Canned soup is delicious and easy for lunches, dinners, and even sandwiches. Store-bought soup often contains large amounts of sodium and even hidden ingredients like MSG, yeast and unknown spices, and added artificial flavorings.

Not only is homemade canned soup healthier, it’s less expensive than store-bought versions, and you can control what’s in it. What Soups Are Best For Home Canning?

Canned cream soup

Tomato, mushrooms, celery, squash, squash, broccoli, cauliflower, and other vegetables and mixes make a delicious creamy soup. Creamy foods are often cooked vegetables that are run through a blender and then made into a delicious, creamy soup with fresh milk or cream and a variety of spices. These may require a few extra steps to prepare, but they are worth the effort.

To make a condensed soup, simply stop adding additional cream and water in the recipe that follows and write on the label how much to add for that particular recipe. When you open a jar of creamy soup, simply add as much milk or water as condensed soup that you would buy at the store, but at a fraction of the cost.

Canned vegetable soup

Depending on the recipe, you may or may not need to pre-cook the vegetables. A delicious method of making homemade canned vegetable soup is to prevent vegetable waste from processing other vegetables in a container in the freezer. These can range from clean potato skins and apple skins and kernels to onion skins and lettuce kernels. When you have enough to boil for the broth, boil them until soft and then cool the broth. Mix them in a blender and run through a food strainer or mesh strainer to remove larger particles.

Take the resulting broth and use it as a base for any vegetable or meat soup base. Just chop up whatever veggies you want such as broccoli, cauliflower, garlic, onions, precooked potatoes or tubers, zucchini, peas, cooked beans, green beans, or raw dark leafy greens and place in a bowl. Then add your favorite dry or fresh herbs or spice mixes and mix well.

Finally, add this mixture to the jar, leaving between half and a third of the head room. Add the broth, stir, and pulse the mixture for about 20 minutes, or as directed in whatever vegetable soup recipe you are using.

Canned noodle soup

• Noodle soups are not that difficult to can. The easiest part is for the noodles to dry out. Will need:
• A freshly boiled and still hot vegetable or chicken broth.
• Cooked minced meat such as chicken or beef.
• A favorite spice mix or fresh herbs; Italian seasoning works best.
• Fresh, raw, or undercooked vegetables.
• Dry noodles such as egg noodles, stars, alphabets, ditalini, macaroni, gemelli, or mostaccioli.

Measure out a quarter of the jar for each ingredient plus the spices. Again, leave about a half-inch headspace air pocket for a good seal. Then layer the ingredients as you add them: noodles, half the hot broth, spices, meat, vegetables, and half the hot broth again. Make sure the rim and lid are clean and dry when adding the lid. Pressure can for the time specified in the pressure canning instructions.

Canned bean, chili or pea soup

Unlike other soups, bean soup must be cooked and completely ready to eat before canning to ensure that the finished product is truly edible. When you’re done cooking the bean soup, simply toss it while it’s still hot, leaving about a half-inch to an inch of headroom, and then press down on the can according to the manufacturer’s directions.

Detection of spoilage in home canned foods

Unlike high-acid canned foods like tomato sauces and fruits, low-acid foods like soup are more likely to spoil due to improper canning or poor sealing . Before serving your delicious creation, inspect the lid of the jar for leaks, a swollen lid, rust, strange colors, or a foamy or cloudy appearance.

If everything looks good, open the jar and smell the food; It should smell nice and delicious. If you detect any of the above, dispose of the food immediately. Before eating, boil the food for at least 10 minutes in case there are dangerous microbes in the food. If the food still smells good, it is probably safe to eat.

Homemade canned soups are not only tailored to your dietary needs, but contain less sodium, fat, and artificial ingredients. Cheap, hearty, healthy soup made from home canning costs a fraction of the store-bought varieties and definitely tastes better.