How to Make Home-Canned Veggie Soup

There's nothing better than good homemade soup! But, there are days when you just don't have the time to make a good bowl of soup but still want a dinner that's quick, easy and nourishing. This recipe is the perfect solution!

Difficulty: Moderate

Instructions

Things You'll Need:

• 8 qt. peeled tomatoes
• 8 cups carrots
• 6-8 onions
• 3 qt. water
• 1 Tbsp. pepper
• 2 small heads cabbage
• 3 green peppers
• 3 stalks celery
• ½ c. canning salt

1. 
    

   Assemble all of your ingredients, a dozen quart canning jars with new lids and rings, a water bath canner, and a large pot to cook the soup prior to bottling.

2. 
    

   Chop the tomatoes, carrots, onions, peppers, cabbage and celery or put through a food processor. Put in large pot with the water, salt and pepper. Bring to a boil, lower heat slightly, cook for an hour.

3. Ladle the hot soup into hot jars, seal and water bath for 30 minutes (let water bubble and boil around the jars). Most water bath canners will only hold 7 quart jars so keep the rest of the soup simmering while you cook the first batch and then ladle the hot soup into hot jars for the second batch.

4. 
    

   Once you remove the jars from the water bath let them sit undisturbed and they should seal within an hour or so. You will hear a "popping" sound when the soup seals.

5. 
    

   The soup is now ready to eat as is or you can add other ingredients for a hearty homemade soup! Consider adding:
   * browned hamburger
   * stew meat
   * corn, beans or other vegetables
   * rice
   * macaroni
   * barley

Tips & Warnings

• Wash all vegetables well.
• Use 2 gallon cans of crushed and/or diced tomatoes (from Sam's Club) instead of fresh tomatoes
• Add more water or tomato juice for a "runnier" soup
• Use a large electric roaster instead of a large pot to cook the soup. Saves room on your stove!
• Make sure you use new lids and check jars for cracks or chips.
• Heat your jars by putting in your dishwasher and running through the rinse and dry cycle. This will keep them very hot.
• Follow directions for lids. Make sure they are softened by soaking in hot water.
• If a jar does not seal, cook and eat for supper! Can be refrigerated for a day or two.

[wordster]

on 12/9/2009 Sounds really good. I used to do this sort of thing (when I lived in Idaho :-) but with all the kids grown, not so much need now. Still would be good to have some homemade soup on hand - may give it a try.

[godfather25]

on 10/13/2009 Great recipe for home canned veggie soup. Sure sounds great.

[westernmom]

on 10/13/2009 A water bath canner is a very large pot that usually holds seven quart jars. It generally has a rack to lift the bottles out easily when you are finished with the water bath. A water bath is filling up the pot with water after you have your jars in it, bringing it to a boil, and boiling for a specific length of time. It' definitely a "canning thing."

[dorigillman]

on 10/13/2009 great article but what is a water canner?

[joycetmann]

on 10/13/2009 Super tips for making homemade soup in bulk. Thanks for the quick and easy recipe. 5*