Homemade soup saves money and tastes better than store-bought
Canning homemade soups saves money and offers better-tasting soup than store-bought brands. Using a pressure canner ensures the canning jars properly seal, keeping in freshness and allowing the jars to be stored for long periods of time. Always read the directions of your pressure canner before using.
Instructions
1. Clean and sterilize the canning jars and lids by running them through the dishwasher on the sanitize cycle.
2. Boil a pan of water on the stovetop. Put lids into the boiling water and let them soak for five minutes.
3. Remove the jars from dishwasher. Use a slotted ladle to remove some of the chunky, non-liquid soup materials from the bottom of your pan. Fill half the jar with this material. Use a ladle to top off the jar with soup liquid. Leave a one-inch gap at the top. Put on the lid ring and the lid. Repeat this process until all of the soup is in jars.
4. Prepare your pressure canner according to the manufacturer's directions. Use jar tongs to place each jar into the boiling water inside the prepared pressure canner. Set the heat to high. Allow steam to exit the vent for up to 10 minutes before closing the openings and setting the weight.
5. Monitor the pressure gauge--when it reaches 10 pounds, start timing the process. Time needed varies according to soup, jars, and canner but an hour is standard.
6. Turn off the canner's heat. Wait until the pressure drops to zero pounds. Let it sit for a few more minutes then vent out all the steam. Remove the weight and open the canner. Remove the jars using the tongs and carefully set them aside to cool overnight.
7. Store the cooled jars in the pantry for up to a year.
Tags: pressure canner, boiling water, canner heat, canning jars, into boiling, into boiling water, Remove jars