To can a hearty vegetable beef soup, start with lean beef, carrots, green beans, and diced tomatoes. Brown the beef, sauté onions, then deglaze with stock. Add diced vegetables, beans, tomatoes, and broth; simmer until tender. Pack hot into sterilized jars, leaving proper headspace, seal with clean lids, and process in a pressure canner according to your altitude. Let jars cool undisturbed and check seals. If you keep exploring, you’ll uncover precise steps and safety tips.
Ingredients and Quantity
Here are the ingredients and their quantities for this Canning Vegetable Beef Soup: You’ll need a careful mix of vegetables, beef, and seasonings to guarantee flavor and safety. Think regarding vegetable selection and beef types to match your taste and budget. Use lean cuts and choose crisp veggies that hold up to canning. Keep portions balanced to avoid overfilling jars while preserving texture.
| Item | Quantity | Notes |
|---|---|---|
| Beef (stew meat) | 1 lb | Cut into bite sized pieces |
| Carrots | 2 cups | Diced |
| Minced onions | 1 cup | Finely chopped |
| Green beans | 1 cup | Trimmed |
| Tomatoes (diced) | 2 cups | No added salt |
This approach stays practical, precise, and freedom-driven.
Preparations
Before you start canning, prepare all ingredients and equipment to keep the process efficient and safe. In this Preparations section, you’ll focus on preparation methods that minimize risk and maximize yield. Start with ingredient selection: choose lean beef, fresh vegetables, and seasonal produce for flavor and texture, and trim excess fat. Wash surfaces and hands, then preprocess vegetables as you did in the ingredients list. Organize jars, lids, bands, a canner, tongs, and a timer within arm’s reach. Label jars with date guidance, and confirm your pressure canner is calibrated. Follow standardized steps for hot or raw pack methods, and keep acid balance in check with proper tomatoes or juice. Keep a calm pace, document deviations, and stay aligned with your safety plan.
Kitchen tools or Kitchenware Required
To keep the process smooth, gather the specific kitchen tools and kitchenware you’ll rely on for canning this vegetable beef soup. You’ll need a reliable pressure canner, canning rack, thermometer, and jars with lids, plus a pair of tongs and a wide-mouth funnel. A large stockpot, ladle, and kitchen towel round out the basics. Keep a timer handy and a magnetic wand for easy lid handling. For safety, wear heat-resistant gloves and follow proper canning equipment steps to protect you and your family. Safety tips stay front and center: clean work area, sanitize jars, and never rush.
| Tools | Purpose |
|---|---|
| Pressure canner | Canning safety, high-heat processing |
| Jar set | Preserve, seal, store |
How to Cook
- Heat your pot over medium-high heat.
- Add a splash of oil and your aromatics to bloom their flavors.
- Brown the beef first.
- Stir in onions, garlic, and celery to add depth.
- Deglaze the pot with a bit of stock to lift the fond from the bottom.
- Add vegetables, canned tomatoes, beans, and broth.
- Bring everything to a steady simmer.
- Skim off any foam that forms.
- Adjust salt and pepper, and taste for balance.
- Maintain gentle heat to avoid tough textures.
- Cover the pot only if you need to soften vegetables evenly.
- Use steady simmering as the primary cooking technique, avoiding rapid boiling.
- Enhance flavor by careful timing, even chopping, and mindful seasoning at the end.
- Aim for a clear, hearty soup with consistent texture and well-integrated flavors.
How to Serve
Serving Canning Vegetable Beef Soup is straightforward: ladle it into warmed bowls, top with fresh herbs or a squeeze of lemon if you like brightness, and pass crusty bread or cornbread on the side.
You’ll want to present it simply and confidently, so choose sturdy bowls and a clear spoon. For serving suggestions, set bowls on a small tray with a folded napkin and a butter knife for optional toppings. Keep the broth visibly rich, with vegetables and beef arranged evenly on the surface. Presentation ideas include a light garnish of chopped parsley, dill, or chives, and a lemon wedge for brightness at the edge. Serve immediately for best texture, and label leftovers for future meals.
Tips
If you’re canning vegetable beef soup, start with a clear plan: prep ingredients and follow safe canning guidelines to preserve flavor and texture. In this tips section, focus on streamlined execution and reliable results. Use canning techniques that support consistent pressure, timing, and jar integrity, especially when adjusting ingredients. Label jars with date and batch specifics to track variations and shelf life. Practice precise chopping sizes so each bite remains uniform after processing. When you experiment with soup variations, document outcomes to refine your method without compromising safety. Maintain clean work habits, sanitize tools, and preheat equipment to reduce contamination risk. Finally, taste isn’t a substitute for tested times—stick to proven processing guidelines for best, long‑lasting results.
Food Value and Benefit
Canning vegetable beef soup provides a nutritious and convenient meal option rich in essential nutrients. This prepared dish combines lean beef, a variety of vegetables, and flavorful broth, delivering a balanced source of protein, fiber, vitamins, and minerals.
Benefits of eating this recipe include:
- Steady energy supply from lean protein and complex carbohydrates
- Supports immune function through vitamins and antioxidants
- Promotes digestive health with dietary fiber from vegetables
- Helps maintain fullness and weight management
- Provides essential minerals like potassium and sodium for electrolyte balance
- Reduces reliance on processed or less nutritious convenience foods
- Allows customization to meet personal dietary needs
- Minimizes food waste through preservation and long shelf life
Key vitamins and minerals in this recipe:
- Vitamin A (from carrots and other vegetables) for vision and immune health
- Vitamin C (from vegetables) for antioxidant support and collagen production
- B vitamins (from beef) for energy metabolism
- Iron (from beef) for oxygen transport in the blood
- Potassium (from broth and vegetables) for muscle and nerve function
- Sodium (from broth) in balanced amounts for fluid regulation
Frequently Asked Questions
How Long Does Canning Processed Soup Require for Safety?
Canning times vary, but follow regional safety guidelines—pressure canning typically 75 minutes for pints and 90 for quarts with vegetables, plus altitude adjustments. You’ll guarantee safety guidelines are met, reducing botulism risk and preserving nutrition.
Can I Use Frozen Vegetables in This Recipe?
Yes, you can use frozen vegetables. Just thaw if needed and adjust cooking times accordingly; Frozen vegetables may reduce overall cooking time, so monitor texture. Frozen vegetables, cooking times, keep safety in mind while you prep efficiently.
What Altitude Adjustments Are Needed for Canning?
Altitude adjustments: pressure canning requires higher processing times at elevation—plan for 0.5 to 1 PSI per 1,000 feet above sea level. You’ll adjust accordingly, ensuring safe, flavorful results while preserving your freedom to store.
Is It Safe to Reuse Jars After Canning?
Yes, you should inspect jars carefully; if you notice cracks, chips, or looseness, don’t reuse. Confirm jar sterilization before reuse and prioritize jar integrity to keep your canned soup safe for storage and enjoyment.
How Long Will Canned Soup Keep Unopened?
Canned food’s shelf life varies, but unopened soup generally keeps 1 year for best quality. You’ll preserve flavor if you store properly; keep it cool, dark, and steady. This freedom comes with dates you respect. Shelf life confirmed.
