Pressure Canning Vegetable Beef Soup (Step-by-Step Recipe) (2024)

Today I’d like to welcome my friend Jamie as a guest poster on the site. She is a goddess when it comes to home-canning vegetable beef soup. So read on to find out how you can do this at home.

Pressure Canning Vegetable Beef Soup (Step-by-Step Recipe) (1)

Pressure Canning Vegetable Beef Soup Recipe

There is nothing quite like a hot bowl of homemade soup on a cold and windy day. But if you are like me, sometimes you want the food but maybe not all the mess, or you don’t have the time at that moment.

Therefore, if you learn the process of canning vegetable beef soup, you only have the mess once, but can enjoy the soup over and over again!

Home made canned vegetable beef soup is one of my favorites!

It is also a perfect soup to make at the end of the season when the last of the vegetables are finished. Therefore, this post isn’t a typical recipe. It’s more of a guideline to allow you to use your personalrecipe.

Even though this soup has to be pressure canned, it is still relatively easy to make and can.

For using your specific pressure canner, read the instructions that came with it. It will require you to put a few quarts in your canner to start, add your jars with lids, properly attach the cover, let the steam release, let the pressure build, cook for the allotted time and then cool down.

If you don’t have a pressure canner yet, I highly recommend the All American Pressure Canner.

Another good option, but less expensive is the Presto Pressure Canner.

1.Gather and Prep Your Ingredients

This is the fun part in my opinion.I love looking for and buying fresh produce or picking it from the garden. There is just something rewarding about having a counter full of fresh ingredients instead of all the processed store boxes and cans. So, for this soup, I use carrots, potatoes, corn, green beans, peas, onions, celery, bell peppers, and beef (whatever is cheapest). Don’t worry, even the toughest harshest cuts of meat will turn out tender once the canning process is complete.

Next, wash all your vegetables and cut them into the size you prefer for your soup. I like everything cut into 1/4″-1/2″ cubes/dice. I also leave the skin on the potatoes when I use baby reds. However, here is a part where your preferences really matter. Don’t go my way if you do not like it or have a better idea!

If you don’t want all the trouble of washing/peeling/ chopping fresh veggies, you can always use freeze-dried veggies.They have all the same nutrients as fresh garden produce but don’t require any prep time and they work well in canning!

Pressure Canning Vegetable Beef Soup (Step-by-Step Recipe) (4)

Cooking The Vegetable Beef Soup for Pressure Canning

Now that you have your preferred ingredients ready, it is time to start cooking.

  • In a large stockpot or pressure cooker and a little oil and beef stew meat
  • Add your favorite seasonings – I use pepper, minced garlic, onion powder, and a bit of salt
  • Once the meat is browned add the stock/broth and vegetables
  • Add more seasoning to taste
  • Let simmer until vegetables start to tender

You don’t want to cook the soup too long in the pot because it will cook more during the canning process and you don’t want everything to become mush.

Flavor burst idea: I use boiling water, tomato powder, and beef bouillon as my broth. It gives the soup a nice deep flavor.

Pressure Canning Vegetable Beef Soup

Now that the soup is done, you are ready to fill your hot, prepared jars.

I like to put my soup in wide-mouth pint jars so that they are single-serving size. So, fill your jars making sure to keep 1″ of headspace. In addition, make sure you remove any air bubbles.

Make sure you are giving your jars a water bath.

Water-bath canning is very important because it ensures safe storage at room temperature for up to a year. Also, canned foods that are stored in a freezer typically last for 3 to 5 years.

For an easy guide to water-bath canning, read the article from EatingWell about 10 Steps to Water-Bath Canning. They show us how processing preserves in a boiling water bath ensures safe storage at room temperature for up to a year.

Now you are ready for the pressure canning.

Place your jars into your canner, following your canner’s instructions. In my large canner, I can fit 16 pints (8 per layer) with a separator between layers.

Adjust your canner lid, bring up to pressure, and process pints for 1 hour and 15 minutes for pints at 10 pounds of pressure (1 hour and 30 minutes for quarts).

Let cool before removing the jars.

Finally, enjoy your home-canned vegetable beef soup! As you already saw, canning vegetable beef soup is easy using the pressure canning method!

Last but not least, please keep in mind that I aspect all your further questions in the comment section below. Do not hesitate to ask anything and share all your sincere thoughts on this recipe.

Pressure Canning Vegetable Beef Soup (Step-by-Step Recipe) (8)

Rebecca Britton

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Becky is a wildlife enthusiast and pet and livestock care expert with a diploma in canine nutrition. With over a decade of experience in animal welfare, Becky lends her expertise to Simple Family Preparedness through insightful info about pets, livestock, bee keeping, and the practicalities of homesteading.

Pressure Canning Vegetable Beef Soup (Step-by-Step Recipe) (2024)


How long do you pressure canned beef broth? ›

Process the beef stock in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Can I can soup with meat in it? ›

Ok, so I looked at the National Center for Home Food Preservation's page, and under their section on canning soups, it looks like ***as long as there is no dairy, thickener, or oil*** one can basically pressure can most soups -- including those with some meat, with beans, and with vegetables, for 60 minutes for pints, ...

How to can soup in mason jars? ›

For vegetable soup, fill the jars half full of solids, add broth allowing 1-inch headspace and process in a pressure canner. There needs to be space for the hot liquid to circulate between the food particles. Pieces of cooked beef or chicken can be added to the vegetables to make a vegetable meat soup.

Can homemade soup be pressure canned? ›

For vegetable soup, fill the jars half full of solids, add broth allowing 1 inch headspace and process in a pressure canner. There needs to be space for the hot liquid to circulate between the food particles. Pieces of cooked beef or chicken can be added to the vegetables to make a vegetable meat soup.

How to can soup in a pressure canner? ›

Place your jars in your pressure canner; processing time and dial gauge levels will vary depending on ingredients, jar size, and altitude. Generally, pints will need an hour and quarts 75 minutes. Follow the individual instructions for your pressure canner to preserve soup in a way that reduces the risk of botulism.

How long do you pressure cook beef for canning? ›

For hot and raw pack jars of meat, process pints for 75 minutes and quarts for 90 minutes. Dial-gauge pressure canner - process jars at 11 pounds pressure (altitudes of 0 to 2,000 ft) or at 12 pounds pressure (altitudes of 2,001 to 4,000 ft).

What happens if you pressure cook beef for too long? ›

Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat. Earlier, I explained how ingredient size affects the cooking time.

What is the best beef for pressure canning? ›

The best meat for canning includes cuts from the area of the animal that does most of the moving, such as the leg, shoulder, chest, and rump. These are tougher cuts and naturally leaner. They're often on sale or sold at a lower price and are available in large quantities because of the cut.

What is the best cut of beef for soup? ›

The best cut of meat for beef soup is either a chuck roast, chuck shoulder, chuck-eye roast or top chuck – with chuck roast being my personal favorite. These are the most tender cuts. Despite what the name suggests, stew meat is not your best choice in a beef soup recipe!

Can you put raw meat in soup? ›

We first make the stock and later add the raw chicken meat to cook near the end of the soup-making process. You could also cook the breast and thigh chicken pieces whole, in the broth, and remove them after 15 minutes of cooking or so, cool them and shred them to be added at service.

Is it OK to put raw meat in soup? ›

The chicken does not need to be cooked completely through when preparing soup in this way, because it will cook more once it's in the boiling broth, but The Whole Portion notes that if you are adding raw or underdone chicken to broth you need to ensure the broth still needs time to be fully ready so it won't taste over ...

What is the best method for canning soup? ›

Ladle hot soup into hot jars, leaving 1" headspace. Remove air bubbles with a knife. Adjust two piece caps. Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.

Do you cook soup before canning? ›

Meat and beans must be cooked thoroughly before canning

That's because the liquid content in the jar isn't enough to cook the meat or beans contained within it. For soup recipes with meat, cover the meat with water and heat it until it's tender and cooked through.

How long will homemade soup last in a Mason jar? ›

It's best not to keep these Mason jars longer than three to five days.

How long do you pressure cook when canning? ›

Process filled jars in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude, according to your pressure canners directions. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid.

Can you over pressure canning? ›

It is okay to keep our canner 2 or 3 PSI higher than the required temperature, but do not let the pressure exceed 4 PSI above what is required or the jars may result in liquid loss from syphoning once you bring the temperature back down to correct the increase.

What happens if you use too much pressure when canning? ›

If the pressure gets too high, the weight jiggles and releases steam and pressure. No blowing up. You do need to monitor your pressure canner while it is building pressure and during processing. Like a deep fryer, you don't just fill it and go in the other room or outside while it is doing its thing.

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