There’s nothing better than reaching into your pantry and grabbing a ready-to-heat, homemade meal, especially on those hectic nights when cooking feels like a chore. Home canned beef and vegetable soup is the ultimate comfort food upgrade a hearty, nutritious dish you can prep ahead of time and enjoy whenever you need it most. In this step-by-step guide, we’ll walk you through everything from safety tips to the full canning process, so you can build a stash of delicious, shelf-stable meals that feel like a warm hug in a jar. If you’re a fan of meal prep staples, you’ll also love hearty classics like this easy lasagna recipe that’s just as comforting and freezer-friendly.
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🥄 Why You’ll Love Making Home Canned Beef and Vegetable Soup
Imagine this: It’s a chilly evening, you’re tired, and the thought of chopping vegetables or waiting for something to cook feels impossible. Now picture grabbing a jar of homemade beef and vegetable soup from your pantry, heating it up in minutes, and settling in with a bowl full of hearty, nourishing goodness. That’s the magic of pressure canned soups.
Homemade canned meals are total game-changers. Not only do they save you time on busy days, but they also taste better than anything you’d grab off a grocery store shelf. Plus, you get to control exactly what goes into every jar no weird preservatives, no hidden sugars, and no mystery ingredients.
Throughout the fall and winter months, soups are practically a food group in our house. That’s why I started canning big batches to have ready whenever life gets a little too crazy. Whether you’re stocking up for the cold season, prepping for emergencies, or just love the idea of homemade convenience, this beef and vegetable soup is a must-add to your pantry. Another pantry essential you might want to try is this baked bean recipe, which is just as cozy and shelf-stable.
Before we dive into the recipe, it’s important to note that food safety is key when canning. For official guidelines on safe canning practices, it’s worth checking out the USDA’s Complete Guide to Home Canning, a trusted source for home preservation.s and seasoned canners alike.
🛡️ Is It Safe to Can Homemade Soup?
When it comes to canning soup at home, safety is the name of the game. Because soups often combine low acid ingredients like beef, potatoes, and vegetables, you can’t rely on regular water bath canning. To safely preserve your beef and vegetable soup, you’ll need to use a pressure canner. This method ensures that the soup reaches high enough temperatures to kill off harmful bacteria like botulism spores.
Another key point is what you put into your jars. You should avoid adding dairy products, pasta, rice, or any kind of thickener like flour or cornstarch before canning. These ingredients can interfere with safe heat penetration, leading to uneven canning results. If you want to include things like noodles or cream, save them for when you’re reheating the soup, not during the canning process. If you’re interested in a cozy, cream-based soup that doesn’t require canning, check out this creamy potato soup recipe it’s an easy stovetop option.
You might be wondering about the best way to pack your jars. While some recipes recommend hot packing cooked vegetables and broth, this recipe uses a mix of raw and browned ingredients, which means faster prep and fresher taste. Just remember: always leave enough headspace, debubble your jars properly, and follow trusted canning guidelines to the letter.
For even more detailed advice on home canning soup recipes, the Ball Blue Book Guide to Preserving offers excellent, time-tested resources for beginners and seasoned canners alike.
🔥 Can You Water Bath Can Soup?
If you’ve ever wondered whether you can simply water bath can your homemade soup, the short answer is a big no. Because most soups, especially hearty ones like beef and vegetable soup, are low in acid, they can’t be safely preserved with just boiling water. Water bath canning only works for high-acid foods like jams, jellies, and pickles.
Pressure canning is the only safe method for canning soups that contain meat, vegetables, and broth. It allows the jars to reach temperatures of at least 240°F, which is crucial for destroying dangerous bacteria like Clostridium botulinum. Without reaching those high temps, low-acid foods could become unsafe even if the jars are sealed.
It might seem tempting to take a shortcut, but with something as important as food safety, it’s just not worth the risk. A reliable pressure canner makes all the difference it ensures your soup is fully sterilized, shelf-stable, and ready to enjoy whenever you need a fast, hearty meal. And if you love hearty beef dishes but don’t feel like canning, try a comforting slow cooker pot roast recipe that’s just as satisfying without the extra preservation steps.
Stick with pressure canning, follow proven recipes, and you’ll be stocking your pantry with confidence.
🥕 Ingredients for Home Canned Beef and Vegetable Soup
When it comes to building the perfect beef and vegetable soup for canning, simple, wholesome ingredients are the way to go. This isn’t the place for fancy extras just real, hearty foods that will hold up beautifully on your pantry shelf and taste amazing months later.
You’ll need ground beef, preferably a lean cut to minimize excess fat in your jars. For the veggie mix, fresh or frozen works great think carrots, peas, green beans, and corn for a colorful, flavorful combination. Potatoes are a must too, diced small enough to cook evenly during the canning process.
Add in some onion and garlic to build a rich, savory base. A can of diced tomatoes brings a hint of acidity and brightness, while a spoonful of tomato paste deepens the flavor without making the broth too thick. For seasonings, stick to dried herbs like thyme, oregano, and bay leaf, along with salt and black pepper. Dried seasonings are safer than fresh when canning because they don’t impact the pH balance.
Finally, pour in high-quality beef broth to fill the jars. It’s the glue that brings all the ingredients together into a rich, hearty meal in a jar. Looking for another wholesome dinner packed with veggies? You’ll also love these stuffed bell peppers, filled with beef, rice, and plenty of colorful vegetables.
Pro tip: Keep in mind that canning recipes shouldn’t be thickened before processing, so everything should be brothy and loose when you ladle it into your jars.
🛠️ Tools You’ll Need for Home Canning Soup
Having the right tools on hand makes canning day so much easier and honestly, a lot more fun. Good equipment helps you work efficiently and ensures that your beef and vegetable soup is preserved safely.
First and most importantly, you’ll need a pressure canner. A reliable model like the Presto 23-Quart Pressure Canner is a fantastic choice because it’s roomy enough to handle big batches without feeling overwhelming. Along with your canner, you’ll want a pressure canner rack to keep the jars elevated and prevent breakage during processing.
A jar lifter is a must-have for safely moving hot jars in and out of the canner. Trust me, you don’t want to wrestle slippery glass jars with kitchen tongs it’s a recipe for disaster. A stainless steel canning funnel also comes in handy, making it easy to ladle soup into the jars without making a big mess.
Of course, you’ll need canning jars quart-size jars work perfectly for hearty soups and good quality lids and rings. Some people swear by reusable lids, but if you’re just starting out, standard metal lids are a reliable bet.
Other little helpers like a bubble remover tool and a magnetic lid lifter aren’t strictly necessary but can make the process smoother and quicker.
With the right setup, you’ll feel like a canning pro in no time. And if you love batch-cooking hearty meals, don’t miss this easy lasagna recipe, another perfect option for freezer or meal prep days.
🥄 How to Pressure Can Beef and Vegetable Soup Step-by-Step
Now that you’ve got your ingredients and tools ready, it’s time to bring it all together. Canning beef and vegetable soup is a straightforward process, but it’s important to follow each step carefully to make sure your jars are safe and shelf-stable.
First, prep all your ingredients. Brown the ground beef in a skillet over medium heat, breaking it up as it cooks, but don’t overcook it you just want it browned, not crispy. Drain any excess fat and set it aside. Meanwhile, peel and chop your vegetables into uniform, bite-sized pieces so they cook evenly during processing.
Next, prepare your jars by washing them thoroughly with hot, soapy water and keeping them warm until you’re ready to fill them. You can do this by placing them in a warm oven or filling them with hot water.
To fill the jars, start by evenly dividing the browned beef among them. Then add your veggies, diced tomatoes, tomato paste, and seasonings. Ladle in the hot beef broth, leaving about an inch of headspace at the top to allow for expansion during canning. Use a bubble remover tool or a clean spatula to release any trapped air bubbles, and adjust the broth level if needed.
Wipe the jar rims clean with a damp cloth, place the lids on, and screw the bands on until fingertip tight. Load the jars onto the rack in your pressure canner, add the appropriate amount of water according to your canner’s instructions, and lock the lid in place.
Heat the canner until steam escapes steadily from the vent for about 10 minutes. Then, close the vent and bring the pressure up to 10 pounds (or adjust for your altitude if needed). Process quarts for 90 minutes to ensure the meat and vegetables are fully preserved.
Once the time is up, turn off the heat and let the pressure return to zero naturally. Don’t rush this step! Carefully remove the lid, wait another 5 to 10 minutes, then lift the jars out with your jar lifter and place them on a towel-lined counter to cool completely.
After 12 to 24 hours, check the seals. Any unsealed jars should be refrigerated and used within a few days. Properly sealed jars can be stored in a cool, dark place for up to a year. And if you’re looking for another cozy homemade recipe that’s all about comfort, check out this slow cooker pot roast recipe, ideal for chilly nights too.
🧼 Safety Check: How to Recognize if Home-Canned Soup Has Gone Bad
Even when you follow all the right canning steps, it’s important to know how to check your jars before you dig in. Recognizing the signs of spoiled home-canned soup protects you and your family from serious health risks. It only takes a few seconds and it’s always better to be safe than sorry.
First, before opening a jar, check the lid for a proper seal. The center of the lid should be concave and should not move or pop when pressed. If the lid is bulging, leaking, or has lost its seal during storage, that’s a big red flag don’t taste it, just discard it immediately.
Next, when you open the jar, pay close attention to any strange smells. Your canned beef and vegetable soup should smell fresh and savory. If you detect any sour, rotten, or off odors, it’s safest to throw the entire jar away without tasting it.
Visual signs matter too. Look for unexpected cloudiness, mold growth, or bubbling that happens when you open the jar. Any of these could mean spoilage, even if the soup still looks mostly normal at first glance.
Always remember: when in doubt, throw it out. No soup is worth risking food poisoning or botulism. Staying alert with these simple safety checks will let you enjoy your homemade canned soups with confidence all year long.
📝 Final Tips, Recipe Notes, and Easy Tweaks
Before you fill your pantry with jars of hearty beef and vegetable soup, here are a few extra tips and small tweaks that’ll help you get the absolute best results and maybe even inspire you to customize your next batch.
If you want to can pint jars instead of quarts, you definitely can! Simply adjust the processing time to 75 minutes at the same pressure level. Pint sized jars are great for smaller servings, quick lunches, or if you just love having variety in your storage.
When it comes to vegetables, feel free to swap out the veggie mix depending on what’s in season or what you have on hand. Fresh corn kernels, diced zucchini, or even lima beans can be delicious additions. Just make sure everything is diced small enough to cook evenly and safely during canning.
Remember, don’t add any thickeners, pasta, or dairy products before canning. If you love your soup extra creamy or prefer it thickened, just do that after opening the jar when you’re ready to serve. A splash of cream or a handful of cooked pasta stirred in at the last minute can totally transform your meal. For another easy pantry meal idea that’s freezer-friendly and just as cozy, you might want to try these stuffed bell peppers.
Lastly, always label your jars with the date so you know when you canned them. For best quality, try to use your home canned soups within one year, though they’re often safe longer if properly stored.
With a little planning, a bit of work, and a few simple ingredients, you can have a cozy, homemade meal waiting for you on even the busiest nights. Happy canning! 🥣
Delicious Beef Vegetable Soup (Canning Recipe)
Equipment
- Large Stockpot
- Pressure Canner
- Slotted Spoon
- Quart or Pint Jars
- Jar Lids and Rings
Ingredients
Soup Ingredients
- 1.5 pounds 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 ounces canned diced tomatoes
- 1 cup peas fresh or frozen
- 2 teaspoons salt
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 1.5 teaspoons Italian seasoning
- 1/2 teaspoon dry thyme
- 1/2 teaspoon dry rosemary
- 1/2 teaspoon dry marjoram
- olive oil for browning beef
Instructions
- Heat olive oil in a stockpot and brown beef cubes. Optionally deglaze with broth or red wine.
- Add all other ingredients to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Fill clean jars halfway with solids (meat and vegetables), then top off with broth, leaving 1 inch of headspace.
- De-bubble jars, wipe rims clean, and place lids and rings.
- Process jars in a pressure canner at 10 lbs pressure (weighted gauge) or 11 lbs (dial gauge): 90 minutes for quarts or 75 minutes for pints. Adjust for altitude if necessary.