How to Can Soup in a Pressure Cooker


Putting up soup requires preparing your soup differently than making soup to eat immediately. Soup must be canned in a pressure canner. Canning is a good way to make the most of a roasted chicken, turkey or a roast by making broth from the bones and putting it up to use later. For homemade meat and vegetable soup for your pantry, you must cook the vegetables and meat thoroughly before adding broth and spices. Broth soups can the best as you cannot can soups that have thickeners in them.

Things You'll Need

  • Vegetables
  • Meat
  • Beans
  • Broth
  • Canning jars and lids
  • Pressure canner
  • Cook the vegetables and meat for your soup, then add broth. Use your favorite broth-based soup recipe. Do not add rice, noodles or any kind of thickening agent to your soup. You may add these when you serve the soup later. If using beans, use dried rather than canned. If using dry beans or peas, fully rehydrate them first by boiling them in 3 cups of water per cup of beans or peas for two minutes, then taking off the heat and letting sit for an hour, then bring to a boil again and drain.

  • Boil jars and lids to sterilize and heat them. Another way to accomplish this is to wash the jars and lids in your dishwasher. The steam in the dishwasher will keep the jars and lids hot until you need them if you don't open the door.

  • Fill the jars halfway with hot soup solids, such as vegetables, meat and beans. Ladle in soup broth, leaving a 1-inch head space. Rap the edge of the jars with a wooden spoon to release any air bubbles. Screw on the jar lids.

  • Process the jars in a pressure canner at 11 pounds for a dial-gauge canner and 10 pounds for a weighted-gauge canner if you live within 2000 feet of sea level. For every 2000 feet above sea level, add 1 pound of pressure. Process for 75 minutes. Soup with seafood in it should be processed for 100 minutes. Put 2 or 3 inches of water in the pressure cooker and bring the water to 180 degrees. Insert the jars in the rack and lower the rack into the pot. Put the lid on the pot, but not the weight yet. Bring the water to boiling on high until steam flows through the vent. Add the weight and allow the cooker to pressurize. Start your timing. Take the canner from the heat when the time is up and allow to cool naturally. Remove the weight carefully once it reads zero pressure. Remove the vent port once the canner is fully depressurized and let sit for 10 minutes before removing the lid.


  • Photo Credit soup image by AGphotographer from
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