Best 2 Vegetable Soup Canning Recipes

Vegetable soup is a delicious and nutritious dish that can be enjoyed by people of all ages. It is a great way to use up fresh vegetables, and it can be canned and stored for later use. Whether you are looking for a quick and easy weeknight meal, or you are preparing for a special occasion, there are many vegetable soup canning recipes to choose from. With a little planning and effort, you can easily create a delicious and healthy soup that will be enjoyed by your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CANNED VEGETABLE SOUP

Canned Vegetable Soup image

Preserve fresh vegetables from garden or farmer's market by making this home-style soup.

Provided by BHG Test Kitchen

Time 2h20m

Number Of Ingredients 14

Ingredients

4.5 quart chicken, beef, or vegetable broth
4 cup chopped, peeled tomatoes
4 cup whole kernel corn (8 ears)
3 cup cubed, peeled potatoes (1 pound)
2 cup cut green beans
2 cup sliced carrots
2 cup sliced celery
1 cup chopped onion
3 garlic, minced
2 tablespoon snipped parsley or 2 teaspoons dried parsley
1 tablespoon snipped marjoram or 1 teaspoon dried marjoram, crushed
1 tablespoon snipped thyme or 1 teaspoon dried thyme, crushed
0.5 teaspoon pepper
1 tablespoon snipped rosemary or 1 teaspoon dried rosemary, crushed

Steps:

In an 8- to 10-quart Dutch oven or kettle combine broth, tomatoes, corn, potatoes, green beans, carrots, celery, onion, garlic, parsley, marjoram, thyme, rosemary, and pepper.
Bring to boiling; reduce heat. Simmer, covered, for 5 minutes (vegetables will be crisp).
Ladle hot vegetables into hot, clean quart or pint canning jars, filling about half full. Add hot liquid, leaving 1-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 75 minutes for quarts or 60 minutes for pints. Allow the pressure to come down naturally. Remove jars from canner; cool on racks. Makes 6 quarts (24 one-cup servings).

Nutrition Facts : Calories 76 kcal, Carbohydrate 16 g, Protein 3 g, Sodium 422 mg, Fat 1 g, UnsaturatedFat 0 g

VEGETABLE SOUP (CANNING)

Vegetable Soup (Canning) image

Adapted from the Ball Blue Book of Canning, this is a good recipe for canning. Pack summer produce into a jar and eat it in the winter!

Provided by Sharon123

Categories Low Protein

Time 1h39m

Yield 7 quarts

Number Of Ingredients 10

Ingredients

2 quarts tomatoes (you can use canned if you need to) or 12 large tomatoes, peeled, cored, chopped (you can use canned if you need to)
6 medium potatoes, peeled, cubed or 1 1/2 quarts potatoes
12 medium carrots or 1 1/2 quarts carrots
4 cups lima beans (canned or frozen)
4 cups corn, cut, uncooked or 9 ears corn
2 cups celery, cut in 1-inch slices
2 cups onions, chopped or 2 medium onions
6 garlic cloves, chopped
6 cups water
salt and pepper, to taste

Steps:

Combine all the vegetables in a large saucepot. Add the water, boil 5 minutes. Season with salt and pepper, if desired.
Ladle hot soup into hot jars, leaving 1" headspace. Remove air bubbles with a knife. Adjust two piece caps.
Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.
Yield: About 14 pints or 7 quarts.

Vegetable Soup Canning: Tips and Conclusion

Tips:

Utilize fresh, high-quality vegetables for the best flavor and nutritional value.
Clean and cut vegetables uniformly to ensure even cooking.
Blanch vegetables (except tomatoes) for 2-3 minutes to preserve color and texture.
Pack vegetables tightly into jars, leaving 1-inch headspace at the top.
Pour boiling water over the vegetables, leaving 1/2-inch headspace at the top.
Wipe jar rims clean and adjust lids and rings according to manufacturer's instructions.
Process jars in a boiling water bath canner for the recommended time.
Store jars in a cool, dark place for up to 1 year.
Enjoy your homemade vegetable soup throughout the year!

Conclusion: Canning vegetable soup is a great way to preserve the summer harvest and enjoy delicious, homemade soup all year long. With careful preparation and proper canning techniques, you can safely store vegetable soup for months. So gather your fresh vegetables, follow the step-by-step instructions, and start canning your own vegetable soup today!