Preserve homemade vegetable soup by pressure canning it.
The only safe way to preserve low-acid types of foods at home is by pressure canning. Only canning under pressure can get the water temperature high enough to kill bacteria in certain foods with a low acid content, such as vegetables, vegetable soups and meats. Pressure canners use boiling water maintained under pressure, which allows the water to reach a higher temperature than regular water-bath canners. The pressure must be closely monitored, which is done by a dial gauge or a weight gauge, depending the age of the pressure canner. Make your favorite homemade vegetable soup in large batches, process the extra with a pressure canner and enjoy homemade soup anytime.
Instructions
1. Cook the vegetable soup and keep it hot until you're ready to put it in the jars. Do not add thickening agents to the soup. Do not use any flour or flour products, pasta or noodles, rice, milk or cream products in the soup. If dried beans or peas are used in the vegetable soup, be sure to cook them completely until fully rehydrated. Keep the soup simmering until the canning jars are ready to fill.
2. Wash the glass jars, rings, lids, jar funnel and ladle in hot soapy water and rinse any detergent residue thoroughly so it doesn't ruin the flavor of the food. A dishwasher may be used for washing the canning equipment. The jars must be kept hot until ready to fill with soup.
3. Prepare the lids by strictly following manufacturer's directions. This will include heating the lids separately to get the seal on the lid ready for the pressure canning process. The lids must be new and cannot be reused. The metal rings can be reused, but the lids are designed to create a tight seal only once for canning foods.
4. Fill the clean jars with the soup using the jar funnel to help prevent spillage. Ladle the soup's solid ingredients into the bottom half of the jar, filling the remainder of the jar with the broth or liquid from the soup. Leave 1 inch of head space at the top of the jar to allow air to escape from the jar.
5. Remove air bubbles from the soup-filled jars with the plastic spatula by inserting the spatula inside the jar. Slide it down between the soup and the side of the jar, pushing up and down while tilting the jar slightly to one side.
6. Wipe the rims and tops of the jars with a clean, damp towel or paper towel. It's important to not have any food on the jar tops or rims because the lids might not seal correctly during canning. The lids have now been heated and prepared according the manufacturer's directions. Place the warm lids on the jars, followed by the rings.
7. Put 2 to 3 inches of water in the pressure canner. Use the jar tongs to place the jars in the pressure canner, but be careful to not touch the rings and lids with the tongs and do not tilt the soup-filled jars as this can interfere with the lids sealing correctly during processing. Close and lock the lid on the pressure canner but do not put the weighted vent cover on, if so equipped, or cover any open ports on the canner.
8. Heat the pressure canner on the highest heat setting with the vent open until steam is fully escaping from the vent port on the canner. Allow the canner to continue to steam for 10 minutes. Close the port or put on the weighted cover if the canner is equipped with one. Allow the canner to begin to pressurize for the next three to five minutes.
9. Start timing the vegetable soup in pint jars for 60 minutes and quart jars for 75 minutes when the pressure reaches 11 lbs. (or PSI, pounds per square inch) for a dial-gauge canner at an altitude of zero to 2,000 feet above sea level. Add another pound of pressure for each additional 2,000 feet. of altitude. For example, if you live at an altitude of 2,001 to 4,000 ft. above sea level, the PSI on the pressure canner must reach 12 lbs. and at an altitude of 4,001 to 6,000 feet, the pressure must be 13 lbs.
The PSI pressure in a weighted-gauge canner is maintained differently although the processing time remains the same for pints and quart jars. For an altitude of zero to 1,000 feet, maintain the canner pressure at 10 lbs. Any altitude higher must have the pressure at 15 lbs.
Never let the PSI pressure drop below the recommended amount during the entire processing time. If the pressure drops below the correct PSI, bring the canner back to the correct PSI and start timing the process all over again from the beginning to be sure the food is safe to eat after the canning process.
10. Turn off the heat to the pressure canner after processing for the correct amount of time according to jar size. The canner will now begin the process of depressurizing. Do not open any vents or ports and allow it to cool and depressurize slowly, then open a vent or port. Wait another 10 minutes then carefully unlock and remove the lid, keeping your face away from the steam.
11. Remove the vegetable soup jars from the canner with the jar tongs. Place them on a cooling rack or towel leaving at least 1 inch of space between each jar. Let the jars cool at room temperature for 12 to 24 hours.
Tags: pressure canner, vegetable soup, jars with, above level, Allow canner, altitude zero