Dec 162009
I enjoy canning our own conveniences food. Store bought soups are expensive and high in salt and other additives. I love having home cooked suppers on our pantry shelves. Lets face it we ALL have crazy days that we are tempted to pick up fast food. I try to keep a stock of home canned food available for times I’m just to tired or sick to cook supper.
How to can beef soup
- Place soup bones in a roasting pan and roast at 350F for 1 hour. This doesn’t have to be an exact time, just until they are nicely browned.
- Remove bones from pan and place in a stock pot. Cover with water and add chopped onions, celery ends, what ever you have on hand. Bring to a boil. Turn down and simmer until broth has cooked down into a nice dark rich tasting liquid.
- Strain the broth and place in the fridge to cool over night.
- The next day skim off the fat and reheat broth. Season to taste.
- Peel and dice potatoes and carrots. I use approximately half a cup per quart jar.
- Add vegetables to jars then add desired amount of meat.
- Cover with hot stock. Run a spatula around the sides to remove any air bubbles.
- Wipe rims, add lids and rings finger tight.
- Can at 10 pounds pressure for 90 minutes quarts, 75 minutes for pints.
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That sounds SO good, and I would love to do it, but we don’t really can anymore. All of our canning stuff is a continent away.
Thank you for the comment about my fingerless gloves. They were very fun to knit.
thanks for linking! i am just getting into canning, so this tutorial is now bookmarked!!!
Hi! I have been really enjoying you and your husband’s videos on youtube. I have always really wanted to can but am very afraid of contaminating something and growing a deadly food poisoning (think botulism!-OK, the fact that I am a nurse MIGHT have something to do with this fear!). What special precautions do you have to do? Have you ever had anything go bad or gotten ill from something you have canned? What book/resources would be a good place to start? I know, I know, I ask alot of questions. We have just moved to Iowa and EVERYBODY cans here! Thanks for your wonderful, informing videos. I am originally from the MI UP and went to a college on the border of Canada. I sure miss the north God Bless
Hi Jennifer, I’ve never had canned food go bad. It’s very important that everything is clean when your working. Your jars especially need to be sterile. Many people boil them, you can also use a dishwasher. Most of the time I just wash them in very hot water and a little bleach. If you follow the directions, keep everything clean and process the jars for the recommended time you shouldn’t have problems.
A good book to start with would be the Ball’s Canning book. It’s considered the standard for times and methods.
Stephanie wrote:
Thank you! I’m glad it was helpful.
I’ve been canning for probably 30 years. (Wow, that makes me sound old… but I’m not!) I started as a teen making jellies & pickles! I’ve only canned fruits & veggies over the years and have ALWAYS wanted to try soups… chicken, rabbit, beef etc. but now, thanks to your ‘booster shot of confidence’ I will be making some for sure! Can’t wait to get started! Have you ever canned other meats? How is the flavor after canning?
Blessings to you & your family!
Melanie
i love all sorts of soup but my most favorite soup is none other chicken or beef soup.”;*
This is a great recipe! Have you ever thrown in noodles or rice into the beef soup? And, how did it turn out? I got my pressure canner and can’t wait to try some recipes.
Your video is the best concerning when to put the top part on, timing etc. But I do have one question. You said you could also use raw meat. Does that effect the time? It was 90 minutes for a quart (75 for a pint) of cooked meat. Same for raw? Thanks for what you are doing. I know no one that cans and my mother didn’t teach me. So, this is great.
Thank you! The timing would stay the same. All meat’s cooked or raw are done for 75 min for pints and 90 for quarts and the weight depends on your altitude. I prefer to make soup with cooked meat myself, but I don’t see any reason why you couldn’t use raw. The raw meat does create a lot of broth as it cooks. So if you were putting a lot of meat in the jar you might want to slightly reduce the amount of stock you put in the jar. For example a jar filled with cubed or sliced raw meat, with NO liquid added will be nearly full of broth after canning.
I should mention that the canning standards do say soup with meat is done at 60 min for pints and 75 min for quarts. But if I add meat to the soups, I prefer to use the meat times. As a general rule pick out the ingredient that has the longest canning time in your recipe and use that for your time.
I’m just getting into canning and I’m loving the idea of all the possibilities. What would you say is the shelf life for canning your own meat?
I would say as long as it’s canned properly and the jar is sealed it should be good for a long time. I’ve used meat and other canned goods that were 5 years old and they were just fine. But there has been no testing on home canned foods done past the 1 year mark. That is why the canning standards/books often say 1 year.
great to know, thank you!