Canning 101: Vegetable Beef Soup Recipe for Beginners

Canning is a great way to preserve the flavors of your favorite vegetables and meats, and a perfect way to enjoy them all year round. If you are new to canning, vegetable beef soup is a great recipe to start with. It is not only delicious and nutritious, but also relatively easy to prepare and can. Plus, you can customize the recipe according to your taste and preference. Here’s a simple vegetable beef soup recipe for beginners that you can try and can to enjoy for months to come.

Ingredients:
– 1 pound of stew beef, cubed
– 1 onion, chopped
– 3 cloves of garlic, minced
– 4 carrots, peeled and sliced
– 3 stalks of celery, chopped
– 4 potatoes, peeled and diced
– 1 can of diced tomatoes
– 1 can of tomato sauce
– 6 cups of beef broth
– 1 teaspoon of salt
– 1 teaspoon of black pepper
– 1 teaspoon of dried thyme
– 1 teaspoon of dried oregano
– 1 bay leaf
– 2 cups of frozen mixed vegetables (corn, peas, green beans)

Instructions:
1. In a large pot, brown the stew beef over medium-high heat until it is cooked through. Add the chopped onion and garlic and cook until they are soft and fragrant.

2. Add the carrots, celery, and potatoes to the pot. Stir and cook for a few minutes until the vegetables start to soften.

3. Pour in the diced tomatoes, tomato sauce, and beef broth. Add the salt, pepper, thyme, oregano, and bay leaf. Allow the soup to come to a gentle boil, then reduce the heat and let it simmer for about 20-30 minutes or until the vegetables are tender.

4. Add the frozen mixed vegetables to the pot and cook for an additional 5-10 minutes.

5. Once the soup is ready, it is time to can it. Clean and sterilize your canning jars and lids. Ladle the hot soup into the jars, leaving about an inch of headspace at the top. Wipe the rims clean, then place the lids on top and screw on the bands until they are fingertip tight.

6. Process the jars in a pressure canner according to the manufacturer’s instructions. Typically, pints of vegetable beef soup are canned at 10 pounds of pressure for 90 minutes.

7. Once the canning process is complete, carefully remove the jars from the canner and let them cool at room temperature. Store the canned soup in a cool, dark place for up to one year.

Once you have mastered the art of canning vegetable beef soup, you can experiment with different vegetables and flavors to create your own signature recipe. With a little practice, you can stock your pantry with a variety of canned soups that will keep you warm and satisfied all year long. Happy canning!