In the American Redoubt, we are looking forward to enjoying homemade soups now that the weather is cooling down. We decided to can some vegetable beef soup to add to our preps.
First, we washed the quart jars and started prepping the ingredients.
Filling the jars was pretty simple since all of the ingredients cook during the pressure canning process.
Once the jars were filled up, we added some tomato paste, a few spices and a rich beef stock. We processed the quarts for 90 minutes at 12 lbs pressure in the All American Pressure Cooker/Canner
Note: Be sure to follow your pressure canner instructions and make adjustments based on your recipe and elevation.
Here is a photo of the final product! This will be a nice addition to our pantry and preps!
One of the jars did not seal after we removed it from the canner, so we were able to have a taste test! YUM!!
Wonderful! What a nice, easy, tasty meal. I can applesauce every year, but have not done any pressure canning yet (even though I use my pressure canner as a waterbath canner). Very inspiring. I look forward to trying soups and other single-jar meals.
Great canning set up and encouragement! Very similar to mine. The garage works well and it actually turns into a “man cave” during the canning process. We fill the jars in the kitchen and my husband takes things out to the garage to listen to RFR podcasts. It’s a win-win situation.
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New at canning. Want to learn as much as I can.