Preserving Vegetable Beef Soup with Canning
There’s nothing quite like a warm, hearty bowl of vegetable beef soup on a cold winter’s day. But what do you do when you have a bumper crop of vegetables from your garden or find a great deal on produce at the market? One of the best ways to preserve your soup is through canning. Canning your own vegetable beef soup lets you enjoy the flavors of summer all year round. Plus, it’s a great way to save money and reduce food waste.
One of the great things about canning vegetable beef soup is that it’s relatively easy and requires minimal equipment. All you need are some mason jars, a large pot or pressure canner, and your ingredients. Canning vegetable beef soup can be a fun and rewarding experience, and it’s a great way to stock your pantry with delicious, homemade meals.
Here’s a simple recipe for vegetable beef soup that you can easily preserve through canning:
Ingredients:
– 2 pounds of beef stew meat, cut into bite-sized pieces
– 1 onion, diced
– 2 cloves of garlic, minced
– 4 cups of beef broth
– 1 can (14.5 ounces) of diced tomatoes
– 2 cups of carrots, peeled and chopped
– 2 cups of potatoes, peeled and diced
– 2 cups of green beans, trimmed and cut into bite-sized pieces
– 2 cups of corn kernels
– 2 cups of peas
– 1 teaspoon of dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, brown the beef stew meat over medium-high heat until it is cooked through.
2. Add the diced onion and minced garlic to the pot and cook until they are softened.
3. Pour in the beef broth and diced tomatoes and bring the mixture to a simmer.
4. Add the carrots, potatoes, green beans, corn, and peas to the pot and stir to combine.
5. Season the soup with dried thyme, salt, and pepper.
6. Simmer the soup over medium heat for 20-30 minutes, or until the vegetables are tender and the flavors have melded together.
7. Meanwhile, prepare your canning jars and lids by washing them in hot, soapy water and sterilizing them in boiling water.
8. Ladle the hot soup into the prepared jars, leaving about 1 inch of headspace.
9. Wipe the rims of the jars with a clean, damp cloth, and then place the lids and screw on the rings until they are fingertip tight.
10. Process the jars in a boiling water canner for 75 minutes (pints) or 90 minutes (quarts). If you are using a pressure canner, follow the manufacturer’s instructions for processing times and pressures.
11. Once the jars have been processed, carefully remove them from the canner and let them cool on a towel-lined countertop.
12. Check the seals on the jars after they have cooled, and store any unsealed jars in the refrigerator for immediate consumption.
Canning your own vegetable beef soup is a great way to enjoy the flavors of summer all year round. Plus, it’s a fantastic way to save money and reduce food waste. With a simple recipe and a few basic canning supplies, you can stock your pantry with delicious, homemade meals that are ready to enjoy at a moment’s notice. Happy canning!