SOUPS, STEWS & STOCKS
GATHER YOUR GARDEN VEGETABLES AND TRANSFORM THEM INTO SAVORY SOUPS FOR FUTURE MEALS. THE SOUPS, CHILIES, AND CHOWDERS IN THIS CHAPTER WERE SPECIALLY CREATED FOR PRESSURE CANNING, WHICH ELIMINATES ALL THE GUESSWORK.
GATHER YOUR GARDEN VEGETABLES AND TRANSFORM THEM INTO SAVORY SOUPS FOR FUTURE MEALS. THE SOUPS, CHILIES, AND CHOWDERS IN THIS CHAPTER WERE SPECIALLY CREATED FOR PRESSURE CANNING, WHICH ELIMINATES ALL THE GUESSWORK.
Canned soups and stews are ultimate make-ahead dishes. The jars require no refrigerator or freezer space—stash them in a cool, dry place in the pantry or basement.
Always start with recipes tested and developed for canning. Since foods continue to cook during the processing time, some vegetables should not be cooked to tender or they will be too mushy when served. The recipes in this chapter were tested with careful attention to flavor and texture as well as food safety.
Most soups are comprised of vegetables (and sometimes meat), which are low-acid foods. Some contain both high- and low-acid foods but rarely enough high-acid foods to lower the pH to a safe level for boiling-water canning. As a general rule, soups must be pressure-canned but always follow directions in the recipe.
Cut up the vegetables exactly as directed in the recipe, being sure all the pieces are of uniform size to allow for even cooking. Small pieces may become mushy while large pieces are not heated through. Since some foods cook faster than others, different ingredients may call for different size pieces.
To fill the jars, place a canning funnel over the jars. Use a slotted spoon to transfer the vegetables from the soup to the jars. Measure the headspace—1 inch for most soups and stews. Use a ladle to add broth to the hot jars keeping the 1-inch headspace.
If you have made more soup than will fit in the pressure canner, ladle any remaining soup into an airtight container. Cover and store in the refrigerator for up to three days or freeze for up to three months. When ready to eat, thaw the soup in the refrigerator if it was frozen. Place the soup in a covered saucepan. Bring to boiling; reduce heat. Cover and simmer until all the vegetables are tender (some of the pieces may not have been completely cooked prior to processing).
Soups and stews that have been pressure-canned correctly and made with recipes from reliable sources (such as this book) are safe to eat. However, all pressure-canned foods should be boiled in a covered saucepan for 10 minutes before serving (add 1 additional minute for each additional 1,000 feet of elevation). Do not taste the soup before the boiling time is complete. If the soup foams or has an bad odor, throw it out.
To heat canned soups, transfer the contents of the jar (or jars) to a saucepan. Bring the soup to boiling over high heat. Reduce the heat to keep the soup from boiling over but continue to cook at high enough heat to maintain boiling (bubbles breaking the surface) for the time specified.
To prepare the jars for pressure canning fill a large pot with 2 to 3 inches of water; cover and heat until water is not quite simmering. Put a little water in the jars so they won’t float and place in the pot. Cover and heat until the jars are steamy.
