bottled lemon juice per pint jar or 2 tablespoons per quart jar directly into the soup.
- Remove air bubbles: Use a non-metallic utensil, such as a rubber spatula, to gently stir inside the jar and release trapped air bubbles. Add more soup as necessary to maintain the headspace.
- Clean jar rims: Wipe the rims of the jars with a damp, clean towel to remove any residue that could prevent proper sealing.
Sealing the Jars
- Apply lids and bands: Place new lids on each jar and screw on the bands until just fingertip tight. Do not overtighten as this could interfere with the sealing process.
- Process in a pressure canner: Place the filled jars into the pressure canner. Ensure the canner contains the correct amount of water as outlined in the manufacturer’s instructions.
- Set pressure and time: Secure the lid on the pressure canner and follow the time and pressure specifications based on jar size and altitude. Use the table below as a guide:
| Jar Size | Pressure (PSI) | Processing Time |
|---|---|---|
| Pints | 10 PSI | 55 minutes |
| Quarts | 10 PSI | 1 hour 25 minutes |
- Cool the canner: Once processing time is complete, turn off the heat and allow the pressure canner to cool naturally. Do not force the lid open to avoid accidents.
- Check seals: After cooling, remove the jars and test the seals by pressing the center of each lid. A properly sealed jar will not flex up or down. If a jar isn’t sealed, refrigerate it and use the soup within a week.
Canning Process
The canning process is the most crucial step in preserving our homemade vegetable soup safely and effectively. By carefully following these steps, we ensure long-lasting freshness and flavor for months to come.
Setting Up The Pressure Canner
A pressure canner is essential for processing vegetable soups due to its ability to reach the high temperatures needed to kill bacteria. Here’s how we properly set it up:
- Inspect the canner: Check the gasket, lid, and vent pipe for any damage or blockages. Ensure the dial or weight gauge works properly.
- Fill with water: Add two to three inches of water to the canner; refer to the manufacturer’s instructions for precise measurements. Unlike boiling water canning, we don’t submerge the jars.
- Position a canner rack: Place the rack at the bottom of the canner to keep jars elevated and allow steam circulation.
- Preheat the water: Heat the water to approximately 140°F for raw-packed soups or 180°F for hot-packed soups, keeping it hot but not boiling.
- Load the jars: Using a jar lifter, lower the filled jars onto the rack, ensuring they sit upright and don’t touch each other or the canner walls.
Processing The Jars
To safely process the jars in the pressure canner, follow these precise steps:
- Seal the canner lid: Fasten the lid securely following your canner’s instructions without sliding the lid into place forcefully. Ensure the vent pipe remains open initially.
- Vent the steam: Allow steam to escape from the vent pipe for 10 minutes to eliminate air pockets that might interfere with proper pressurization.
- Adjust the pressure: Once venting is complete, place the weighted gauge or close the vent and bring the canner to the required pressure. Refer to the table below for the recommended pressure based on your altitude:
| Altitude (ft) | Pressure (psi) (Dial Gauge) | Pressure (psi) (Weighted Gauge) |
|---|---|---|
| 0 – 1,000 | 11 | 10 |
| 1,001 – 2,000 | 11 | 15 |
| 2,001 – 4,000 | 12 | 15 |
| 4,001 – 6,000 | 13 | 15 |
- Maintain pressure: Keep the canner at the correct pressure for the specified time (60-90 minutes depending on jar size and contents). Avoid fluctuating pressure by carefully adjusting the stove’s heat source.
- Turn off heat: Once the processing time concludes, turn off the heat source but don’t open the canner.
Cooling And Checking Seals
Safe cooling is essential to complete the canning process effectively.
- Gradual release: Allow the pressure to fall naturally. Opening the canner prematurely can cause jars to shatter. Wait until the pressure gauge reads zero or the weighted gauge stops rattling before opening.
- Remove jars carefully: Using a jar lifter, transfer the jars to a cooling rack or towel-lined surface. Avoid tilting the jars as any uneven cooling can affect the seal.
- Check the seals: After cooling for 12-24 hours, check the lid seals by pressing the center of each lid. It should not spring back if sealed properly.
- Label and store: Wipe down cooled jars, label them with the date, and store them in a cool, dark pantry.
By diligently following this Canning Process, we ensure the success of our efforts while preserving the vibrant flavors of our vegetable soup.
Storage And Shelf Life
Canning vegetable soup ensures we can enjoy the comforting flavors of our harvest year-round. Proper storage and understanding the soup’s shelf life are essential for maintaining its taste and safety.
Proper Storage Conditions
To keep our canned vegetable soup fresh and safe for consumption, we must store it under the right conditions. Follow these guidelines for optimal storage:
- Cool, Dark, and Dry Place: Keep the jars in a pantry, cellar, or any storage area that maintains a temperature of 50°F to 70°F. Avoid direct sunlight, moisture, and fluctuating temperatures.
- Avoid Extreme Heat or Cold: Do not store jars near stoves, ovens, or freezers. Jars may crack if exposed to freezing conditions or degrade under excessive heat.
- Check Seals Regularly: Before storing, ensure every jar is sealed properly. Press the center of each lid – a properly sealed jar should not pop up or move.
- Label and Date: Clearly label each jar with its contents and the processing date. Use waterproof markers or stick-on labels for lasting visibility.
How Long It Will Last
When stored correctly, home-canned vegetable soup has an excellent shelf life, ensuring we enjoy its hearty goodness long after canning:
| Condition | Shelf Life |
|---|---|
| Properly Sealed Jars | Up to 12-18 months |
| Dented or Unsealed Lids | Do not consume |
| Opened Jars (Refrigerated) | Best within 3 to 4 days |
Although the soup may last longer, its quality, flavor, and nutritional value start to decline after 18 months. Always follow the “first in, first out” method when consuming canned goods from storage.
Tips For Success
Canning vegetable soup at home is a rewarding experience, but attention to detail can make all the difference. Follow these pro tips to ensure your soup is safely preserved and full of hearty flavors.
Common Mistakes To Avoid
Avoid these pitfalls to ensure a successful canning process:
- Skipping jar preparation: Always inspect jars for cracks, wash them thoroughly, and sterilize them. Using improperly cleaned jars can compromise food safety.
- Neglecting pressure canner maintenance: Check the vent pipes and seals of your pressure canner before starting. A malfunction can lead to underprocessed jars.
- Inconsistent vegetable chopping: Keep the vegetable pieces uniform in size to ensure even cooking and texture consistency.
- Forgetting to adjust for altitude: Processing times and pressure levels vary with altitude. Refer to your pressure canner’s manual for altitude-specific guidelines.
- Overfilling jars: Always leave the recommended 1-inch headspace between the soup and the lid to allow for proper expansion during processing.
- Improper sealing: Clean the rims of jars meticulously before applying the lids. Any food residue can prevent a proper seal and lead to spoilage.
- Skipping acidity adjustment: Even if our veggie mix is low-acid, add lemon juice or vinegar as directed to maintain the correct pH for safe storage.
Enhancing Flavor
Elevate the taste of your canned vegetable soup with these tips:
- Layer flavors: Start by sautéing the aromatics like onions, garlic, and celery in olive oil for a rich flavor base.
- Use fresh herbs and spices: While dried herbs like thyme and basil work well, adding fresh herbs while simmering the soup delivers a burst of garden-fresh flavor. Remove them before canning to avoid unwanted textures.
- Season lightly: Canning can amplify flavors over time, so use less salt and spice during the initial preparation. Adjust seasoning when reheating for serving.
- Enhance umami: Add a touch of soy sauce or a splash of Worcestershire sauce for depth. Remember, use sparingly to avoid overpowering natural flavors.
- Experiment with combinations: Include a mix of vegetables like zucchini, bell peppers, and squash along with traditional ingredients to craft a soup that suits your taste.
| Key Ingredient/Tip | Purpose |
|---|---|
| Olive oil for sautéing | Rich flavor base |
| Lemon juice or vinegar | Acidity for safe canning |
| Fresh vs. dried herbs | Burst of freshness in flavor |
| Uniformly chopped veggies | Even cooking and smooth texture |
| Soy sauce/Worcestershire | Adds umami depth |
By avoiding common mistakes and enhancing the soup’s flavor with thoughtful ingredients and techniques, your canned vegetable soup will truly capture the essence of the harvest season.
Conclusion
Canning vegetable soup is more than just a way to preserve food—it’s a celebration of the harvest and a step toward self-reliance. By carefully selecting fresh ingredients, following proper canning techniques, and storing jars correctly, we can enjoy the comforting flavors of homemade soup all year long. It’s a rewarding process that brings the satisfaction of knowing exactly what’s in every jar. Let’s embrace this timeless tradition and savor the fruits of our labor, one bowl at a time.
Frequently Asked Questions
What are the essential ingredients for canning vegetable soup?
The essential ingredients include carrots, celery, onions, tomatoes, green beans, corn, peas, vegetable stock, and seasonings such as sea salt, black pepper, thyme, basil, garlic, and bay leaves. Other components like olive oil and lemon juice are also necessary for flavor and proper pH levels.
What equipment do I need for canning vegetable soup?
Key equipment includes sterilized wide-mouth Mason jars, new lids, a pressure canner, jar lifters, funnels, ladles, stockpots, chef’s knives, paring knives, and clean towels. Proper tools ensure safety and efficiency during the canning process.
Why is a pressure canner necessary for canning vegetable soup?
A pressure canner ensures the soup reaches the high temperature required to kill harmful bacteria, including botulism spores. It’s essential for safely preserving low-acid foods like vegetable soup.
How can I prepare vegetables for canning vegetable soup?
Wash and dice the vegetables evenly to ensure consistent cooking. Precise preparation includes uniform chopping and thorough cleaning to remove dirt and bacteria.
How do I sterilize Mason jars for canning?
Inspect jars for cracks, wash them in hot soapy water, rinse, and sterilize by boiling them in water or using a dishwasher’s sterilize setting. Keep jars warm before filling them.
How long is canned vegetable soup shelf-stable?
Properly sealed jars can last 12 to 18 months when stored in a cool, dark, and dry place. Opened jars should be consumed within 3 to 4 days.
How do I ensure my jars are sealed properly?
After processing in the pressure canner, allow jars to cool. Press the center of the lids—if they don’t pop back, the seal is secure. Also, check for any lid movement or loose locks.
Can I use different vegetables in the soup recipe?
Yes, you can experiment with vegetable combinations, but always maintain proper acidity levels for safety. Avoid starchy vegetables like potatoes unless tested for safe canning.
What are common mistakes to avoid when canning vegetable soup?
Avoid skipping jar sterilization, neglecting pressure canner maintenance, and chopping inconsistent vegetable sizes. Failing to follow proper canning procedures can compromise safety and quality.
Where should I store canned vegetable soup?
Store jars in a cool, dark, and dry place. Avoid sunlight, high humidity, and fluctuating temperatures to ensure the soup remains fresh and safe to consume.
How do I enhance the flavor of my canned vegetable soup?
Layer flavors by sautéing base vegetables, using fresh herbs, and adjusting seasoning to taste. Experiment with different spices and vegetable combinations to personalize the recipe.