Canning Homemade Vegetable Beef Soup ~ Mix Your Own Veggie and Meat Method ~ Canning Homemade Soups

#CanningSoup #Soup #VegetableBeefSoup
Use USDA guidelines to safely can your own soup recipes. Choose your veggies, choose your meat, choose your liquid and spices.
What I used for 7 quarts of Vegetable Beef Soup
2 c. each carrots, corn, green beans, onions, peas, potatoes and chopped beef roast
1 quart Roasted Corn Stock
1 quart crushed tomatoes
2 quarts chicken stock
1 T. dried parsley
1 t. marjoram
2 t. thyme
2 t. garlic powder
1 T. Better Than Bouillon Beef Base
Fill hot jars half full of solids then top off with liquid leaving 1" headspace. Debubble, wipe rims, center lid and add rings to fingertip tight.
Pressure can pints for 60 minutes and quarts for 75 minutes, adjusting for altitude as follows:
Weighted gauge Dial gauge
0-1,000 ft 10 11
1,001-2,000 ft 15 11
2,001-4,000 ft 15 12
4,001-6,000 ft 15 13
6,001-8,000 ft 15 14
8,001-10,000 ft 15 15
This recipe CANNOT be safely water bath or steam canned.
Allow jars to cool undisturbed 12-24 hours, remove rings, check seals, wash jars and store in a cool dark place.
This tutorial is provided for informational purposes only. It is your responsibility to know and understand safe canning processes and procedures.
Recommended products I use:
As an Amazon affiliate, if you purchase I make a small commission at no additional cost to you. All proceeds will be used to support my channel.
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Recipe Source: nchfp.uga.edu/how/can_04/soup...
Canning frozen foods: healthycanning.com/can-your-f...
My Canning Playlist: • Canning and Preserving
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Enjoy!
xo~Carol
Let's connect!~
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[@jillmcdonald1714]

Just a tip for people that are concerned about placing the weight on the lid, I use a set of tongs , just make sure when you pick it up, you hold it so you can just drop it down and done. My mum who I canned with for over 30 years, had gotten a bit of a scorch from the steam but it was enough to make her nervous. She passed away this last January 1st and due to Alzheimer’s, we hadn’t been able to can or make Jams & Jelly’s like we used to do so much. I hope this will help out anyone that is a bit concerned. I hope the Newbys will get to enjoy this as much as Mum & me. God Bless you! JilliBean

[@sabrinadrabing595]

The way you measured your veggies really helped me!

[@donna3769]

This is EXACTLY what I have been looking for...thank you so much for your time and energy to keep us all canning! You do all all the research, etc., and we just get to watch you and have fun!!

[@carol-thriftychichousewife6231]

Donna I’m chatty, sorry. Lots to explain about this method 😊

[@donna3769]

@@carol-thriftychichousewife6231 NO APOLOGIES...loved every minute of it - it's like sitting in your kitchen and visiting while you are canning...loved every minute of it!!

[@justhello1]

@@carol-thriftychichousewife6231 Exactly what I have been searching high and low for too. Your video is awesome. I'm going to sub. And puh-leeeeze don't ever apologize for your thorough instruction. LOL. So very much appreciated by this newbie and I'm sure countless others! Have an awesome day!

[@ritaalbert2159]

I love how you measuered the items formular to full the jars, to fill a canner for all my items when canning. Not much waste. Thank you.

[@truthseekertoday2377]

Thank you Carol for responding to my request. Awesome 👍😊

[@libbyleatherwood6940]

Thank you so much for all you do! I love your channel ❤

[@navygirl98to02]

This soup would definitely hit the spot right now! Your sweater is cute! TFS

[@pms1953]

I love this video. My favorite. Thanks

[@beingbarb6380]

I just love this!! Great job as usual Carol!

[@carol-thriftychichousewife6231]

Being Barb thank you 💕

[@elizabethrowe9432]

I keep soups on my shelf year round. I love the versatility of making homemade soup. Great video as always ♥️

[@edwinachitty18]

I just love watching you. This is on my list to make. Enjoying your Facebook page as well. Thanks so much.

[@heathmoreland9142]

I love your video’s. I have canned many of you recipes. Thank You, Thank You, Thank You.

[@countycalling]

As I’m making my list for fall soup canning my list this is a must.

[@craftlover9702]

I can't tell you how much I appreciate your videos! You definitely take the fear out of pressure canning!! Thank you!

[@nancyrhodenizer1777]

You do such an amazing job teaching us.

[@katharvey7324]

Perfect timing for soup season! Thanks you, Carol! I’ve been looking for more meals in a jar options. I travel with my job and live in hotels for 3 weeks at a time. This is something I can take with me so I’m not eating out or fast food all the time! And yes! I LOVE my corn stock! It’s so pretty on my shelf❣️

[@jessicaeiss2541]

I love this, thanks. Appreciate the safe canning too... other channels don't say anything about peeling root vegetables!

[@coopie624]

I’ll be canning soup and chilli this week. Your video is very timely and helpful! Also, I’m enjoying your fb page! ☺️

[@squirrels38]

thank you great recipe will do

[@carolynmcgee3152]

I'm "late to the party" but what a great idea. I know I've watched this before but I really just saw how you determined how much stock and vegetables you needed. I will have to remember this!

[@glowingupmom]

Thank you !! Thank you sooo much for this recipe. I agree with you completely it was sooo confusing all the different directions for each vegetable and then each meat etc. this streamlined things sooo much! Guess who’s making vegetable beef soup tomorrow, thanks to you!! I truly cannot tell you thank you enough ❤️

[@janiceconway5542]

What an excellent way to figure out measurements. Thank you for this great video as I just promised my BIL some homemade soup while my sister recovers from surgery.

[@ruthspillman546]

Thank you!!!

[@iamstorie882]

Looks great Carol!

[@carol-thriftychichousewife6231]

Storie Colopy thank you 😊

[@Tinkerbell31326]

Thank you for the tutorial. It was a little confusing but I think I figured it out. I send all newbies to you because you are not a rebel canner.

[@donaldgross5709]

Thanks learn a lot I’am going to use your pulled pork recipe this week thanks again 👍

[@robinsutton5394]

thank you for this video !!! I was trying to find out if I could mix and match.

[@debbiealtman4572]

As far as I can tell and I’m not a fast learner but you did great I think I can follow you perfectly. I can watch video again if I need to. Great video.Tfs

[@jeanstassen252]

I love all your videos and learned a few things I didn't know. Like vinegar in the water to keep mineral deposits from making the jars looking cruddy.

[@cygna1237]

I'm glad I saw this. I was wondering if I could can my late hubby's green bean stew and you showed me I can! Plus I thank you for showing how to find info on what can be combined. Thank you. My husband passed away in 2018. I kept all of his recipes. I have just got my pressure canner so I'm new to it. As a thank you, here is his recipe: 1 or 2 lb Stew meat 1 medium red onion, 1 large if you use 2lb meat 2 tsp minced garlic, or 4 cloves minced (or 2 tbs powder, or left out if preferred, add onion powder if leaving garlic out). 2 lg can diced tomatoes; Beef or vege stock or bullion, per preference, can use just water to fill up pot. 1 lg bag frozen or 1 lb fresh green beans per lb of meat, oregano and parsley to taste. can add any seasonings. He would change out seasonings and sometimes add potatoes. It is delicious and garlicky. it serves 4 people with leftovers per lb. Thanks again for this video!

[@carol-thriftychichousewife6231]

Thank you for sharing 🥰

[@cygna1237]

@@carol-thriftychichousewife6231 You're welcome. Thank you for teaching us these great options!

[@toniastudstill595]

Great video🥰👍🏻❤️

[@unmondeadecouvrir2023]

This is the best canning video! You explain everything so well. Now I feel I am ready for canning my soups. I’m so glad to have found your chanel.. Thank You!

[@carol-thriftychichousewife6231]

Manon Manny yes! You can do it 😊

[@angeladeville3700]

I keep V-8 juice on hand to use for extra liquid since it adds flavor. Great job girl!

[@carol-thriftychichousewife6231]

Angela DeVille yummy idea! 😍

[@hollyhock3945]

I always use V8 as my tomato base for soups. Takes them over the top in flavor I think.

[@berrypatch5583]

I made 14 quarts of your chili beans today and am going to do this one tomorrow 😁

[@sherryjohnston4477]

Thanks so much for the recipe. I was a little confused whether I was supposed to boil tomatoes with the other vegetables in the water at the beginning so I did it. your suggestion was to add a little bit more broth there at the end because you didn't have enough. I did that. I did not get seven chords but I got six so next time maybe I'll add more vegetables. but I thank you so much for this recipe and I did use my own seasonings to my liking. you are very good teacher and I appreciate you. I have also made your garlic and herb potatoes. ♥️❤️♥️

[@angelpearce]

Kenya, is it like having an Easter egg hunt every day when you go out to the chicken coop? 🐓 🥚 🐔 Looks like fun. Your chickens are pretty 🦋

[@mlsawdon9368]

Love. Hamburger. Vegetable soup but hot bath method

[@carol-thriftychichousewife6231]

You cannot safely water bath soup

[@pamfrey6785]

Yummy better than bullion

[@chevyracer3561]

We add hatch green chilie to our canned vegetable soup gives it a little spice and its soooooo good.

[@carol-thriftychichousewife6231]

Eric Herrera yum!

[@nanrussell6423]

Great video. You explain the process well. I have seen this method in the Amish Cookbook and the USDA canning book. I have canned soup a couple of times but I am not too happy with my Graniteware pressure canner. Recently I went to buy an All American 915 like you have but they are out of stock everywhere! I also hear that people are having trouble finding lids and pectin. Thanks, Carol.

[@carol-thriftychichousewife6231]

Nan Russell hang in there the 915 is worth your wait! Thank you for your support. Always happy to hear from you 😍

[@nanrussell6423]

@@carol-thriftychichousewife6231 Thanks. I will wait and use the Graniteware in the meantime.

[@countryboycharlie9793]

👍❤️🙏

[@fireleijones8158]

You were not at all confusing! Just loaded with great info! I am trying to make my way thru all your canning videos and find them so very helpful! Thank you so much! I know that the French Onion soup uses a bit of wine in it's broth, bit it is essentially boiled off. Wouold it be safe to add a bit of red wine as part of the stock, maybe about 1/2 cup? Again, thanks!!

[@carol-thriftychichousewife6231]

Yes you can use any wine 😊

[@fireleijones8158]

@@carol-thriftychichousewife6231 Thank you for responding..and with good news!!

[@janetbrown3349]

Exactly what I was looking for, thank you Carol! I have a batch of fresh veggies from my garden and I wanted to make a veggie beef soup for me to can. I will prep tonight using your method (great visual!) so that I can start canning in the morning while it is still cool.

[@annamarton8702]

Hi love your videos. I’m new to pressure canning and I was wondering if I can use the water you used to precook yours vegetables. Thanks

[@carol-thriftychichousewife6231]

Hi! Thank you and Yes 🤗

[@jo-annjewett198]

So you dump your veggie water? It would seem that if it were measured out it would be nice to use as part of the liquid needed?

[@playinatlife5778]

Great lesson with lots of information. I hear a lot about the consistency of the liquid in canning. I've seen videos of split pea soup that had the consistency of water...not appealing to me. I made a veggie beef soup very similar to yours but used abou1/3 tomato juice, 1/3 broth/water, and 1/3 commercially canned crushed tomatoes in tomato sauce for the broth. Now I'm concerned my liquid was too thick for safe canning. What consistency of liquid is safe in canning? Can you tell I'm a nervous new canner? I did keep to the half solids/half liquids rule. The recipe called for processing 90 minutes for quarts. Thanks in advance for your advice!

[@carol-thriftychichousewife6231]

Playinatlife hi! Your soup sounds fine. This method allows for broth, tomatoes, water or combination to count as your liquid. As long as you used the half solids/half liquid rule you’re within the guidelines 😊. As for processing time, as long as you’re not including seafood and all ingredients have individual processing times, quarts can be safely processed for 75 minutes. It sounds like you may have an older recipe that used the idea of processing for the item that had the longest time. As for Split Pea Soup, I have a video for a tested recipe that isn’t the consistency of water you might be interested in. Congratulations on starting your canning adventures. Happy canning! 😊💕

[@suziereinhart7975]

Just found your channel and I’ve subscribed immediately, love your easy explanations. Is it possible to can in half gallon jars aka 1.9 L jars. I can only find quart and pint canning.

[@carol-thriftychichousewife6231]

You cannot can in half gallon jars. Those jars are only approved for a couple of juices only

[@suziereinhart7975]

Thank you , I guess that explains why I couldn’t find it . Lol

[@michellerhodes7194]

Thank you so much for practicing safe canning. I have a really hard time finding safe canning videos. I’ve only been canning about 2 years now and canning basic food items. I’m ready to expand my horizons and try soup. My family recipe for Veggie soup has all safe canning items except one. Cabbage! I’ve tried to find safe canning method for this vegetable without success. Any suggestions?

[@carol-thriftychichousewife6231]

There is no approved method for canning cabbage other than sauerkraut

[@giselecote6923]

Allô, merci pour le vidéo, mais pourquoi mettre 2 boîtes de macaroni et seulement un sachet de poudre de fromage??? Merci , gisele de Québec....xxx Dieu vous bénisse....

[@EmilyAnn40]

Hi. I have never canned before. I have made jams using the freezer method. I am interested in canning leftover soups with meat. So they have been completly cooked. I tend to make large batches in the crock pot, there are just 2 of us. Is it still possible to can this? This would beef vegetable soup, 15 bean soup with diced ham and chili with ground beef.

[@pennydickerson9554]

Do you cook pints for 60 minutes or 75 minutes? And can I use frozen peas and corn?

[@devlevine2782]

75min late response

[@denisediskin367]

I am sorry for asking so many questions but I am wondering how long do you boil the beef. I want to can this tomorrow but I am unsure of cooking the beef.

[@carol-thriftychichousewife6231]

It just depends on how much … cook until fairly tender

[@dizziechef9502]

I don’t know why you have to boil the veggies since they cook in the pressure cooker . Can you help me with that thought. I feel like just putting them in boiling water to blanch . Like 3 min. But in boiling water. That’s how my mom always did. I actually blanch them in my stock for three min then fill my jars as even as possible.

[@pinksouthern-girl65]

I thought you were supposed to time your canning session for the food item that takes the longest... the USDA book says Beef chunks, quart-size, 90 mins. Is it different because it's soup?

[@carol-thriftychichousewife6231]

They no longer make that recommendation although I’m not going to say it’s wrong to do so. The method used for this soup (half solids half liquid) allows for a shorter processing time. Please refer to the link in the description box 😊

[@pinksouthern-girl65]

@@carol-thriftychichousewife6231 okay, thanks. Love the video.

[@SparkyJoon]

So, if I’m understanding you correctly, I could can my Wedding soup starter by using Chicken stock, carrots, Onions, Celery, and seasonings. (Pretty much a basic chicken soup) then when we want to eat it, make the meatballs, drop them in to the pot with the reheating soup to cook them, and then when they float, add the spinach, and or pasta.

[@carol-thriftychichousewife6231]

Sandie Mackintosh yes 😊

[@carol-thriftychichousewife6231]

Sandie Mackintosh but follow the 50/50 solids to liquid

[@SparkyJoon]

Carol - Thrifty Chic Housewife Totally off topic, but... if I’m making sweet pickle relish, can I chop all my veggies and mix them up, then put them in the refrigerator until tomorrow afternoon. Then soak, drain rinse repeat, and continue with the making the “pickle syrup” and canning process as directed? I just looked at the clock, and realized if I do the soak cycles tonight I won’t get to bed until 3:30...

[@carol-thriftychichousewife6231]

Sandie Mackintosh yes!

[@GinaOzarks]

Can you add more meat and can you brown your meat and onions first. When I make beef veggie soup I always brown my meat and onions first then add veggies and broth. This looks delicious!

[@carol-thriftychichousewife6231]

Gina M yes. I was just trying to keep it simple 😊. It’s really about the method here as far as using veggies and meat that’s safe for canning and filling your jars appropriately, half solids half liquids. 💕

[@junelanteigne5831]

Hi, I am excited to use up my fresh and frozen veggies! Two quick question if I may…1. After you cooked your veggies for 3 mins. Did you drain out the water or keep it as part of your liquid. 2. If I do not add meat, does the canning time change or is it still 90 mins. I will be using chicken and onion stock. Thank you!!

[@carol-thriftychichousewife6231]

Yes I drained the liquid and the processing time is the same

[@hollyhancock2319]

Just started following. Ty First time soup canner. Little nervous Bought frozen veggies, will that work? Also making beef broth first time, should I boil all separate? Ty

[@carol-thriftychichousewife6231]

Yes to frozen. Make your broth then follow the steps I demonstrate in this video 😊

[@hollyhancock2319]

@@carol-thriftychichousewife6231 ty, Nervous an understatement. Don't want to waste money or make family sick.

[@carol-thriftychichousewife6231]

@@hollyhancock2319 just do one step at a time. I go through the process step by step. Most importantly make sure you know your altitude and process at the correct psi. You can do this 😊💕

[@hollyhancock2319]

@@carol-thriftychichousewife6231 yes, tysvm

[@danniemcdonald7675]

I know this is a little late, but hope you see this. I was wondering if 1) cooked ground beef could be used (either fresh or previously canned) and 2) store bought canned veggies could be used. Thanks for a great video! It wasn't confusing to me, I was just wondering about those 2 things. And if you did mention them, sorry if I missed them.

[@carol-thriftychichousewife6231]

Hi, you could use fresh cooked ground beef but nothing previously canned including veggies. They would be too soft to withstand the canning process a second time 😊

[@danniemcdonald7675]

@@carol-thriftychichousewife6231 Thanks!

[@jonabaer2763]

why do you have to start with hot jars

[@janmichetti1063]

When reading the recipe in the Ball Complete Book of Home Preserving for beef stew with vegetables, they don't indicate that jar has to be filled half with solids. How does that differ from other pressure canned vegetable stew recipes? I did read the nchfp where it states the 50/50 solids to liquid guidelines.

[@carol-thriftychichousewife6231]

The 50/50 rule is for creating your own recipes and the processing time is shorter. The Beef Stew was tested as stated in the Ball Book

[@janmichetti1063]

@@carol-thriftychichousewife6231 Thank you so much for sharing your knowledge with us newbies! That makes complete sense now! ♡ I really enjoy your channel!!!

[@denisediskin367]

Can you use frozen vegetables?

[@carol-thriftychichousewife6231]

Yes

[@hollyhancock2319]

I canned vegetables beef soup. I precooked beef. Pressured for 90 min. After cooling they have fat at top. Is this OK? Always concerned Love following you. Tysvm

[@carol-thriftychichousewife6231]

Yes it’s fine 😉

[@hollyhancock2319]

@@carol-thriftychichousewife6231 I have recommended you to many. You have always replied to my comments no matter how strange they may be. I am ever grateful. Tysvm

[@dawnbowes6238]

I was wondering why you didn’t have to can the vegetable beef soup for meat times? I thought meats were 90 minutes for quarts & 75 minutes for pints.

[@carol-thriftychichousewife6231]

It’s is but in this process of half liquids and half solids the tested processing times are as stated. They are less than a jar of meat bc of the extra liquid

[@dawnbowes6238]

@@carol-thriftychichousewife6231 Thank you, I just like to understand the science of it all. Appreciate your quick response!

[@brendarigdonsbrensden.8350]

I fill all my jars with solids evenly then top everyone with liquid3/4 full then topping off with additional stock or water, my jars stay hot because the solids are hot and moving quickly helps too ask me how I know this been there done that run out of stock >.

[@nicolesobol936]

Shouldn’t it be 90min because of the meat and quart jars? Maybe I’m wrong?

[@carol-thriftychichousewife6231]

Nicole Sobol hi! this method was tested as shown here. The 60 minute processing time is correct because of the way the jars are packed, 50/50 solids to liquid. nchfp.uga.edu/how/can_04/soups.html

[@pennydickerson9554]

can you use canned vegetables?

[@carol-thriftychichousewife6231]

No as they would become mush

[@pennydickerson9554]

@@carol-thriftychichousewife6231 Thank you

[@sandrafletcher5179]

Meats are usually processed to 90 minutes. Why did yoh go 75 minutes?

[@carol-thriftychichousewife6231]

Did you actually watch the video? I gave a detailed explanation… it has to do with the METHOD used. I also left a link in the description box to the NCHFP …

[@caroljeanscholl7370]

I know you created this video two years ago and I'm cross-checking and the ball canning book. It says to pressure can chicken vegetable Pints 1 hour 15 minutes Court jars 1 hour 30 minutes. All across the board I've been seeing some inconsistencies in canning process times.

[@carol-thriftychichousewife6231]

If you watch the video I fully explain why the processing time is different. Please watch the video and click on the link in the description box below the video. I am a safe canner and only share approved methods and processing times…

[@carol-thriftychichousewife6231]

If you watch my videos the information I share is NOT inconsistent and follows safe guidelines per Ball and NCHFP

[@caroljeanscholl7370]

@@carol-thriftychichousewife6231 Ok will do.... Thank you

[@jenniferr2057]

The visual planning didn't account for the airspace around each veggie in the jars. If those jars had also been filled with liquid, you would only have been shy evaporation,

[@denisediskin367]

Why can't you just brown the meat instead of boiling it? Doesn't boiling it make it tough?

[@carol-thriftychichousewife6231]

Boiling does not make it tough but you can brown it if you prefer but added fat is not recommended

[@denisediskin367]

@@carol-thriftychichousewife6231 Do you use the cooking water from the beef? and thanks for answering my first question.

[@shulaatlanta]

I clicked on the link above for "jar box protector" and came up with fake cigarettes "to make you look cool at parties." What is this?

[@carol-thriftychichousewife6231]

I’m sorry but that has to be a mistake…