Homemade Vegetable Beef Soup Canning Guide

There’s nothing quite as satisfying as a warm bowl of homemade vegetable beef soup, especially during the colder months. Not only is it delicious and comforting, but it’s also a great way to use up leftover vegetables and beef from your fridge.

Canning your homemade vegetable beef soup is a great way to preserve it for longer periods of time, so you can enjoy it whenever you like. Canning also allows you to save space in your refrigerator or freezer, and it makes for a convenient and quick meal option.

If you’re new to canning, don’t worry – it’s easier than you might think. With the right equipment and a little guidance, you’ll be well on your way to enjoying your own delicious canned vegetable beef soup.

Here’s a simple and tasty homemade vegetable beef soup recipe, along with a guide on how to can it for long-term storage.

Homemade Vegetable Beef Soup Recipe

Ingredients:

1 pound stew beef, cubed
3 carrots, chopped
3 celery stalks, chopped
1 onion, diced
2 garlic cloves, minced
1 can diced tomatoes
4 cups beef broth
2 cups water
2 cups green beans, cut into 1-inch pieces
2 cups corn kernels
2 cups potatoes, cubed
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste

Instructions:

1. In a large pot, brown the stew beef over medium-high heat. Add the onions and garlic, and cook until the onions are soft and translucent.
2. Add the carrots, celery, and potatoes to the pot, and cook for another 5 minutes, stirring occasionally.
3. Pour in the diced tomatoes, beef broth, and water, and bring the mixture to a boil.
4. Reduce the heat to low, and let the soup simmer for about 30 minutes, or until the beef and vegetables are tender.
5. Add the green beans and corn to the pot, and continue to simmer for an additional 10-15 minutes.
6. Season the soup with thyme, oregano, salt, and pepper, adjusting the seasonings to taste.
7. Once the soup is done cooking, let it cool completely before canning.

Canning Guide:

1. Ladle the cooled vegetable beef soup into sanitized canning jars, leaving about 1 inch of headspace at the top of each jar.
2. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
3. Place the lids and bands on the jars, making sure they are tightly sealed.
4. Process the jars in a pressure canner at 10 pounds of pressure for 75 minutes for pint jars, and 90 minutes for quart jars.
5. Carefully remove the jars from the canner and let them cool at room temperature for 12-24 hours.
6. Check the lids for proper sealing by pressing down on the center of each lid. If the lid stays down and doesn’t pop back up, it’s sealed.
7. Store the sealed jars in a cool, dark place for up to 1 year.

By following this straightforward recipe and canning guide, you’ll be able to enjoy homemade vegetable beef soup whenever you’re in the mood for a warm and satisfying meal. Not only is it a great way to use up leftovers and reduce food waste, but it also makes for a convenient and delicious meal option that you can enjoy for months to come.