How to Pressure Can SOUP

Hi, I'm Jamie from Gill Brook Farm and today I'm going to show you how to can some

soup

, so let me share with you what I've been up to for the last few weeks. I've been canning

soup

like crazy. ham and beans I have Senate beans I have ham and pea soup I have ham, potato and corn and then I have ham, green bean and potato soup, which is a German recipe from last year around November. I canned all this ham. I bought it on sale. very cheap and I saved all the ham bones every time you guys go and buy some type of meat and you always try to get the bone, don't get the boneless hams because those bones can be used to make delicious soup and you may not they are.

I can make it right away, but if you put it in a bag and put it in the freezer, you can take it out one day like I did and make a lot of good soup, so today I'm going to make more ham and bean soup In fact, I'm going to make another batch of this which is potato corn and ham soup so I'm going to take you upstairs we're going to put some modifications on it I'm going to show you how to do it right here's one of our ham bones that I saved from the 11th to the 16th they burned a little bit in the freezer, but everything will be fine, it will be perfect and you can see it's mostly bone, but there will be enough ham in here to make a delicious soup and this will probably make about five quarts, so we'll take it and put it in our pot of mud now.

I'm just going to take this and fill it with hot water. Now I'm just going to turn this on. medium and I'm not going to add anything to this I'm just going to let it cook overnight and tomorrow morning we're going to come back and we're going to take all that meat off the bone and we're going to strain out the solids that are left in the broth and I'm going to show you how to finish this recipe so our ham bone has been cooking in the crock pot since yesterday many times I put it in at night before I go to bed and then I start making my morning soup it doesn't really matter if you leave it a little longer no, no big deal, but usually about 8 hours is what you want now I'm going to take the bone out of the ham, I'm going to pick it clean Take out all the meat and discard all the gristle, fat and bones and then we're going to go ahead and strain it and then make our soup , so I like to slice this ham in a pan, it just makes it easier. because there is more space and also the edges prevent the juices from falling on the floor, I am putting them in three piles, one is the pile that I am going to discard and the other is the pile that I am going to keep and then, this little pile of food of chicken here, you see, we have a little bit of it off that bone, so cooking it in the crock pot overnight really makes it really nice and soft and it all falls apart so you can pick it up pretty clean.

I put all the little pieces of meat that have some fat here on the side for the birds. You'll just scoop them out into a small cup. Anything too greasy like that I'm not going to give it. I want to give them little pieces of meat that I don't want to put in my soup and then this will be discarded and this will go into our soup, we're going to take this to the birds, okay, so now. We're going to strain in any other extra bits that may be in the broth so you can see these are the bits that we strained out.

You don't want that floating around in your super, your broth, so you definitely want to strain this now, what you have here is ham broth, now you can take it, let it cool and then put it in the refrigerator overnight and it will form, all the Fat will rise to the top and you can skim it off and create a low fat broth if you want. I personally don't do that. I like added fat, flavor and soups so I leave mine in, but that's just one option. If you want to do it now from here, you can go ahead. and you can the broth as is, you can add a little salt if you want, for whatever you want to season or you can just jar it and then season it when you're done and you'll just have some old broth that you can use it for whatever you want let's go ahead and turn this into soup and then we're going to can the soup and the type of soup I'm going to make today is going to be potato, ham and corn and what I have here is canned potatoes.

I have tons of these that I can from my potatoes that were starting to shrivel up a little bit in the basement, so I have tons of these. I'm going to use them in my soup and what I'm going to do is I'm going to make this soup a little bit creamier by blending a jar of these in a blender just to give it a little bit of a creamy texture, I'm just putting a little bit of broth in here so that it blends a little bit. little more easily. rinsing out my blender I'm going to add some carrots because why not and I added some frozen corn that's in an old banana nut bag, it's not banana nut bread, I don't really measure here.

I'm going to put my ham in and now I'm just going to cover it with my broth. Now our suit needs some aromatics, so I'll use some onions. If you don't have fresh onions, you can use dehydrated onions. I've used them in my soup several times when I ran out of onions but today I had an onion so I'm going to sauté it and then add it to my soup and probably also put a little garlic powder on it and then Salt and pepper to season, we will let it cook and then we will can it.

Okay, our onions are ready. I'm just going to add this to our soup so we don't burn the sides. A little garlic powder. A little bit of salt. A little pepper. parsley, lots of parsley, a splash of apple cider vinegar on our part for acidity, that's for flavor, not for canning, yeah, I'm just going to stir it in. I'll let it cook for about an hour, just letting all the flavors blend. together before we go ahead and make it, so let's talk about canning soup. Now is the perfect time to can soup. It's fall and it's starting to get a little colder and it's really easy to go down to the basement or wherever you have your pantry and just open a jar of soup, heat it up real quick and eat it.

I love canning so much for that particular reason, just the convenience of coming back from a cold day and having something really quick to heat up, so let's talk. About canning soup, basically, you can use any recipe you want as long as you follow a few rules that are very important, number one, all soup should be

pressure

canned, which means you should use a

pressure

canner, not a canner. double boiler, number one. The question I asked when it comes to canning is how do I know if I should use a water bath canner or a pressure canner?

Well, you have to go to an authoritative website like the National Center for Home Food Preservation. I'm going to leave that. link below be sure to bookmark it and when you go to whatever you want that day you can say it's a beef soup like we have here go to beef soup and it will tell you pressure canner is no option. there for water bath canning, so know that that particular recipe needs to be pressure canned. All soup must be pressure canned. I know someone is going to ask me about tomato soup. Yes, tomato soup should also be pressure canned.

Okay, so let's talk about the rule. so you have to have a pressure canner, it's a low acid food; You cannot package any type of pasta or rice, the reason is that it gets soggy, you cannot package anything that contains dairy or any type of cream. so any kind of bisque or anything like that you're going to want to leave that out of the recipe when you go to Canada, you can't make anything that's too thick, so if you want, for example, a really nice thick pumpkin soup. You'll want to make it super thin so you can can it, you can't get anything thick because it doesn't bubble and spin enough to burst in the canner, nothing too thick, you can't add any type of thickener. to the soup that you're canning, so, for example, if you're making a stew, just don't add the flour when you're canning it, you can add it later, when you're going to reheat it, when you're going to open the jars from the cans. and finally, you need to make sure everything is cooked before you go to Canada.

For example, if you use any type of dried beans or peas in your soup, you want to make sure everything is completely rehydrated, cooked, and ready. wow because let's say for example beans you don't want them to rehydrate while you canning them otherwise they might explode in your canner and that's bad and that's it as long as you follow those rules no thickeners make sure it's not too thick soup. The general rule is half solids half liquids, make sure you don't use creams or dairy products, no pasta, no rice, none of that kind of stuff, if you still want to, you can still add it to your soup when you go to eat it so you have all these jars stored in your pantry when you're going to open one and you're going to reheat it, that's when you can add the thickener for your stew, that's when you can add your pasta, that's when you can add any of your creams or something like that, so you can do it Without those things, it's very easy.

We'll let this cook for about an hour and then we'll do it and I'll show you how, so we're ready to counter the soup. Have our pressure canner here filled with two inches of water. This is an all-American 921 pressure canner. Will hold up to 7 quarts of soup. We're going to go ahead and put a little bit of oil around the edge if you're new to canning. You'll want to watch our canning 101 video which explains all the reasons why you had some oil on the lid, talks about how to remove the rings, talks about liquid loss, and all the different types of questions you may have about the pressure canning. check that before you start canning, plus we have our jars.

I'm going to can them in quart jars today, it doesn't matter what size lid for the soup, I'd take some big ones, I have some small ones right? They don't need to be sterilized as long as you can pressure pack them or put them in a water bath for at least 10 minutes, but the jars do need to be cleaned, and if they're cold, you'll want to warm them up by running them under them. some hot water so the jars don't break when you go to add the hot soup, you'll want a funnel, you'll want some lids that match the size of the jars you have.

Recycle my lids again if You guys are curious you can watch our canning 101 video and no I don't sterilize them in water and then I have my bubble remover tool and some matching rims so we know the processing times we're going to go for . the National Center for Home Food Preservation website we're going to go to canning we're going to go down to meat and meat products and under there you can see we have soup we're going to click on soup and as you can see it gives you instructions for canning soup. Caution: Do not add noodles or other pastas, rice flour, cream, milk or other thickening agents if using dried beans or peas, they must be completely rehydrated.

There's your warning in case you need to be reminded what you can and can't add to soups other than that you can add any spices or anything else you want and if you look down at the table you can see there are these instructions for both a dial gauge and a weighted gauge pressure canner for the All Americans always follow the weighted gauge and can quarts. You can see that our processing time for this type of soup is 75 minutes and at 10 pounds of pressure because we are below 1000 feet. I just want to point out the asterisk there that if you are canning seafood, there is additional time.

Look at the warning below where it says that if you're canning seafood, you're going to need to process it for a hundred minutes, so we're going to go ahead and pour the soup into our jars and "They're going to leave a 1 inch headspace. They need to be reminded that let's put a 1 inch headspace on the bubble remover tool there's a little inch here there are different sizes for different levels and basically you.” Let's fill it to the bottom of the rim. This was not at all full. We'll put it in the refrigerator and have it for dinner tomorrow.

Now we're going to take our bubble remover tool and just go around the inside. you'll want to take a damp cloth and wipe the edges, this is to remove any type of food so your jars seal, put the lids on, put the rings on and go ahead and put them in your canner, now. We're going to put the lid on our canner, just line up the arrow, lock it, use the opposite levers to lock it, finger tight and I'm going to turn this burner on about eight o'clock and then we'll wait for this to start. venting well so this has been venting for ten minutes now you can feel the air you can hear it coming out you want to make sure it's folded for ten minutes you can also see your pressures started to go up a little bit now let's place the pressure gauge for our location they are ten pounds of pressure we're going to put it on the number ten like this and then we're going to let it go up to ten pounds of pressure and that's when we're going to start our timer okay so our pressure is up to ten pounds of pressure now we're going to start our timer for seventy-five minutes or one hour and fifteen minutes.

I'm going to set the time and now we're just going to keep an eye on the gauge, usually this will keep going up if you keep it at the same temperature, soI start to turn it down a little bit, my range goes from low to high and I usually start at 8, so I'm going to turn this down to 6 and I'll keep an eye on it to make sure it doesn't go too high and I'll probably move it down around 4 or 5 just to make sure let it stay above 10, but don't get too high so our hour and 15 minutes are up, all we're going to do is turn off our timer and turn off our soaking caps and we're going to leave this down to 0, have breakfast, go down to 0, now that the pressure is down to 0, now we're going to remove the weight and then we're going to let it air out for another 10 minutes before removing the jars.

Well, we let it air out for 10 minutes. Now we are going to remove the lid and take out the jars. You will remove it the same way you do. put it on the opposite levers, now you're just going to remove the lid, make sure you tilt it out so the steam doesn't spill out and then we'll take a towel and put it on the counter to put our jars on. on and then we take them out and that's it, we're just going to let them sit here on our counter until they're sealed and then once they're sealed we're going to take the rings off, wash them and make sure there's no food stuck on the outside.

Make sure we label them as they are and the date and then I'll put them in the pantry with everyone else and we'll have good soup all winter long. I think I probably can't, I mean. about 35 liters of soup and each of these quarts will normally feed two people so that's quite a few soup meals and it's very easy to go down and open one up so there you have it guys this is how you can make soup again. You can use any recipe as long as you follow those tips and leave out the ingredients that I told you not to put in, like rice and all that kind of stuff, and like I said, when you go to open them and reheat them. that's when you can add the milk, that's when you can add the paste, we can add the thickeners, so it's super super simple to make and that's it, if you have any questions or anything like that, leave them below.

I'll try to answer as best I can again, if you guys have never done this before be sure to check out our canning 101 video first and in particular I get a lot of questions about keeping the rings on, storing them and things like that. We cover all of that in the canning 101 video and if you have any tips or tricks of your own for canning, please post them below. I want to hear from you and that's all, I hope you enjoy it and we'll see it in the next video, thank you.