Recipes for CANNING soups

[ScoobyRoo]

I have canned for 20 years and NEVER have canned soup. I've canned beef though and stock. I have a big ham bone and want to try my hand making ham and bean soup to can. The blue ball says to puree the beans,,,DH wouldn't like that. I would like your recipe for:

ham and beans--need to have lots of meat in it!

Chicken soup (I wonder if we could cook up some ramen noodles
to put in AFTER canning, before serving?)

Beef soup/stew

I want to have this soup on hand for the winter. If the power goes out we can cook it on the wood stove. I just see this coming in handy to be stocked with homemade soups.

Again, please give me some of your canning recipes.
Thanks in advance.

 

[Ridgerunner]

I don't have recipes, but check out this site. You might find something that suites you. I do advise to not change the proportions of the ingredients or add new ingredients. That could change the density of the soup, which could effect processing time. You probably alread know that.

http://www.uga.edu/nchfp/how/can_home.html

 

[ScoobyRoo]

Quote:
Yes, I do. That is why I'm trying to find a different recipe than Blue Ball because it says to puree the beans. I want them left whole. I'll try the site,
thank you Rr.

 

[ScoobyRoo]

I'm disappointed.

I was really hoping to get some responses so I can get soup canned this weekend. Tell me if I'm getting this right so far.
If I make ham and bean soup,
I soak the beans overnight
Then cook them for 30 minutes with the ham and veggies then can?
I can at 10# for 1 hour.
Please don't tell me to refer to the blue ball. It says to puree the beans and I don't want to do that. I want to know what I'm eating.
I plan to make chicken soup and beef soup, next weekend.
What do you think?

 

[flora]

I was hoping you would get a good response as I want to know also.
I think a bit of common sense would make things work out alright.
If you are able to can chili with the beans whole I don't see why you would have to mash the beans for other soups.

 

[Ridgerunner]

This is a cut and paste from the site I gave you. I also included the link directly to this page. This is in a more readable format there.

Best I can tell, you are meeting the requirements of this. If necessary, remember to adjust your pressure for altitude.


Soups
Vegetable, dried bean or pea, meat, poultry, or seafood soups can be canned.

Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully rehydrated first.

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Select, wash, and prepare vegetables, meat and seafoods as described for the specific foods. Cover meat with water and cook until tender. Cool meat and remove bones. Cook vegetables. For each cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil; drain.

Combine solid ingredients with meat broth, tomatoes, or water to cover. Boil 5 minutes.
Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway with solid mixture. Add remaining liquid, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used.

Table 1. Recommended process time for Soups in a dial-gauge pressure canner.
Canner Pressure (PSI) at Altitudes
Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot Pints 60* min 11 lb 12 lb 13 lb 14 lb
Quarts 75* 11 12 13 14
* Caution: Process 100 minutes if soup contains seafoods.

Table 2. Recommended process time for Soups in a weighted-gauge pressure canner
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
Hot Pints 60* min 10 lb 15 lb
Quarts 75* 10 15
* Caution: Process 100 minutes if soup contains seafoods.

http://www.uga.edu/nchfp/how/can_04/soups.html

 

[ScoobyRoo]

Ridgerunner, thanks for helping me out. I did read that link already, but since I'm tackling this for the first time, I'm not sure how much veggies go into this recipe guide. I guess however I see fit. I did come across a "Navy Bean & Bacon Soup" with canning instructions. The only thing about that recipe is,,,,no water, you use tomatoe juice for the broth and then the bacon. I plan to cut up the ham we have and use it instead. I'm going to make this today with the tomato juice (I canned that last year and have it on hand). Wish me luck.

flora, Let me know if you want that recipe (above) and I'll post it. I'm trying to find the chili w/beans too.

 

[prairiegirl]

I'm afraid I'm not much help, but I have canned beans and I left them whole. I don't know why that wouldn't work for soups.
I soaked the dried beans (I've used kidney, pinto and great northern) and then partially cooked them. Then, processed in the pressure canner as recommended in the BBB. I've also done a chili type seasoned kidney bean that was good.

I sure hope you get some recipes from all the fine canners/preservers here on BYC. Canning home made soup has been on my "to do" list this summer.

If you give canning soup a whirl, please share your success with us.

prairiegirl

 

[ScoobyRoo]

Quote:
I do know that the beans need to soak overnight (in the process right now) and then simmer or boil them for 30 minutes. This is where I'm a bit confused......When I boil them I plan to add my ham bone and veggies at this time, cook for 30 minutes then can. I don't want my beans turning to mush after the processing time.

If someone doesn't think this is a good idea, by all means let me know.

What really has me thinking (too much) is when to stop the cooking process (before canning) that way my bean product doesn't get mushy.

 

[Ridgerunner]

This is another cut and paste from the University of Georgiaa/Georgia extension site. I found it under vegetables.

Procedure: Place dried beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain. Cover beans soaked by either method with fresh water and boil 30 minutes. Add ½ teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired. Fill jars with beans or peas and cooking water, leaving 1-inch headspace.

It seems to suit what you are doing. The one difference is that the processing times for dried beans by themselves is longer than for the soup mixture so I would not think the beans would turn that mushy.