Delicious Beef Vegetable Soup Canning Recipe
It’s canning day, and today we’re making up a batch of amazing beef soup from scratch. This is a simple recipe but so tasty, and it works perfectly for pressure-canning. I’ll go through every step to make the soup, fill the jars, and process them in the canner. I’ll end up with some beautiful quarts of beef soup to put up in the pantry and enjoy all winter long!
Delicious Beef Vegetable Soup Canning Recipe
Course: SoupsCuisine: American4
Quarts or 8 Pints20
minutes1
hour55
minutes2
hours15
minutesIngredients
1 1/2 Lbs stewing beef, cut into small cubes
1 quart beef broth
2 carrots, peeled and chopped
2 ribs celery, chopped
2 small onions, chopped
2 large potatoes, peeled and cubed
28 oz canned diced tomatoes
1 cup peas, fresh or frozen
2 teaspoons salt
1 Tablespoon sugar
1/2 teaspoon black pepper
1 1/2 teaspoons Italian seasoning
1/2 teaspoon dry thyme
1/2 teaspoon dry rosemary
1/2 teaspoon dry marjoram
Olive oil
Directions
- Heat up some olive oil in stock pot. Brown the cubed beef. Optionally deglaze the pot with some broth or red wine.
- Add the rest of the ingredients to the pot. Bring to a boil and then reduce heat to a simmer. Simmer for about 10 minutes.
- Prepare jars. Using a slotted spoon or similar, fill the jars half-way with solids (meat, vegetables). Then fill the jars the rest of the way with liquid (broth), making sure to leave 1 inch of headspace.
- De-bubble jars and wipe rims. Put on lids and rings.
- Prepare your pressure canner per its manufacturer’s instructions. Process jars at 10 Lbs of pressure if using a weighted canner (or 11 Lbs of pressure if using a dial/gauge canner). Process quart jars for 90 minutes, or pints for 75 minutes (make necessary time adjustments if you are at high altitude).
