Homemade Vegetable Beef Soup: Canning Advice

When the winter months roll around, there’s nothing quite like a piping hot bowl of homemade vegetable beef soup to warm you up from the inside out. Whether you’re making a big batch to enjoy throughout the season or looking to preserve the bounty of your garden, canning your vegetable beef soup is a great way to ensure you have a tasty, nutritious meal at your fingertips whenever you need it.

Before you start canning your homemade vegetable beef soup, it’s essential to follow safe canning practices to ensure that your soup remains safe to consume. Here are a few tips to help you get started:

1. Use a Pressure Canner: When canning low-acid foods, such as vegetable beef soup, it’s crucial to use a pressure canner to ensure that harmful bacteria, such as botulism, are destroyed. Follow the manufacturer’s instructions to ensure you are using the pressure canner safely.

2. Properly Prepare Your Ingredients: Before you start canning your soup, make sure to prepare all your ingredients properly. This includes washing and chopping your vegetables and browning your beef. By taking the time to prepare your ingredients correctly, you will ensure that your soup is safe to consume and delicious to boot.

3. Leave Adequate Head Space: When filling your canning jars with soup, make sure to leave the recommended amount of headspace as specified in your canning recipe. This will allow room for the soup to expand during the canning process and help prevent liquid from siphoning out of the jars.

Now that you are familiar with the best practices for canning your homemade vegetable beef soup, let’s take a look at a delicious recipe to get you started.

Homemade Vegetable Beef Soup Recipe

Ingredients:

– 1 pound beef stew meat, cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 carrots, chopped
– 3 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 6 cups beef broth
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups green beans, trimmed and chopped
– 2 cups corn kernels
– 2 cups potatoes, peeled and diced
– 1 cup peas
– 1 bay leaf

Instructions:

1. In a large pot, brown the beef stew meat over medium-high heat. Once browned, add the chopped onion and garlic, and cook until the onion is translucent.

2. Add the carrots, celery, diced tomatoes, beef broth, thyme, rosemary, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.

3. Add the green beans, corn, potatoes, peas, and bay leaf to the pot. Continue to simmer for an additional 20-30 minutes, or until the vegetables are tender and the meat is cooked through.

4. Once the soup is ready, ladle it into clean, sterilized canning jars. Leave the recommended amount of headspace and use a clean towel to wipe the rims of the jars. Secure the lids and process the jars in a pressure canner according to the recommended time and pressure for your altitude.

By following these simple canning tips and trying out this delicious vegetable beef soup recipe, you can enjoy a warm and satisfying meal whenever the craving strikes. Happy canning and happy cooking!