If you love the idea of having homemade vegetable beef soup all year round, canning it is the perfect solution for you. Canning your own soup allows you to take advantage of fresh, in-season vegetables and your favorite cuts of beef to enjoy anytime. Having canned soup on hand makes meal planning and preparation a breeze, especially on busy weeknights or during the colder months when a warm bowl of soup is so comforting.

To start the process of canning your vegetable beef soup, it’s important to gather all of the necessary equipment. You will need a pressure canner, canning jars, lids, and rings, as well as all of the fresh ingredients for the soup. It’s crucial to follow all safety guidelines for canning, especially when it comes to using a pressure canner to ensure that your soup is properly preserved and safe to eat.

Once you have all of your equipment and ingredients ready, it’s time to get cooking. Below is a simple and delicious recipe for vegetable beef soup that is perfect for canning. This recipe makes approximately 7 quarts of soup.

Ingredients:
– 2 pounds beef stew meat, cubed
– 1 large onion, diced
– 2 cloves of garlic, minced
– 4 carrots, sliced
– 4 celery stalks, sliced
– 4 potatoes, peeled and diced
– 1 can of diced tomatoes (14.5 oz)
– 1 cup frozen corn
– 1 cup frozen green beans
– 1 cup frozen peas
– 8 cups beef broth
– 2 teaspoons salt
– 1 teaspoon black pepper
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano

Instructions:
1. In a large pot, brown the beef stew meat over medium heat until it is browned on all sides. Remove the beef from the pot and set it aside.
2. In the same pot, sauté the onion and garlic until they are soft and translucent.
3. Return the beef to the pot and add the carrots, celery, potatoes, diced tomatoes, corn, green beans, and peas.
4. Pour in the beef broth and bring the soup to a boil. Reduce the heat and simmer for 20-30 minutes, or until the vegetables are tender.
5. Season the soup with salt, pepper, thyme, and oregano, adjusting the seasonings to taste.

Now that your vegetable beef soup is ready, it’s time to can it. First, carefully ladle the hot soup into clean, sterilized canning jars, leaving 1 inch of headspace at the top of each jar. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal, then place the lids and rings on the jars. Process the jars in a pressure canner according to the manufacturer’s instructions for your altitude, typically around 70 minutes at 10-11 pounds of pressure.

Once the processing time is complete and the pressure has been released naturally, carefully remove the jars from the canner and allow them to cool on a clean, dry towel. After 24 hours, check the seals on the lids to ensure that they are securely in place. Any jars with unsealed lids should be refrigerated and used within a few days.

Now that your vegetable beef soup is canned and ready to go, you can store it in a cool, dark place for up to one year. When you’re ready to enjoy a bowl of soup, simply open a jar, heat it up on the stove, and you have a comforting and nutritious meal in no time.

With this ultimate guide to canning vegetable beef soup and a delicious recipe to get you started, you can stock your pantry with homemade soup to enjoy whenever you need a warm and satisfying meal. Happy canning!