Can I Water Bath Can Stew
No! In order to can stew safely, you need a pressure canner.
I KNOW there are people who say they just boils it for 4 hours and they are still alive. However, if you check out the CDC website for botulism cases from home canned food, every single one has been because someone was trying to water bath can low acid foods.
This is one area that Im going to go ahead and trust that the USDA has our best interest in mind and is telling the truth. You can do what you want, but for our family the risk is just too great, especially when you can avoid this risk with a $79 pressure canner.
I have two pressure canners, an All-American and a Presto. I love them both!! This is the All-American pressure canner I have I can put 7 quarts or 19 pints in it. This is the Presto I have, its smaller but its also lighter and under$100.
I realize that some people are scared of using a pressure canner but there is nothing to be afraid of. If you follow the manufacturers instructions there is no risk of blowing up your kitchen. Modern pressure canners have safety valves to prevent that.
If you want a step by step guide I highly recommend my book Pressure Canning for Beginners and Beyond which has step by step guides to can meat, legumes, and vegetables plus 94 recipes.
Canning Country Vegetable Beef Soup Recipe Recipe
Canning Country vegetable Beef Soup Recipe
From lanacountry 13 years ago
- Feel free to use any of the below tags. Click one to add it.
- Add items to your shopping list
- 1 pound yellow split peas shopping list
- Add any fresh garden herbs that you like. shopping list
- Above will make 16 pints or 8 quarts shopping list
- Use a large heavy pan shopping list
- add garlic and bay shopping list
- Cover and simmer for 75 minutes shopping list
- Add all the of the vegetablesshopping list
- Simmer for about 20 minutes shopping list
- vegetables will cook more while canning shopping list
- Put in jars with 1 Inch head space shopping list
- Process in a Pressure Canner shopping list
How to make it
- Show up here?Review or Bookmark it! â
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Three: Fill Jars And Pressure Cook
Now you are ready to fill your hot, prepared jars. I like to put my soup in wide mouth pint jars so that they are single serving size. Fill your jars making sure to keep 1 of headspace. Make sure you remove any air bubbles.
Next, make sure you are giving your jars a water bath. Water-bath canning is very important because it ensures safe storage at room temperature for up to a year. Canned foods that are stored in a freezer typically last for 3 to 5 years.
For an easy guide to water-bath canning, .
Now you are ready for the pressure canning. Place your jars into your canner, following your canners instructions. In my large canner, I can fit 16 pints with a separator between layers.
Adjust your canner lid, bring up to pressure and process pints for 1 hour and 15 minutes for pints at 10 pounds of pressure . Let cool before removing jars.
Enjoy your home canned vegetable beef soup!
Canning vegetable beef soup is easy using the pressure canning method!
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If you want to learn more about canning, this free webinar is a great resource! Just click HERE, then press play to watch the free one hour webinar. Then, you can click on any of the links on that are on that page if you are interested in taking a full eCourse.
Don’t Miss: Slow Cooker Pot Roast With Lipton Onion Soup Mix
Easy Vegetable Beef Soup With Ground Beef
Simple! Brown the meat, and throw it all together into one pot. Serve soup with a cake of corn bread or grilled cheese sandwiches on a cold winter night. You will feel warm all over.
Provided by PTRULL
|2 pounds lean ground beef
|4 cans mixed vegetables
|4 cans diced tomatoes
|1 onion, chopped
|ground black pepper to taste
|salt to taste
- In a large soup pot, cook ground meat over medium heat until browned. Drain grease from the pot.
- Add chopped onion, mixed vegetables, and tomatoes. Give it a stir. Reduce heat, and simmer for about 3 to 4 hours. Season to taste with salt and pepper.
Nutrition Facts : Calories 213 calories, Carbohydrate 11.7 g, Cholesterol 42.6 mg, Fat 12 g, Fiber 5 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 536.6 mg, Sugar 3.1 g
How To Can Beef Stew With Vegetables
The stew MUST be canned in a pressure canner, but the preparation to can beef stew is fairly easy! While you are preparing your pressure canner, jars and lids , begin by browning beef cubes in one Tablespoon of hot oil. You may need to brown the beef in batches, depending on the quantity of stew you are preparing.
Place browned beef into a large stainless steel pot. Add potatoes, carrots, onions, diced canned tomatoes, celery, garlic, and spices. Stir to combine.
Add 1 large beef bouillon cube to water . Add one can green beans. Add boiling water to completely cover meat and vegetables. Stir to combine. Bring mixture to a boil, while stirring frequently.
You May Like: Campbell Soup Chicken And Rice Casserole
Historical Usda Soup Recommendation
Here is the USDA advice from 1947. Do not follow this now this is for academic information only to show how the advice has changed.
Tanner, F.W. and Grace B. Armstrong. Canning Fruits and Vegetables. Circular 614. Urbana, Illinois: University of Illinois Extension Service. June 1947.
Notice that even in the 1940s they required pressure canning for the soups.
Note as well the similarity with the Penn State advice above for the longest ingredient.
How Long Will Homemade Soup Last In A Canning Jar Once Processed
Generally, most home canned goods will last for at least a year. You can still use the soup, even if it has been longer than the 1-year mark, but the quality starts going down at that point. So if it has been a year, dont throw it away! Just pull it to the front of the cupboard and make a plan to use it up soon.
You May Like: Campbell’s Tomato Soup Sloppy Joe Recipe
Usdas Your Choice Soup Recipe
The USDA offers guidelines for a free-wheelin, homemade soup that weve branded your choice soup for easy reference. They give you guidelines inside which you can create your heart out.
These recipes can be some of the more useful canning recipes in your arsenal, letting you create jars of instant lunches out of odds and ends of produce that needs using up but of which you dont have enough for a canning run on its own.
The guidelines are some of the more looser guidelines that you will come across in home canning. They tell you what you cant put in, and how long to process. So the cook actually has a lot of creativity within those safety parameters. You can do what you want within the boundaries, and be assured of safety.
Please note that no matter how long you cook a soup in advance in your soup pot, the processing time does not change. The soup will cook during the processing time, so you might as well take some advantage of that but the processing time is actually meant to be sterilization time of the food product, and all of that time is needed and it cannot be reduced.
How To Can Beef Stew For Easy Convenience Meals
Learning how to can beef stew at home is simple and a great way to have ready-to-eat meals on your shelf for quick lunches or dinners. You can also use venison, lamb, pork, or other game meat in this recipe.
Canning beef stew is a simple process and can be done with minimal hands-on time. Many people are terrified of pressure canners, but Ill walk you through the step-by-step process to show you just how simple and easy it truly is.
Having easy, convenience meals, on the pantry shelf, means we dont have to run out and grab take-out on a busy weeknight when mom cant cook.
If you like this tutorial, you may want to check out Carolyns full canning course, The Abundant Pantry: Canning. It includes over 50+ video lessons on canning .
Or, if youre not quite ready for the full course, check out her FREE 4-part Meals on Your Shelf series.
Also Check: Campbell’s Tomato Soup Sloppy Joe Recipe
Home Canned Beef Stew Notes
- You can also use pint jars for this recipe just reduce the processing time to 70 minutes.
- If the meat you are using is very fatty, its wise to drain the fat from the dutch oven after browning but before you add the rest of the ingredients for simmering. Otherwise, the excess fat can bubble up around the rim of the jar during processing time and will cause your lids not to seal.
- It is NOT advised to add any thickeners to home-canned stew before you can it. So if youd like to add flour or cornstarch to this recipe to make it thicker, youll need to add it after you open the jar for reheating.
- If you dont have stew meat, you can also cut up various roasts you may have hanging out in the freezer.
- Home-canned foods taste the best if you eat them within a year of preserving. However, they will last on the shelf much longer than that, although the nutrition will being to decrease over time.
- Feel free to adjust the herbs and seasonings in this recipe to fit your tastes. You can also easily add more salt, etc, when you are heating up the canned soup for serving.
Can I Add Sour Cream While Canning Soup
I have a wonderful recipe for potato soup, which has quickly become a favorite in our household. I have canned chili, stews and other soups, but not sure on this recipe. It calls for 3/4 c of sour cream for one batch. Can I safely add this to my soup, then can it? Just not sure if the sour cream would break down during the pressure process. Thanks! Elizabeth
Elizabeth, it is not recommended that you can anything with dairy products. What I would do is try canning it without the sour cream or any other dairy, instead adding those ingredients later when you serve it.
Potatosoup is a favorite at our house too. I almost always make it after a ham dinner with the leftover mashed potatoes and ham gravy as a base. My secret ingredient is chicken broth. The broth adds a wonderfully rich flavor. YUM!
Recommended Reading: Lipton Soup Hamburgers
Processing The Jars Of Beef Stew
Place hot jars into water in pressure canner . Lock the lid, and turn up the heat to medium-high. Once it is boiling, let the steam vent from canner for 10 minutes, then close vent.
Continue heating until you reach 10 pounds pressure. Pint jars are processed for 75 minutes, and Quart jars for 90 minutes.
When processing time is completed, turn off heat. Let the pressure in canner return to zero naturally. Once pressure returns to zero, wait a couple minutes, then carefully remove the vent cover. Wait a minute or so, then carefully remove the canner lid.
Wait 10 more minutes, then remove hot jars to a dish towel on the counter. Do not place boiling hot jars directly on counter- they might crack from temperature variance! Let jars cool completely, check for proper seal, label, then store in pantry.
As you can see, I had a very busy day canning, but it felt good to can beef stew, Split Pea and Ham Soup, and a few jars of Rhubarb-Orange Marmalade and put them into our pantry! It will be great to have these ready to go on those rainy Oregon days I KNOW will be here sooner, rather than later!
Thank you for stopping by, and I hope you will come back soon. Be sure and check out ALL my recipes in the recipe Index, which is located at the top of the page. Have a great day.
Dry Beans And Peas Must Be Cooked
Its so tempting to think, The pressure canner will cook the beans. So Ill just add them raw to the soup. But dont.
Those beans will absorb all the liquid and youll be left with a jar of thick soup with no liquid. Who knows if the heat was able to penetrate the interior?
Dried beans and peas will need to be completely rehydrated before adding to soup, just like you do when youre canning dry beans.
If dried beans or peas are used, they must first be fully rehydrated .
Also Check: Andersen Split Pea Soup Hotel
Prepare The Canning Equipment
The following day, gather your canning equipment, prepare the jars, setup the pressure canner, and organize your work area.
You will need:
- Canning tools: lid lifter, jar lifter, canning ladle, funnel, and bubble popper
- Plus basic kitchen supplies such as a large sauce pot, small pot, and kitchen towels.
Wash the canning jars and lids with warm, soapy water and rinse well. Place the pressure canner on the stove and insert the canning rack. Fill the jars part way with warm water and place them in the canner. Add water, cover, and bring the canner it to a boil over high heat. Reduce heat to medium-high and boil the jars for 10 minutes to sterilize and warm up the canner.
Warm your lids in a small pot of water over low heat. Keep everything warm until you are ready to can.
What To Serve With The Soup
Every good soup needs a big slice of bread to dip in it. This quick 10 minute Vegan Beer Bread has a sweet chewy crust outside with a soft, scrumptious yeasty inside.
Another great dipping bread for soup is warm toasted naan. This soft, chewy Whole Wheat Naan Recipe makes a healthy, authentic old-world bread.
Recommended Reading: Lipton Recipe Secrets Beef Stew
Canning Vegetable Soup Without Pressure Cooker
Using a pressure cooker is an old way or traditional way. The pressure cooker may provide us instant benefits through which we may save lot of time but the thing is Is canning vegetable soup without a pressure cooker possible? Read below to know more about canning vegetable soup without a pressure cooker!
What is Canning?
Canning is an ancient way of preserving food that was used in those days that were before refrigerators were there. In the essence of this method, a jar that contains food is covered with a cloth and it is then boiled for a given period of time to make the food bacterial free.
Good Year Round Soup Make Extra For Canning
This homemade vegetable beef soup recipe is good year round. Even if its in the thick of summer heat, if youre a gardener, chances are youll be make soups even in summer.
Gardeners spend a lot of time throughout the summer cooking, canning and preserving their garden goodies to enjoy in winter. A fully stocked pantry in the fall is a most satisfying, gratifying and comforting feeling for gardeners, and each can opened is like opening a jar of natures nutrients packed with a dose of sunshine.
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More On Canning Pureed Soup
Hello Sharon, I have read that you should not be canning pureed soup and I am wondering if this is true and why not? Also if I make vegetable soup and put small, cooked pasta in it, can that be canned? Thank you for sharing your knowledge and your support.
Karen, it is true that canning pureed soup is not advised. There have been no tests done to determine safety. It all has to do with the density of purees. What you can do is can your ingredients and then puree the soup when you serve it. Use regular safety measures like any other canned soup.
And it is also true that pasta has not been tested for safety in home canning. I get comments all the time saying that since commercially canned soups contain pasta, we can do it also. But the issue is equipment.
Commercial processes use different equipment than home canners have available. We cannot assume that if we can buy soups with pasta or rice that it is still safe to add the same ingredients for home canning also. It is not.